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How to cook Mushrooms (Portobello Mushroom, Oyster Mushrooms & Chestnut Mushrooms) – 3 Recipes

Have you ever seen a beautiful selection of mushrooms and didn’t know what to do with them. Here you have a recipe for each of three most popular types of mushrooms; Oyster Mushrooms, Portobello Mushrooms & Chestnut Mushrooms. What’s your favourite variety of mushroom?

Chestnut Mushrooms Risotto

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes

Ingredients

  • 280g rice
  • 1l vegetable broth
  • 250g chestnut mushrooms, brushed and diced (you can also swap Chestnut Mushrooms for Portobello or Oyster Mushrooms)
  • 150g smoked cheese
  • 1 garlic clove, minced
  • 1 onion, chopped
  • 100ml dry white wine
  • 30g Parmigiano Reggiano or Grana Padano cheese, grated
  • 20 g butter
  • Black pepper, to taste
  • 3 tablespoon extra virgin olive oil

Instructions

  1. Heat extra virgin olive oil in a pan over medium heat.
  2. Add chopped onion and cook until lightly golden brown.
  3. Add minced garlic clove and chestnut mushrooms. Cook for 2 minutes, stirring frequently.
  4. Stir in the rice and toast it for a minute.
  5. Blend with wine.
  6. When the wine evaporates, continue cooking by gradually adding a ladle of broth.
  7. Cook until the rice is al dente.
  8. Remove from the heat and stir in butter and grated cheese. Remember to stir vigorously for at least 20 seconds.
  9. Season with pepper.
  10. Top with diced smoked cheese and serve.
  11. Enjoy.

Additional tips

  • Use starchy rice such as Vialone Nanao, Arborio, or Carnaroli.
  • The vegetable broth needs to be warm when added to the risotto, so you can let it simmer while cooking.
  • Use smoked cheese like Smoked Gruyère, Smoked Gouda, Provolone or Scamorza.

Fried Oyster Mushrooms

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

Ingredients

  • 500g Oyster mushrooms, brushed
  • 15g breadcrumbs
  • 130g all-purpose flour
  • Approx. 170 ml water
  • A pinch of salt
  • Black pepper, to taste
  • A pinch of nutmeg
  • Vegetable oil, for frying

Instructions

  1. In a mixing bowl, combine flour and water. Season with black pepper, salt and nutmeg. Mix well to obtain a homogeneous mixture.
  2. Heat vegetable oil in a large pan.
  3. Dip one mushroom at a time in the batter using the tongs. Let the excess batter drain, then coat it with breadcrumbs.
  4. Fry until lightly golden brown (approx. 2 minutes).
  5. Place them on kitchen paper to remove the excess oil.
  6. Season with salt.
  7. Serve and enjoy.

Additional tips

  • You can also prepare the batter with beer. It will give a delicious flavour and texture to fried Oyster mushrooms. Combine 40 ml of extra virgin olive oil, 250 ml of beer, 160 g of all-purpose flour and a pinch of salt. Use kitchen tongs to dip the mushrooms into the batter. If you use this batter, then you do not need to use breadcrumbs.

Stuffed Portobello Mushrooms

  • 4 Servings
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

Ingredients

  • 8 Portobello mushroom caps, brushed
  • 30g breadcrumbs
  • 1 garlic clove, minced
  • 60g Parmigiano Reggiano or Grana Padano cheese, grated
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • Extra virgin olive oil, to taste
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine breadcrumbs, grated cheese, egg, minced garlic, and chopped parsley. Season with salt and pepper.
  3. Mix with a wooden spoon to obtain a homogeneous mixture.
  4. Spray portobello mushroom caps with extra virgin olive oil and arrange them on the baking sheet.
  5. Stuff each portobello mushroom cap with the mixture.
  6. Bake for approx 20 to 25 minutes.
  7. Serve and enjoy.

Additional tips

  • Brush and chop the stems, and add them into the mixture for stuffing the mushrooms.
  • Stuffed Portobello mushrooms is a versatile recipe, so you can use a wide variety of ingredients to prepare a delicious appetizer or a side dish. Use combinations like bacon, parsnip, celery and cheese, or quinoa, broccoli, mushroom stems and tuna.
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