Chestnut mushrooms, shallots, salt, pepper, garlic powder, thyme, double cream, garlic, butter, olive oil, butter.
Quick and easy, season then fry up your mushrooms and shallots with the olive oil, then adding your butter and herbs. Taste as you go, don't be afraid of adding some extra salt and thyme, along with a touch of pepper then you can add your double cream, transfer over fairly al dente pasta to your sauce, with an appropriate amount of cooking water incorporate and plate 👌 Mushroom and Prawn Aglio e Olio, recipe below!
Ingredients: spaghetti olive oil - 4 garlic cloves, thinly sliced - 2 tinned anchovy fillets - knob of butter - chestnut mushrooms, sliced - prawns - Salt and pepper to taste - Grated Parmesan Instructions: 1. Begin to cook the pasta according to package instructions aiming for al dente. Drain and crack on with the rest 2. In a large pan, heat the olive oil over medium heat. Add garlic / garlic powder and the sliced mushrooms. Sauté for about 1 minute until the garlic becomes fragrant, then add a knob off butter, season as you go with salt and pepper, cook till golden and quite crisp then remove and set aside. 3. Cook the prawns in garlic, oil and parsley until done, then combine with the mushrooms, set aside for later. 4.Add olive oil to a large pan or wok, add your two anchovies fillets and incorporate with the oil for a minute, then add the sliced Garlic, cook until golden 6. Pasta is now likely al dente and ready to be incorporated with the set aside mixture, stir well whilst adding your Parmesan, at this point you may want to add some pasta water if required. 7. Serve the Mushroom and Prawn Aglio e Olio hot, optional - garnish with grated Parmesan cheese and fresh parsley. Enjoy!
![]() Biologists estimate that the first mushrooms appeared on planet Earth over 800 million years ago. During this period, there was hardly any life (as we know it) on earth, and asteroids were raining down on earth nearly every day. That makes mushrooms one of the hardiest, longest-enduring living things on this planet. As such, they were also one of the first foods consumed by early humans due to their widespread availability. Today, mushrooms are still eaten around the world and are widely revered for their health benefits and are a primary staple of many plant-based diets. Below, I’ll show you some of the key health benefits of culinary mushrooms, delve into adaptogenic mushrooms, and answer some of the top questions about these awesome fungi. Are Mushrooms Vegan? Above, you may have noticed that I mentioned how mushrooms are living things. They’re not plants. Instead, they’re classified as fungi - a group consisting of living organisms, such as yeast, mold, and others. This has, understandably, led some to believe that mushrooms aren’t a vegan-friendly food. Although mushrooms are organisms, they aren’t sentient. They don’t have a central nervous system, can’t perceive feelings, and therefore are perfectly suited to a plant-based diet. Take nutritional yeast, for example. Consuming mushrooms is no different than consuming nutritional yeast, which is another common fungus used as a seasoning in vegan diets. Are Mushrooms Filling? One of the best reasons to eat more mushrooms as part of your plant-based diet is that they’re incredibly filling. Don’t believe me? Try to sit down and eat a whole bowl of mushrooms, and then tell me how you feel afterwards. In fact, a recent study showed that mushrooms are just as filling as meat! This is due to the unique nutritional makeup of mushrooms, which makes them a truly amazing food source. Fun With Fungi: Key Health Benefits of Mushrooms In addition to how filling they are, mushrooms are also incredibly healthy. Each unique species of mushroom is associated with slightly different health benefits than others, but they all share similar benefits. Here are some more great reasons to eat mushrooms! 1. High Antioxidant Levels Fight Cancer Most species of mushrooms are naturally high in antioxidants, including ergothioneine and glutathione. Antioxidants fight free radicals in your body, thereby protecting it diseases, such as:
Mushrooms are naturally low in fat and low in carbs. A one-cup serving of white mushrooms only contains:
3. Mushrooms Promote A Healthy Gut Biome Mushrooms are natural prebiotics. Prebiotics contain compounds that encourage the growth of natural probiotics. These are “good” bacteria that help your body digest food, fight stomach inflammation, and create an overall healthy gut biome. Combining mushrooms with a natural plant-based probiotic supplement is a great way to boost your probiotic levels to a sustained, healthy level. 4. Mushrooms Are High In Vitamin D Mushrooms are very high in vitamin D. In fact, they’re one of the only plant-based foods that contain a comparable amount of vitamin D to animal-based foods. This makes mushrooms an important dietary staple for plant-based eaters, many of whom struggle with vitamin D deficiency. Adaptogenic Mushrooms: Fuel Your Brain & Body Culinary mushrooms are filling, healthy, and are naturally high in essential and trace minerals. However, adaptogenic mushrooms are another classification of fungi that can increase your overall well-being. Adaptogens are plants and fungi that improve your body’s stress response, reduce fatigue, help with anxiety, and can increase focus. In short, they improve our body’s ability to regulate stress and help to rebalance our nervous system after we’ve experienced stress (both physical and mental). Some of the most popular adaptogenic mushroom varieties are:
Mushrooms are a great addition to any diet. However, they’re an especially great food for plant-based diets. Culinary mushrooms are filling, packed full of antioxidants, and high in vitamin D, while adaptogenic mushrooms can improve your overall well-being, reduce stress, and reduce the effects of free radicals in the body. Emma Wilson
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Vegetarian / can be made vegan Serves 2 generously For the mushrooms 2 tbsp. olive oil 300g shiitake mushrooms (feel free to substitute other types of mushrooms, or use a combination) Half a head of garlic, minced 1 tbsp. Butter 1 tbsp. Lemon juice Grated vegetarian/vegan parmesan cheese Salt and pepper to taste For the pasta 250g spaghetti (feel free to substitute any other type of pasta) Water to boil Big pinch of salt To serve (optional) Fresh parsley, chopped Grated vegetarian/vegan parmesan cheese Chili flakes |
- Heat the olive oil in a large frying pan on high heat.
