As the weather cools, it’s time to make the switch to food that will warm the soul.

Packed with nutritional benefits and boasting a deliciously savoury flavour, mushrooms are the perfect way to add antioxidants into your kids meals without mush-fuss.

We’ve shared five easy and delicious recipes from Australian Mushrooms that even the fussiest family member will love below …

Add the mighty mushie into your kids diet with these simple recipes!

5 delicious mushroom recipes

Sautéed Mushroom and Butternut Pumpkin Risotto

Prep / cook time: 25 – 30 minutes
Serve: 2

Ingredients:

  • 2 garlic cloves minced
  • 1/2 medium brown onion finally diced
  • 1 cup arborio rice
  • 1/3 cup crisp cooking white wine
  • 1 cup 270g pumpkin pre cooked and puréed
  • 500ml vegetable stock
  • 1/2 cup parmesan cheese grated
  • Cracked pepper to taste
  • Butter for cooking

Mushroom toppings:

  • 1 1/2 cups mix of swish, cups and flat mushrooms finally sliced
  • 2 sprigs fresh thyme leaves

Serve:

  • Extra shaved parmesan cheese
  • 1 tbsp roughly chopped parsley

Method:

  1. Add the diced onion, minced garlic and a knob of butter to a heavy base large fry pan on medium heat. Allow to Sauté until the onions become transparent.
  2. Add the arborio rice followed by pouring in the white wine, stir through. Allow to simmer for a few minutes before gradually pouring the stock in while consistently stirring. Allow the rice to absorb the liquid before pouring in further stock and adding in the thyme.
  3. Once the rice has completely absorbed all of the liquid add the pre cooked pumpkin purée and stir through and allow to absorb for a further 5 minutes.
  4. Add the grated parmesan cheese and a good pinch of cracked pepper, stir through.
  5. In a smaller fry pan add a knob of butter followed by the sliced up mushrooms and the thyme. Sauté while stirring until the mushrooms become golden brown. Remove from the heat.
  6. To serve spoon the pumpkin risotto into bowls, add the sauté mushrooms over the top followed by a sprinkle of roughly chopped parsley and shavings of extra parmesan cheese.

Sautéed Mushroom and Butternut Pumpkin Risotto.

Baked breakfast flat mushrooms stuffed with spinach, feta and a gooey egg

Prep / cook time: 25 minutes
Serve: 2 mushrooms per person

Ingredients:

  • 4 large flat mushrooms (this recipes also works well with large Portobello mushrooms)
  • 1 handful of baby spinach leaves
  • 1 1/2 tbsp marinated creamy feta cheese
  • X4 medium free range eggs
  • 2 thyme sprigs
  • Cracked pepper to taste
    Sea salt to taste
  • 1 tbsp parsley roughly chopped to serve

Method:

  1. Pre heat the oven to 180C.
  2. To clean the mushrooms use paper towel and brush the outsides to remove any dirt. It is best not to wash them.
  3. Using a small pairing knife remove the storks.
  4. Fill the base of the mushrooms with the baby spinach leaves, if the leaves are large rip them up.
  5. Carefully crack each egg into each mushroom on top of the spinach.
  6. Add over the top a spoonful of marinated feta cheese as well as a drizzle of the feta marinating oil.
  7. Sprinkle over the top a pinch of salt and pepper and a few leaves of the fresh thyme.
  8. Bake in the oven for 18-20 minutes or until the mushroom has softened and the egg is still soft inside.
  9. Serve straight away from the oven with the roughly chopped parsley over the top.

