Last week I was delivered a huge box of incredible mushrooms from SA Mushrooms, and I had a tasty time cooking with them for the family.
I love a family owned business that is quietly kicking goals in its industry, and I feel the need to shout their story from the rooftops! SA Mushrooms is one of these amazing local businesses, that has grown from small family-run beginnings, to the second largest privately owned mushroom farm in South Australia.
Today, SA Mushrooms is still 100% family owned, and is a primary supplier of their hand picked and packed jems to major supermarkets, independent greengrocers and produce markets throughout South Australia, and nation wide. They have grown their staff to 50 members, and each week, they produce over 20 tonne of fresh, healthy Swiss brown, white button and field mushrooms.
To best showcase the delicious delivery I received, I created three meals with the mushrooms being the hero of the dish, including Bacon Stuffed Mushrooms, Creamy Meatball Mushroom Pasta, and Garlic Mushroom Chicken. All three have been requested for high rotation on the weekly menu, and I have included these recipes below.
So next time you have mushrooms on your shopping list, be sure to look out for the bright green box at your local shops. Its such a tasty way to to support SA Mushrooms and South Australian farmers.
MORE INFO
info@samushrooms.com.au
www.samushrooms.com.au
facebook.com/SAMushrooms
BACON STUFFED MUSHROOMS (recipe from Fit M.U.M)
Serves 4
Ingredients
12 fresh field mushrooms, stems removed
2 garlic cloves, sliced thin
4 cups fresh baby spinach
4 slices bacon, diced
1 tsp olive oil
¼ cup panko bread crumbs
2 tbsp shredded parmesan cheese
Cooking spray
Sea salt
Instructions
1. Preheat the oven to 180°C.
2. Lightly spray a baking dish with cooking spray.
3. Finely chop the mushroom stems.
4. Heat a medium sized pan and add the baby spinach, cook until it wilts. Remove from the pan, squeeze excess liquid and chop fine. Set aside.
5. Dry the pan, return to the heat and add bacon, cooking on low heat until cooked through. Set aside on a paper towel.
6. Clean the pan, place back on heat and add olive oil and garlic, and sauté until golden. Add in minced mushroom stems and sauté until soft. Remove from heat
and combine mushroom stems with sautéed spinach, bacon, bread crumbs, and parmesan cheese.
7. Season the mushroom caps with salt, and fill with spinach mixture.
8. Place in the baking dish and lightly spray the tops with oil.
9. Bake 20 minutes or until golden.
MEATBALLS IN MUSHROOM SAUCE (recipe from Woolworths)
Serves 4
Instructions
1. Combine mince, breadcrumbs, zest, half the dill and egg in a bowl. Roll a tablespoonful of mixture into balls and place on a tray. Repeat to make about 30 meatballs.
2. Heat half the oil in a large non-stick frying pan over medium heat. Cook meatballs for 8 minutes, shaking pan occasionally, or until browned on all sides. Transfer to a clean tray.
3. Heat remaining oil and butter in same pan over medium-high heat. Add mushroom and cook, stirring often, for 10 minutes or until golden. Sprinkle flour over and stir to combine. Cook for 1 minute. Stir in cream, sauce and 1/2 cup water and stir until mixture comes to the boil. Reduce heat to medium and return meatballs to pan with sauce. Cook for 8 minutes or until cooked through. Stir through remaining dill and season to taste. Scatter extra dill over meatballs and serve with macaroni, broccolini, brussels sprouts and lemon wedges.
GARLIC MUSHROOM CHICKEN (recipe inspired by My Crash Test Life)
Ingredients
4 chicken breasts or thighs with skin on
6 tbsp minced garlic
500g sliced mushrooms
3 tsp salt
1/2 tsp black pepper
2 tbsp onion flakes
2 tsp garlic powder
2 tsp smoked paprika
2 tbsp oil
Instructions
1. Place oil in heavy bottom pan and heat to medium heat.
2. While pan is heating, sprinkle salt, pepper, garlic powder, smoked paprika and onion flakes on both sides of chicken.
3. When oil is hot, add chicken, skin side down (if using thighs) to the pan. Cook 7-9 minutes and turn chicken over. Cook another 7-9 minutes and then remove chicken from pan and set aside.
4. In the same pan, add mushrooms. Cook for 10-15 minutes on medium heat or until starting to brown. Add minced garlic to pan and stir for 1-2 minutes or until garlic becomes fragrant.
5. Remove pan from heat and place chicken back in pan with mushrooms and garlic. If desired, place oven-proof pan under the grill on high for approximately 3-5 minutes or until skin on chicken begins to brown.
