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

Wild mushrooms are The Flavour of a great Scandinavian summer. Two favourites are chanterelles and porcini mushrooms. It's impossible to describe to joy you feel when you find them in the woods.

To fully appreciate their delicate flavours, they should be cooked slowly in butter until most of the moisture has gone. Add plenty of double cream and season with nothing but a bit of salt and white pepper. My kids fight over these.

I can recreate something almost as delicious back home in London with dried wild mushrooms (rehydrated) and supermarket mushrooms chopped really small.

I absolutely love mushrooms, garlic mushrooms, mushrooms on toast, mushroom soup, flat mushrooms straight on the bbq with garlic or topped with cheese.

I have a mushroom pasta that I make which is beautiful. Basically I fry an onion with some garlic paste, add 300g of mushrooms (usually chestnut mushrooms) to the pan. I dissolve a mushroom stock in about 30ml of water (just enough to dissolve a cube), put that in and add 300 ml of creme fraise. Simmer it for a few minutes and add about 250g cooked pasta. It is absolutely gorgeous!
The only problem with this meal is it's difficult to get hold of mushroom stock, the only supermarket that I think stocks them is Waitrose and our nearest one is about 40 miles away so I have to order them through Amazon!

I really like chestnut mushrooms an entry to put them in most things.

My three year old will pick out big bits of mushrooms and say she doesn't like them so I always put some very small bits in which she eats fine.

I tend to include mushrooms a lot as, apart from liking them, I find they pad food put a little. I'm a vegetarian and so most of the cooking too. My family eat meat but they eat a lot less meat than they would coming from a fully meat eating family.

@thistly I'm definitely going to Google and try that one

elmo
Totally worth it. You may need an international food store for the pomegranate molasses. x

Mushroom stroganoff, packed with garlic and onions and a creamy sauce, served on top of wild rice. Amazing!

1. Portobello mushrooms popped under the grill until they begin to soften.

Top with a generous portion of a good pate, add a knob of garlic butter & sprinkle with mixed herbs. Put back under the grill until the pate is piping hot.

1. Slice chestnut mushrooms and fry in butter, mixed herbs and garlic until starting to brown. Add a good splash of white wine and cook it off.

Transfer mushrooms to individual shallow dishes and top with mozzarella cheese (fresh is best). Put them under a hot grill until the cheese is melted, bubbly & browning.

We love all mushrooms but chestnut ones are probably our favourite. DS(14) only started really liking them last year when he had mushroom flavour crisps in Bulgaria! Now he can't get enough of them. We normally get them from the greengrocers in town or the supermarket if it's a day he's not open.

Mushrooms add earthy flavours to most dishes (I can eat them raw!). They're really versatile too and quick to cook.

Stuffed portobello mushrooms - peel and de stalk. chop the stalks finely with crumbled feta, one chopped tomato and some shredded parma ham. Season with black pepper and some finely chopped marjoram leaves. Pile the cheese mixture into the mushroom tops and bake for 30 minutes in a medium oven. Lovely with a bit of rocket salad dressed with a little balsamic.

I usually make extra and blitz the rest to make mushroom pate - delicious on sourdough toast.

Asian inspired broth

Make the broth with vegetables or chicken stock cooked for 20 minutes with 3 cloves of garlic, about a 2” piece of fresh ginger chopped up, a chopped chilli, the juice of a lime, 2star anise and lemongrass.

Prepare the veg. Very VERY thinly slice a red pepper, a carrot and about 250g of button mushrooms then chop into small rings about 8 baby sweetcorns.

Pour the broth through a sieve into a clean pot. If having chicken, slice raw chicken extremely finely and add to broth. The chicken will cook in minutes. Toss in the veg. Season with soy sauce and a drizzle of sesame oil.
Put rice noodles in a bowl, cover with boiling water for about 2 minutes. Drain. Put in bowls then add the broth over the top. Sprinkle with some chopped spring onions and chopped coriander then Enjoy! Very tasty!

We like all kinds of mushrooms. Kids ate them raw from a young age so I’ve never had to hide them.

Used to take the kids foraging when younger too which was great fun

Oh my goodness I'm going to have to try some of these.

Also nice, loads of chestnut mushrooms fried with bacon. Cook up some gnocchi, mix through pesto, smother with the mushrooms and bacon. Quick and yummy. Peas go well added in too.

Oops, missed the questions...

In addition to recipe above, I love them in risotto and on pizza. Also warm on toast with pepper and creme fraiche.

My kids arent that keen, nor is my husband, bit I love mushrooms so always trying to include them. Kids are definitely warming up to them.

Chestnut and button mushrooms are the favourites here.

I'm vegan, and I love cooking with mushrooms, they have a great 'meaty' texture to replace meat in dishes.

Two of our favourites are creamy mushroom pasta and mushroom 'bacon'.

