Recipe Type: Vegan

One Pan Mushroom Shakshuka

Prep: 5 mins | Cooking time: 15 mins | Serves:  4

  • 2 tablespoons extra virgin olive oil
  • 200g Swiss brown cup mushroom, quartered;
  • or 200g white button mushroom, halved 
  • 1 red onion, cut into wedges
  • 2 garlic cloves, finely chopped
  • 1 bunch English spinach, washed, leaves picked
  • 4 eggs
  • Sprinkle of paprika
  • Toasted bread, to serve
  1. 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. 
  2. 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.

French Onion Mushroom Cob

Prep: 15 mins | Cooking time: 25 mins | Serves:  12

  • 1 tablespoon extra virgin olive oil
  • 200g swiss brown mushrooms, diced;
  • or 200g white mushrooms, diced 
  • 1 red onion, finely chopped
  • 375g cream cheese, softened
  • ½ cup whole-egg mayonnaise
  • ½ cup grated tasty cheese
  • 40g packet French onion soup mix
  • ¼ cup finely chopped chives, plus extra to serve
  • 450g white cob loaf
  • Vegetable sticks, to serve
  1. Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper.
  2. Heat oil in a large frying pan over medium-high heat. Add mushroom and onion. Cook, stirring, for 4 minutes or until golden and liquid has evaporated.
  3. Reserve 2 tablespoons mushroom mixture. Combine remaining mushroom mixture in a large bowl with cream cheese, mayonnaise, tasty cheese, soup mix and chives. Season with pepper.
  4. Use a serrated knife to cut 4cm from top of cob loaf and reserve. Remove bread from centre of loaf, leaving a 2cm-thick shell. Tear bread pieces into 3cm pieces. Spoon mushroom mixture into shell. Sprinkle with reserved mushroom mixture. Top with lid. Place on prepared tray. Arrange bread pieces around cob. Bake for 20 minutes or until golden. Sprinkle with extra chives. Serve with vegetable sticks.

Mexi-mushroom tacos

Pre: 20 mins | Cooking time: 10 mins | Serves:  4

  • ¼ cup extra virgin olive oil
  • 1 red onion, cut into wedges
  • 500g of Portobello or flat white mushrooms, thickly sliced; or 400g White cup mushrooms, thickly sliced
  • 2 tablespoons Old El Paso medium taco sauce
  • 2 ripe avocados, chopped
  • 3 teaspoons lime juice
  • 200g Perino tomatoes, diced
  • 1 Lebanese cucumber, diced
  • Grilled flour tortillas, fresh coriander sprigs and lime wedges, to serve
  1. Heat 1 tablespoon oil in a large frying pan over high heat. Add onion. Cook, stirring, for 3 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan over high heat. Add mushroom. Cook, stirring occasionally, for 6 minutes or until well browned. Return onion to pan with Old El Paso medium taco sauce. Stir over low heat for 1 minute or until well combined.
  2. Meanwhile, dice avocado and lime juice in a bowl until smooth. Season with salt and pepper. Combine tomato and cucumber in a bowl.
  3. To assemble, spread some avocado over tortillas. Top with mushrooms. Sprinkle with tomato mixture and coriander. Serve with lime wedges.
Chipotle Mushroom Tacos

Vegan San Choy Bow

  • Sesame oil
  • 250g button mushrooms, diced
  • 1 clove garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, diced
  • 4 spring onions, chopped
  • 1 cup brown rice or quinoa
  • Handful coriander leaves
  • ½ tsp red chilli flakes
  • 1 ½ tbsp tamari
  • 2 tsp raw honey or 100 per cent maple syrup
  • Juice ½ lime
  • 1 tbsp sesame seeds
  • Leaves of 1 small iceberg or butter lettuce, washed & dried
  1. Heat sesame oil in medium frying pan over medium heat.
  2. Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
  3. Stir through brown rice and add coriander.
  4. In small bowl combine chill, tamari, honey and lime.  Add to frying pan and gently toss through stir fry.
  5. Arrange lettuce leaves on serving plat and fill with mushroom mixture. Top with fresh herbs and sesame seeds.

Recipe Courtesy of Eat Well Magazine, created by Lisa Guy