750g small mushrooms 750g white vinegar 100g sugar or sugar substitute 1kg water 5 bay leaves 10 black peppercorns 2tsp salt 1 head garlic, cloves only, sliced up to 500g extra virgin olive oil
Optional flavourings: 1 long red chili finely sliced ½ red onion, finely diced or 1 orange, rind only, sliced 3 sprigs thyme or 1 lemon, rind only 2 sprigs rosemary
To prepare the mushrooms, remove any dirt with a moist paper towel. Bring the vinegar, water, sugar, bay leaves, peppercorns, salt, and garlic to the boil in a medium saucepan.
Place mushrooms into the liquid and boil for up to 20minutes. Mushrooms will float and bob around to begin with and slowly absorb water and sink slightly, decreasing in overall size, and turn glossy and light brown in colour.
Drain well and place in airtight jars with your chosen flavourings, then cover in olive oil.
Refrigerate for best preserve but bring to room temperature before serving.
Serving suggestions • Spoon mushrooms on top of your favourite toast. • Scramble or poach eggs and serve alongside mushrooms for a special Sunday breakfast. • Serve alongside your favourite cheese for a delicious grazing board addition. • Serve as a part of tapas offerings.
Dietary notes • Vegetarian and vegan as is • Dairy free and gluten free as is, and refined sugar free optional.
Make marinated button mushrooms. Combine vinegar, sugar, salt, garlic and thyme in a shallow plate. Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally.
Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine.
Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.
Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad.
You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered
Heat oil in a large frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring occasionally, for 6 minutes or until golden. Season with salt and pepper. Add garlic. Cook stirring for 30 seconds. Stir through spinach. Cook for 1 minute or until spinach starts to wilt.
Make 4 holes in pan. Break an egg into each hole. Cook, covered, for 4-5 minutes or until white is set. Season with salt and pepper and sprinkle eggs with paprika. Serve immediately with toasted bread.
1 1/2 tablespoons extra virgin olive oil, plus extra to drizzle
200g white button mushroom, halved; or 200g Swiss brown cup mushrooms, quartered
1 teaspoon fresh thyme leaves, plus extra sprigs to serve
1 garlic clove, crushed
4 large slices sourdough bread, toasted
1 avocado
60g smooth feta
250g packet cocktail truss tomatoes, cut into bunches
1 Heat oil in a large frying pan over medium-high heat. Add mushroom and thyme. Season with salt and pepper. Cook, stirring, for 5-8 minutes, or until golden. Add garlic. Cook, stirring for 30 seconds.
2 Meanwhile, roughly mash avocado and feta with a fork. Spread over bread. Spoon over mushroom mixture. Sprinkle with extra thyme. Serve drizzled with extra oil along with tomatoes.
250g Button Mushrooms, halved or larger ones quartered
1 cup parsley leaves, coarsely chopped
50g parmesan, finely grated
8 eggs, lightly beaten
1 tbsp olive oil
2 zucchinis, coarsely grated or shredded
Salt and pepper, to season
Heat a 22cm non-stick ovenproof frying pan over high heat. Cook the bacon for 3 minutes or until golden, then remove and set aside and reduce heat to medium-high. Melt the butter in the pan. Cook the mushrooms for 5 minutes or until golden, tossing the pan regularly. Remove and set aside.
Meanwhile, stir most of the parsley and parmesan through the eggs, reserving some to serve. Season with salt and pepper.
Heat the oil in the pan over medium heat. Pour the egg mixture into the pan, then top with the bacon, mushrooms and zucchini. Cook the frittata for 4 minutes or until golden on the base.
Meanwhile, preheat the grill to high. Grill the frittata for 5 minutes or until golden. Scatter with the remaining parsley and parmesan to serve.
4 (60g each) Portabella or Field Mushrooms, stems trimmed
220g tub bocconcini, drained and torn
Place tomatoes, onion, basil and balsamic glaze in a medium bowl and toss to combine. Season with salt and pepper.
Heat a lightly greased BBQ plate on medium-high. Combine butter and garlic in a small jug. Brush on to mushrooms.
Place the mushrooms stem side down on the barbecue for 3-4 minutes, or until charred.
Turn mushrooms. Top with torn bocconcini, close the lid, cook for 2-3 minutes or until the cheese is melted and the mushroom is warmed through. Transfer to a serving plate and top with tomato salad.
