MUSHROOM RECIPES

One-pot mushroom and potato curry
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Ingredients
  1. 1 tbsp oil
  2. 1 onion, roughly chopped
  3. 1 large potato, chopped into small chunks
  4. 1 aubergine, trimmed and chopped into chunks
  5. 250g button mushrooms
  6. 2-4 tbsp curry paste (depending on how hot you like it)
  7. 150ml vegetable stock
  8. 400ml can reduced-fat coconut milk
  9. Chopped coriander, to serve
Instructions
  1. Heat the oil in a large saucepan, add the onion and potato. Cover then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
  2. Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushrooms, Beef and Bok Choy Stirfry
Serves 4
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Prep Time
50 min
Cook Time
12 min
Prep Time
50 min
Cook Time
12 min
Ingredients
  1. 2 tbs peanut oil
  2. 2 tbs kecap manis
  3. 1/3 cup Chinese cooking wine or dry sherry
  4. 1 tsp grated fresh ginger
  5. 400g small flat mushrooms, quartered
  6. 400g lean rump beef steak, trimmed, thinly sliced across the grain
  7. 1 medium red onion, cut into thin wedges
  8. 2 garlic cloves, crushed
  9. 1 bunch baby bok choy, trimmed, leaves and stems chopped
  10. cooked hokkien noodles or jasmine rice, to serve
Instructions
  1. Combine 1 tbs oil, kecap manis, Chinese cooking wine and ginger in a shallow dish. Add mushrooms and toss to combine. Marinate, stirring occasionally, for 30 minutes.
  2. Heat a wok over high heat until hot. Add 1 tsp oil. Stir-fry half the beef for 2 minutes or until evenly browned. Transfer to a plate Repeat using 1 tsp oil and remaining beef.
  3. Heat remaining 2 tsp oil in wok. Add onion and garlic. Stir-fry for 2 minutes. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 1 minute.
  4. Add bok choy stems to wok. Stir-fry for 1 minute. Add beef, bok choy leaves and 1/3 cup reserved mushroom marinade to wok. Stir-fry for 1 minute until bok choy leaves just wilt. Serve with noodles or rice.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushroom and Coriander Red Curry
Serves 4
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Prep Time
12 min
Cook Time
12 min
Prep Time
12 min
Cook Time
12 min
Ingredients
  1. 1 tbs peanut oil
  2. 185g jar red curry paste concentrate
  3. 500g small cup mushrooms, halved
  4. 3 green onions, thinly sliced diagonally
  5. 1/2 cup chicken stock
  6. 1 cup light coconut cream
  7. 1 tbs lime juice
  8. 2 tbs brown sugar
  9. 1 cup coriander sprigs
  10. steamed jasmine rice, to serve lime wedges, to serve
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring constantly, for 1 minute.
  2. Add mushrooms and green onions to pan. Cook, stirring often, for 3 minutes or until softening.
  3. Stir in stock and coconut cream. Simmer over medium-low heat for 5 minutes.Stir lime juice and brown sugar into mushroom mixture. Simmer, stirring occasionally, over low heat for 2 minutes. Stir through 1/2 cup coriander.
  4. Spoon rice into bowls. Top with curry and remaining coriander. Serve with lime wedges.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushroom, Egg and Bacon Muffins
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 150g rindless bacon rashers
  2. 4 (about 100g each) flat mushrooms, stems trimmed
  3. olive oil spray
  4. 4 whole grain muffins, split
  5. 4 eggs
  6. 80g baby spinach leaves
  7. salt and ground black pepper
Instructions
  1. Preheat a grill on medium-high heat. Place bacon on grill tray. Cook for 2-3 minutes on each side or until crispy. Drain on paper towel.
  2. Generously spray mushrooms with oil spray. Place stem-side down on grill tray. Grill for 2 minutes or until just softening. Turn and grill for a further 2 minutes or until tender. Transfer to a plate, cover with foil and keep warm.
