What are your favourite mushroom recipes? Share with The UK and Ireland Mushroom Producers

[YanaMumsnet]

Mealtimes can be a challenge, from ensuring we’re getting all the nutritious goodness from foods to making a dish suitable for the whole family. It means that most of us have to get creative in the kitchen with ingredients and recipes.
One of the foods we often use in cooking are mushrooms, as high in antioxidants and packed with various vitamins and minerals*.

The UK and Ireland Mushroom Producers want to find out your favourite recipes that include mushrooms, so other families can be inspired and get their much needed vit-hit.

Here’s what they had to say: “Following the latest NHS advice** around vitamin D, Nutritionist and best-selling cookery writer, Madeleine Shaw, unveils that you can achieve your daily dose by simply eating eight medium-sized vitamin D enriched mushrooms.
Mushrooms are an affordable, easily accessible and versatile ingredient to use in cooking across breakfast, lunch and dinner. Now and in the future, it is important to protect and maintain a healthy immune system, seeking out new ways to achieve that much needed vitamin D hit for you and your family. However, one in four of us aren’t getting our daily recommended vitamin intake.*
British and Irish vitamin D enriched mushrooms will help keep sunshine vitamin levels topped up naturally.As a key vitamin essential in supporting a normal immune system, Vitamin D plays a vital role in keeping our bones healthy, as it works to regulate our intake of calcium, magnesium and phosphorous.”

So, we’re asking you:

• What are your favourite family recipes that include mushrooms as the main or one of the ingredients?
• Do you and your family have a favourite type of mushrooms and where do you usually find them?
• Do your children love mushrooms, or do you have to hide them in their meals, so they eat them?
• What makes you include mushrooms in your family’s diet - taste, nutrients, or something else?

Share your experience of making more of mushrooms in your meals on the thread below and you’ll be entered into a prize draw where one MNer will win a £200 Tesco voucher provided by the Irish and British mushroom producers plus a £100 voucher for a store of their choice (from a list) .

Thanks and good luck!
MNHQ
Insight Terms and Conditions apply

• BBC Good Food, The health benefits of mushrooms ** NHS Vitamin-D Advice * Survey conducted by Opinion Matters to 2,000 UK adult respondents, data correct as of 3rd June 2020, commissioned by The UK & Ireland Mushroom Producers

I love mushrooms, like a hobbit. Favourite is mushroom stroganoff - mushrooms, onions, paprika, sour cream or creme fraiche, beef stock. So easy and yum. Best with lots of different types of mushrooms but usually make it just with chestnut mushrooms.Mushrooms are my favourite part of a full English breakfast as well.
Sadly the kids loathe mushrooms and will pick them out of anything.

Two faves from me, mushroom Stifado which I had in the Greek islands years ago and struggle to recreate and just very simply fried with scrambled egg as a breakfast.

My fave is white open cup/flat mushrooms and I normally get them from Aldi-their "wonky" mushrooms as they are usually all open cup!

I just love the taste. No breakfast/burger/spag Bol is complete without mushrooms!

Oooh so many.
Cream of mushroom soup in cold winter days with crusty bread.
Mushrooms with steak basted in the juices and garlic from steak
Mushroom risotto
Or with the large portabello (is that their names?) stuffed with rice, bacon , onion and Philadelphia and mozzarella.
Love mushrooms. They go in most dishes but those are my favourite ones

Mary Berry’s sausagemeat and mushroom lasagne is one of my husband’s favourite take-to-work meals. He’s a paramedic Doing 12-hour shifts so needs substantial food that can be heated in the microwave and eaten with a fork in a hurry. Loves it. Grown up Veggie DD loves garlic butter grilled big portobello mushrooms as a burger. I love mushroom risotto.
Chestnut mushrooms for chopping, portobello for big. Waitrose. Favourite ever were the ones we picked fresh from the fields at home in Devon in the 1960s - fried in butter every day in early autumn until they were gone.
Used to hate them, DD tasted them at someone else’s house after refusing mine for years, suddenly loved them.
Everyone likes them, delicious, inexpensive, easy to prepare, nutrition/variety, excellent standby.

I mean, you can't go wrong with sautéing a good mix of wild mushrooms in lots and lots of butter and garlic, sprinkling with parsley and then devouring in heaped spoonfuls on toasted sourdough can you???

Mushroom stroganoff served with wild rice. So warming, comforting and tasty.

I love a veggie Bolognese made with Quorn, celery, carrots and lots of button mushrooms - a very tasty treat.

I also use the same ingredients for a veggie shepherd's pie with sweet potato topping instead of normal mash. The mushrooms always give a it a lovely flavour and texture.

