DELICIOUS & EASY SA MUSHROOMS RECIPES Four

Healthy Recipes Inside

THE SA MUSHROOMS STORY From Humble Beginnings To Primary Mushroom Producer

“At SA Mushrooms we’re committed to delivering the best quality & healthiest mushroom products to market. All our mushrooms are delicately hand picked!”

Established in 1998, SA Mushrooms is a

proudly family owned and operated

mushroom grower & wholesaler based in

pristine and scenic South Australia.

SA Mushrooms proprietors, the Femia

family are committed to delivering the

best quality and healthiest mushroom

products to market.

From humble beginnings as a family-run

farm, today SA Mushrooms is a primary

mushroom supplier to major supermarkets,

independent retailers & greengrocers, and

produce markets both in SA and nationally.

With a recently completed farm

expansion, SA Mushrooms is now the

largest family owned, independent

mushroom grower in South Australia.

Our farm fresh, delicately hand picked

range includes White Mushrooms (small,

medium, large button and open cup flat),

Swiss Brown & Portobello Mushrooms and

our unique Vitamin D Enriched Mushrooms.

We hope you enjoy creating these delicious

mushroom recipes from SA Mushrooms!

Visit www.samushrooms.com.au/recipes

for more recipes.

SOY & SESAME BBQ MUSHROOMSWith Caramelised Tofu & Bok Choy

Full Recipe

On Rear

Ingredients4 large white field mushrooms

2 bok choy, cut in half lengthwise, washed thoroughly

400gm fried tofu, sliced thickly

Marinade:2 tbsp soy sauce

1/3 cup honey

3 tbsp lime juice

1/2 tsp chilli flakes

2 garlic cloves, minced

Garnishes:Coriander leaves

Toasted sesame seeds

Lime wedges

MethodTo make marinade, whisk all ingredients together. Marinate mushrooms in 3/4 of the marinade, for approx. 15 mins.

Place mushrooms, bok choy and tofu slices on a large tray and pour marinade all over, making sure the mushrooms are well coated.

Heat barbeque on a high heat and grill mushrooms until just collapsed but still firm to the touch.

Place mushrooms in the remaining marinade and coat mushrooms once again. Set aside. Continue grilling the tofu and bok choy, 2-3 mins on each side.

On a large platter or board, place bok choy, cut side up along with the tofu and the 4 large mushrooms on top. Sprinkle with sesame seeds and coriander, and garnish with lime wedges.

Chef’s NotesIf limes are not available, use lemons or substitute with apple cider vinegar.

Substitute tofu for grilled chicken thigh, lamb cutlets or pork belly.

SOY & SESAME BBQ MUSHROOMSWith Caramelised Tofu & Bok Choy

PREP15 MINS

COOK10 MINS

SERVES4

MUSHROOM SALAD BOWLWith Vegetables, Chickpeas, Egg & Avocado

Full Recipe

On Rear

MethodPreheat oven to 180°C. Place beetroots on a large piece of foil, drizzle with olive oil and salt and pepper and wrap into parcels. Place on oven tray and oven roast until beetroots are just cooked through (30-45 mins).

Allow to cool. Peel the beetroot skin and slice into quarters or eighths. Set aside in a bowl and drizzle with a little more olive oil and extra seasoning.

Meanwhile, cook eggs in boiling water for 7 mins and refresh under cold running water. Peel and set aside.

For mushroom marinade, whisk together the olive oil, balsamic vinegar, mustard, salt and pepper. Add sliced mushrooms and basil and coat well. Set aside.

Serve using 4 shallow bowls. Place in small groups around inside edge of bowls, the chickpeas, zucchini slices, beetroots with rocket underneath, mushrooms, pickled carrot and avocado. Place eggs cut side up. Drizzle with a good amount of extra virgin olive oil, salt and pepper, black sesame seeds and fresh herbs. Serve with a lemon cheek and wedge of grilled bread.

Chef’s NotesYou may boil the beetroots instead of oven roasting.

MUSHROOM SALAD BOWLWith Vegetables, Chickpeas,Egg & Avocado

Ingredients500gm white button mushrooms, wiped clean

1 zucchini, sliced into ribbons (use a peeler)

4 small-medium beetroots, tops removed

1 can chickpeas, drained

4 eggs

100gm rocket

1 avocado (cut into qtrs, drizzle with lemon juice)

2 tbsp olive oil

Salt and pepper

Turkish pide or grilled flat bread, to serve

Marinade:4 tbsp EV olive oil

2 tbsp aged balsamic vinegar

1 tsp Dijon mustard

Salt and pepper

Handful torn basil leaves

Pickled Carrot:200gm carrots, peeled and julienned

1 cup water

1/2 cup white vinegar

Ingredients (cont)

1-2 tbsp sugar

1 tsp salt (Use warm water to dissolve salt and sugar, add vinegar and mix well. Soak carrots 20 mins min.)

