Easy recipes for any cook: from cheat's meals to cooking from scratch

Cheese recipes

Sambar-style Indian fish broth

20 minutes

Grana Padano

Carrot-and-jalapeño pickle

10 minutes

Korean BBQ-inspired glazed lion’s mane mushrooms

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

300 g punnet Woolworths lion’s mane mushroom
extra virgin olive oil, for drizzling
sea salt, to taste
spring onions, finally sliced to garnish

For the glaze:

2 T Woolworths Asian Everything soya sauce
⅓ cup Woolworths Asian sweet Indonesian-style soya sauce
1 T Woolworths Asian gochujang paste
1 t Woolworths chilli crunch

For the noodles:

100 g pack Woolworths PlantLove™ kale and spinach noodles
1 T Woolworths Asian sesame oil
1 T Woolworths Asian Everything soya sauce (or to taste)
1 T Woolworths Asian rice vinegar
1 T mixed sesame seeds, toasted

Method

1. Heat two cast-iron skillets over a medium-high heat until very hot. Drizzle the mushroom with olive oil and season generously with sea salt.

2. Place the mushroom in one of the hot skillets, then press the other skillet on top to flatten and sear evenly on both sides. Brush the glaze over the mushroom, turn over and glaze the other side, cooking until well coated and the glaze begins to caramelise.

3. In a small pan, combine all the glaze ingredients and heat gently until well combined, then set aside.

4. Meanwhile, cook the noodles according to package instructions, then toss with the sesame oil, soya sauce, rice vinegar and toasted sesame seeds.

5. Slice the glazed mushroom and serve over the seasoned noodles, drizzling with any remaining glaze and garnishing with spring onions.

Cook’s note: If you prefer a sweeter glaze, add a touch of honey or maple syrup. Pressing the mushroom between two hot skillets ensures even searing on both sides, helping it develop a golden, caramelised crust while keeping the interior tender and meaty. It also helps the mushroom stay flat, so the glaze adheres beautifully.

Photography and videography: Jan Ras and Shavan Rahim
Videography: Kaylene Sauls
Production: Abigail Donnelly and Bianca Jones
Food assistant: Bianca Jones

more mushroom recipes

Motherbud Mushrooms is a trailblazer in sustainable, saleable vertical mushroom farming in South Africa. Committed to innovation, environmental care and empowering women in agriculture, Motherbud grows high-quality blue oyster and lion’s mane mushrooms for Woolworths on a smallholding at the foot of the Groot Drakenstein Mountain. These fresh, locally grown mushrooms bring unique flavours and textures to your kitchen – a delicious way to support regenerative farming and community upliftment.

shop at Woolworths

Roast chicken with peach hot sauce

Caesar chicken schnitzel

Harissa-rubbed chicken with heirloom tomato salad

Prawn cocktail cups and garlic mussels with toasted baguette

Seared tuna and trout with soy-ginger glaze

Garlic-butter kingklip and smoked salmon spread

Cheesy potato bake

Sambar-style Indian fish broth

Grana Padano cannellini bake

Carrot muffins

Carrot-and-jalapeño pickle

Honey-glazed carrots with Parmesan herb crumb

Rigatoni with fresh green sauce

Roast chicken with Paloise sauce

Korean BBQ-inspired glazed lion’s mane mushrooms

Korean BBQ-inspired glazed lion’s mane mushrooms

Ingredients

Method