Jun 5, 2026
Roast Mushroom Gnocchi by Ashley Alexander
Ingredients
3 tbsp Extra Virgin Olive Oil
30 g Salted Butter
1 Large Shallot
1 tsp Fresh Thyme Leaves
4 Garlic Cloves, finely sliced
500 g Swiss Brown Mushrooms, stalks trimmed and thinly sliced
500 g Store-bought Fresh Gnocchi
1 Large Lemon, zest of and half the juice
60 ml Cold Water
120 g Baby Spinach
40 g Parmigiano Reggiano, finely grated
Fine Sea Salt, Flakey Sea Salt & Cracked Black Pepper
Directions
Preheat your oven to 200°C.
In a large, deep-sided baking tray, combine the extra virgin olive oil, salted butter, shallot, thyme leaves, garlic cloves, and Swiss brown mushrooms with a good pinch of fine sea salt. Toss well to coat. Add the gnocchi, lemon zest, 60ml cold water, and half the parmigiano reggiano. Stir everything together, then spread the mixture out evenly across the tray. Bring some of the mushrooms to the top of the mixture – they will crisp up beautifully in the oven.
Roast for 10 minutes, then remove the tray from the oven. Give everything a good stir, add the baby spinach, and stir again to combine. Return to the oven for a further 10 minutes.
Remove from the oven, stir again, then sprinkle over the remaining parmigiano reggiano. Return to the oven for a final 5 minutes, until the parmigiano is melted and the gnocchi are golden.
Remove from the oven and squeeze over the juice of half a lemon. Taste and season with flakey sea salt and freshly cracked black pepper as needed. Serve straight from the tray.
Notes:
- Resist the urge to stir Mushrooms too early in the first roast – leaving them undisturbed helps them colour and crisp at the edges rather than steam.
- Store-bought fresh gnocchi goes straight into the tray from the packet – no need to boil it first. The water in the recipe and moisture from the mushrooms creates just enough steam in the oven to cook it through.
- Don’t skip the lemon squeeze at the end – it lifts the whole dish and cuts through the richness of the butter and parmigiano.
- This is substantial enough on its own, but a simple green salad alongside makes it feel a little more complete.
- Swiss Brown Australian Mushrooms have great depth of flavour here, but any mushroom works well – portobello, button, or a mix of whatever you have. Just make sure they are sliced thinly so they cook through evenly.
- Parmigiano reggiano is worth using here if you can – it melts well and has a sharpness that balances the butter nicely. Grana padano is a good substitute, or pecorino if you want something punchier.
- Reheat in the oven with a splash of water until warned through and enjoy as leftovers.
May 25, 2026
Mushroom Cups Stroganoff with Brown Rice By Sarah Di Lorenzo
Ingredients
600 g mushroom cups, thickly sliced
1 large brown onion, finely diced
3 garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 tbsp Dijon mustard
1 tsp smoked paprika
0.50 tsp sweet paprika
1 tbsp tomato paste
0.50 cup low salt vegetable or beef stock
200 g natural Greek yoghurt
1 tbsp Worcestershire sauce (or tamari for plant-based)
1 tbsp fresh thyme leaves
2 cups brown rice, cooked
1 small handful fresh flat-leaf parsley, chopped
1 pinch sea salt and cracked pepper
Directions
Sear the cup mushrooms: Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a wide pan over high heat. Add 600 grams mushrooms, thickly sliced in a single layer. Do not stir for 2 full minutes. Let the cup mushrooms sit and develop a deep golden sear on the base of the pan. Cook for 5–6 minutes total until deeply golden and caramelised. Season with 1 pinch sea salt and cracked black pepper and remove to a bowl.
Cook the onion and bloom the paprika: Reduce heat to medium. In the same pan cook 1 large brown onion, finely diced for 6 minutes until soft and translucent. Add 3 garlic cloves, minced and 1 tbsp fresh thyme leaves and cook for 1 minute. Add 1 tsp smoked paprika and 0.5 teaspoons tsp sweet paprika and stir for 30 seconds.
Build the sauce: Add 1 tbsp tomato paste and 1 tbsp Dijon mustard and stir for 3 minutes. Pour in 0.5 cup of beef stock and 1 tbsp Worcestershire sauce (or tamari for plant-based) and let it bubble and reduce by half for about 2 minutes. The sauce will be rich, dark, and deeply savoury.
Remove the pan from the heat: Then return the caramelised mushrooms to the pan. Spoon 200 grams natural Greek yoghurt into the pan and stir gently and continuously until it is completely incorporated and the sauce is creamy, glossy, and coating every mushroom beautifully. The residual warmth is enough, do not return to the heat or the yoghurt will split.
Serve over brown rice: Divide the warm 2 cups of brown rice, cooked between four bowls. Spoon the stroganoff generously over the rice. Scatter 1 small handful fresh flat-leaf parsley, chopped over the top and finish with a final crack of black pepper. Serve immediately.
May 25, 2026
Mushroom Winter Stew By Sarah Di Lorenzo
Ingredients
500 g Australian button mushrooms, halved or quartered depending on size
1 can cannellini beans (400g), drained and rinsed
1 large brown onion, diced
3 cloves of garlic, minced
2 medium-sized carrots, diced
2 celery stalks, sliced
1 medium sweet potato, diced (skin on)
3 tbsp extra virgin olive oil (keep 1 tbsp to finish)
1 tbsp fresh thyme leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp tomato paste
500 ml chicken stock
1 can diced tomatoes (400g)
1 tbsp balsamic vinegar
2 large handfuls baby spinach or kale
1 lemon, juiced
1 large handful of fresh parsley, chopped (to finish)
1 pinch sea salt and cracked black pepper
Directions
Sear the button mushrooms: Heat 2 tbsp extra virgin olive oil in a large heavy-based pot over medium-high heat. Add 500 grams Australian button mushrooms, halved or quartered depending on size in a single layer. Do not stir for 5 minutes. Let them develop colour and begin to caramelise. Cook for 4–5 minutes total until golden. Remove and place into a bowl.