  3. Heat a medium frying pan over medium heat. Lightly grease pan with oil spray. Fry eggs until yolk is almost set.
  4. Meanwhile, toast muffins until golden.
  5. Place spinach leaves on toasted muffin bases. Top each with an egg, a grilled mushroom and bacon rashers. Season with salt and pepper. Top with muffin tops and serve immediately.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushroom, Leek and Chicken Scallopine
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 4 chicken breast fillets, halved lengthways
  2. 2 tbs plain flour
  3. salt and ground black pepper
  4. 2 tbs olive oil
  5. 1 leek, trimmed, thinly sliced
  6. 400g cup mushrooms, sliced
  7. 1/3 cup dry white wine
  8. 1/2 cup chicken stock
  9. 1/4 cup light thickened cream
  10. 1 tbs lemon juice
  11. 1/4 cup flat-leaf parsley, chopped mashed potatoes, to serve
Instructions
  1. Flatten chicken breasts until 1/2cm thick. Combine flour and salt and pepper on a large plate. Lightly coat chicken in flour.
  2. Heat 1 tbs oil in a large heavy-based frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes on each side or until golden. Transfer to a plate.
  3. Add remain ing 1 tbs oil and leek to pan. Cook, stirring for 3 minutes. Add mushrooms. Cook, stirring often, for 4 minutes or until golden.
  4. Add wine to pan. Bring to to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.
  5. Return chicken to pan. Cover, cook for 4 minutes or until chicken is cooked through. Sprinkle with parsley. Serve with mashed potatoes.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushroom and Lentil Soup
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 2 tbs olive oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 400g flat mushrooms, chopped
  5. 250g cup mushrooms, chopped
  6. 3 1/2 cups chicken or vegetable stock
  7. 1 medium potato, peeled and chopped
  8. 400g can brown lentils, drained and rinsed
  9. salt and ground black pepper
  10. reduced fat sour cream, to serve
  11. toasted baguette bread, to serve
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 3 minutes or until tender.
  2. Add mushrooms to pan and cook, stirring often, over medium heat for 5 minutes or until tender.
  3. Add stock, potato and half the lentils to pan. Stir to combine. Cover and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 20-25 minutes or until potato is tender.
  4. Add wine to pan. Bring to to the boil. Gently boil for 2 minutes or until slightly reduced. Stir in stock, cream and lemon juice. Season with salt and pepper. Simmer over medium-low heat for 3 minutes.
  5. Puree soup until desired consistency. Season with salt and pepper. Stir through remaining lentils. Heat over low heat for 5 minutes. Ladle into serving bowls, top with a dollop of sour cream and serve with toasted baguette bread.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Mushroom, Tomato and Cheese Pasta Bake
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 400g dried penne rigate pasta
  2. 2 1/4 tbs olive oil
  3. 500g large cup mushrooms, sliced
  4. 2 garlic cloves, crushed
  5. 500g jar tomato pasta sauce
  6. salt and ground black pepper
  7. 180g tub bocconcini cheese, drained and quartered
  8. 1/4 cup chopped flat-leaf parsley
  9. 1/2 cup fresh breadcrumbs
  10. 1/4 cup finely grated parmesan cheese
Instructions
  1. Preheat oven to 180 deg C. Cook penne in a large saucepan of salted boiling water, following packet directions, until al dente.
  2. Meanwhile, heat 2 tbs oil in a large frying pan over high heat. Add mushrooms and garlic and cook, stirring often, for 4-5 minutes or until mushrooms are golden . Set aside.
  3. Drain pasta and return to the saucepan. Add mushroom mixture, tomato pasta sauce, bocconcini and parsley. Season with salt and pepper. Stir well to combine.
