Oct 15, 2025
Spicy Honey-Soy Mushroom Noodles x Courtney Roulston
Ingredients
2 tbsp Olive Oil
500 g Australian Button Mushrooms, sliced
3 Spring Onions, sliced (white and green parts separated)
1 tbsp Fresh Ginger, peeled and sliced into thin matchsticks
3 Cloves of Garlic
400 g Ready to eat Hokkien Noodles
1 tbsp Soy Sauce
2 tbsp Oyster Sauce
2 tsp Honey
30 g Butter
1 Small Lebanese Cucumber, sliced into matchsticks
3 Red Radish, sliced into matchsticks
½ Lime
¼ tsp Salt
Chilli Oil, to serve
Directions
Heat the oil over a medium-high heat in a large frying pan or wok. Add in the mushrooms and cook for 1-2 minutes, or until starting to soften.
Add in the white parts of the spring onion, ginger and garlic. Continue to cook, stirring occasionally for 2-3 minutes, or until the aromatics are fragrant.
Gently break up the noodles so they are separated then add into the pan and stir fry for 1 minute to warm through. Pour in the soy sauce, oyster sauce and honey then toss for 1-2 minutes to coat everything, adding a splash of water of the mixture needs loosening. Stir through the butter to add richness then add reserved green spring onions and turn off the heat. Toss the cucumber and radish with the juice of the lime and a pinch of salt.
Place the noodles into serving bowls then top with the cucumber mixture and spoon over chilli oil before serving.
May 21, 2024
This mushroom stir fry is not just incredibly easy to make, it’s also healthy and delicious!
Ingredients
For the Mushroom stir fry:
250 g chicken breast or thighs, cut into pieces
2 tbsp oil
1 onion, sliced into strips
2 cups cups broccoli, cut into florets
1 cup button mushrooms, sliced
1 cup brown mushrooms, sliced
For the sauce:
¼ cup soy sauce
¼ cup honey
1 tsp sesame oil
2 tsp cornstarch
1 tbsp fresh ginger, peeled and grated
3 cloves garlic, grated
Salt and pepper to taste
Directions
Combine all of the sauce ingredients in a bowl and mix.
Cut chicken into small pieces.
Heat oil in a skillet, then cook chicken until golden brown. Remove chicken and set aside, keep warm.
In the same skillet, cook onion, broccoli, and mushrooms until softened.
Add sauce to the skillet and simmer until thickened.
Return chicken to the skillet and stir.
Serve as is or over rice.
Dec 20, 2023
Satay Mushroom Skewers
Ingredients
Satay mushrooms
200 g white flat mushrooms, sliced into thick strips
1 tbsp olive oil
1 tbsp coconut aminos or tamari
1 tsp hot sauce
1 Juice of a lime
6 wooden skewers, soaked in water
Salad
2 Lebanese cucumbers, sliced into thin ribbo
1 cup pea sprouts
¼ red onion, finely sliced
1 Juice of a lime
1 tbsp olive oil
Satay sauce
½ cup smooth peanut butter
½ cup coconut aminos or tamari
½ cup boiling water, plus extra if needed
To serve
2 tsp roasted peanuts, roughly chopped
1 tsp finely chopped fresh red chilli
1 tbsp fresh herbs, optional
1 Juice of a lime
Directions
Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.
Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.
Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.
To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.
Dec 20, 2023
Summer Mushroom San Choy Bow
Ingredients
400 g white button mushrooms, roughly diced
1 tbsp olive oil
1 long red chilli, finely diced
¼ red onion, finely diced
2 garlic cloves, finely diced
1 tbsp finely sliced fresh ginger
1 tbsp coconut aminos, or Tamari
1 tbsp hot sauce
To serve
4 baby gem lettuce, core removed
1 Handful of fresh bean sprouts
¼ cup roughly torn coriander
½ green chilli, thinly sliced
¼ red onion, thinly sliced
1 Juice of a lime
Directions
Get started by roughly dicing your white button mushrooms and heat a large fry pan over medium-high heat with a splash of olive oil. Add the mushrooms, along with the fresh red chilli, red onion, garlic cloves, ginger, coconut aminos and hot sauce. Cook down for 8–10 minutes until the mushrooms have softened and the flavours are lovely and aromatic and caramelised.
To serve, start with a base of fresh lettuce cups. I like to layer three lettuce leaves together per cup. Load them up with the vibrant mushroom filling and top with fresh bean sprouts.
Nov 14, 2023
Feeling like something sweet, savoury and tangy? Check out Miguel’s Kung Pao mushroom recipe.
Ingredients
600 g chicken thigh fillets, cut into 3cm pieces
200 g button mushrooms, large ones halved
2 tbsp peanut oil
1 red capsicum, chopped
1 yellow capsicum, chopped
8 whole dried chillies, deseeded (optional)
½ cup chopped roasted peanuts
Cooked jasmine rice, to serve
Marinade
4 green spring onions, plus extra sliced to garnish
½ small leek, white part finely chopped
¼ cup light soy sauce
2 tbsp Shaoxing wine (Chinese cooking wine)
1 tsp cornflour
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
Sauce
2 tbsp dark soy sauce
1 ½ tbsp Chinese black vinegar (See Tip)
1 tbsp hoisin sauce
2 tsp white sugar
2 tsp cornflour
1 tsp ground Sichuan pepper (See Tip)
Directions
To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.
Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.
To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.
Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.
Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.
Serve over rice. Garnish with extra sliced spring onion.
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