Baked breakfast flat mushrooms stuffed with spinach, feta and a gooey egg

Pappardelle with Mushroom Ragu

Serves: 4
Cooks in: 40-45 minutes

Ingredients:

  • 250g portobello or flat mushrooms, thinly sliced
  • 100g cup mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 2-3 shallots, finely diced
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 1/2 cup red wine
  • 1 tbsp tomato paste
  • 1 cup passata sauce
  • Pinch sea salt
  • Boiling water
  • 300g dried pappardelle pasta
  • Olive oil
  • Parmesan cheese, shaved, to serve
  • Freshly cracked pepper, to serve

Method:

  1. Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent.
  2. Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add the red wine and allow to simmer for 5 minutes or until the liquid has reduced by half.
  3. Add the tomato paste, dried oregano, fresh thyme and stir through for a couple of minutes.
  4. Follow by adding the passata and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.
  5. While the sauce is cooking, boil salted water in a large pot. Add the dried pasta and follow the pack instructions for cooking time.
  6. Once the pasta is al dente, drain in a colander, reserving 2 tbsp of the pasta water.
  7. Add the pasta to the saucepan and gently stir to coat through the sauce. If the pasta sauce is too thick, add the reserved pasta water and stir through.
  8. Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese and freshly cracked pepper.

Pappardelle with Mushroom Ragu

Mushroom and chive gyoza

Serves: 20-25 gyoza
Cooks in: 35-40 minutes

Ingredients:

Gyoza:

  • 300g cup mushrooms, finely diced
  • 1 1/2 tbsp ginger, minced
  • 1 garlic clove, minced
  • 200g wombok cabbage, finely diced
  • 1 tsp tamari sauce
  • 1/2 bunch Asian chives, finally chopped
  • 25 gyoza wrappers (round Gow Gee pastry)
  • Vegetable oil for cooking
  • Water

Dipping sauce:

  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 1/4 cup rice wine vinegar
  • 1/2 tbsp sesame oil
  • 1 tbsp tamari sauce or soy sauce
  • 1 tbsp honey
    1 small chilli, finally sliced

Serve:

  • 1 tbsp Asian shallots, thinly sliced
  • 1 tsp toasted sesame seeds

Method:

  1. Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
  2. To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
  3. Add the wombok cabbage and stir through. After 1 minute or once the cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
  4. Turn off the heat, add the Asian chives, and stir through.
  5. Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
  6. Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 tsp (depending on how big your wrappers are) of mixture into the center of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
  7. Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan (stand back to prevent it staying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
  8. Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.

Mushroom and chive gyoza

Mushroom, sage, and ricotta crispy filo tart

Serves: 4-5
Cooks in: 1 hour 10 mins

Ingredients:

  • 200g cup mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 leek, finely sliced
  • 2 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves
  • 800g ricotta cheese
  • 1/2 cup gruyere cheese, finely grated
  • 1 egg
  • 8 sheets of Filo pastry
  • 1 tbsp butter, melted
  • Olive oil

Method:

  1. Preheat the oven to 180°C.
  2. Sauté the garlic and leek with a drizzle of olive oil in a large frypan on medium heat. Sauté until the leek has wilted. Remove from the pan and set aside.
  3. In the same pan, add another drizzle of olive oil, add the mushrooms and sauté until they turn golden brown. Remove from the heat and set aside.
  4. In a large mixing bowl, combine the ricotta cheese and egg and stir until well combined. Follow by adding the grated gruyere cheese and a good pinch of freshly cracked pepper. Add 2/3 of the sautéed leek and mushrooms to the mixing bowl as well and stir through. Set the remainder aside.
  5. Brush the base and sides of a medium-size rectangle baking dish (27cm x 21cm) with the melted butter. Lay 4 sheets of pastry over the baking dish, gently pressing down, lay the excess pastry over the sides. Gently brush the pastry with more melted butter before laying 4 more sheets of pastry down in the opposite direction.
  6. Fill the dish with the ricotta mixture, using a spatula gently spread it out evenly. Add on top the remainder of the sautéed leek and mushrooms.
  7. Place in the oven to bake for 45-50 minutes or until the pastry is a light golden colour. Remove from the oven and allow to cool for 5 minutes before serving.

Mushroom, sage, and ricotta crispy filo tart