Garnishes:Fresh herbs mint, basil, parsley or dill

Black sesame seeds

Lemon cheeks

PREP30 MINS

COOK45 MINS

SERVES4

VIETNAMESE MUSHROOM & NOODLE SALAD

Full Recipe

On Rear

MethodCook the noodles according to packet directions. Rinse under cold water and drain well. Set aside in a large mixing bowl.

For dressing, place all dressing ingredients in a jar and shake well to combine. Set aside.

Into the noodle bowl, add carrot, cucumber, red onion, bean sprouts, mushrooms and 3/4 of the herbs. Toss all ingredients gently with your hands then add the dressing. Toss once more to combine.

On a large serving platter or individual bowls, serve the salad topped with chopped peanuts (or shallots), the remaining herbs and a very small splash of sesame oil. Garnish with lemon and/or lime wedges.

Chef’s NotesTry adding grilled or shredded roast chicken to this salad.

VIETNAMESE MUSHROOM & NOODLE SALAD

Ingredients (cont)

1 medium–large garlic clove, finely chopped

1-2 small red chillies, seeded and finely chopped

Garnishes:1/2 cup chopped peanuts (if using) or crispy shallots

Lime or lemon wedges (optional)

Sesame oil

Ingredients400gm white button mushrooms, sliced thinly

230gm thin rice noodles (vermicelli-style)

1 medium carrot, peeled and cut into thin sticks

1 continental cucumber, halved lengthwise, seeds removed, thinly sliced into half-moons

1 small red onion, peeled, sliced thinly lengthwise

1 cup bean sprouts, washed and drained

1 bunch coriander, washed, roots removed

1/2 bunch mint, washed, leaves picked

Dressing:1/2 cup fish sauce (use mushroom soy if vegan or vegetarian)

1/3 cup palm sugar (dissolved in a small amount of warm water)

1/4 cup fresh lemon or lime juice

PREP20 MINS

COOK10 MINS

SERVES4

SMOKEY BBQ FIELD MUSHROOMSWith Lentils, Pumpkin, Green Beans & Almonds

Full Recipe

On Rear

Ingredients4 large brown field mushrooms

1 cup of green lentils

250gm green beans, washed, tops removed

400gm pumpkin, peeled, deseeded and cut into 1cm thick wedges

100gm salad leaves, baby spinach/rocket/mixed leaf

Handful of parsley, washed and roughly chopped

50gm toasted flaked almonds

Handful of mint leaves

Marinade:1/4 cup EV olive oil

Juice of 2 lemons

1 garlic clove, minced

1 tsp smoked paprika

Salt and pepper

SMOKEY BBQ FIELD MUSHROOMSWith Lentils, Pumpkin, Green Beans & Almonds

MethodFor mushroom marinade, whisk together 3 tbsp of olive oil, lemon juice, garlic, smoked paprika, salt and pepper. Set aside 3-4 tbsp of the marinade for use as a dressing later. Pour remaining marinade over the mushrooms, coating well. Set aside for approx. 20 mins.

To cook lentils, rinse in cold water and drain. In a large pot, add 4 cups of water to 1 cup of lentils. For extra flavour add a bay leaf. Bring the pot to a boil, then reduce to a very low simmer, cover and cook for approx. 20 mins. Using a sieve, drain the water from the lentils and discard the bay leaf. Allow to cool.

Place the beans and pumpkin in a bowl and coat well with some of the olive oil, salt and pepper.

Preheat barbeque to a medium to high heat and grill the vegetables until they are tender.

Place grilled vegetables in a large bowl. Grill the mushrooms, turning them often for approx. 5-6 mins. Set aside in a separate bowl and sprinkle with parsley.

To combine salad, add cooked lentils to the beans and pumpkin, add the salad leaves, mint and left-over dressing. Gently with your hands, mix the salad well.

To serve, place the lentil salad on a large platter, sprinkle with flaked almonds and place 4 mushrooms on top. Drizzle with left-over juices from mushrooms.

Serve with crusty bread or your favourite grilled meats.

Chef’s NotesUse asparagus (if in season) instead of green beans, or use pine nuts (or favourite nuts) instead of almonds.

PREP25 MINS

COOK35 MINS

SERVES4