  4. Spoon penne mixture into a 1 O-cup capacity deep baking dish. Combine breadcrumbs, parmesan and remaining 1 tsp oil in a bowl. Sprinkle over penne. Bake for 15-20 minutes or until hot and breadcrumbs are golden.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Teriyaki Mushrooms
Serves 4
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Prep Time
55 min
Cook Time
5 min
Prep Time
55 min
Cook Time
5 min
Ingredients
  1. 2 tbs salt reduced soy sauce
  2. 1/2 cup mirin*
  3. 1 tbs brown sugar
  4. 500g button mushrooms
  5. 1 tbs peanut oil
  6. 4 green onions, thinly sliced diagonally
  7. 2 tsp toasted sesame seeds
Instructions
  1. Combine soy sauce, mirin and sugar in a large bowl. Whisk until sugar dissolves. Add mushrooms and toss well to coat mushrooms in soy mixture. Marinate at room temperature, stirring occasionally, for 45 minutes.
  2. Heat a wok over high heat until hot. Add oil and heat until hot. Add green onions and stir-fry for 30 seconds. Using a slotted spoon, add mushrooms to wok, reserving marinade. Stir-fry mushrooms for 3 minutes or until golden.
  3. Add 2 tbs reserved marinade to wok. Stir-fry for 30 seconds or until thick and syrupy. Sprinkle with sesame seeds. Serve with grilled beef steak or chicken and a green salad, if desired.
Notes
  1. Mirin is a Japanese cooking wine available from selected supermarkets and Asian grocers. Sweet sherry is a good substitute.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Baked Mushroom Wraps - Mexican Style
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Ingredients
  1. 500g mushrooms quartered
  2. 2-3 spring onions, finely sliced
  3. 6-8 wraps - eg. tortilla or naan bread
  4. 420g Mexican chilli beans
  5. 1 tbsp fresh raw ginger - freshly grated
  6. Vegetable sticks - carrots, pepper and cucumber
  7. 1 tsp ground black pepper
  8. Sprigs of mint and snow pea shoots
Instructions
  1. Heat the oil in a fry pan and sauté the mushrooms.
  2. Stir in the chilli beans and sauté a few minutes
  3. Warm wraps and top with vegetable sticks, mint and snow pea shoots.
  4. Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel.
  5. Note: Garnish with a little sour cream before serving.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Microwave Mushroom & Corn Risotto
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Ingredients
  1. medium onion finely chopped
  2. 2 garlic cloves, crushed
  3. 1 tbsp olive oil
  4. 1 cup Arborio rice
  5. 2 cups vegetable or chicken stock
  6. 2 corn cobs, kernels removed or 220g canned corn
  7. 150g button mushrooms, sliced
  8. 150g White button mushrooms, quartered
  9. 1/4 cup fresh flat-leaf parsley, chopped
  10. Ground black pepper, to taste
Instructions
  1. Place the onion, garlic and oil into a medium microwave-safe bowl or rice cooker. Place into the microwave and cook, uncovered, for 2 minutes on high or until the onion is soft.
  2. Stir in the rice and mix well to coat the rice in the oil mixture. Add the stock and stir well to combine. Cover and cook in the microwave for 5 minutes on high. Reduce the heat to medium and cook for a further 5 minutes.
  3. Working quickly, carefully remove the cover and stir in the corn and mushrooms. Cover and cook in the microwave for 5 minutes on medium. Leave to stand, covered, for 2-3 minutes.
  4. Stir through the parsley and season with salt and pepper. Serve immediately.
  5. Variation: Use 1-1/2 cups stock and 1/2 cup dry white wine. Replace the parsley with 1/3 cup grated Parmesan cheese.
Adapted from Australian Mushroom Growers Association
Adapted from Australian Mushroom Growers Association
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Spinach Mushroom Filo Parcels
