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.

Mushroom Antipasto Salad

  • 400g button mushrooms
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp caster sugar
  • salt and ground black pepper, to taste
  • 200g Kalamata olives
  • 200g (1 cup) semi-dried tomatoes
  • 12 slices char-grilled eggplant*, roughly chopped
  • 1 cup small basil leaves

*Note: char-grilled eggplant is available from most delicatessens.

  1. Place mushrooms into a large bowl. Combine oil, vinegar, mustard, sugar and salt and pepper in a screw-top jar. Shake well to combine.
  2. Pour dressing over mushrooms and toss well to coat mushrooms in mixture. Cover and set aside to marinate for 30 minutes, stirring every 10 minutes.
  3. Just before serving, add olives, semi-dried tomatoes, eggplant and basil leaves to mushrooms and gently toss to combine. Season with salt and pepper and serve.

Mushroom, Tomato & Avocado Salad

  • 200g button or cup mushrooms, halved
  •  15cm piece Turkish bread, split
  •  Olive oil cooking spray
  • 2 large ripe avocados, halved, stone removed
  • 500g cherry tomatoes, halved
  • 2 lebanese cucumbers, halved, deseeded, sliced
  • 1 cup small basil leaves

  • 1/4 cup extra virgin olive oil
  • 1 tbs lemon juice
  • 2 tbs mirin or sweet sherry
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 1 tsp dijon mustard

  1. To make the dressing, combine all the dressing ingredients in a screw-top jar with salt and pepper. Shake well to combine. Place the mushrooms in a bowl. Pour over two-thirds of the dressing, stir to coat. Cover and set aside 30 minutes until mushrooms have absorbed the dressing.
  2. Preheat oven 220C. Cut turkish bread into 1cm cubes. Place onto a baking tray. Spray both sides of bread with olive oil. Bake for 10 to 15 minutes, tossing occasionally until golden and crisp. Set aside to cool.
  3. Dice the avocados. Add to the mushrooms with the tomatoes, cucumber, basil and toasted turkish bread. Pour over the remaining dressing, toss gently. Serve immediately.

Cooks tip – This is great as a side dish or add 1kg cooked peeled prawns and serve as a main.

Oven-Roasted Mushrooms

  • 8 medium flat mushrooms
  • stalks trimmed
  • 40g baby spinach leaves
  • 100g Persian or marinated feta, drained, crumbled
  • 2 tbs fresh thyme leaves
  • Mashed potatoes, to serve
  • Balsamic dressing
  • 1⁄4 cup honey
  • 2 tbs balsamic vinegar
  • 1⁄3 cup olive oil

  1. To make balsamic dressing, combine all ingredients in a screw-top jar. Microwave uncovered on High for 20 seconds or until honey is melted. Secure lid. Shake to combine.
  2. Preheat oven to 200ºC. Place mushrooms, stem-side down, in a single layer (they might overlap slightly) in a large baking dish. Pour over half the balsamic dressing. Turn mushrooms and drizzle with remaining dressing. Season with salt and pepper.
  3. Arrange spinach leaves over mushrooms. Sprinkle with feta and thyme leaves. Roast for 20 minutes or until mushrooms are just tender.

Serve with creamy mashed potatoes.

Freekeh Salad with Baked Flat Mushrooms

  • 2/3 cup freekeh, rinsed
  • 3 cups water
  • 1/2 teaspoon salt
  • 4 large flat mushrooms
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons olive oil
  • 100 g Perino tomatoes, quartered
  • 1/2 medium red onion, finely diced
  • 1/2 cup mint leaves, finely chopped, plus extra to garnish
  • 1/2 cup parsley, finely chopped
  • 1/4 cup sultanas, roughly chopped
  • 2 tablespoons lemon juice
  • salt
  • pepper
  • 70 g goats’ cheese or fetta
  • 1/3 cup pomegranate seeds (optional)

Preheat the oven to 200 C. Line a baking tray with baking paper.

Place the freekeh, water and salt into a saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh under cold water. Drain well and place into a large mixing bowl. Set aside.

Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.

Meanwhile; add the tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.

Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves. Top with the baked mushrooms.

Pearl couscous with mushrooms, spinach and pancetta

  • 1/2 tablespoon extra-virgin olive oil
  • 100g pancetta diced
  • 200g quartered white cup mushrooms
  • 1 litre homemade or store-bought low sodium chicken or vegetable stock
  • 250g pearl couscous
  • Sea salt and freshly ground black pepper
  • 150g baby spinach or rocket
  • 1 small bunch of spring onions, thinly sliced
  • Olive oil, lemon and oregano dressing
  • 50g Pecorino

  1. Heat the oil in a large saucepan on a medium high heat then add the pancetta and cook until it has slightly browned and the fat has rendered.
  2. Add the mushrooms and stir well. Keep stirring until the mushrooms have browned, about 5 minutes. Remove from heat and scrape the mixture into a bowl to set aside.
  3. Add stock to the empty saucepan and bring to a boil. Add the couscous and stir, cook for 1 minute less than the package instructs.
  4. Stir in the mushroom mixture and cook until the couscous is al dente, and the liquid has been absorbed, about 1 minute (if necessary, add water a tablespoon at a time to get the desired texture.)
  5. Combining olive oil, squeezed lemon and oregano with a dash of salt.
  6. Remove from heat and stir in Greek lemon dressing and mix through the spinach. Season to taste with salt and pepper.
  7. Spoon onto plates and garnish with the spring onions and shavings of pecorino.

Serve warm or at room temperature.