Embark on a Mushroom Adventure!

INGREDIENTS

200g White Oyster Mushrooms

3 tbsp butter

2 crushed garlic cloves

1 tbsp white wine

4 sprigs of thyme

4 slices of thick crusted bread, toasted

125g Brie cheese

 

METHOD

Pan fry fungi in butter on medium heat for 2 minutes.

Add garlic and wine and cook for another 2 minutes. Add thyme and set fungi aside.

Top toasted bread with a slice of Brie and 1/4 of the cooked fungi.

Arrange the toasts on a tray lined with baking paper and place under a medium-hot grill for 1-2 minutes, or until the Brie has slightly melted.

INGREDIENTS FOR FUNGI SAUTE

400g chopped White Oyster Mushrooms

2 tbsp soy sauce

1/4 tsp paprika

Salt and pepper to taste

1 tbls sesame oil, 1 tbls honey

 

INGREDIENTS FOR TACO FILLING

2 diced tomatoes, 1/2 cup grated cheese, 1/4 cup chopped coriander, 1 cup sliced lettuce, 1/2 cup guacamole, aioli to garnish, corn tortillas prepared as per packet instructions.

 

METHOD

Mix fungi sauté ingredients and marinade while preparing taco filling ingredients. Panfry fungi on medium heat for 10 minutes, stirring frequently. Fill tortillas with desired amounts of ingredients.

INGREDIENTS FOR SALAD

250g soba noodle

400g White Oyster Mushrooms

Seasoning:

1 tbls olive oil

1 tbls soy sauce

1 tsp cooking sake

1 tbls mirin (Japanese sweet rice wine)

1 tsp butter

1 tsp sesame oil

1 cup hulled edamame beans

¼ cup chopped coriander

2 chopped spring onions

1 tbls sesame seeds

 

INGREDIENTS AND METHOD FOR DRESSING

3 tbls soy sauce

1 tbls water

1 tbls lemon juice

½ tsp wasabi paste

Whisk ingredients together.

 

METHOD

Prepare noodles as per packet instructions.

Panfry fungi in olive oil on medium heat for 4 minutes.

Add seasonings and cook for another 2 minutes.

Boil edamame beans for 5 minutes.

Toss noodles, fungi, edamame, coriander and spring onions together.

Garnish with sesame seeds.

INGREDIENTS

1 tbls olive oil

1 tbls butter

450g sliced White Oyster Mushrooms

3 chopped spring onions

2 garlic cloves, crushed

⅔ cup cream

⅓ cup white wine

2 tsp of mixed spices and salt to taste

2 tsp of chopped fresh parsley

 

METHOD

Add olive oil and butter to a skillet over low heat until the butter melts.

Add the white oyster fungi spring onion and garlic.

Cook while stirring for 2 minutes.

Add cream and white wine, spices and season with salt.

Cook for 15 minutes.

Stir in parsley and serve.