Mushrooms not only pack an umami punch, but they’re also low in calories and full of fibre, potassium, and vitamin C. Here are the basics: 

Choose mushrooms with a full-bodied shape, smooth caps and no bruises or discoloration. Skip any that have a slimy appearance and soft texture. 

Before using, give the mushrooms a scrub with a clean damp cloth to remove dirt. Don’t rinse them: mushrooms are very absorbent so all that water will end up in your pan as extra liquid.  

Cooking Tips 
– Fry at a high heat with a generous glug of water, oil or butter to create that golden sear.
– Patience is key here. When frying, stir them as little as possible to encourage them each to caramelise for an added depth of colour and umami flavour.
– Fry the mushrooms in small batches so that each one gets a chance to brown evenly, cook through and make their own mark on your meal. 

Oven-baked polenta with mushrooms and tomato 

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan. 

Ingredients

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

 

Baked mushroom arancini 

Makes 18-20 

Save time and deep-fry each arancini in hot oil for about 3-4 minutes. 

Ingredients

2 Tbsp olive oil
2 cloves garlic, chopped
1 punnet (250g) white button mushrooms, chopped
2 cups cooked risotto
3 Tbsp chopped fresh parsley or thyme
Salt and milled pepper
1 cup flour
2 eggs, whisked
1 cup panko or regular breadcrumbs  

For serving 

Dipping sauces (such as mustard or fresh tomato sauce)
Fresh parsley or thyme 

Method

1. Heat oil in a large pan and fry garlic and mushrooms for about 3-5 minutes. Set aside to cool.
2. In a large bowl, combine mushroom and garlic, cooked risotto and fresh herbs. Season.
3. Shape mixture into golf-sized balls and chill in the fridge for about 30 minutes.
4. Coat each ball in flour, then dip into egg wash and finally in breadcrumbs.
5. Preheat oven to 180°C.
6. Place arancini onto a greased and lined baking tray in a single layer.
7. Bake for about 15-18 minutes or until they are golden and heated through.
8. Serve while hot with your favourite dipping sauce and scattered with fresh herbs.

 

Mushroom, asparagus and pea tart 

Serves 4 

Make these in smaller round tart tins for your next brunch or afternoon tea soirée.  

Ingredients

1 roll puff pastry, defrosted
1 tub cultured cream
2 tsp wholegrain mustard
2 Tbsp chopped fresh parsley or coriander
Salt and milled pepper
1 bunch asparagus tips, trimmed
1 punnet (250g) white button mushrooms, sliced
½ cup frozen peas
3 Tbsp melted butter 

Method

1. Preheat oven to 200°C.
2. Roll pastry out onto a lightly floured surface to about 2mm thick.
3. Press the pastry into a greased 23cm rectangular loose-bottomed tin. Gently prick the base with a fork.
4. Combine crème fraîche, mustard and herbs. Season well.
5. Spread mixture over pastry base and bake for 10 minutes.
6. Add asparagus and mushrooms, then bake for 15-20 minutes and remove from the oven. Season.
7. Scatter with peas, drizzle with butter and return to the oven for another 5-8 minutes.
8. Slice and serve while warm.

 

Mushroom, corn and sundried tomato French toast 

Serves 4 

Swap out ciabatta for farm-style loaf, sourdough or regular white bread if you like. 

Ingredients

Glug olive oil
1 punnet (250g) white button mushrooms, sliced
1 Tbsp butter
3-5 sprigs fresh thyme
8 thick slices ciabatta
¼ 4 cup plain cream cheese
½ can corn kernels, drained
½ packet (125g) sundried tomatoes, drained and chopped
8 large eggs, whisked
¼ cup milk
2 Tbsp chopped fresh parsley
Salt and milled pepper
Canola oil for frying 

Method

1. Heat oil in a large pan and sauté mushrooms for 3-5 minutes.
2. Add butter and thyme, and fry for another 2 minutes. Remove and set aside.
3. Place 4 slices of ciabatta onto a chopping board and spread each slice with cream cheese.
4. Divide cooked mushrooms, corn and sun dried tomatoes between each slice.
5. Top with remaining ciabatta slices to enclose and form a sandwich, pressing down to secure the filling
6. Whisk together eggs, milk and parsley until combined. Season well.
7. Heat oil in a large pan.
8. Carefully dip each sandwich into egg mixture, making sure to coat evenly and fry for about 3-4 minutes per side until golden.
9. Slice and serve immediately.

 

Words by: Chad January
Photographs: Recipes & Styling: Fresh Living Magazine