BUNLESS MUSHROOM BURGER
Fry 1 chopped onion and 2 minced garlic cloves in 2 T olive oil. Add 200 g chopped brown mushrooms, 2 t rosemary and 2 T soya sauce and fry over a high heat until the liquid has evaporated and the mushrooms are cooked. Mix with 3 cups cooked quinoa, 2 T psyllium husks and 1 free-range egg.
Shape into small patties and chill for 30 minutes. Shallow fry until golden. Serve with salad, avocado and blue cheese.
MUSHROOMS AND KALE ON BAKED SWEET POTATOES
Melt 2 T butter in a saucepan and fry 1 chopped shallot over a low heat until soft. Add 250 g chopped portabellini mushrooms and sauté over a low heat for a few minutes until soft. Add 2 T balsamic vinegar, 2 T soya sauce and black pepper to taste. Add a handful of chopped kale and, once wilted, stir in 4 T mascarpone. Serve on baked sweet potatoes.
SESAME TEMPURA MUSHROOMS
Thickly slice 250 g portabellini and 250 g brown mushrooms. Prepare Woolworths Tempura flour according to package instructions. Heat Woolworths high-heat frying oil until hot, but not smoking. Dip the mushrooms into the batter, then sprinkle with sesame seeds and fry until slightly golden and cooked. Serve on cocktail skewers with Asian dipping sauces.