Recipe Type: Flexitarian

Mushroom Skewers with Haloumi & Rosemary

  • 200g cup mushrooms, halved
  • 1 large bunch rosemary or bamboo skewers
  • 200g of halloumi cheese
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tablespoon chopped thyme leaves
  • Salt and Pepper to taste
  1. Cut the halloumi into cubes, almost the same size of mushrooms.
  2. Strip and save the leaves from the rosemary sprig, leaving a few at the top. Approx. 6 rosemary or bamboo skewers are needed.
  3. Thread skewers alternating mushroom & halloumi cube
  4. Whisk together lemon juice, olive oil and thyme. Season with salt & pepper. Pour over skewers and marinate for up to 30 minutes.
  5. Meanwhile heat frying pan or BBQ (medium heat). Cook the mushroom skewers for 4-5 minutes each side or until golden and cooked.
  6. Season to taste with salt and pepper.
  7. Serve with a delicious salad of your choice!

Mushroom Sauce – add to Steak or Pasta!

  • 2 tablespoons of butter
  • salt
  • 180g fresh mushrooms thinly sliced
  • 250g of cooking cream
  1. Put a non-stick skillet over high heat, once the skillet is hot, add butter then add the mushrooms and sauté until golden brown and set aside.
  2. In the same skillet with the mushroom juices, add the other spoon of butter and let it melt.
  3. Add the cream and reduce until the consistency wanted.
  4. Add salt and pepper to taste and add back the mushrooms for another minute or two.
  5. Garnish with parsley.

Creamy Chicken & Mushroom!

  • 1 brown onion sliced thin
  • 6-8 pieces of chicken fillets (breast or thigh) approx. 700g
  • Small bottle of cream (light, lactose free etc) large bottle if you want it creamier
  • 200g Swiss Brown mushrooms or White Cup Mushrooms (Sliced)
  • Butter
  • Salt & Pepper
  • Sage (optional)
  1. Medium frypan on medium heat, melt butter, add sliced onion and sauté lightly. Add chicken breast one piece at a time not to reduce heat too much sprinkling a little sage.
  2. Cook chicken through until lightly browned on each side.
  3. Add cream, mushrooms & salt and pepper to taste., cover and simmer for approx. 10 mins until cooked through.
  4. Serve with steamed green beans or garden salad (and a little bread on the side to soak up cream) BOOM!

Mushroom Quesadilla!

  • 350g chicken, beef or pork mince
  • ¼ cup olive oil
  • Salt
  • 200g fresh mushrooms sliced
  • ⅓ cup green onions diced
  • 2 cups Tasty or Cheddar grated cheese
  • 4 large tortillas
  1. Heat 1 tablespoon oil in pan over high heat; Add meat until cooked through. Set meat aside on a plate. Salt to taste.
  2. Add 1 tablespoon of olive oil to the pan. Add onions and mushrooms, stir fry until cooked through. Add meat mixture to combine all the flavours, then set aside.
  3. To assemble quesadillas sprinkle ¼ cup of cheese over half of each tortilla. Top each tortilla with meat and mushroom mixture then sprinkle each again with ¼ cup of the remaining cheese. Fold tortilla in half pressing gently.
  4. Heat sandwich press adding 1 teaspoon of oil. Once hot, place the folded tortilla on the press for approximately 2 minutes or until golden. Repeat the process with each tortilla.
  5. Cut quesadillas into wedges and serve.

Mushroom Toastie

  • 1 loaf white or multigrain sliced bread
  • 375g fresh white cup mushrooms, thickly sliced
  • 1 bunch spinach
  • 150g of mozzarella cheese, cut in thinly slices.
  • Salt
  • Pepper
  1. Heat 1 tablespoon of butter in a skillet and add the mushrooms. Cook until golden brown and set aside on a plate.
  2. Bring a pot of water to boil. Add 1 bunch of spinach leaves and cook until wilted. When cooked, drain water well, allow to cool slightly and then squeeze water out of the spinach and place on a paper towel to ensure water is drained.
  3. Meanwhile, heat up sandwich press.
  4. Take two sliced of bread at a time and assemble the toasties. Place the mozzarella cheese first followed by spinach leaves and finally the sautéed mushrooms with a dash of salt and pepper and top with the second pieces of bread. Repeat as many times as necessary.
  5. Heat up your sandwich press, cook toasties for a couple of minutes when the cheese starts melting and the bread is nicely toasted!

Serve hot and enjoy

Sourdough With Mushboom!

  • 200g mushrooms sliced, qtr. or halved (white, brown or portobello)
  • 4 thick slices sourdough bread
  • 40g butter
  • 1 tbsp olive oil, plus extra to drizzle
  • Lemon
  • 3-4 sprigs or Thyme
  1. In a large frying pan over a high heat, melt the butter and add the thyme.
  2. Once foaming, add mushrooms and a generous amount of salt and pepper. Sautee at high heat without turning for 2 minutes until the undersides are golden, then flip and continue cooking.
  3. Drizzle olive oil on bread and toast your bread using the frypan until golden and layer up with your combination of toppings.

Choose your toppings:
Mushrooms & Egg
  • 4 Poached eggs, scrambled or sunny side up
  • Hollandaise sauce

Mushrooms & Avocado
  • 1 Avocado smashed or sliced with squeezed lemon & rock salt

Mushrooms & Cocktail Truss
  • 1 Cocktail truss tomato (cook alongside mushrooms in frypan with butter & thyme)
  • Crumbled feta