Whether you’re short on time when it comes to preparing dinner for your family, or simply need to use up those mushrooms in the fridge before it’s too late, both you and your kids will love these delicious meals.
Mushrooms and butter beans on toast
This is great for breakfast, or as a light dinner when you are short on time.
- 15ml vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 250g brown mushrooms
- 3 large tomatoes, peeled and chopped
- 400g tin of butter beans, drained
- 15ml fresh lemon juice
- 1 tbsp brown sugar
- Salt and black pepper to taste
- 1 tbsp fresh parsley, finely chopped
- 4 slices of buttered toast
- Heat the oil in a large frying pan and add the onion. Cook over medium heat until softened and golden brown.
- Add the garlic and cook for 1 minute.
- Wipe the mushrooms clean and cut into thick slices. Add to the onions and cook until the mushrooms are nicely browned.
- Add the tomatoes and bring to a simmer.
- Add the beans and continue to simmer until the sauce thickens.
- Stir in the lemon juice and brown sugar.
- Season to taste with salt and black pepper.
- Serve piping hot on the buttered toast and sprinkle with the chopped parsley.
Easy chicken and mushroom bake
- 6 cauliflower wraps (available at Checkers and Wolworths) or plain pancakes.
- 250g portobellini mushrooms
- 20g fresh parsley
- 1 onion, finely chopped
- 30ml olive oil
- 250g chicken mince
- 1 tsp smoked paprika
- 50g white Cheddar or Emmentaler cheese, grated
- 20g butter
- 1 ½ tsp flour
- 2 cups milk
- Preheat the oven to 190°C.
- Blitz the mushrooms and parsley together in a food processor, until finely chopped.
- Sauté the onions in the olive oil over medium heat until softened.
- Add the chicken mince, season with salt and pepper and fry until the chicken is cooked through.
- Add the mushrooms and smoked paprika and fry until all the liquids from the mushrooms have evaporated from the frying pan. Season as desired..
- Divide the chicken and mushroom mince between the 6 wraps or pancakes and roll into cylinder shapes.
- Place side-by-side into a baking dish.
- Melt the butter in a small saucepan. Add the flour, stir to combine and cook for 1 minute before adding the milk. Season generously with salt and pepper and whisk over medium heat until the sauce thickens.
- Pour the white sauce over the filled pancakes and top with grated cheese.
- Bake in the oven for 30 minutes, or until browned and bubbling.
- Serve hot with a side salad.
Eggs baked in mushroom nest
- 30g butter
- 1 small onion, chopped
- 500g button mushrooms, stalks trimmed and sliced
- 125ml fresh cream
- 4 eggs
- 50g grated Gouda cheese
- 30g chopped parsley to garnish
- Salt and pepper to taste
- Melt the butter in a pan and fry the onions until they are transparent. Add the mushrooms and cook for about 3 minutes, stirring occasionally.
- Stir in the cream, let it reduce and season to taste.
- Spoon the mushroom mixture into 4 buttered individual ovenproof dishes.
- Make a shallow well in the center of each and crack an egg into each. Sprinkle each slightly with salt, cover with grated cheese and bake at 200°C for about 12 minutes, or until the eggs have set. The yolks must still be soft.
- Garnish with chopped parsley and serve with toast.
Mushroom and ham/bacon spaghetti
- 400g dried spaghetti
- 250g streaky bacon, chopped
- 80ml olive oil
- 500g large brown mushrooms, thickly sliced
- 1 cup grated cheese
- Salt and ground black pepper to taste
- Cook the spaghetti in a large saucepan with salted boiling water, as per instructions on packet, until cooked.
- Meanwhile, heat a large frying pan over high heat. Add the bacon and cook, stirring often, for 4-5 minutes until crisp. Remove, drain on a paper towel and set aside.
- Add 30ml oil to the frying pan and heat over high heat until hot. Add mushrooms and cook, stirring often, for 4 minutes or until mushrooms are tender and golden. Set pan aside.
- Once cooked, drain spaghetti and return to the saucepan. Add bacon, mushrooms and remaining oil. Toss gently over low heat for 2 minutes or until heated through. Remove from heat, add half of the cheese and season with salt and pepper. Toss well to combine.
- Spoon onto serving plates, top with cheese and serve immediately.
Tagliatelle with mushrooms and white pepper
This is a modest way of serving freshly made tagliatelle, but without a doubt one of the tastiest. Sprinkle the dish with chopped flat-leaf parsley.
- 400g tagliatelle
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tsp white pepper
- 250g white mushrooms
- Chopped flat-leaf parsley
- Boil the tagliatelle in plenty of salted water until al dente. Drain and reserve some of the cooking liquid.
- Wipe the mushrooms clean and cut into thick slices.
- Heat 30ml of the olive oil in a large saucepan and cook the mushrooms over high heat until nicely browned. Set aside.
- Place the cheese in a big mixing bowl and add the remaining olive oil and white pepper. Mix to a creamy paste, adding a ladle or two of the cooking liquid.
- Add the drained tagliatelle to the cheese paste and toss well. Add the mushrooms and mix well.
- Serve immediately, sprinkled with the parsley.
*Recipes courtesy of The South African Mushroom Farmers’ Association
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.