Oct 15, 2025
Mushroom and Sesame Katsu Sandwich x Courtney Roulston
Ingredients
2 Large Australian Flat Mushrooms
2 Eggs, beaten
2 cups Panko Breadcrumbs
2 cups Oil for frying
Sea Salt, to taste
1.50 cups White Cabbage, shaved
1 Spring Onion, sliced
1 tbsp Sesame Seeds, toasted
2 tbsp Kewpie Mayonnaise
2 Slices of Thick, Soft White Bread
Tonkatsu Sauce
2 tbsp Tomato Sauce
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
2 tsp Soy Sauce
1 tsp Honey or Maple Syrup
Pinch of Garlic Powder
Directions
Mix all the tonkatsu sauce ingredients together until smooth the set aside.
Heat the oil to 170 degrees in a high-sided frying pan*. Remove the stem from the mushrooms then toss in the egg mixture until well coated. Place into the panko crumbs then press to coat the outside. Repeat with a second coating of egg then breadcrumbs again so you have an even coating on the mushrooms.
*These can also be cooked in an air fryer or baked in the oven with a little oil spray.
Fry the mushrooms gently for 3 minutes each side. Or until golden on the outside and cooked through. Remove from the oil and place on kitchen paper to drain. Season with a pinch of salt while they are hot.
Toss the cabbage, spring onion and sesame seeds together in a bowl.
To assemble, Spread the kewpie mayonnaise onto 2 slices of the bread then spread the tonkatsu sauce onto the other 2 slices. Divide the cabbage mixture on top then add in the fried mushrooms. Place the other piece of bread on top then slice in half before serving.
Oct 15, 2025
Spicy Honey-Soy Mushroom Noodles x Courtney Roulston
Ingredients
2 tbsp Olive Oil
500 g Australian Button Mushrooms, sliced
3 Spring Onions, sliced (white and green parts separated)
1 tbsp Fresh Ginger, peeled and sliced into thin matchsticks
3 Cloves of Garlic
400 g Ready to eat Hokkien Noodles
1 tbsp Soy Sauce
2 tbsp Oyster Sauce
2 tsp Honey
30 g Butter
1 Small Lebanese Cucumber, sliced into matchsticks
3 Red Radish, sliced into matchsticks
½ Lime
¼ tsp Salt
Chilli Oil, to serve
Directions
Heat the oil over a medium-high heat in a large frying pan or wok. Add in the mushrooms and cook for 1-2 minutes, or until starting to soften.
Add in the white parts of the spring onion, ginger and garlic. Continue to cook, stirring occasionally for 2-3 minutes, or until the aromatics are fragrant.
Gently break up the noodles so they are separated then add into the pan and stir fry for 1 minute to warm through. Pour in the soy sauce, oyster sauce and honey then toss for 1-2 minutes to coat everything, adding a splash of water of the mixture needs loosening. Stir through the butter to add richness then add reserved green spring onions and turn off the heat. Toss the cucumber and radish with the juice of the lime and a pinch of salt.
Place the noodles into serving bowls then top with the cucumber mixture and spoon over chilli oil before serving.
Aug 28, 2025
Chicken and Minced Mushroom Tacos – Hard & Soft
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso™️ Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso™️ Hard Shell Tacos
1 Packet of Old El Paso™️ Soft Tortillas
2 Limes, cut into wedges
Directions
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
Add taco sauce and simmer for 5min.
Stir through the shredded chicken and simmer for a further 5min.
Heat up soft and hard tacos according to the instructions on the pack and add your fillings and squeeze over lime juice.
Aug 28, 2025
Chilli Con Mushroom Tacos
Ingredients
500 g White Cup Mushrooms, sliced
500 g Ground Beef Mince
¼ Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
1 can 400g Mixed Beans, drained
200 g Greek Yoghurt
1 Lime, juice and zest
1 cup Shredded Cheddar or Tasty Cheese
1 Red Capsicum, diced
2 Jalapeños, sliced
Directions
Heat oil in frying pan and cook mince for 8min to 10min until golden brown.
Then add sliced mushrooms red capsicum and cook for a further 5min.
Finally add the mixed beans and taco seasoning and cook for 2min to 5min, remove from heat, season to taste.
Meanwhile, zest lime and set aside, combine lime juice and yogurt.
Warm the tortillas wraps and layer with ingredients above and garnish with zest and jalapeño’s.
Serving Suggestion
For a veggie option omit the beef mince for Quorn mince
Aug 28, 2025
Shredded Portobello Mushroom Tacos
Ingredients
375 g Portobello Mushrooms, julienne or match stick cut
¼ cup Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
100 ml Chipotle Sauce or Mayonnaise
1 Packet of Iceberg Lettuce, finely cut
2 Corn Cobs, charred and kernels sliced off
1 Packet of Old El Paso™️ Flour Tortillas
Directions
Cook the corn cobs
Brush corn with a bit of oil then cooking in a hot heavy-bottom or cast-iron skillet.
Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
Cook the mushrooms
Heat olive oil in frying pan and fry mushrooms for 5min or until golden.
Add seasoning mix and cook for a further 2min, remove from heat.
Warm up tortillas by following the instructions on the pack and layer with toppings.
Serving Suggestion
Swap out flour tortillas to Taco Shells for extra crunch.
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