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
- In a heavy-based pot, melt 5g of the butter over medium heat.
- Add garlic and shallot and cook until softened (not browned).
- Pour in the white wine. Increase the heat and simmer until reduced by half.
- Add white wine vinegar and reduce again by half.
- Stir in the cream, lemon zest and salt. Let it gently simmer until it thickens slightly.
- Remove from heat and whisk in the remaining 10g of butter until glossy and smooth.
- (Optional: Strain into a piping bag or container for easier application.)
2. Prepare the Mushrooms
- Heat a splash of olive oil and a knob of butter in a large, hot pan.
- Add mushroom slices and cook for a few minutes until golden and softened.
- Add a sprig of thyme during cooking for extra flavour.
- Remove mushrooms from the pan and drain on paper towel to remove excess moisture.
3. Prep the Potatoes
- Thinly slice potatoes into a bowl of cold water to prevent browning and help them crisp up when baked.
- Pat dry before using on pizza.
4. Assemble the Pizza
- Preheat your oven (or pizza oven) as hot as it will go – ideally 250°C or higher.
- Stretch out your pizza dough on a floured surface or tray.
- Spread a generous layer of lemon cream sauce over the base.
- Top with sautéed mushrooms and drained potato slices.
- Add mozzarella on top.
- Drizzle a little olive oil around the crust.
- 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!
- 2 large brown mushrooms
- ½ brown onion, very finely diced
- 1 garlic clove, minced
- Fresh parsley (plus extra for garnish)
- Fresh basil
- Ricotta
- Parmigiano Reggiano, grated
- Mozzarella, shredded
- Butter
- Olive oil
- Salt and pepper, to taste
Rich, herby and irresistibly cheesy—these stuffed mushrooms are an easy yet impressive dish perfect for entertaining or midweek indulgence.
Make the Filling
- Preheat your oven to 220°C (or as hot as it will go).
- Remove the stems from the mushrooms and finely dice them.
- In a pan over medium-high heat, melt a knob of butter with a splash of olive oil.
- Add the onion, garlic, and chopped mushroom stems. Sauté for 6–8 minutes until softened and fragrant.
- Transfer the mixture to a bowl and allow to cool slightly.
- Add a handful of mozzarella, a generous spoon of ricotta, and a good grating of Parmigiano Reggiano.
- Finely chop the parsley and basil (about half a handful total) and mix through. Season with salt and pepper.
Stuff and Bake the Mushrooms
- Place the mushroom caps on a lined tray and spoon the mixture into each one generously.
- Grate more Parmigiano Reggiano on top.
- Bake for 10 minutes or until the mushrooms are tender and the tops are golden.
- Garnish with chopped fresh parsley and serve warm.
Prep: 20 mins | Cook time: 15 mins | Serves: 4
375g Portobello Flat Mushrooms
5ml extra virgin olive oil cooking spray
250g Cocktail truss tomatoes
4 sesame seed brioche buns (split) toasted
1/3 cup Birch & Waite Parsley Dill & Tarragon Seafood Sauce
1 little gem lettuce (leaves separated)
1/4 cup shaved cheddar cheese
1/2 small red onion (thinly sliced)
110g tub bocconcini (drained, torn)
60g mixed salad leaves
1/4 bunch basil (leaves picked)
2 tbs balsamic vinegar dressing
Step 1. Heat a chargrill pan over medium heat. Spray mushrooms with oil. Cook for 5 minutes
each side or until tender.
Step 2. Slice 4 tomatoes. Spread bun bases with dill and tarragon sauce. Top with lettuce, sliced
tomato, grilled mushrooms and cheddar cheese. Sandwich with bun tops.
Step 3. Cut remaining tomatoes into wedges. Combine tomato, onion, bocconcini, salad leaves
and basil in a bowl. Drizzle with dressing and toss to combine.
Step 4. Place burgers on serving plates with salad. Serve.
Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 500g mushrooms, sliced or diced approx. 1cm thickness, smaller mushrooms could stay whole
- 250g buttermilk
- 250g plain flour
- ½ tsp white pepper
- 1tsp garlic powder
- 1tsp onion powder
- 1tsp paprika
- Salt to taste
- Up to 1L oil for frying
- 8 soft tortillas, soft taco shells
- Cashew cream dressing
- 150g cashews
- Up to 100g water
- 25g lemon juice, approximately ½ med lemon
- 50g extra virgin olive oil
- 1 clove garlic, crushed
- 1tsp Dijon mustard
- Salt to taste
- White pepper to taste
- 1 Avocado, sliced
- 25g lemon juice, approximately ½ med lemon
- Perino Gold tomatoes, sliced into discs or circles
- 1 can corn, drained
- 1 bunch coriander, leaves only, chopped
- To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
- To prepare the mushrooms, drench the mushrooms in the buttermilk in a bowl and set aside while preparing the fresh topping ingredients.
