Mush to love


There’s mush to love this spring with Aussie Mushrooms – the perfect addition to any dish for an extra hit of fibre and B vitamins.

Kentucky baked mushroom KBM burgers

Prep: 5mins | Cook: 10 mins | Serves 4


  • 4 Portabella mushrooms
  • 1 cup buttermilk
  • 1/2 cup plain flower
  • 1/2 cup Panko breadcrumbs
  • 1/2 tsp baking powder
  • 1 1/2 tsp white pepper
  • 1 1/2 tsp Italian seasoning or oregano
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne (optional)
  • 1 tsp salt
  • 1 tsp black pepper
  • 25g butter, melted


  1. Place the mushrooms in a bowl and pour the buttermilk in to coat. Let it sit for a couple of minutes.
  2. Preheat your oven to 200°C (fan forced). In a medium sized bowl using a whisk, mix together the flour, panko breadcrumbs, baking powder and herbs and spices. Set aside.
  3. Place the baking dish in the oven so it gets hot (around 10 minutes).
  4. While the dish is heating up, remove the mushrooms from the buttermilk, shaking off any excess, and dust in the seasoned flour mixture, coating completely, covering well.
  5. Remove the baking dish from the oven, then add the melted butter so it coats the base of the dish. Arrange the mushrooms on top, without touching the sides. Bake for 10 minutes, uncovered. Remove from the oven then flip the mushrooms over and bake for another 10 minutes. Serve on a soft bread roll of your choice (rye, brioche, soft white, sour dough or multigrain), with cheese, lettuce, tomato slices and kewpie mayo, or any of your favourite burger toppings or sauces.

Recipe courtesy Miguel Maestre for Australian mushrooms

Mushroom breakfast tarts

Prep: 10 mins | Cook: 15 mins | Makes 6


  • 2 Tbsp olive oil
  • 200g button mushrooms, trimmed and quartered
  • 4 (100g) bacon rashers, trimmed and chopped into 1cm pieces
  • 1 red capsicum, finely chopped
  • 2 Tbsp chopped thyme leaves, plus sprigs to garnish
  • 3 sheets puff pastry
  • 6 eggs


  1. Heat oil in a large frying pan over medium high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum, cook for 2 minutes.
  2. Preheat oven to 200°C fan forced. Lightly grease 6 x 10.5cm (base) loose base fluted tart tins. Using a 14cm cutter, cut 6 rounds from the pastry. Line pans with pastry, prick well with a fork and trim the edges.
  3. Place tins on a baking tray and cook for 15 minutes or until pastry is just golden. When cool enough to touch, gently push pastry down into the base.
  4. Break an egg into each pastry shell, top with mushroom mixture. Cook in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny. Serve with thyme sprigs to garnish

Recipe courtesy Australian Mushrooms

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