Apr 9, 2026
Mushroom Toastie x Cam Zurhaar
Ingredients
600 g Australian Portobello mushrooms, finely sliced
12 slices, white bread
1 cup grated cheese (tasty or cheddar)
1 tbsp olive oil (or butter)
1 pinch kosher salt (or fine sea salt)
1 pinch cracked black pepper
½ tsp garlic powder (optional)
1 pinch thyme, to taste (optional)
1 tbsp butter (or olive oil), for the bread
BBQ sauce, for serving (optional)
Directions
Heat olive oil or butter in a frying pan over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden and slightly caramelised. Season with salt, pepper, thyme and garlic powder if using.
Butter one side of each slice of bread.
Lay slices of bread butter-side down. Spoon the cooked mushrooms evenly across the slices, then sprinkle grated cheese over the top.
Place the remaining bread slices on top, butter-side up.
Heat on a pan or sandwich press. Cook each toastie for 3 to 5 minutes, or until the bread is golden and crispy and the cheese has melted.
Remove, cut in half and serve hot with BBQ sauce for dipping.
Oct 15, 2025
Spice Mushrooms Tacos x Courtney Roulston
Ingredients
2 tbsp Olive Oil
500 g Australian Cup Mushroom, cut into 1cm pieces
2 Cloves of Garlic, finely chopped
Sea Salt & Pepper, to taste
1 Large Ripe Avocado
1 Lime
½ White Onion
1 Long Green Chilli, seeded & diced
1 Cup Coriander Sprigs, to serve
8 Street Tortillas, warmed
Hot Sauce, Sour Cream, Salsa or Cheese, to serve (optional)
Directions
Heat the oil in a large frying pan over a medium heat. Add the mushrooms and cook for 2 minutes or until they begin to soften. Add in the garlic and stir through for 1 minute before adding in the paprika, cumin, oregano, salt and pepper. Continue to cook for 3 minutes, or until the spices are fragrant and the mushrooms are tender. Turn off the heat and leave mushrooms in the pan to keep warm.
Place the avocado flesh into a bowl and squeeze in the juice from ½ the lime and a pinch of salt. Smash with the back of a fork until combined.
Spread the avocado onto the base of the tortillas. Spoon over the spiced mushrooms then scatter with diced onion, green chilli and coriander sprigs. Serve warm with extra lime wedges on the side.
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.
Aug 28, 2025
Chicken and Minced Mushroom Tacos – Hard & Soft
Ingredients
500 g White Cup Mushrooms, minced
¼ cup Extra Virgin Olive Oil
1 Jar of Old El Paso™️ Taco Sauce
1 Cooked Whole Roast Chicken, shredded
1 Packet of Salad Mix
1 Punnet of Red Grape Tomatoes, sliced
1 Packet of Old El Paso™️ Hard Shell Tacos
1 Packet of Old El Paso™️ Soft Tortillas
2 Limes, cut into wedges
Directions
Heat oil in large frying pan and cook minced mushrooms for 5min to 8min until golden.
Add taco sauce and simmer for 5min.
Stir through the shredded chicken and simmer for a further 5min.
Heat up soft and hard tacos according to the instructions on the pack and add your fillings and squeeze over lime juice.
Aug 28, 2025
Chilli Con Mushroom Tacos
Ingredients
500 g White Cup Mushrooms, sliced
500 g Ground Beef Mince
¼ Extra Virgin Olive Oil
1 Packet of Old El Paso™️ Taco Seasoning
1 can 400g Mixed Beans, drained
200 g Greek Yoghurt
1 Lime, juice and zest
1 cup Shredded Cheddar or Tasty Cheese
1 Red Capsicum, diced
2 Jalapeños, sliced
Directions
Heat oil in frying pan and cook mince for 8min to 10min until golden brown.
Then add sliced mushrooms red capsicum and cook for a further 5min.
Finally add the mixed beans and taco seasoning and cook for 2min to 5min, remove from heat, season to taste.
Meanwhile, zest lime and set aside, combine lime juice and yogurt.
Warm the tortillas wraps and layer with ingredients above and garnish with zest and jalapeño’s.
Serving Suggestion
For a veggie option omit the beef mince for Quorn mince
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