- For the cashew cream, blend all ingredients except water, in a high-speed processor until smooth, adjust texture with as much water as desired. Adjust seasoning to taste. Place in a bowl for serving.
- Dress the avocado slices with the lemon juice and put in bowl or plate for serving.
- For the salsa, combine the Perino tomatoes, corn and coriander in a bowl and set aside for serving.
- To cook the mushrooms, place the oil in a large heavy based pot and heat to a medium high temperature, or 180-190º Celsius – readiness can be checked by putting a wooden chopstick or spoon into the oil, if bubbles quickly surround the wood, you’re ready to cook.
- While oil is heating, combine the flour and seasoning in a large bowl. Let excess buttermilk drip off before tossing the mushrooms into the flour mixture to coat. Shake off any excess flour before gentle placing into the oil and fry until golden, stir and gently flip if needed, drain well on kitchen paper or a cooling rack until serving.
- Fry your mushrooms in batches of roughly a single layer to maintain oil temperature and even cooking.
- Place in a bowl to serve.
- Warm taco shells or tortillas as per packet instructions.
- DIY taco assembly at table as desired, mushrooms, cashew cream, avocado then salsa.
Like it spicy?
Add 1tsp chili powder to flour mix with other spices before frying
Add 1 finely diced habanero to your salsa
Dietary notes
Vegetarian and vegan as is
Make it gluten free by ensuring corn tortillas or taco shells are used as gluten free plain flour is used instead of regular.
Prep: 15 mins | Cook time: 10 mins | Serves: 4
- 270g packet soba noodles
- 1 bunch asparagus, halved, thinly sliced on the diagonal
- 2 tablespoons white wine vinegar
- 3 teaspoons sesame oil
- 2 teaspoons caster sugar
- 1 green onion, thinly sliced on the diagonal
- 2 1/2 tablespoons vegetable oil
- 3 garlic cloves, thinly sliced
- 6cm piece fresh ginger, peeled, cut into matchsticks
- 400g Swiss brown mushrooms, sliced; or 400g cup mushrooms
- 1 tablespoon teriyaki sauce
- 1 tablespoon lemon juice
- Fresh coriander sprigs, to serve
- Cook noodles following packet instructions, adding asparagus for last minute. Drain. Cool under cold running water. Dain well.
- Meanwhile, combine vinegar, sesame oil and sugar in a large bowl. Stir until sugar dissolves. Add noodle mixture and onion to dressing. Toss until well coated.
- Heat vegetable oil in a large frying pan over high heat. Add garlic and ginger. Cook, stirring, for 1-2 minutes or until golden. Remove with a slotted spoon. Add mushrooms to hot pan. Cook for 3 minutes or until golden. Add teriyaki sauce and lemon juice. Toss to coat and cook for 1-2 minutes or until sauce has reduced and mushrooms are glazed.
- Divide noodle mixture between 4 serving bowls. Top with mushrooms and garlic mixture. Serve sprinkled with coriander.
Prep: 15 mins | Cook time: 2 mins | Serves: 4
- ½ iceberg lettuce, shredded
- 1 Lebanese cucumber, cut into ribbons
- 200g packet Perino tomatoes, halved
- 1 bunch radish, trimmed, thickly sliced
- 2 1/2 tablespoons extra virgin olive oil
- 180g packet haloumi, cut into 12 slices
- ¼ cup pepita and sunflower seed mix, toasted
Marinated Button Mushrooms
- ¼ cup white wine vinegar
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 1 garlic clove, crushed
- 3 fresh sprigs thyme, coarsely chopped
- 200g white button mushrooms, quartered
- Make marinated button mushrooms.
Combine vinegar, sugar, salt, garlic and thyme in a shallow plate. Stir until sugar has dissolved. Add mushrooms. Toss to coat. Stand for 10 minutes, tossing occasionally. - Divide lettuce between 4 bowls. Arrange cucumber, tomatoes and radish over salad. Drain mushrooms, reserving 2 tablespoons marinade. Add mushrooms to serving bowls. Add 2 tablespoons oil to reserved marinade. Stir to combine.
- Heat remaining oil in a large frying pan over high heat. Add haloumi. Cook for 1 minute each side or until golden and soft. Arrange haloumi in bowls. Drizzle with dressing. Serve sprinkled with seed mix.
Cook’s note: These marinated mushrooms are great also for an antipasto shared plate or to toss through a Summer salad.
You can also use 200g brown button; or 200g larger mushrooms such as Swiss brown or cup, quartered
