Mushroom Recipes
Fried Mushrooms
(This is suitable for any mushroom)
fresh herbs - parsley, coriander, thyme, oregano, sage.
oil
salt and pepper
Clean and divide into bite sized pieces.
Heat some oil in a frying pan with some black pepper.
Add a good handful of fresh chopped herbs e.g. parsley, coriander, thyme, oregano, sage.
Add a squeeze of lemon juice and season with salt to taste.
Serve on hot toast.
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Mushrooms with Red Chilli
Mushrooms
Fresh Red Chilli
Butter
Cook some fresh chilli in butter then add the mushrooms and gently cook until tender.
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Mushroom Goulash
Meaty type Mushrooms - such as: Oyster, Chicken-of-the-Woods, Beefsteak, Hen-in-the-Woods, Penny Bun, and Giant Funnel Cap
Chopped Tomatoes
Plain Yoghourt or Sour Cream
Chopped Parsley
Chop an onion and soften in some oil over a low heat.
Add mushrooms, chopped tomatoes and paprika.
When the mushrooms are cooked stir in some sour cream or plain yoghourt and chopped parsley.
Serve with rice or fresh bread.
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Bacon and Mushroom Salad
Oyster Mushrooms
Shiitake Mushrooms
Clamshell Mushrooms
Baby Salad Leaves: Rocket, Tatsoi, Mizuna, Spinach, Ruby Chard, Beet Greens
Bacon
Mustard Vinaigrette
Clean some baby salad leaves, eg: rocket, tatsoi, mizuna, spinach, ruby chard, and arrange on a serving dish. Cut the bacon into strips and fry for a few minutes in olive oil.
Add the mushrooms, eg: oyster, shiitake, clamshell, and fry for a few more minutes until the mushrooms are tender.
Drizzle some mustard vinaigrette over the salad leaves, add the bacon and mushroom mixture and serve immediately.
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Mushroom Soup
400g mushrooms
Garlic
Olive oil
Salt& Pepper
Lemon juice to taste
Parsley
Thyme
Veg. Stock (16 ozs. Water)
Sour cream (optional)
Red Wine (optional)
Balsamic Vinegar
Cook mushrooms and garlic.
Add the stock, herbs and spices and liquidise.
Return to the heat and add the other ingredients as desired.
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Roast Chestnut Mushrooms
Chestnut Mushrooms
Good with any Roast Meat - Chicken, Pork, Lamb, or Beef
Clean some chestnut mushrooms.
Add to roast meat (chicken, beef, lamb, pork) about 20mins from the end of cooking, arranged around the meat and baste the mushrooms with the meat juices.
The mushrooms will be ready when the meat is cooked.
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Grilled Portobello Mushrooms
Potobello Mushrooms
Parsley
Garlic
Olive oil
Salt
Chop some parsley and garlic.
Mix with some olive oil.
Clean some portobello mushrooms, 1 or 2 per person.
Brush the caps of the mushroms with the oil and herb mixture, season with salt and grill for 4-5mins.
Turn the mushrooms over and pour a little oil into the centre of each, season with salt and pepper and grill until cooked.
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Chestnut Mushroom, Orange and Walnut Salad
chestnut mushrooms
1 orange
walnut pieces
walnut oil
orange juice
honey
dijon mustard
Thinly slice some chestnut mushrooms.
Peel an orange and also cut into thin slices.
Arrange the slices of orange and mushroom on a flat dish.
Sprinkle with walnut pieces.
Pour over a dressing made from walnut oil, orange juice, honey and dijon mustard.
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Portobello Stuffed with Oyster Mushrooms
Oyster Mushrooms
Portobello Mushrooms
Coriander Seeds
Thick Cream
In a dry pan toast some corainder seeds.
Add some oil and gently fry the oyster mushrooms and some garlic.
When the mushrooms are soft add some thick cream.
Spoon this mixture into the portobellos and bake in the oven until the portobellos are cooked.
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Oyster Mushroom and Coconut Rice
Oyster Mushrooms
Diced Pumkin or Carrots
Garlic
Coconut Milk
Rice
Parsley
Salt and Pepper
Heat some oil in a saucepan and add some garlic and diced pumpkin or carrots.
Cook until soft.
Add the coconut milk and vegetable stock and stir.
Wash the rice and add to the pan with mushrooms and fresh parsley.
Season with salt and pepper.
Bring to the boil.
Cover and simmer for 20mins.
or until the rice is cooked and the liquid has been absorbed.
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Roasted Oyster Mushrooms
Oyster Mushrooms
Fresh Herbs - Rosemary, Thyme etc.
Garlic
Olive Oil
Salt and Pepper
Put the mushrooms in an oven proof dish.