- Add the mushrooms into the pan, making sure they are not overcrowding. Leave them untouched in the pan as is while you cook the spaghetti.
- Meanwhile, cook the spaghetti according to the package instructions. Reserve ½ a cup of the cooking water.
- Stir the mushrooms in the pan. You’ll see them start to release their liquids.
- Once the liquid has started to evaporate and the mushrooms are starting to crisp, reduce the heat to medium.
- Add the minced garlic to the pan and stir to make sure it doesn’t burn.
- Once the garlic looks slightly golden and all the water from the mushrooms have evaporated, turn the heat off.
- Add the butter, parmesan and lemon juice and stir to incorporate. The sauce should have a creamy consistency.
- Transfer the cooked spaghetti into the pan with the mushrooms and stir to incorporate evenly.
- If the spaghetti looks a bit dry, add a bit of the cooking water a little at a time until you are happy with the consistency.
- Sprinkle the chopped parsley, parmesan cheese and/or chili flakes to serve, if using.
It’s important that the pan is very hot before you add the mushrooms, so that they fry and don’t steam.
Recipe and Photo Credit- Alexis Ko Instagram- @casadeolaf Website- www.alexisko.com
Enoki Mushrooms with Butter & Soy Sauce Ingredients 150 g enoki mushrooms 1 tablespoon soy sauce 2 tablespoons butter Step 1:Cut off the roots from the Enoki Mushrooms, then chop the bunch in half. Step 2:Heat the butter in a frying pan. Add the Enoki mushrooms. Stir whilst maintaining a low - medium heat for two minutes. Step 3:Add the soy sauce and stir for 1 minute. Step 4 : Serve and Enjoy! |
Three Mushroom Tagliatelle with Garlic Sauce
Spring is the season of asparagus, spinach, snap peas … and mushrooms. And what better way to serve mushrooms than smothered in a creamy, buttery garlic sauce and tossed with pasta? If you love mushrooms and are cooking for one, this recipe is for you. (Have a family? Never fear! The ingredients can easily be multiplied according to the number of servings you need.)
In addition to delicious flavor, this savory pasta dish also packs in some important nutrients. The humble mushroom is a good source of antioxidants, fiber, protein, zinc, and copper. Mushrooms also contain a range of B vitamins: B1 supports your nerves and heart, B6 boosts your immune system and helps regulate blood sugar, B9 is important for liver function, and B12 plays a role in multiple areas from nerve function to DNA synthesis. Who knew these little fungi could be so tasty and healthy?
To clean your mushrooms, wipe them off with a damp tea towel or paper towel. Don’t soak them, as they will absorb the water like a sponge and fail to brown when cooked. Make sure to use a large enough pan when cooking to spread the mushrooms in a single layer. Contact with the hot pan will let any moisture evaporate quickly and brown the mushrooms nicely. If you can’t find one or two of the mushroom varieties listed here, feel free to experiment with other types. Similarly, fettuccini or another long, flat pasta can be substituted for the tagliatelle.
Three Mushroom Tagliatelle with Garlic Sauce
Serves: 1–2
Ingredients
PASTA AND MUSHROOMS
PASTA AND MUSHROOMS
Author’s Bio: https://www.recipe-barn.com/
Recipe Contributed by: Melissa Gallo. A freelance writer and food blogger at recipe-barn.com
Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.
Spring is the season of asparagus, spinach, snap peas … and mushrooms. And what better way to serve mushrooms than smothered in a creamy, buttery garlic sauce and tossed with pasta? If you love mushrooms and are cooking for one, this recipe is for you. (Have a family? Never fear! The ingredients can easily be multiplied according to the number of servings you need.)
