Mushroom recipes Archives

Mushroom recipes

Hake and mushrooms baked in paper

15 minutes

Chilli recipes

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

25 minutes

Mushroom recipes

Tarragon-infused brown mushroom pasta

20 minutes

Braai recipes

Mushrooms with roasted garlic cream and herb-buttered toast

45 minutes

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Mushroom recipes

Whole-wheat linguine with spinach and mushroom

10 minutes

Duck recipes

Duck egg ravioli with exotic mushroom sauce

15 minutes

Mushroom recipes

Stuffed field mushrooms

10 minutes

Teriyaki beef with mushroom hotpot

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

500-600 g lean free-range sirloin steak
Sunflower oil
Teriyaki sauce (see recipe below)
Thinly shredded spring onion, for sprinkling
Cooked noodles, for serving

For the teriyaki sauce:

¼ cup soya sauce
¼ cup mirin
1 T brown sugar

For the mushrooms:

250 g portabellini mushrooms, rinsed and trimmed
120 g shiitake mushrooms, rinsed and trimmed
200 g exotic mushroom mix, rinsed and trimmed
1 bunch spring onions, chopped
1 or 2 cloves garlic, crushed
1 chunk fresh ginger, grated
Sea salt and freshly ground black pepper

Method

Preheat the oven to 220°C. Trim the fat from the steak. Oil, then brown over a medium to high heat. Place in a small roasting pan just large enough to take it.

Pour over half the teriyaki sauce and turn to coat. Bake at 220°C for 5 minutes. Turn to glaze with the marinade. Cover tightly and leave to rest for 5 minutes. Slice thinly and moisten with the pan juices.

To make the teriyaki sauce, bring the ingredients to a boil, stirring until the sugar has dissolved, then simmer for a few minutes.

To prepare the mushrooms, fill a baking dish with the mushrooms. Mix the remaining teriyaki sauce with the spring onion, garlic and ginger. Pour over the mushrooms.

Cover with baking paper and bake at 220°C for 10 minutes, until just cooked and still fleshy. Turn to coat with the juices, then season to taste.

Sprinkle the steak with the thinly shredded onion and serve with the mushrooms and cooked noodles.

Creamy fish pie

One-pot chicken and rice

Malva pudding cake with custard icing

Spinach-and-mushroom bake

Mixed mushroom pasta

Hake and mushrooms baked in paper

Spicy chicken-and wild mushroom dumplings with sweet chilli sauce and coconut broth

Tarragon-infused brown mushroom pasta

Braaied mushrooms

Mushrooms with roasted garlic cream and herb-buttered toast

Oven-roasted pork neck in milk and sage

Whole-wheat linguine with spinach and mushroom

Duck egg ravioli with exotic mushroom sauce

Stuffed field mushrooms

Teriyaki beef with mushroom hotpot

Teriyaki beef with mushroom hotpot

Ingredients

Method