Our Favourite Recipes

Mushroom Taco's

 

Ingredients

  • 125g Oyster Mushrooms 
  • 125g NZ Lion's Mane
  • 3 Tablespoons Olive Oil
  • 2 Garlic Cloves
  • 12 Tortillas
  • 1 Handful of Coriander
  • Coleslaw
  • Sriracha Mayo
  • Salt

Method

Finely chop two cloves of garlic. Slice mushrooms to your preferred size and start cooking in a dry pan. When the mushrooms have reduced in size, add oil, garlic and season with salt. Cook until the mushrooms are golden brown. Warm the tortillas in the oven and then assemble your taco's, adding coleslaw, coriander and a drizzle of Sriracha Mayo.

Mushroom Pizza

 

Ingredients

  • 125g Oyster Mushrooms
  • 1 Onion
  • 1 Capsicum
  • 200g Fresh Mozzarella
  • Mushroom Seasoning
  • Oregano
  • Pizza Sauce
  • 2 x Pizza Bases

Method

Pre-heat your oven to 250c on the bake setting. Slice the onion and capsicum finely, tear the mushrooms into large pieces. Put your pizza base onto an oiled oven tray and sauce generously. Add the sliced onions and capsicums on top of your sauce. Tear the fresh mozzarella into chunks and space it out evenly on your pizzas. Add your mushroom pieces on top, sprinkling generously with the mushroom seasoning and oregano. Bake the pizzas until the cheese is golden and the bottom of the base is firm. 

Mushroom Bruschetta

Mushroom Bruschetta

 

Ingredients

  • 125g Oyster Mushrooms
  • 3 Tablespoons Olive Oil
  • 2 Garlic Cloves
  • Fresh Herbs
  • 4 Slices Sourdough

Method

Finely chop two cloves of garlic. Slice mushrooms to your preferred size. Preheat pan with three tablespoons olive oil. When the oil is at a medium heat, put the mushrooms and garlic in the pan. Cook until the mushrooms begin to golden, then remove from heat and sprinkle with fresh herbs. Add salt and pepper to taste. Slice sourdough thickly and toast until crunchy. Place mushrooms on the toast and enjoy!

Mushroom 'Fish'

Mushroom 'Fish'

 

Ingredients

  • 125g Oyster Mushrooms
  • 2 eggs or 1/2 Cup Soy Milk
  • 1 Cup White Flour
  • 1/4 Cup Wholemeal Flour
  • 1 Tablespoon Mixed Herbs
  • 2 Teaspoons Salt
  • 1 Teaspoon Pepper
  • 1/4 Cup Rice Bran Oil
  • 1/4 Cup Olive Oil

Method

In a bowl, whisk two eggs (or 1/2 cup of soy milk). Soak mushrooms in the liquid for ten minutes. In a large container, add dry ingredients and mix thoroughly. Transfer the mushrooms into the dry ingredient container, making sure to shake off excess liquid in the process. Put a lid on the container and gently shake 2-3 times to ensure the mushrooms are coated evenly. Preheat a fry-pan, adding the mix of the rice bran and olive oil. When the oil is hot, fry the mushrooms for approximately two minutes per side until golden brown. Place on a paper towel to drain any extra oil, plate and serve with your favourite sauce.

Mushroom Fettuccine

Mushroom Fettuccine

 

Ingredients

  • 1 Large Onion
  • 125g Oyster Mushrooms
  • 3 Garlic Cloves
  • 1/3 Cup Olive Oil
  • Fresh Fettuccine
  • 1 Handful Fresh Parsley

Method

Roughly chop onions, mushroom, and garlic. Preheat the olive oil in a pan. When the oil is at low/medium heat, add onions, mushrooms, and garlic cook until the mushrooms begin to golden. Bring a pot of water to the boil and add your fresh pasta. Cook until al dente. Use tongs to take your pasta out of the pot and place it straight into the mushroom pan. Stir thoroughly, adding roughly chopped fresh parsley, salt and pepper to taste. Serve pasta with a fresh parsley garnish on top.