Strew with sprigs of fresh herbs - rosemary, thyme etc.,
cloves of garlic and drizzle with olive oil.
Season with salt and pepper.
Roast in a medium/hot oven for 15 - 20mins or until the mushrooms soften and with browned edges.
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Oyster Mushrooms with Coriander, Ginger and Sesame Oil
Oyster Mushrooms
Ginger
Garlic
Olive oil
Sesame oil
Chopped Coriander or Wild Celery Leaf
Coarsely chop some fresh ginger and garlic.
Heat some olive & sesame oil in a pan and add the ginger and garlic.
When they begin to soften add the mushrooms and reduce the heat.
Cook gently until the mushrooms soften.
Season.
Stir in some chopped coriander or even wild celery leaf
(celery tops are an option) and serve.
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Tom Yum (Thai sweet and sour soup)
50g Oyster Mushrooms
2 Sliced Chillies
Ginger Root thinly sliced
2 Kaffir Lime Leaves or the zest of a Lime
1 Lemongrass Stalk
2 tbls of Tai Fish Sauce
2 tbls of Lime Juice
Fresh Corriander to garnish
In a sauce pan, bring 1pint chicken or vegetable stock to the boil.
Add a stalk of lemongrass, bruised and sliced diagonally, some thinly sliced root ginger
and 2 kaffir lime leaves or the zest of a lime.
Simmer for 5-8 minutes.
Next add 50g oyster mushrooms and 2 sliced green chillies.
Simmer for 3 minutes.
Finally add 2 tbls thai fish sauce and 2 tbls lime juice.
Serve garnished with fresh coriander.
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Mushroom Fritata
(Italian Omelette)
Oyster Mushrooms
Eggs
Ricotta
Grated Parmesan
Fresh Marjoram or Oregano or Thyme
Gently fry some oyster mushrooms with garlic.
Place in an oven proof dish.
In a bowl mix together eggs, some ricotta and grated parmesan cheese,
fresh marjoram or oregano or thyme and seasoning.
Pour the egg mixture over the mushrooms and bake for 10 to 15mins in an oven at 180deg.
or until the egg is set.
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Sausages with apple and oyster mushrooms
Oyster Mushrooms
Sausages
Leeks
Apples
Apple Juice
Fresh Sage
Arrange the sausages in an oven proof dish.
Chop some apples and some leeks and put them around the sausages along with the oyster mushrooms and plenty of fresh sage leaves.
Pour on enough apple juice to just cover the apples, leeks and mushrooms.
Cover and bake in the oven until the sausages are cooked, about 30mins.
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Oyster Mushroom Soufflé
Dried Oyster Mushrooms
Garlic
3 Egg Yolks
3 or 4 Egg Whites
½ Pint Milk
3oz Butter
3oz Flour
Preheat the oven to 180°C/350°F/gas mark4.
Warm a souffle dish and butter well.
Soak some dried oyster mushrooms in ½ pint milk.
Melt 3oz butter in a saucepan, add some chopped garlic and fresh oyster mushrooms and cook until soft.
Stir in 3oz flour.
Add the milk with the dried mushrooms and bring to simmering point stirring all the while.
Take off the heat and allow to cool.
Beat 3 egg yolks and stir into the milk mixture.
In a clean bowl whisk 3 or 4 egg whites until stiff.
Gently fold the egg whites into the mixture and pour into the prepared souffle dish.
Cook in the oven for 30mins. Serve immediately with fresh, crusty bread and butter.
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Roast Chicken with Shiitake
Roasting Chicken
Shiitake Mushrooms
Olive oil
Sesame oil
Chinese Black Beans
Garlic
Root Ginger
Clean a chicken ready for roasting.
Make a loose paste with olive oil, sesame oil, chinese black beans, garlic and root ginger.
Rub this paste all over the chicken inside and out and under the skin.
Place the shiitake inside the chicken so that the cavity is not too full and roast as usual.
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White Cloud Mushroom with Cherry Tomatoes and Feta Cheese
white cloud mushroom
cherry tomatoes
feta cheese
olive oil
lemon juice
fresh parsley or coriander leaves
Cut the tomatoes in half, tear the white cloud into similar sized pieces and mix both with the feta cheese.
Drizzle with some olive oil and a squeeze of lemon juice.
Sprinkle with fresh parsley or coriander and serve.
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Green Salad with White Cloud Mushroom
white cloud mushroom
spicy salad leaves - water cress, rocket, mustard
mustard vinaigrette
sesame seeds
Put some spicy salad leaves (e.g. water cress, rocket, or mustard) in a dish and dress with a mustard vinaigrette.
Tear the white cloud into pieces and distribute over the leaves.
Toast some sesame seeds in a pan, allow to cool and sprinkle over the salad.
