Most Aussies are mushroom maniacs, and I’m one of them.
I put mushrooms into my book The Superfoods Index as they really are good for you, here’s what I wrote:
Regarded as a health food for millenia by the Chinese, the nutritional qualities of the mushroom and their rich flavour are now far more fully appreciated in the west.
Neither a plant nor an animal, mushrooms form a separate food group, the fungi, and have unique properties.
Most common forms you will find are white button mushrooms, large white field ushrooms, brown mushrooms and portobello mushrooms.
* Just 100mg a day of mushrooms has been shown to reduce the risk of breast and prostate cancer
* Very low in calories
* Mushrooms can stimulate the immune system
* Good source of selenium, potassium, riboflavin, niacin, vitamin D
* Source of vitamin D
* provide bulk in the diet and help you feel full
Buy fresh, or pick wild ones if you are SURE you know which ones are edible
Store in the fridge, in the clingwrapped packaging they came in or in brown paper bags.
Cook roast button mushrooms whole in a hot oven, slice and stirfry, add to salads, stews and casserols, mushrooms soups are excellent
Eat mushrooms for breakfast, start your day the nutrition packed way
Enjoy the texture of mushrooms as much as the flavour
Here’s a recipe that I love, it’s from is from Australian Mushrooms Growers. There are heaps of good recipes on that site.
- Olive oil cooking spray
- 250gr button mushrooms
- 1 lemon, rind finely grated, juiced
- 2 eggs separated
- 125gr piece fresh ricotta, crumbled
- 3 tbs chopped chives
- 2tbs finely grated parmesan
- Creme Fraiche and baby spinach leaves to serve
- Preheat oven to 230 degrees fan forced, and lightly grease large non-stick roasting pan. Add the mushrooms to the hot pan, spray with oilve oil and drizzle over lemon juice. Season with salt and pepper, shake to coat the mushrooms. Roast 10-15 minutes until mushrooms are tender.
- Mix egg yolks, ricotta, chives, parmesan, lemon rind and salt and pepper together with a fork. Use a hand mixer to whisk the eggs to stiff peaks, then gently fold into the egg yolk mixture.
- Heat a large non-stick, ovenproof frying pan over medium-low heat. Spray the pan with oil and place four lightly greased egg rings in the pan. Spoon 2 tablespoons mixture into each ring and cook for 3 mins. Transfer the pan to the oven and bake a further 5 minutes or until puffed and light golden on top.
- To serve, place 2 omelettes on each plate. Top with a dollop of creme fraiche, spinach and serve with mushrooms.
Click here to download a PDF of this recipe with the photos
Mushrooms baked with lemon taste fantastic! The lemon juice burnt all over the bottom of the tin, I’ll use baking paper next time.
I don’t have a frying pan that can go into the oven and made a mess trying to flip them. I also forgot to grease the rings- oops.
I did manage to transfer some omelettes in rings from the frying pan to the roasting pan.
Didn’t have chives which was a shame, nor creme fraiche!
Next time I might make these with my usual ricotta pancakes as I think that would work well and no whisking of egg whites involved.
The raw ingredients
Mushrooms ready to roast
Eggs yolks, ricotta etc
Egg whites with yolk mixture gently folded in
Off to a good start with the omelettes
But disaster struck as I couldn’t bake them in the oven in this frying pan, tried to flip them in the pan but….
They worked fine as small round omelettes in the pan though.
I did manage to transfer these omelettes from pan to tin and bake them in the oven.
They did taste great, all’s well that ends well.