So, we’re asking you:

• What are your favourite family recipes that include mushrooms as the main or one of the ingredients?

Mushrooms and eggs work so well together - so omelettes - particularly with more than one mushroom is great. Kedgeree with mushrooms is fab.

• Do you and your family have a favourite type of mushrooms and where do you usually find them?

Button, shiitake or field - always bought from a supermarket, never foraged.

• Do your children love mushrooms, or do you have to hide them in their meals, so they eat them?

Mine have always loved mushrooms but I went off them when I was pregnant!

• What makes you include mushrooms in your family’s diet - taste, nutrients, or something else?

We are vegetarian and they do give a 'meaty' element to a dish.

We love mushrooms, any variety really, and eat them most days.

Recently we've had them in stroganoff, added to pot roast beef, bolognese, and last night we had chicken orzo.

I tend to buy button or chestnut most frequently but that's just because of price.

Beef and mushroom casserole with mashed parsnips on cold nights is my favourite.

Mushroom soup with freekah. It's a thick comforting soup which I serve with homemade bread. It's a meal all by itself.

2medium onions
450gbrown mushrooms, sliced
3tbspolive oil
1tspdried thyme½tspground black pepper
75gfreekeh
600mlhot vegetable stock
300mlmilk or non-dairy alternative

Peel and thinly slice the onions. Brush any dirt from the mushrooms and slice thinly.

Heat the oil in a large saucepan over a medium flame, then saute the onions for 5 minutes until softened. Add the sliced mushrooms and continue to cook, stirring occasionally, for another 10 minutes.

Stir in the thyme, pepper and freekeh, and mix well. Add the hot stock, bring to the boil, and simmer, covered, for around 30 minutes. The freekah should be well cooked and the soup thickened.

Remove half the soup to a separate pan or large jug, and add the milk. Process with a stick blender until smooth.

Return the blended soup to the original pan and mix with the unblended soup to give a chunky, creamy texture.

Serve hot, sprinkled with chopped parsley to garnish.

Wash and chop mushrooms.
As fine or as coarse as you like
Sauté with garlic and white wine vinegar for 5 mins
Add salt and pepper to taste.

The final step is....
THROW. IN. THE. BIN.
Then set fire to the bin.

I love mushrooms! This thread is the best.

My favourite type are chestnut but the big portobello ones are yummy too.

I like mushroom and leeks sauteed with creme fraiche served with pasta or under pastry as a pie.

To cook portabello I sear them in butter on a very high heat, then turn them right down low, add wine & salt and pepper and cover for 10 mins or so until the juice comes out and mingles with the wine. Then take the lid off and turn up the heat and boil the liquid off until it's a bit gooey... delicious.

Mushroom, Shropshire blue and cashew filo parcels. Mmm

Or our version of a Kiev, blended mushroom and spinach/kale with pinenuts and an egg, blitzed, rolled and stuffed with your cheese of choice and of course, garlic. I'm thinking Emmenthal or stilton perhaps?

Funny to see this when I have some organic chestnut mushrooms I need to use up! I also have some leftover cream so I'm thinking creamy mushroom pasta. I'll sauté the mushrooms with some shallots and garlic and add a bit of white wine, before adding the cream. Yum!

Sticky Vicky's Sweet & Sour sticky mushrooms.

All measures are approx as I've made this so many times I just do it by sight.

Small glass bowl with some Plain flour add a tea spoon of Chinese 5 spice, mix together. With damp mushrooms (varieties of your choice, I like a mix of posh and standard chestnut)
coat the mushroom in the flour (this is why you need the mushrooms damo so the flour sticks) and spice and gently add to a hot wok which has sesame oil (3/4 table spoons) - add more of needs.
Gently fry the mushrooms, turning carefully so not to disturb the coating!
Once crispy add (should add have this prepared before cooking the mushrooms)

You need a small bowl of, add soy sauce (5 tablespoons) juice of one lime, tea spoon of fresh grated ginger & a finely chopped clove of garlic, 4 tablespoons of brown sugar, and a few chilli flakes, mix everything together. Add more soy, sugar etc to taste (aim is sweet & sour)

You should make enough to pour over and cover the mushrooms in the Wok, heat until the sauce becomes sticky and bubbling (approx 1 minute) and coats the mushrooms.

Remove everything from the Wok (gently again mind the crispy coating)from heat and serve with Jasmine (or plain boiled rice) with a few chopped spring onions to garnish.

Quick and very very tasty!

Leek and mushroom pie, I can't find the exact recipe online but it includes some cream, and Gruyère cheese - Cheddar is fine as well. Puff pastry on top. It's delicious, I used to make it for Christmas lunch when I was vegetarian, it's great with roast potatoes, red cabbage and sprouts!