Build the aromatic base: In the same pot reduce heat to medium. Add 1 large brown onion, diced, 2 medium carrots, diced, and 2 celery stalks, sliced and cook for 9 minutes until completely soft. Add 3 garlic cloves, minced, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary, finely chopped and cook for 1 minute until fragrant. Add 1 tbsp tomato paste and stir for 1 minute until it darkens slightly.
Simmer low and slow: Return the mushrooms to the pot. Add 1 medium sweet potato, diced (skin on), 1 can diced tomatoes (400g), 500 ml chicken stock, and 1 can cannellini beans (400g), drained and rinsed. Stir everything together and bring to a gentle simmer. Cook uncovered for 25 minutes until the sweet potato is completely tender and the stew has thickened into a rich, hearty broth.
Finish with greens and balsamic: Stir in 2 large handfuls of baby spinach or kale and let it wilt for 1 minute. Add 1 tbsp balsamic vinegar and 1 lemon, juiced. Taste and season generously with 1 pinch sea salt and cracked black pepper.
Serve and finish: Ladle the stew into deep bowls. Drizzle 1 tbsp extra virgin olive oil (to finish) generously over the top of each bowl and scatter 1 small handful fresh parsley, chopped (to finish) over to finish. Serve with wholegrain sourdough for dipping.
May 25, 2026
Mushroom Bolognese By Sarah Di Lorenzo
Ingredients
600 g Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor
1 Large brown onion, finely diced
4 Garlic cloves, crushed and
2 Medium carrots, finely diced
2 Celery stalks, finely diced
3 tbsp Extra virgin olive oil
2 tbsp Tomato paste
1 can Crushed tomato (400g)
½ cup Beef stock
1 tbsp Tamari
1 tsp Dried oregano
1 tsp Dried thyme
1 Sprig of fresh rosemary
400 g Wholegrain pasta or lentil pasta, cooked to packet instructions
1 pinch Sea salt and cracked pepper
1 Small handful of fresh basil or flat leaf parsley (to finish)
2 tbsp Parmesan or nutritional yeast (to finish)
Directions
Heat 2 tbsp of 3 tbsp extra virgin olive oil in a wide heavy-based pan over high heat until shimmering. Add half the 600 grams Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor in a single layer, do not crowd the pan. This is the golden rule of mushroom cooking. Leave without stirring for 2 full minutes until deeply golden on the base, then stir and cook for another 8 minutes
Transfer to a bowl and repeat with the remaining mushrooms. The caramelisation happening in this pan right now is where all the flavour lives.
In the same pan reduce heat to medium. Add remaining 3 tbsp extra virgin olive oil and cook 1 large brown onion, finely diced, 2 medium carrots, finely diced, and 2 celery stalks, finely diced for 9 minutes until completely soft and sweet. Add 4 garlic cloves, crushed and rested 10 minutes and cook for 1 minute until fragrant. Add 1 tsp dried oregano, 1 tsp dried thyme, and 1 sprig fresh rosemary.
Add 2 tbsp tomato paste and cook for 4 minutes stirring constantly, until it darkens slightly and smells rich and caramelised. This concentrates the tomato and adds the depth that develops the rich, complex sauce. Pour in 0.5 cups cup low salt beef or vegetable stock and let it bubble and reduce by half, about 2 minutes.
Return the caramelised mushrooms to the pan. Add 1 can crushed tomatoes (400g) and 1 tbsp low salt soy sauce or tamari. Stir everything together and bring to a gentle simmer. Cook uncovered for 20 minutes until the sauce is rich, thick, and deeply coloured. Remove the rosemary sprig. Season with 1 pinch sea salt and cracked black pepper.
Toss the hot 400 grams wholegrain pasta or lentil pasta, cooked to packet instructions through the bolognese sauce until every strand is coated. Divide between bowls. Finish with 1 small handful fresh basil or flat leaf parsley (to finish) and 2 tbsp parmesan or nutritional yeast (to finish). Serve immediately.
May 22, 2026
Mushroom Cheesesteak by Snacc Boss Raph Rashid
Ingredients
1 Capsicum
2 Jalapeños
1 Large Australian portobello mushroom
1 White onion, thinly sliced
30 ml Neutral Oil
Steak seasoning
5 g Smoked paprika
5 g Garlic powder
5 g Onion powder
5 g Black pepper, coarsely ground
5 g Salt
4 Slices provolone cheese
2 Slices American cheese
2 Long rolls
40 g Garlic butter
Hot sauce, optional
Directions
Char the capsicum and jalapeños over open flame or on a hotplate. Turn with tongs until completely blackened all over. Transfer to a bowl and cover tightly with cling wrap. Leave to steam for 15 minutes.
Peel the blackened skin off the peppers and jalapeños, it should slide off easily. Remove seeds and stems. Tear or slice into strips. Set aside.
Combine all steak seasoning ingredients in a small bowl and set aside.
Heat a cast iron skillet over medium-high heat. Add a splash of neutral oil. Lay the portobello mushroom whole into the pan and leave it alone for 5–6 minutes until deeply coloured on one side. Remove, slice, then add back to the pan with the white onions. Season with steak seasoning and grill together until the onions are soft and slightly caramelised.
Lay the charred pepper and jalapeño strips over the mushroom and onion mix. Lay cheeses directly on top to cover everything. Let melt.
Generously butter the buns and grill on a hotplate or skillet until golden.
Load the cheesy mushroom mix into the toasted buns and serve with hot sauce if you like.
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