Mushrooms on Toast


  • 200g of Shiitake, King Oyster or Golden Oyster mushrooms
  • A couple slices of good bread
  • Butter and/or Olive oil

One of the simplest, yet best ways to enjoy the unique flavours of gourmet mushrooms. Slice your mushrooms to whatever size you want or just peel them apart in your hands – keep the pieces a decent size. Heat a frying pan up to get it hot, drop a good knob of butter in and a teaspoon of olive oil and add the mushrooms. Season with a good grind of salt and pepper and stir frequently for around 5 – 10 minutes. Get your bread toasted and buttered and when the mushrooms are golden around the edges, slide them out of the pan and onto the toast on your plate. Enjoy. For a nice variation on this, cook them in sesame oil instead of butter.


Mixed Mushroom Stir Fry


  • 200g fresh Mushrooms (all our varieties will work well here)
  • 150g egg noodles
  • 3 tablespoons sesame oil
  • A clove or two of garlic, crushed or chopped
  • 1 teaspoon freshly grated ginger
  • 300g Veg (Cabbage, Broccoli, Green Beans, Spring Greens etc)
  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • Bean sprouts (optional)
  • 3 tablespoons sesame oil
  • Slice of lemon

One of the simplest, yet best ways to enjoy the unique flavours of gourmet mushrooms. Slice your mushrooms to whatever size you want or just peel them apart in your hands – keep the pieces a decent size. Heat a frying pan up to get it hot, drop a good knob of butter in and a teaspoon of olive oil and add the mushrooms. Season with a good grind of salt and pepper and stir frequently for around 5 – 10 minutes. Get your bread toasted and buttered and when the mushrooms are golden around the edges, slide them out of the pan and onto the toast on your plate. Enjoy. For a nice variation on this, cook them in sesame oil instead of butter.


Thai Mushroom Soup


  • 200g fresh Shiitake, King or Golden Oyster Mushrooms
  • 2-3 fresh chilies cut and smashed (use less if preferred)
  • 3 kaffir lime leaves
  • 2 stalks lemon grass cut into 5cms bits and smashed
  • 2 cups water or vegetable stock
  • 1 cup coconut milk
  • 200g spinach or spring greens
  • 3 tablespoons lime juice
  • 3 tablespoons light soy sauce
  • handful of fresh coriander

A remarkably simple, yet rewarding dish. You could use Thai green curry paste if you can’t lay your hands on some of the spices. Cut the mushrooms into smallish chunks. Bring the water/stock to the boil and add the lime leaves and crushed lemon grass. Simmer for 5 minutes, then add the chillies, coconut milk, the mushrooms and the greens. Simmer for another 5 minutes until the mushrooms are soft, turn off the heat and add the lime juice, soy sauce and coriander. Serve the fragrant steaming broth into deep bowls and enjoy.


Shiitake Bacon


  • 200g or more of fresh Shiitake Mushrooms
  • Soy sauce
  • Olive oil

An incredibly tasty snack and the best alternative to bacon I’ve ever tried. Heat your oven up hot to 220°C. Remove stems and slice the mushrooms very thinly, around 4-5mm. You could slice the stems a bit thinner and use them too. Put the mushrooms in a bowl and drizzle over equal amounts of olive oil and soy sauce – not too much, just enough to coat the surfaces, and a tiny bit more. Leave for 5-10 minutes for the flavour to be absorbed. Lay them out on a baking tray with a bit of room around each one and slide them into the oven. Now watch them carefully – depending on their water content and your oven, they’ll be done in anywhere between 10-30 mins. Pull them out when they’re dark brown and just turning crispy.


Cream of Mushroom Soup


  • 600g Shiitake, King Oyster or Lion’s Mane mushrooms (sliced)
  • Olive oil
  • 3 Shallots, diced
  • 2 large cloves of garlic, sliced finely
  • 1 cup dry white wine
  • 1 litre good veg (or chicken) stock
  • 200ml double cream (or soy milk)
  • Handful of chopped chives

A heart-warming winter soup. Heat a heavy saucepan on a medium-high heat, add 2 tablespoons of olive oil and fry the mushrooms in batches so as not to overcrowd the pan, removing them and setting aside on a plate when brown at the edges. Add another tablespoon of oil to the same pan and fry the shallots on a low-medium heat for 6 or 7 minuutes until soft, add the garlic and cook for 2 minutes. Add the wine and boil down for 2 minutes to a glaze, then add 300ml of the stock and boil down again for another 3-4 minutes. Add the mushrooms back in with the rest of the stock and simmer for 5 or so minutes until they are nice and tender. Puree the mixture in a blender, leaving just the odd chunk or two of mushroom intact. Return to pan, add the cream (or soy milk) and simmer for 5 minutes before seasoning with salt and pepper and sprinkling the chives in. Enjoy.


Creamy Mushroom Pasta


  • 200g Mixed Gourmet Mushrooms (The Oysters and Shiitake work best) - chopped
  • Butter or olive oil
  • 2 shallots
  • 2 cloves of garlic
  • 300ml good veg (or chicken) stock
  • 500g Pasta – fettucini, tagliatelle or penne work well. Fresh preferably, not essential
  • 200ml crème fraiche or double cream (not essential)
  • Handful of fresh chives or flat parsley
  • Sprinkle of nutmeg
  • Handful of parmesan cheese (optional)

Heat a wide saucepan, add 2 tablespoons of and cook the shallots and garlic for 3 minutes until softened over a medium heat. Add the chopped mushrooms and cook until the liquid from them has evaporated and they are beginning to brown, about 8 minutes or so. Add the stock, turn up the heat and simmer to reduce until there is just enough liquid to coat the mushrooms – about 5-10 mins. Meanwhile, cook your pasta, fishing it out to drain ever-so slightly underdone, and reserving the cooking liquid. Stir the crème fraiche or cream and herbs in with the mushrooms and add the freshly cooked pasta stirring into the mushroom sauce. Add a little of the reserved cooking liquid if the pasta is not fully coated and warm the lot through for a couple of minutes before seasoning and grating a pinch of nutmeg over. You could add a sprinkle of parmesan now if you like and then turn out into bowls to enjoy.


woodfruit gourmet mushrooms