We love the cooler months at Prahran Market. And while we probably could go without the icy Melbourne weather, we simply can’t wait for the change in seasonal produce and one of our favourite ingredients – mushrooms!
Mushrooms are not only delicious, but they are packed with essential vitamins and minerals.
Being so versatile they can be enjoyed in a number of different ways, but to give you a little inspiration, we’ve compiled our top ten ‘shroom suggestions. We even consulted the Market’s resident mushroom expert, Damian Pike, for some tips:
- Mushroom burger – if you’re looking for a veggie burger, you can’t go past a delicious mushroom burger featuring a juicy portobello mushroom. Remove the stem before rubbing the mushroom in a little oil, then chop the stem up finely and put back into the centre of the mushroom before grilling or baking. If you still want a meat patty, simply add the mushroom on top for the most mouthwatering burger experience.
- Mushroom soup – is there anything more warming in the colder months than mushroom soup? We don’t think so! Plus, a tasty soup is easier to whip up at home than you may think. Fresh brown or horse mushrooms are great when added to soups, and for a little extra flavour we love to add a combination of parsley and thyme.
- Stuffed mushrooms – there are so many fillings you can use for stuffed mushrooms, but a key ingredient Damian recommends is the stem of the mushroom. After removing it, chop finely and cook until most of the moisture is out before adding it to the other ingredients. Bake the stuffed mushroom for 20 mins at 180 degrees.
- Mushrooms on toast – for the perfect weekend breakfast, try swiss brown mushrooms with garlic on toast. Simply fry the mushrooms with garlic, herbs and cream, sour cream or soft cheese. Pair with thick slices of toasted white bread or crusty baguette. Top tip: use butter and oil in the frying pan and get it really hot before adding the ingredients.
- Skewered mushrooms – Barbecue season may be over but that doesn’t mean we can’t cook up a few veggies skewers on the grill. Mushrooms are great on their own or paired with a selection of other vegetables. Damian’s go-to is definitely oyster mushrooms. They can be cooked within a few minutes under a hot grill to enjoy all the natural flavours. To prevent the mushrooms from breaking, try gently twisting them, rather than pushing them, onto the skewer.
- Mushroom omelette – shiitake mushrooms work really well in an omelette, with their meaty texture and deep flavour complementing the eggs. Cut your mushrooms quite thick and fry with shallots and garlic until tender. Stir in parsley before adding to the centre of the omelette as it cooks. Adding chives and gruyere makes a mushroom omelette even more droolworthy.
- Mushroom pie – mushrooms can be added to many pies but try using them as the star ingredient. A meaty mushroom, such as a portobello with lots of lovely herbs, will work perfectly. Marsala wine and broth create the most amazing flavours. Other great complimentary ingredients are leek and grated potato.
- Mushroom risotto – the ultimate comfort food. Again, you can include other produce in the risotto, depending on your preference. Damian recommends sautéing the mushrooms in butter and then folding them into the risotto at the end, along with their juices and butter in the pan.
- Mushroom sauce – a flavourful addition to so many dishes! From steak to pork chops and chicken, to baked potatoes, pasta or even over toast. Damian uses sherry or red wine in the sauce but if you can’t consume alcohol, just use extra broth. Great mushrooms to use are a mix of swiss brown and portobello, sautéed them off quickly before adding to the sauce. Mushroom sauce can last for up to five days in the fridge.
- Mushroom salt – this is seriously good and a must-try! Think dried shitake mushrooms chopped finely and placed in a spice blender, mixed with crispy bacon (also finely chopped in the blender) and fine sea salt. Mix altogether in a food processor and store in a jar to sprinkle on steak, chips or scrambled eggs.
For more inspiration with mushrooms, head to our recipe page here.
And to learn more about mushroom varieties, click here.
