Mushrooms are the great divider – but with our vast array of recipes, we are out to bring the sceptics round to the joy of funghi. Once you know how to cook mushrooms properly – quickly, on a high heat if you want them to retain their shape; or low and slow if you’re looking for them to release their juices – you’ll never look back.
In sauces, stews, pies, pastas and soups – we think it’s time we converted the haters once and for all. Find all our mushroom recipes here.
Mushrooms are the great divider – but with our vast array of recipes, we are out to bring the sceptics round to the joy of funghi. Once you know how to cook mushrooms properly – quickly, on a high heat if you want them to retain their shape; or low and slow if you’re looking for them to release their juices – you’ll never look back.
In sauces, stews, pies, pastas and soups – we think it’s time we converted the haters once and for all. Find all our mushroom recipes here.
October is the season for wild mushrooms, and it’s during autumn when you’ll start to see more unusual varieties pop up on restaurant menus. From ceps and puff balls to hen of the woods and the famous chanterelle, there’s a whole world to be explored and enjoyed. Mushroom foraging is dangerous – so don’t attempt it without an expert in your midst. Happily, these days, you can pick up many of nature’s most delicious mushrooms at farmer’s markets and even some supermarkets. But we’ve included lots of recipes that can be made with chestnut and button mushrooms here too.
The most common varieties in the UK are: ceps, puffballs, trompettes, pine mushrooms, cauliflower mushrooms, hen of the woods, lobster mushrooms and chanterelles. Learn more about the different varieties here.
Creamy chicken and mushroom pasta
Chicken and pasta might seem like an odd combination, but chicken and mushrooms is not. Crowds go wild for this creamy pasta, enhanced with sage, ricotta and lemon zest.
Nigel says: “Savoury tarts fail when too many ingredients are introduced. A cluttered tart, with too little custard to hold it together, will fall apart on the plate.” Here he pairs it with mushrooms, and finely grated parmesan and dill.
Use mushrooms in a sauce with rosemary, thyme and chestnuts in this vegetarian bolognese, and you won’t notice the absence of meat.
Kale, chestnut and mushroom pie
Our kale, chestnut and mushroom pie is the simple weeknight dose of pastry that will get you through gloomy nights.
This is a delightful use of winter mushrooms and truffles if ever we saw one. Chef Rohit Ghai combines wild mushrooms spiced with turmeric, coriander, chilli and garam masala with the classic lentil and rice comfort dish from India.
Sometimes, all you need is a creamy pasta. There’s nothing more fitting for autumn than a warming bowlful of mushrooms and herbs folded through silky threads of linguine. Ready in under half an hour.
Hunan style crispy mushroom noodle salad
Crisping up mushrooms with a spiced breadcrumb coating makes for an epic dinner in this Hunan-style noodle salad from Ching-He Huang.
If you’re on the lookout for the ultimate classic soup recipe, this cream of mushroom soup hits the spot every time. It’s also an easy veggie meal to make for a winter’s lunch at home.
Our mushroom curry takes inspiration from the Indian dish methi murgh, with fenugreek and yogurt as key ingredients. It’s so satisfying and can be bulked out with chickpeas if you need to feed a bigger crowd.
Or, try this Hungarian mushroom stew, another veggie delight that gets a kick from smoked paprika and sour cream. It’s hearty and comforting.
Our ‘shroom burger can be made totally vegan and isn’t just a thing for summer barbecues – enjoy it now with a side of homemade chips or for a weekend brunch and you’re on to something special.
Chicken supremes in tarragon and wild mushroom sauce
These chicken supremes in tarragon and wild mushroom sauce are a classic flavour combination. This popular casserole will never disappoint.
Check out all our October seasonal recipes here.
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