MIGHTY MUSHROOMS

You can make so many delicious and nutritious plant-based meals with versatile Aussie-grown mushrooms - stuff or sauté them, roast or use raw and even make scones!

MUSHROOM SALAD WITH SOY VINAIGRETTE

Rethink raw mushrooms with this pairing of bu on and enoki, served with radish and watercress and a zingy dressing for a salad with texture and tang. 

Preparation time 15 mins

Cooking time nil

Serves 4

STEP 1 Finely chop half of the chilli, reserve other half. In a large bowl, whisk lemon juice, chopped chilli, eschalot, canola oil, soy sauce and sesame oil. Season. Gently fold in mushrooms to coat.

STEP 2 Divide watercress and radish between serving plates. Spoon over mushroom mixture. Thinly slice reserved chilli. Top salad with sliced chilli and sprinkle with sesame seeds. Serve.

COOK'S TIP

This salad uses fresh mushrooms for a delicious raw textured dish. The crunch of the crisp salad is a great combination with the mushrooms.

PORTOBELLO POT ROAST 

Large with a rich flavour, portobellos stand in for beef in this meat-free pot roast that’s as satisfying as the slow-cooked classic, but is ready in less time and easier on your wallet. 

Preparation time 15 mins

Cooking time 1hour 15 mins

Serves 4

STEP 1 Preheat oven to 170°C fan-forced (190°C conventional). In a 6 litre flameproof roasting dish, layer potato, mushrooms, onion, carrots and garlic. Add wine. Sprinkle with oregano. Drizzle with oil and season. Bake, covered, for 45-60 minutes or until vegetables are tender, stirring twice.