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Ingredients
  1. 600g washed fresh or frozen spinach
  2. Safflower oil
  3. 200g each: sliced mushrooms, feta cheese
  4. 1/2 tsp nutmeg, grated
  5. Maldon salt to taste
  6. Freshly ground black pepper to taste
  7. 8 sheets filo pastry
  8. 25g butter melted
Instructions
  1. Thaw the spinach. Squeeze out the moisture.
  2. Heat a little oil in a saucepan, add the mushrooms and sauté.
  3. Break the feta into a bowl and add the spinach and mushrooms.
  4. Add the nutmeg and seasonings and mix to combine.
  5. Divide the mixture into 8 equal portions.
  6. Brush a sheet of filo with butter.
  7. Place a portion of spinach mixture in the centre of the filo, about a third up from one end.
  8. Fold this end over the mixture, then fold in both the sides.
  9. Roll up to form a parcel.
  10. Continue with the process with the remaining mixture.
  11. Place the parcels on an oven tray and back for 15-20 minutes, until golden brown.
Notes
  1. If using fresh spinach, cut the stems off, place spinach in a large bowl and pour over boiling water. Leave to stand for 3 minutes. Drain and rinse in cold water. Drain again, gently squeeze out the excess water and pat dry with a paper towel.
Adapted from Café @ Redwoods Kerikeri
Adapted from Café @ Redwoods Kerikeri
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Saucy Mushrooms
Serves 2
This sauce really is great with pasta, but also superb with fish, chicken, beef, rice or served with toast or crusty bread. It really is so versatile and tasty!
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Ingredients
  1. 250 grams Button mushrooms chopped
  2. Dash of oil
  3. Plenty of seasoning
  4. 2 dessertspoons pinenuts
  5. Handful chopped chives
  6. 1 1/2 cups tomato juice
  7. 3 large cloves crushed garlic
  8. 1 tsp. brown sugar
  9. pasta of your choice - enough for two
Instructions
  1. Into a frypan put the mushrooms, oil and seasoning.
  2. Cook gently with the lid on until the mushrooms are tender and juicy - about ten minutes. There should be just enough juice to coat the bottom of the frypan. If you find there is too much, turn the heat up and remove the lid to reduce the liquid a little.
  3. Add the chives and pinenuts and remove from the frypan.
  4. Put the tomato juice, garlic, brown sugar and plenty of seasoning into the frypan and simmer until the juice has reduced and thickened.
  5. Add the prepared mushrooms to the sauce and mix.
  6. Spoon over your choice of prepared pasta for a delicious, easy to prepare treat!
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/
Peppered mushroom and blue cheese pie
Serves 4
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Ingredients
  1. 225g (8oz) plain flour
  2. 100g (3 1/2 oz) butter
  3. 1 egg
  4. A little milk to bind if needed
  5. 1 egg, beaten
  6. 1 onion, sliced
  7. 750g (1lb 2oz) button mushrooms, halved
  8. 2 tbsp vegetable oil
  9. 1 tbsp tomato pure
  10. 1 tbsp soy sauce
  11. 1 tbsp green peppercorns in brine, drained
  12. 250ml (9 fl oz) vegetable stock
  13. Salt and freshly ground black pepper
  14. 100 (4 oz) Stilton cheese, crumbled
Instructions
  1. For the pastry, simply pulse the ingredients together in a food processor to form a dough, adding a little milk if needed. Wrap in cling film and chill for at least 30 minutes.
  2. Now make the filling. Start by trying the onion and mushrooms in oil until soft.
  3. Add the tomato puree and cook for 5 minutes, then add the soy sauce, peppercorns and stock. Bring to the boil, then reduce the heat slightly and cook until the liquid has reduced by half. Season to taste.
  4. Divide the filling mixture between four individual pie dishes. Divide the Stilton between the dishes too.
  5. Preheat the oven to 200 ° C. Cut the pastry into four pieces and roll into four circles, just bigger than the dishes.
  6. Damp the rim of the dishes with water and cover the pie dishes with pastry, trim the edges and cut a little hole in the top of each. Brush all over with egg wash to glaze. Bake the pies for about 20 minutes until crisp and golden. Serve with buttery mash and green beans if liked.
Kiwi Mushrooms http://www.kiwimushrooms.co.nz/