Meal Occasion: Dinner

Mushroom Pizza Omelette

Prep: 15 mins | Cooking time: 20 mins | Serves:  4

  • 8 eggs
  • 2 tablespoons milk
  • 3/4 pizza blend cheese
  • 80g brown cup mushrooms, sliced; or 80g white and brown button, or Swiss brown, sliced
  • ¼ green capsicum, sliced
  • 8 thin slices pepperoni salami
  • 4 pitted black olives, sliced
  • 5 Perino tomatoes, halved
  • Fresh basil leaves, to serve
  1. Preheat oven to 200°C/180°C fan-forced. Grease a 25cm (base) tart tin and line base with baking paper. 
  2. Whisk eggs and milk in a large bowl until smooth. Add ½ cup cheese. Season with salt and pepper. Add to prepared tin. Bake for 5 minutes.
  3. Arrange mushroom, capsicum, salami, olives and tomato on top, without pushing into egg mixture (omelette is only partially cooked at this stage). Sprinkle with remaining cheese. Bake for another 10 minutes. Switch oven to grill. When grill is hot, cook omelette under grill for 2-3 minutes or until golden. Serve sprinkled with basil.

Mushroom Carpaccio

Cooking time: 15 mins | Serves:  6-8 (shared plate)

  • ¼ cup extra virgin olive oil, plus extra to drizzle
  • 2 teaspoons finely chopped capers
  • Zest of 1 lemon
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 200g brown and white cup mushrooms, thinly sliced; or 200g white flat mushrooms, thinly sliced
  • 20g baby rocket leaves
  • 20g thinly sliced prosciutto, torn
  • Toasted bread or baguette, to serve
  1. Place oil, capers, lemon juice and parsley in a small bowl. Season with salt and pepper. Stir to combine.
  2. Arrange mushrooms in a single layer on a large serving plate. Drizzle over dressing. Top with rocket, prosciutto and lemon zest. Serve with bread.

Cook’s note:

You can also make this recipe ahead of time. Dress mushrooms and store covered in the fridge for up to 3 hours. Add rocket and prosciutto when ready to serve.

Spaghetti & Mushroom Bolognese

  • 300g cup mushrooms (sliced or diced)
  • 1 brown onion. diced
  • 2 garlic cloves, crushed
  • 2tbs olive oil, extra for drizzling
  • 300g pork sausages in natural casing (Italian or pork & fennel)
    or
    300g of Beef and Pork 50/50 blend
  • ¼ cup Tomato Paste
  • 1 cup Passata sauce
  • 300g spaghetti
  • Fresh basil
  • 20g parmesan to serve
  1. Heat large non-stick fry pan over high heat.
  2. Add onions and garlic and sauté until translucent. Add mushrooms and cook through then add meat (if using sausages, remove the meat from the casings and cook through). Cook for approx. 4-6 mins.
  3. Add Tomato Paste to mixture & cook for a further 4 minutes.
  4. Reduce heat, add Passata sauce & simmer for a further 2 minutes.
  5. Meanwhile bring a large pot of water to the boil & cook pasta to packet instructions.
  6. Strain & set aside.
  7. Add pasta to sauce & serve with basil leaves and shavings of Parmesan.

Sticky Mushroom & Pork San Choy Bao

  • 2 garlic cloves, chopped
  • 3 cm piece ginger, peeled, chopped
  • 1 long red chilli, deseeded, chopped
  • 2 tbsp peanut or vegetable oil
  • 300 g Swiss Brown, cup or button mushrooms, quartered
  • 400 g lean pork mince
  • 2 tbsp kecup manis or hoisin sauce
  • 1 tbsp oyster sauce
  • 8 ice berg lettuce, trimmed to serve
  • Coriander sprigs, to serve
  • thinly sliced red chilli, to serve
  • fried Asian shallots, to serve
  1. Combine garlic, ginger and chilli in a small food processor. Process until finely chopped.
  2. Heat a wok over high heat until hot. Add half the oil and the mushrooms. Stir-fry for 3 minutes until light golden, remove to a bowl. Add remaining oil and mince, stir-fry until mince changes colour. Add garlic mixture, stir-fry 2 minutes until aromatic. Return the mushrooms then add the kecup manis and oyster sauce, stir-fry until sticky.
  3. Spoon into lettuce leaves, top with coriander, chilli and shallots. Serve.
  4. No Asian shallots at home? Use roasted salted peanuts or crispy fried noodles.

Going Meatless – turn this into a meatless main meal, replace the pork with an extra 500g mushrooms, so in total you need 800g mushrooms (a combo of flat, cup and Swiss Brown)

Portobello Mushroom Pizza

  • 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
  • 4 garlic cloves, crushed
  • 12 Portabella Mushrooms
  • 1 punnet cherry tomatoes, quartered
  • 120g goat’s cheese
  • 1 cup small basil leaves
  • Salt and pepper, to season
  1. Preheat the oven to 200°C Combine the oil with the garlic, salt and pepper. Spoon the mixture over the mushrooms on an oven tray lined with lightly greased foil.
  2. Roast mushrooms for 5 minutes, then top with the tomatoes and return to the oven for 5 minutes.
  3. Turn the grill onto high. Crumble over the goats’ cheese and place under the grill for 5 minutes or until the tomatoes and goats’ cheese is lightly golden.
  4. Remove from the oven. Scatter with the basil leaves and drizzle with oil. Season to taste with salt and pepper.

Pappardelle with Mushroom Sauce

  • 400g pappardelle pasta
  • 2 tbs olive oil
  • 3 garlic cloves, crushed
  • 1 long red chilli, deseeded & finely chopped
  • 1 long green chilli, deseeded & finely chopped
  • 400g button mushrooms, sliced
  • 300ml thickened cream (see tip)
  • 2 eggs
  • 50g parmesan cheese, finely grated
  • ¼ cup chopped flat leaf parsley
  1. Cook pappardelle in a large saucepan of boiling salted water, following packet directions, until tender.
  2. Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and cook 2 minutes until soft. Increase heat to high, add the mushrooms. Cook, stirring occasionally, for 6 minutes or until mushrooms are tender.
  3. Drain pappardelle and return to the hot saucepan, reserving ¼ cup of the pasta water. Whisk the cream, eggs and reserved pasta water in a jug with a fork until well combined, then add to the hot pasta with the mushrooms and half the parmesan.
  4. Return the pan to medium-low heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parsley, season with salt and pepper. Spoon into bowls, serve topped with remaining parmesan.