In addition to delicious flavor, this savory pasta dish also packs in some important nutrients. The humble mushroom is a good source of antioxidants, fiber, protein, zinc, and copper. Mushrooms also contain a range of B vitamins: B1 supports your nerves and heart, B6 boosts your immune system and helps regulate blood sugar, B9 is important for liver function, and B12 plays a role in multiple areas from nerve function to DNA synthesis. Who knew these little fungi could be so tasty and healthy?
To clean your mushrooms, wipe them off with a damp tea towel or paper towel. Don’t soak them, as they will absorb the water like a sponge and fail to brown when cooked. Make sure to use a large enough pan when cooking to spread the mushrooms in a single layer. Contact with the hot pan will let any moisture evaporate quickly and brown the mushrooms nicely. If you can’t find one or two of the mushroom varieties listed here, feel free to experiment with other types. Similarly, fettuccini or another long, flat pasta can be substituted for the tagliatelle.
Three Mushroom Tagliatelle with Garlic Sauce
Serves: 1–2
Ingredients
PASTA AND MUSHROOMS
- 2–3 oz tagliatelle (dry)
- 1/3 cup shiitake mushrooms
- 1/3 cup baby button mushrooms
- 1/3 cup chestnut mushrooms
- 1 tsp. butter
- 1 tbsp. flour
- 1 tbsp. butter
- 1 cup milk
- 1 large clove garlic, crushed
- Salt and pepper, to taste
PASTA AND MUSHROOMS
- Cook the tagliatelle according to package directions. Drain and reserve the cooking liquid.
- While the pasta cooks, chop and slice the mushrooms.
- Melt the butter in a skillet over medium heat. Add the mushrooms and cook until they are browned on all sides and slightly shrunken. Set aside.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk together, then add the garlic.
- Slowly pour in the milk while whisking vigorously. Continue to stir until the sauce comes to a boil, then lower the heat and stir until the sauce starts to thicken. Add a few tablespoons of the reserved pasta cooking liquid to obtain the desired consistency, if necessary. Take off the heat.
- Toss the pasta, mushrooms, and sauce to combine. Serve immediately.
Author’s Bio: https://www.recipe-barn.com/
Recipe Contributed by: Melissa Gallo. A freelance writer and food blogger at recipe-barn.com
Melissa is a freelance writer and food blogger at recipe-barn.com. She is very passionate about cooking, creating and sharing unique recipes or just simply cooking good food. Melissa has also developed an interest in a variety of other things including healthy diet and traveling in new places around the globe to experience different cuisines and learning different cultures.
Ingredients: Enoki Mushrooms 5 Tablespoons of Rice Flour Pinch each of Garlic powder, paprika, Merryhill Traditional Mushroom Salt Method Place 5 tablespoons of rice flour in a bowl, add seasonings Make a well in the flour and add water to a loose (pancake style) batter Heat Vegetable oil in a Wok Break up the Enoki Mushrooms into strands and deep fry for a few minutes until golden Drain onto paper and serve immediately Try with Garlic and lemon juice or sweet chilli based dipping sauce |
Your Shiitake kit ready and raring to go, you should be able to see and feel little firm ‘pinheads’ pressed against the protective wrapper.
Place the kit in a cool spot to grow, ideally at 12-20 degrees, away from direct sunlight. Proceed to spray the kit and the inside of the bag to ensure a high humidity. You will see the mushrooms developing quickly, during this time maintain the spraying twice daily of both the inside of the bag and kit itself. |

When to pick:
It is important to pick the mushrooms on time for maximum flavour, it is best to pick them just as the caps start turning up. To harvest fold the bag down, cutting each mushroom as close to the block as possible.
It is important to pick the mushrooms on time for maximum flavour, it is best to pick them just as the caps start turning up. To harvest fold the bag down, cutting each mushroom as close to the block as possible.
Shiitake Mushroom and Green Bean Pasta (serves 4) Recipe by Lou Ingredients 12 oz (340 g) short twisted pasta 1 cup (8 oz) shiitake mushrooms 4 oz green beans, cut in half 4 tbsp butter 1 small onion, grated 2 cloves garlic, finely chopped 1/2 cup dry white wine 1/2 cup water 2 tsp dried thyme 4 tbsp Parmesan cheese |
Method
1.Cook pasta as per instructions
2. Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash or brush off mushrooms, remove tough stalk
3.Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.
4.De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.
5.Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through.
6. Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese
7.Serve over cooked pasta
1.Cook pasta as per instructions
2. Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash or brush off mushrooms, remove tough stalk
3.Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes.
4.De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.
5.Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through.
6. Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese
7.Serve over cooked pasta
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