I get mushroom growing kits to grow my own shiitake mushrooms; they are amazing and elevate any meal! Risotto is probably my favourite meal using mushrooms - as long as there's lots of garlic, butter, Parmesan cheese & peas in it (my second favourite food item in the world after mushrooms!)

I love mushrooms - I eat them cooked and raw!

What are your favourite family recipes that include mushrooms as the main or one of the ingredients?
Mushroom risotto - such a simple recipe and handy for when I have forgotten to get something out out of the freezer for dinner.

I also love mushrooms cooked in chopped tomatoes on toast for breakfast and I have raw chopped mushrooms to dip in humous for lunch.

• Do you and your family have a favourite type of mushrooms and where do you usually find them?

Chestnut mushrooms - I usually get them from the supermarket. We did buy a kit to grow our own but then forgot about them and they all dried up.

• Do your children love mushrooms, or do you have to hide them in their meals, so they eat them?

I used to slice mushrooms and they hated them, calling them slugs. I now half or quarter them - depending on size - and the kids eat them without complaint.

• What makes you include mushrooms in your family’s diet - taste, nutrients, or something else?

Taste mostly but also we try to eat heathily (well, some of the time) and the mushrooms bulk out foods such as spaghetti bolognase or chicken casserole.

Here's the recipe. I always make it in the Wok rather than the slow cooker and it comes out fine.

Mushroom risotto
This satisfying risotto has a wonderfully rich, savoury flavour. Using a slow cooker to make it saves you wearing your arm out stirring!

Serves 4

Don’t have a slow cooker? Simmer over a low heat for about 35 minutes, adding the stock bit by bit and stirring continuously.
Ingredients
15g dried mushrooms
Low-calorie cooking spray
1 onion, finely chopped
375g chestnut mushrooms, quartered
2 garlic cloves, crushed
250g dried risotto rice
1.2 litres boiling vegetable stock
4 tbsp plain quark
Small bag fresh rocket leaves, to serve

Method
Soak the dried mushrooms in 150ml boiling water for 20 minutes.
Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and chestnut mushrooms and cook for 5-6 minutes, adding 1 tbsp water occasionally if the pan starts to look a little dry.
Add the garlic, rice, dried mushrooms and all but the last tsp of the soaking liquid (which will be gritty) and cook for 1 minute, stirring to coat the rice well. Pour in the stock and season with freshly ground black pepper, then increase the heat to high and bring to the boil.
Tip the mixture into the slow-cooker pot, cover and cook on low for 3 hours or until the liquid has been absorbed and the rice is temptingly creamy. (You might need to cook it for another 15 minutes or so.) Remove from the heat, stir in the quark and top with rocket to serve.

Creamy mushroom pate. Inspired by the version M & S used to make. Finely chop one or two shallots and around 250g mixed mushrooms. Fry gently with garlic (as much as you like ). Season, cook for a couple minutes longer and stir in a tbsp cream cheese. Add (I'm guessing quantities here) about 50ml double cream, adjust seasoning, and cook down until the liquid thickens. You may want to add a little more cream if the heat dries the mixture out. Leave to cool slightly, then chill in the fridge for at least an hour. Serve on toast or slices of baguette.

We all love chicken and mushroom risotto - we're a family of mixed mushroom eaters, 2 of us love them, 2 of us don't!

Because the mushrooms are finely cut up in the risotto, the non mushroom eaters don't really notice that they are there, but the risotto still has that nice earthy hearty taste!

We usually just buy our mushrooms from the supermarket. I like to use them as they're reasonably cheap and versatile and it's a good way of getting 1 of your 5 a day.

As vegetarians we eat a lot of mushrooms.
The DC didnt like the look of them when they were little and would call them "slugs" on toast but gradually they began to enjoy them more.
Our favourite type are the wild ones that we collect on my Granny's farm in Ireland.

Favourite dish would have to be her mushroom ketchup, it is so intense.
But we also love mushroom stroganoff (with a good glugs of brandy in it). Mushroom madras curry, mushroom soup and mushroom pasties (like a Gregg's steak bake but with mushrooms and their gravy inside).

very simple, chestnut mushrooms stir fried in soy sauce, sesame oil and garlic! My children don't like the texture of mushrooms and husband isn't too keen so we don't eat them often.

I love mushrooms but no one else in my house eats them. On the rare occasion I am cooking just for myself I will either fry them up in olive oil, garlic (wild if in season) and herbs to have on wholemeal toast or make a very mushroomy mushroom risotto.
I wish I knew enough to safely forage wild mushrooms without accidentally killing myself.