Mushrooms are a versatile ingredient that can be incorporated into many dishes, whether as the main focus or as a tasty addition
Mushrooms are an incredibly adaptable ingredient that can be woven into numerous dishes, whether taking centre stage or serving as a flavoursome complement. From curries to pasta creations or pizzas, any meal can be enhanced by adding mushrooms.
And with loads of different varieties of mushrooms on offer to select from, you can put a fresh spin on even the most basic of dishes. As a certified mushroom enthusiast, I approached four chefs for their top mushroom recipes, all of which sound absolutely scrumptious.
With a pack of mushrooms typically priced at around £1, this beloved ingredient proves both a delicious choice and one that is generally quite budget-friendly – though you’ll probably need to extend your spending slightly more if opting for any specialist mushrooms.
Sergio Martino – Mushroom & Truffle Risotto
Chatting to express.co.uk, Sergio Martino, chef at The Wesley London, explained: “Mushrooms are one of my favourite ingredients, they have so much character. This risotto is one of those dishes that feels special without being complicated. It’s honest, comforting food that never fails to make people smile.”
Ingredients (Serves 2-3)
- 200g Arborio rice
- One small shallot, finely diced
- One clove of garlic, minced
- 200g mixed mushrooms (chestnut, oyster, porcini, or whatever’s seasonal), sliced
- 750ml hot vegetable or mushroom stock
- 100ml dry white wine
- 40g grated Parmesan (plus extra to serve)
- 25g unsalted butter
- One tbsp olive oil
- One tsp truffle oil (optional but worth it)
- Fresh thyme or parsley, to finish
- Sea salt and freshly ground black pepper
Method
Warm a touch of olive oil and half the butter in a large pan. Add the mushrooms and cook until golden and tender. Season lightly and set aside.
In the same pan, melt the remaining butter and add the shallot. Cook gently until soft, then add the garlic for another minute.
Stir in the Arborio rice and cook for about a minute until the grains start to look glossy. Pour in the white wine and let it bubble away until mostly absorbed.
Begin adding the stock, a ladle at a time, stirring often. Allow each addition to absorb before adding more. This should take about 18-20 minutes, until the rice is creamy but still has a little bite.
Mix in the cooked mushrooms, Parmesan, truffle oil, and a touch more butter. Season to taste and leave it to rest for a minute. Spoon into warm bowls, top with a little more Parmesan, a drizzle of truffle oil, and fresh herbs.
John Burton-Race – Tagliatelle with Mushrooms and Pancetta
Michelin-starred chef and former I’m A Celebrity… Get Me Out Of Here! star John Burton-Race, who recently joined The Nook On Five, has revealed that he’s a fan of tagliatelle pasta with mushrooms and pancetta.
Ingredients (Serves four)
- 200g pancetta, diced
- One garlic clove, crushed
- 500g mixed wild mushrooms, trimmed and sliced
- A splash of olive oil
- 500g dried or fresh tagliatelle
- Two tbsp chopped flat-leaf parsley
Method
In a frying pan, sauté the pancetta and garlic until the pancetta is golden. Remove them from the pan and set aside on a plate.
Add the mushrooms to the pan and sauté them in the fat left from cooking the pancetta, adding a little olive oil if necessary.
Meanwhile, bring a pot of salted water to the boil and cook the pasta for three to four minutes if using fresh pasta, and six to seven minutes if using dried. The pasta is done when it is tender but still has a little bite to it.
Drain well, then toss the pasta, pancetta and parsley together with the mushrooms and serve.
Saifur Rahman – Tandoori Masala Mushrooms with Garlic Yoghurt
Saifur Rahman, the culinary genius behind Tower Tandoori, is known for his unique fusion of traditional South Asian flavours with contemporary British techniques. His tandoori masala mushroom recipe is quickly becoming a favourite among mushroom lovers.
Ingredients (Serves 2-3)
For the Marinade• 300 g mixed mushrooms (button, chestnut, or portobello), cleaned and halved• 150 g thick Greek yoghurt• One tbsp vegetable oil• One tbsp lemon juice• One tsp ginger-garlic paste• ½ tsp turmeric powder• One tsp Kashmiri red chilli powder (for colour, mild heat)• One tsp ground cumin• ½ tsp garam masala• Salt to taste• A handful of chopped coriander leaves
For Serving• 100 g natural yoghurt mixed with one clove of roasted garlic (mashed)• Drizzle of olive oil• Pinch of chaat masala (optional)• Lemon wedges and fresh coriander
Method
In a bowl, whisk together the yoghurt, oil, lemon juice, spices, and salt. Add the mushrooms and ensure they are well coated.
Cover and leave to marinate for at least 30 minutes (or overnight for a deeper flavour).
If using a tandoor or barbecue, skewer the mushrooms and grill for 8-10 minutes, turning and basting with oil until lightly charred. Alternatively, if cooking in an oven, preheat to 200 °C (fan 180 °C) and roast on a lined tray for 12-15 minutes until golden.
Serve the mushrooms over garlic yoghurt, drizzled with olive oil, sprinkled with chaat masala, and garnished with coriander and lemon wedges.
Miguel Barclay – Tomato, Mozzarella and Portobello Mushroom Puff Pastry Pizza
Working alongside European Mushrooms, budget recipe guru and cookbook writer Miguel Barclay has crafted a mouth-watering portobello mushroom puff pastry pizza as part of his ‘Sunshine in a Slice’ range. This pizza collection offers a well-timed nutritional hit of Vitamin D whilst remaining wallet-friendly.
He explained: “I’ve always been passionate about creating meals that are affordable, accessible, and full of flavour. The Sunshine in a Slice collection of mushroom pizza recipes is all about making healthy eating easy and bringing a little sunshine and Vitamin D to your plate, even on the greyest winter day.”
Ingredients
- One sheet of ready-rolled puff pastry
- Two tbsp tomato passata
- A pinch of dried oregano
- 80g mozzarella (fresh or grated)
- One Portobello mushroom, thinly sliced
- A few rocket leaves
- Parmesan shavings (to finish)
- Balsamic glaze (to drizzle)
Method
Position the puff pastry sheet onto a baking tray. Utilise a plate as a guide to slice out a large circle. Gently score a smaller circle roughly one cm from the edge to create a crust.
Pierce the centre using a fork to prevent it from rising. Apply tomato passata within the scored circle. Scatter with oregano, add the mozzarella and distribute the mushroom slices evenly across the top.
Bake at 190 °C for approximately 10 minutes, or until the pastry has puffed up and the cheese is bubbling.
Take it out of the oven. Garnish with fresh rocket, Parmesan shavings, and a drizzle of balsamic glaze. Serve straight away whilst crisp and warm.