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Beefsteak Mushroom and Hen-in-the-Woods Risotto
beefsteak mushroom
hen-in-the-woods mushroom
vegetable or chicken stock
sweet onion
garlic
vegetable oil
rice
butter
fresh parmesan
Wash the beefsteak under a cold tap and then slice thinly.
Tear the Hen-in-the-woods into strips cleaning as you go (this one takes a bit of time but is worth it).
Heat some stock and keep simmering.
Fry the sweat onions and garlic in the oil until soft.
Then add mushrooms and cook for 5 minutes.
Add rice and allow the grains to absorb any liquid.
Slowly add the hot stock a few ladles at a time, allowing the rice to absorb the stock each time.
The risotto is ready when the rice is soft on the outside and al dente in the centre.
Add some butter and grate parmesan on each serving. Goes really well with a spicy salad like ruccola.
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Giant Puffball Steaks
puffball mushroom
egg
seasoned flour
Slice the puffball into thick (1cm to 2cm) slices.
Dip the slices of puffball into beaten egg and then coat with seasoned flour.
Fry the puffball in a frying pan until lightly browned on both sides.
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Linguine with Wood Ears
wood ears
bacon or pancetta
garlic
white wine or stock
double cream
fresh parsley
salt and pepper
Wash the wood ears and cut them into thin strips about twice as wide as the linguine.
Cut some bacon or pancetta into similar strips.
Fry the wood ears and bacon in a pan with some chopped garlic.
When the bacon is cooked add some white wine or stock and some double cream.
Simmer gently to cook off the alcohol and reduce the sauce.
Season with salt and pepper.
Add a good handful of chopped parsley and mix the sauce with cooked linguine.
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Honey Fungus with Pasta
Honey Fungus Mushrooms
Cooked Pasta
Red Chilli
Olive oil
Garlic
Parsley
Salt and Pepper
Fresh Grated Parmesan
First blanch the honey fungus in salted boiling water for 3 mins.
Allow to cool and discard the water.
Remove the caps from the stalks and decide how much stalk is tander.
Soften some red chilli in olive oil then add blanched mushrooms, garlic, parsley, and season with salt and pepper.
Add mushrooms to some cooked pasta serve.
Finally dress with parmesan cheese
A variation on this is cook with garlic and thicken with cream then add fresh basil
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Honey Fungus with Shallots
Honey Fungus Mushrooms
Shallots
Oil
Butter
Lemon Juice
Fresh Tarragon
Fresh Parsley
First blanch the honey fungus in boiling water with lemon juice for 3 mins.
Allow to cool and discard the water.
Chop shallots and cook gently in oil and butter.
Add mushrooms and cook gently for 15 mins.
To serve add seasoning and chopped fresh tarragon and parsley.
(if using dried tarragon add with mushroom to cook)
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Honey Fungus with Lamb
Honey Fungus Mushrooms
Lean Strips of Lamb
Garlic
Fresh Chilli
Olive oil
Capers
Salt and Pepper
First blanch the honey fungus in boiling water for 1 min.
Drain and leave to cool. Fry some lean strips of lamb in olive oil.
Remove mushroom caps from their stalks use only tender part of stalk.
Add blanched mushrooms, garlic, fresh chilli, capers and season with salt and pepper.
Cook for 5 mins. and serve
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Blewits Stewed in Milk With Sage
blewits
onion
fresh sage
milk
butter
flour
salt and pepper
Clean the blewits stew them with chopped onions and a sprig of sage in a little milk over a low heat until soft.
Draw off the milk and thicken with butter and flour and season lightly.
Pour the sauce over the mushrooms and heat through.
Serve in a ring of mashed potato.
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Blewits on Toast
blewits
spring onion
fresh sage
cream
butter
salt and pepper
Slice some blewits and sauté in butter over a high heat.
Add some chopped spring onion, sage and cream.
Season with salt and pepper and serve on toast.
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Blewit Omelette
blewits
onion
flour
milk
eggs
butter
grated cheese
Fry some blewits and chopped onion in butter until soft.
Stir in some flour and then add some milk to make a creamy white sauce.
Make an omelette and when it is almost set pour in the blewit sauce.
Fold over the omelette, sprinkle with grated cheese and grill until the cheese melts.
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Partridge with Blewits
partridge
blewits
white wine
butter
garlic
paprika
fresh parsley
salt and pepper
Season the partridge with salt, pepper and paprika and fry in an oven proof pan for 5 minutes on each side.
Pour over some white wine and finish them off in a hot oven.
Stir fry the blewits in butter for 10 minutes and at the end add some chopped garlic.
Serve the partridge surrounded with the mushrooms and sprinkled with parsley.
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