Pasta;

Saute some sliced shallots in oil until slightly softened then add a large punnet if chestnut mushrooms, quartered, and some chopped garlic. Fry until golden, then add a mushroom stick pot and a tub of vegan double cream alternative. Cook through until the stick pot has melted and the cream is hit, then add a heaped tsp if cornflour in a splash of cold water, and simmer until thickened. Stir into cooked pasta. So easy but really delicious.

Bacon:

Thinly slice some portobello mushrooms. Make a marinade with some oil, some liquid smoke, garlic powder, smoked paprika, a splash of maple syrup, pepper and some good salt. Mix this up with the diced mushrooms and let them sit in it for a few minutes. Arrange the mushroom slices on a greaseproof paper lined baking tray and bake in a hot oven (200 degrees) for 8-10 minutes, until crispy. We have these with a weekend cooked breakfast and they're also delicious in salads.

I'm lucky that my kids are quite adventurous and will try pretty much anything, they like all kinds of mushrooms including the more exotic varieties, but our favourite is chestnut mushrooms for flavour and versatility. They make a great 'mince' to replace beef mince in things like bolognese.

Garlic mushrooms with Stilton. We used to run an Inn and this was our top seller. Also, works well in a baked potato.

The less done to a good mushroom, the better.

Mushroom stroganoff. I love it. However both my children hate mushrooms. I try and hide them in things every so often but they still seem to find them and spit them out. I think it's the texture. It actuy makes me sad because I like mushrooms so much but can't use them as much as I would like.

I love large field mushrooms sprinkled with flour, salt and pepper and butter, then under the grill.
Serve on buttered toast.

Mmm love a giant flat mushroom topped with roasted red peppers,and mozzarella x

This is a firm favourite in our household! :) Jack Monroe is an excellent chef for anyone looking to cook on a budget. cookingonabootstrap.com/2019/03/17/red-wine-mushroom-risotto-recipe/

Not in the recipe but I sometimes add bacon pieces and spinach, and lots of cheese (of course).

Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

^
Sorry, meant to say that’s my favourite mushroom dish! Bacon and mushroom pasta, it’s delicious.

LOVE MUSHROOMS!

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

Classic mushrooms on toast. Fried in butter with garlic. For luxury, add chopped up leftover cooked bacon rasher and onion with grated cheddar sprinkled on top.

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

There are five of us so we stick to the cheapest non imported mushrooms (unless there is something more fancy in the reduced section).

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

Varies. Totally depends on how it is served. I do still 'disguise' it in a pasta sauce, even though they are all past the age of being too fussy, because it really adds richness to the flavour. There IS something about mushroom texture that is off putting to children (I remember it well and now love mushrooms!) so I do sympathise and don't push the issue if on some days they can't quite finish their mushrooms.

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

Varied diet and nutrients. Ensuring they grow up to be adventurous eaters - it all starts with the mushroom hurdle!

Another favourite is to sprinkle salt and pepper on large mushrooms and gently BBQ them. Divine!

Mushroom strogonoff is the only real mushroom dish I have done other than fried mushrooms in a breakfast

Just.a heap of mushrooms with a spoon of marmite mixed in - on toast

Mushroom soup with Thyme and a dash of brandy or sherry - or worcester sauce at a stretch

We made a mushroom pate in home ec (1980s) it was made with 'deactivated yeast' .. Maybe it was just because everything else we cooked or ate at the time was bland, dry or both, but this was lush.

What are your favourite family recipes that include mushrooms as the main or one of the ingredients?
Mushroom risotto, with any mushrooms to hand, with sprigs of rosemary in the simmering stock to infuse. Super easy and rich enough to not need any added cheese! I Ike to five some mushrooms very finely and others chunkier, and make sure to give them a good long fry to impart max flavour.

Classic mushroom soup is another favourite, tastes best if the mushrooms are near the end of their freshness and starting to look a bit manky and bruised! Ideal if you find a glut of mushrooms in the reduced section or a forgotten punnet in the depths of the fridge!

- Do you and your family have a favourite type of mushrooms and where do you usually find them?
I adore chestnut mushrooms, they have such a rich flavour and it's great being able to pick them up in most supermarkets.
Growing up we had a family obsession with wild giant puffballs. Thinly sliced and fried, with a dash of salt and lemon juice
- Do your children love mushrooms, or do you have to hide them in their meals, so they eat them?
A great way of slipping them into things is to chuck them into a good processer and Chop to a fine mince like texture. You can then add them to Bolognese and pasta bakes and they will seemingly dissapear but really add to the flavour!
- What makes you include mushrooms in your family’s diet - taste, nutrients, or something else
They taste delicious, they are full of nutrients and are an ideal and good value veg to bulk out dishes and make them more interesting. We're vegetarian and they are a vital source of vitamins.

Mushroom risotto with lots of wine and cheese and fresh herbs! Plus mushroom sauce for steak (though is a vegetarian so haven’t had the plus steak part in years, one of my most missed dishes!)