These delicious mushroom recipes are ideal for Meat Free Monday, we promise you won't even miss the meat!
If you’re a mushroom fan, you’ll love these delicious mushroom recipes. They’re packed with nutritious ingredients plus a whole lot of flavour. Give them a try for #MeatFreeMonday or be inspired by the plant-based revolution – and aim to cook at least one to two plant-based meals a week.
These mushroom recipes are so tasty and filling, you won’t even miss the meat!
Rich and creamy mushroom soup
- 15ml olive oil
- 40g butter
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 leek, sliced
- 1 large sweet potato, peeled and chopped
- 45ml dry sherry
- 15ml miso paste*, optional
- 200g portabellini mushrooms, sliced
- 200g button mushrooms, sliced
- 750ml (3 cups) vegetable stock
- 15ml chopped thyme leaves
- 125ml (1/2 cup) cream
- Fried mushrooms
- Fresh thyme leaves
*miso paste adds a delicious savoury richness to the soup
- Heat the oil and half the butter in a large pan over a low heat. Add the onion, garlic and cook for 7 minutes.
- Add the leek and sweet potato and cook for 5 minutes. Stir in the sherry and miso paste.
Reserve 50g of each mushroom and add the balnce of the mushrooms to the pot. Cook for 3 minutes.
- Add the stock and thyme leaves. Bring to a boil then simmer for 10 – 15 minutes. Remove the pan from the heat and cool.
- Blend in a blender, retune the soup to the pan and reheat, adding the cream seasoning to taste.
- Meanwhile, melt the remaining 25g butter in a frying pan over a medium heat. Fry the reserved mushrooms until golden and browned.
- Ladle the soup into bowls, drizzle with extra cream and garnish with pan-fried mushrooms and fresh thyme.
Mushroom, halloumi and yellow pepper skewers with mint salsa verde
Turn everyday veggie skewers into a feast with salty halloumi and a zesty green herb sauce.
- 1/4 cup (60 ml) olive oil
- 1 punnet (20 g) fresh mint leaves (save a few leaves for garnish)
- 1 punnet (20 g) fresh parsley
- 1 clove garlic, finely grated
- Grated rind & juice of a lemon
- Salt & pepper
- 250 g portabellini mushrooms, whole or halved
- 250 g halloumi cheese, cubed
- 2 medium yellow peppers, sliced into squares
- For the salsa verde: put the olive oil, mint, parsley, garlic, lemon rind and juice and some salt and pepper into a small blender. Blend to a smooth pulp. Cover and refrigerate until ready to serve.
- For the skewers: assemble the skewers by arranging chunks of mushrooms, halloumi & yellow pepper together. Braai over hot coals or bake in a very hot oven at 220 C for about 10 minutes until golden.
- Drizzle with salsa verde en serve at once.
Mushroom and balsamic onion log pie
This stunning log pie is a great vegetarian main, served with a side salad. It can also easily be served as a side dish or as party snacks, sliced into thinner slices.
Serves 6 as a main, or 8-10 as a side
- 80 ml olive oil
- 3 large onions, sliced (not chopped)
- 600 g large brown mushrooms, sliced
- 2 tablespoons (30 ml) fresh thyme
- 5 ml fennel seeds (or cumin seeds)
- 15 ml balsamic vinegar
- 500 g puff pastry, thawed
- 1 egg, whisked, for brushing
- 2 teaspoons (10 ml) sesame seeds, for sprinkling (optional)
- For the filling: in a large, wide pot, over medium heat, add the oil and the onions. Fry slowly until the onions start to soften and go golden brown – about 10-15 minutes. Add the mushrooms, thyme & fennel, turn the heat up and continue to fry (stirring often) until the mushrooms release their moisture and go soft and dark (about 10-15 minutes).
- Add the balsamic vinegar and stir until it has reduced. Season with salt & pepper and leave to cool for 15 minutes.
- To assemble: on a large baking tray lined with baking paper, lay out the sheet of puff pastry horizontally. Add the filling horizontally down the centre of the pastry, then fold over the sides to create a long log.
- Use a fork to seal the edges, then turn it over carefully. Score with a knife, brush with egg and sprinkle with sesame. Bake in a preheated oven at 200 C for 30-35 minutes.
Xanet is an award-winning journalist and Living and Loving’s digital editor. She has won numerous awards for her health and wellness articles and was a finalist for the Discovery Journalist of the Year in 2009 and again in 2011 for the Discovery Best Health Consumer Reporting and Feature Writing category. She is responsible for our online presence across social media channels and makes sure our moms have fresh and interesting articles to read every day. Learn more about Xanet Scheepers.