Meal Occasion: Dinner

Mushroom Shawarma

  • 400g Swiss brown mushrooms, thickly sliced
  • 1 packet Costa Blush mini caps, halved lengthways
  • 4tbsp Shawarma marinade paste or 4tbsp dry mix spices plus 2tbsp olive oil
  • 4 to 6 flat breads
  • 100g red onion pickles
  • 100g pickled carrots
  • 200g tzatziki
  • 6 baby cucumbers, sliced lengthways
  • Small handful of chopped parsley

Method

Preheat oven 220c

In a large bowl add the shawarma marinade or the spices with olive oil and coat the mushrooms and mini capsicums completely – leave to marinade for 1hr.

Thread the mushrooms and capsicums onto skewers and place onto a lined baking tray and spray with olive oil, place into the oven and char for 8min turning halfway, turn oven down to 180c and cook for a further 8min until cooked your liking. Heat flat breads and serve with tzatziki, pickles and baby cucumbers and garnish with coriander.

Serve and enjoy warm

Mushroom & Haloumi Salad

  • 1/3 cup olive oil
  • 1 large lemon, juiced
  • 2 garlic cloves, crushed
  • 3 tsp dried Greek oregano
  • 1 small red chilli, finely chopped
  • 400g haloumi, drained, sliced (see tip)
  • 375g cup mushrooms, thickly sliced
  • 2/3 cup semi-dried tomatoes, roughly chopped
  • 100g baby spinach leaves
  • Extra virgin olive oil & crusty bread barbecued, to serve
  1. Combine the olive oil, lemon juice, garlic, oregano, chilli and salt and pepper in a bowl. Whisk until well combined. Use a little of the marinade to brush over both sides of the haloumi.
  2. Add the mushrooms to the remaining marinade and stir to coat all the mushrooms. Cover and refrigerate both the mushrooms and haloumi for 30 minutes.
  3. Preheat a greased barbecue plate on medium-high. Barbecue the mushrooms for 5 minutes, turning occasionally until just tender. Remove to a large bowl.
  4. Barbecue the haloumi for 1-2 minutes each side or until golden and warmed through. Add to the warm mushrooms.
  5. Add the tomatoes and spinach to the mushrooms and cheese, toss gently to combine.
  6. Arrange on serving plates, drizzle with a little extra virgin olive oil and serve with barbecued bread.

Theo’s Zesty Lemon Cream & Mushroom Pizza

For the White Wine Lemon Cream Sauce:

  • 15g butter (divided)
  • 1.5 cloves garlic, minced
  • ½ small shallot, finely chopped
  • 120ml white wine
  • 60ml white wine vinegar
  • 440ml heavy cream
  • Zest of 2 lemons
  • 2.5g salt
  • For the Mushrooms:
  • 2 large brown mushrooms, sliced (about 1cm thick)
  • Olive oil
  • Small knob of butter
  • Sprig of thyme
  • For the Potatoes:
  • 1–2 small potatoes, very thinly sliced (use a mandolin if possible)
  • Bowl of cold water
  • For the Pizza:
  • Pizza dough (store-bought or homemade)
  • Mozzarella cheese, shredded or torn
  • Olive oil

1. Make the Lemon Cream Sauce

  1. In a heavy-based pot, melt 5g of the butter over medium heat.
  2. Add garlic and shallot and cook until softened (not browned).
  3. Pour in the white wine. Increase the heat and simmer until reduced by half.
  4. Add white wine vinegar and reduce again by half.
  5. Stir in the cream, lemon zest and salt. Let it gently simmer until it thickens slightly.
  6. Remove from heat and whisk in the remaining 10g of butter until glossy and smooth.
  7. (Optional: Strain into a piping bag or container for easier application.)

2. Prepare the Mushrooms

  1. Heat a splash of olive oil and a knob of butter in a large, hot pan.
  2. Add mushroom slices and cook for a few minutes until golden and softened.
  3. Add a sprig of thyme during cooking for extra flavour.
  4. Remove mushrooms from the pan and drain on paper towel to remove excess moisture.

3. Prep the Potatoes

  1. Thinly slice potatoes into a bowl of cold water to prevent browning and help them crisp up when baked.
  2. Pat dry before using on pizza.

4. Assemble the Pizza

  1. Preheat your oven (or pizza oven) as hot as it will go – ideally 250°C or higher.
  2. Stretch out your pizza dough on a floured surface or tray.
  3. Spread a generous layer of lemon cream sauce over the base.
  4. Top with sautéed mushrooms and drained potato slices.
  5. Add mozzarella on top.
  6. Drizzle a little olive oil around the crust.
  7. Bake until the base is golden and crisp, and the toppings are bubbling and golden – around 7–12 minutes depending on your oven.

Enjoy your mushroom and potato pizza with a zesty lemon twist!

Mushroom Balsamic Pizza

Recipe in Partnership with Leggo’s

Prep: 15 mins Cook: 10 mins Serves: 4

  • 25cm pre-prepared or home-made pizza base
  • ¼ cup Leggo’s Pizza Sauce Garlic, Onion & Herb
  • 1 cup Woolworths white cup mushrooms, sliced
  • ¼ red onion, thinly sliced
  • ¾ cup mozzarella
  • Baby rocket leaves, for garnish
  • Balsamic glaze, for drizzling
  • Shaved parmesan, for garnish
  • Optional: ¼ cup toasted walnuts, for crunch
  1. Spread pizza base with Leggo’s Pizza Sauce. Top pizza with mushrooms, onion and mozzarella.
  2. Bake in a preheated oven at 230°C for 8-10 minutes or until cheese is melted and the crust is golden.
  3. Sprinkle with walnuts and rocket. Drizzle with balsamic glaze, top with parmesan and serve immediately.

Mexi Mushroom Beef Tacos

  • 500g lean beef mince
  • 200g mushrooms, sliced, diced
    or grated
  • 1 Old El Paso™ Soft Taco Kit
  • 200g Perino™ Tomatoes, quartered
  • 1 cup cheddar cheese, grated
  • 1 cup lettuce, shredded lettuce
  1. Heat a large non-stick frying pan over a medium heat.
    Add beef mince and cook for 5 minutes, stirring
    frequently until browned. Drain off any excess fat.
  2. Add mushrooms and cook for a further 2-3 minutes
    stirring frequently.
  3. Add taco seasoning mix and 180ml water and cook for
    a further 10-15 minutes, stirring occasionally.
  4. Heat the flour tortillas when ready to serve.
  5. Layer up with all ingredients, top with salsa and enjoy.

Mushroom Salad

Prep: 10 mins | Cook time: 15 mins | Serves:  4

1/4 cup extra virgin olive oil,

250g cocktail truss tomatoes

200g White cup sliced mushrooms

120g baby rocket

1/4 cup Birch & Waite Green Goddess Dressing

2 tbs almond kernels, roughly chopped

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place tomatoes on the tray and drizzle with 1 tbsp. oil. Roast tomatoes for 15 minutes or until just tender and blistered.

2. Meanwhile, toss sliced mushrooms with remaining oil. Season. Heat a large frying pan over medium-high heat. Cook mushrooms for 5 minutes or until golden and just tender. Set aside.

3. Place tomatoes and baby rocket on a serving plate. Top with mushrooms and drizzle with dressing. Sprinkle with chopped almond kernels.