In our current Meadows Mushrooms competition, we're asking you for your favourite ways of cooking mushrooms. Classics like mushroom on toast and mushroom soup are proving especially popular, but a few interesting recipes ideas have turned up... so we're sharing them with you here.
Your favourite way of enjoying mushrooms is pan-fried with butter. Quite a few of you take it up a notch by adding a touch of cream (or sour cream or cream cheese), wine and garlic, and serve with a good piece of toasted sour dough, Vogel's or rye bread.
Others tickle up the flavour by sprinkling fresh herbs such as parsley, thyme, tarragon or by adding a splash of balsamic vinegar, mustard or worcestershire sauce. And some of you finish the sauteed (or pan-fried) mushrooms with cheese like parmesan, mozzarella or a good stinky blue.
You tend to serve it up for breakfast as mushrooms go so well with eggs and bacon, but really, why stop at breakfast! Mushrooms on toast can really be enjoyed at any mealtime and can be whipped up with minimal effort and time.
Other ways your enjoy mushrooms
- Stir-fried mushrooms
- Mushroom sauce
- Miso soup with noodles
- Serve alongside a good steak
- Mushroom risotto
- In an omelette or frittata
- On top of pizza
- Grilled on the barbecue with cheese melted on top
- Mushroom soup
- In a pasta
- Stuffed mushrooms
- Straganoff
Some of our favourite entries
Spread portobello mushrooms with your favourite pesto, sprinkle over a little grated mozzerella cheese and top with chargrilled peppers, bake in hot oven til cheese is bubbly and browned. Serve this with a steak and its just so delicious!! R. Quedley
Sauteed in a little butter and olive oil , add freshly crushed garlic, a little worcester sauce and freshly chopped parsley. C. Brown
Sliced portobello mushrooms panned fried in a lil garlic butter & then once cooked stir through some cream cheese! Divine :) J. Searle
Creamy garlic balsamic mushrooms as a sauce for anything, or just on toast. R. Girvan
Fried in curry powder and eaten with fried crumbed chicken liver doused in balsamic vinegar. T.W. Chen
They're my all time FAVOURITE vege so it's hard to pick just one way...but if I have to it would be sauteed in butter, garlic, fresh thyme and parsley and loaded onto crunchy sourdough toast! K. O'Regan
Sliced up and fried with a bit of garlic butter then served on top of sourdough toast with a sprinkle of sea salt and parmesan A. Radich
Stir fried mushrooms with lashings of sour cream with whole grain mustard, then top with poached eggs. N. Hibbert
Sliced mushroons sauteed in olive oil with finely sliced garlic,finely sliced zuccini and white part of leek with ground black pepper to taste C. Barnao
Two varieties, for example button and brown, ooked with onion, lemon juice and creme fraiche, and served warm/hot in vol-au-vents - yum! K. Chivell
Mushroom pasties with mashed kumera and red cabbage V. Meuli
Portabello mushrooms sauteed with onions, garlic and bacon. Season, swirl sour cream through and serve with pappardelle - yum! J. Woon
Large portobello stuffed with pesto/pinenuts and fresh breadcrumbs and sprinkled with mozzarella grated. Grill till bumbling and golden H. Young
Creamy mushroom sauce. Pairs well with steaks, pastas or burgers. I always add a shot of brandy to the sauce. K. Le Roux
With the grim winter weather settling in and icy winds knocking down our doors, there is no better time to revisit my old favourite - Beef and Mushroom Stroganoff! Heartwarming and flavorsome with mushrooms, a rich creamy sauce and tender beef. And now you've gone to all this trouble you may as well pair it perfectly with a glass of Pinot Noir right? A. Silverster
Mushroom and almond soup. Delicious on a winters night with a nice crusty roll. D. Davis
In the mood for mushrooms?
We've compiled our best mushroom recipes in one place, so if you're now in the mood head to our mushroom collection.