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Mad for Mushrooms

Out foraging, growing at home or purchasing in season mushrooms from your local fruit and veg shop? It’s time to enjoy mushrooms at their best.

Long celebrated as a superfood, and known as “meat for vegetarians” mushrooms are packed with nutrition.

They are low in calories, fat-free, cholesterol-free, gluten-free and low in salt. They are rich in essential vitamins and minerals, such as Vitamin D, riboflavin and selenium. They are one of the highest antioxidant foods on the market.

Mushrooms are delicious and filling and can be eaten raw or cooked.

We love finding edible mushrooms here on the Beerenberg Family Farm and we have fond memories as children running through the paddocks, gumboots on, foraging for mushies for soup and casseroles.

Here are a few of our favourite mushroom recipes using Beerenberg products.



  • 1 tablespoon oil
  • 300g large flat mushrooms, roughly chopped
  • 3 cloves garlic, crushed
  • salt and pepper
  • 300g ricotta, crumbled
  • 200g provolone, grated
  • ½ bunch basil, roughly chopped
  • ½ brown onion, diced
  • 1 jar Beerenberg Slow Cooker French Chicken (Coq au Vin)
  • 2 x 400g cans diced tomatoes
  • 300g extra large pasta shells


Heat a large frypan over high heat and add half of the oil. Add the mushrooms and cook for 5 minutes whilst stirring. Add the garlic, and a big pinch of salt and pepper, and cook for another 2 minutes. Transfer the mushrooms to a mixing bowl and allow to cool slightly. Add the ricotta, 150g of provolone and half of the basil. Mix to combine.

Place the same frypan over medium heat and add the remaining oil. Add the onion and cook for 3 minutes or until softened. Add the jar of Beerenberg Slow Cooker French Chicken (Coq au Vin) and cook for another 2 minutes. Add the diced tomatoes, turn the heat to low, and cook for 10 minutes. Remove from the heat and mix in the remaining basil and 400ml of water.

Preheat the oven to 180°C and grease a large baking dish. Pour the tomato sauce into the baking dish. Stuff each of the pasta shells with the mushroom mixture. Place in the baking dish, ensuring each shell is submerged in the sauce. Top with remaining provolone and place in the oven for 45 minutes.



  • 500g beef mince
  • 500g pork
  • 1 egg
  • 1 cup almond meal
  • ¼ cup Beerenberg Sweet Chilli Relish
  • 2 cup sliced brown mushrooms
  • 2 cups of cream
  • salt and pepper to taste
  • 4 serves of cooked spaghetti
  • olive oil
  • fresh thyme to garnish


In a mixing bowl combine beef and pork mince with Beerenberg Sweet Chilli Relish, almond meal, eggs and season to taste. Cover and chill for at least 30 minutes. Roll into meatballs and set aside. In two batches fry off meatballs until cooked through.

Remove meatballs from pan and allow to rest. Add mushrooms to the pan and cook. Deglaze pan with cream and cook for 5 minutes on low heat. Return meatballs to the sauce and warm through.

Serve over spaghetti. Garnish with fresh thyme.



  • 2 medium sweet potatoes, peeled and cut into 2cm pieces
  • 1 tablespoon cooking oil
  • 4 chicken breasts
  • salt & pepper
  • 8 Swiss brown mushrooms, sliced
  • 2 garlic cloves, sliced
  • 6 sprigs thyme
  • 3 tablespoons cream
  • 3 tablespoons Beerenberg Caramelised Onion
  • 1 cup steamed peas


Preheat the oven to 180°C.

Place the sweet potato on a baking tray, cover with foil and place in the oven for approximately 30 minutes.

Whilst the sweet potato is cooking, heat a large frypan on medium heat and add the oil, chicken breasts and a good pinch of salt and pepper.

Cook for 3 minutes on either side or until golden brown.

Transfer the chicken onto a baking tray, and into the oven for 15 -18 minutes, or until cooked through.

In the frypan that the chicken was cooked, add the mushrooms, garlic and thyme sprigs. Place on a medium heat and cook for 5 minutes.

Turn the heat to low and add the cream, Beerenberg Caramelised Onion and a pinch of salt and pepper. Cook for 5 minutes before discarding the thyme sprigs and removing from the heat.

Once the sweet potato is soft, transfer the pieces into a bowl, and mash with a fork until smooth.

To serve, divide the sweet potato mash between four plates, top with the chicken breast, peas, and mushroom and onion sauce.



  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves, crushed
  • 500g Swiss brown mushroom caps, cut in half
  • 4 sprigs lemon thyme
  • ½ bottle Beerenberg Worcestershire Sauce
  • ½ cup beef stock
  • Pinch salt and pepper, to taste
  • Squeeze of lemon juice
  • Buttered sourdough toast, to serve


Heat the olive oil and butter in a large frying pan. Add the garlic and sauté for a couple of minutes over low heat.

Increase the heat and add the mushrooms and thyme, stir occasionally. When golden, add the Worcestershire Sauce and stock and allow to simmer and reduce by half.

Remove the pan from the heat and season.

Finish with a squeeze of lemon juice.

Serve the mushrooms on buttered toast, eggs are optional.


Remember when foraging for mushrooms that many are poisonous. Please check a reliable source or download a field guide before eating any mushrooms you find on your own.

Here is a great Facebook Group to ask questions