Nutritionist Sarah Di Lorenzo is helping Aussies warm up this winter with three comforting mushroom recipes designed to deliver big flavour, easy cooking and nutritional benefits.
Partnering with Australian Mushrooms, Sarah will showcase a flat mushroom bolognese, button mushroom winter stew and mushroom cup stroganoff on The Morning Show, highlighting why mushrooms are the ultimate go-to ingredient for cosy winter dinners.
Flat Mushroom Bolognese
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Ingredients
Servings: 4
600 grams Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor
1 large brown onion, finely diced
4 garlic cloves, crushed and rested 10 minutes
2 medium carrots, finely diced
2 celery stalks, finely diced
3 tbsp extra virgin olive oil
2 tbsp tomato paste
1 can crushed tomatoes (400g)
0.5 cups beef stock
1 tbsp tamari
1 tsp dried oregano
1 tsp dried thyme
1 sprig fresh rosemary
400 grams wholegrain pasta or lentil pasta, cooked to packet instructions
1 pinch sea salt and cracked black pepper
1 small handful fresh basil or flat leaf parsley (to finish)
2 tbsp parmesan or nutritional yeast (to finish)
Method
1. Heat 2 tbsp of 3 tbsp extra virgin olive oil in a wide heavy-based pan over high heat until shimmering. Add half the 600 grams Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor in a single layer — do not crowd the pan. This is the golden rule of mushroom cooking. Leave without stirring for 2 full minutes until deeply golden on the base, then stir and cook for another 8 minutes
2. Transfer to a bowl and repeat with the remaining mushrooms. The caramelisation happening in this pan right now is where all the flavour lives.
3. In the same pan reduce heat to medium. Add remaining 3 tbsp extra virgin olive oil and cook 1 large brown onion, finely diced, 2 medium carrots, finely diced, and 2 celery stalks, finely diced for 9 minutes until completely soft and sweet. Add 4 garlic cloves, crushed and rested 10 minutes and cook for 1 minute until fragrant. Add 1 tsp dried oregano, 1 tsp dried thyme, and 1 sprig fresh rosemary.
4. Add 2 tbsp tomato paste and cook for 4 minutes stirring constantly, until it darkens slightly and smells rich and caramelised. This concentrates the tomato and adds the depth that develops the rich, complex sauce. Pour in 0.5 cups cup low salt beef or vegetable stock and let it bubble and reduce by half — about 2 minutes.
5. Return the caramelised mushrooms to the pan. Add 1 can crushed tomatoes (400g) and 1 tbsp low salt soy sauce or tamari. Stir everything together and bring to a gentle simmer. Cook uncovered for 20 minutes until the sauce is rich, thick, and deeply coloured. Remove the rosemary sprig. Season with 1 pinch sea salt and cracked black pepper.
6. Toss the hot 400 grams wholegrain pasta or lentil pasta, cooked to packet instructions through the bolognese sauce until every strand is coated. Divide between bowls. Finish with 1 small handful fresh basil or flat leaf parsley (to finish) and 2 tbsp parmesan or nutritional yeast (to finish). Serve immediately.
Button Mushroom Winter Stew
Ingredients
Servings: 4
500 grams Australian button mushrooms, halved or quartered depending on size
1 can cannellini beans (400g), drained and rinsed
1 large brown onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, sliced
1 medium sweet potato, diced (skin on)
2 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
1 tbsp tomato paste
500 ml ml chicken stock
1 can diced tomatoes (400g)
1 tbsp balsamic vinegar
2 large handfuls baby spinach or kale
1 lemon, juiced
1 tbsp extra virgin olive oil (to finish)
1 small handful fresh parsley, chopped (to finish)
1 pinch sea salt and cracked black pepper
Method
1. Heat 2 tbsp extra virgin olive oil in a large heavy-based pot over medium-high heat. Add 500 grams Australian button mushrooms, halved or quartered depending on size in a single layer — the golden rule applies here too. Do not stir for 5 minutes .Let them develop colour and begin to caramelise. Cook for 4–5 minutes total until golden. Remove to a bowl. Even in a stew, this initial sear makes a significant difference to the depth of flavour in the final dish.
2. In the same pot reduce heat to medium. Add 1 large brown onion, diced, 2 medium carrots, diced, and 2 celery stalks, sliced and cook for 9 minutes until completely soft. Add 3 garlic cloves, minced, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary, finely chopped and cook for 1 minute until fragrant. Add 1 tbsp tomato paste and stir for 1 minute until it darkens slightly.
3. Return the mushrooms to the pot. Add 1 medium sweet potato, diced (skin on), 1 can diced tomatoes (400g), 500 ml chicken stock, and 1 can cannellini beans (400g), drained and rinsed. Stir everything together and bring to a gentle simmer. Cook uncovered for 25 minutes until the sweet potato is completely tender and the stew has thickened into a rich, hearty broth. The button mushrooms will have absorbed all the flavours of the stock and herbs by now — they are transformed.
4. Stir in 2 large handfuls baby spinach or kale and let it wilt for 1 minute . Add 1 tbsp balsamic vinegar and 1 lemon, juiced. Taste and season generously with 1 pinch sea salt and cracked black pepper — a well-seasoned stew is the difference between good and extraordinary.
5. Ladle into deep bowls. Drizzle 1 tbsp extra virgin olive oil (to finish) generously over the top of each bowl and scatter 1 small handful fresh parsley, chopped (to finish) over to finish. Serve with wholegrain sourdough for dipping. This is winter in a bowl.
Mushroom Cups Stroganoff with Brown Rice
Ingredients
Serving : 4
600 grams mushroom cups, thickly sliced
1 large brown onion, finely diced
3 garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 tbsp Dijon mustard
1 tsp smoked paprika
0.5 teaspoons tsp sweet paprika
1 tbsp tomato paste
0.5 cups cup low salt vegetable or beef stock
200 grams natural Greek yoghurt
1 tbsp Worcestershire sauce (or tamari for plant-based)
1 tbsp fresh thyme leaves
2 cups cups brown rice, cooked
1 small handful fresh flat-leaf parsley, chopped
1 pinch sea salt and cracked black pepper
Method
1. Heat 2 tbsp extra virgin olive oil and 1 tbsp butter in a wide pan over high heat. Add 600 grams mushrooms, thickly sliced in a single layer — the golden rule. Do not stir for 2 full minutes. Let the cup mushrooms sit and develop a deep golden sear on the base of the pan. Cook for 5–6 minutes total until deeply golden and caramelised.
2. Season with 1 pinch sea salt and cracked black pepper and remove to a bowl.
3. Reduce heat to medium. In the same pan cook 1 large brown onion, finely diced for 6 minutes until soft and translucent. Add 3 garlic cloves, minced and 1 tbsp fresh thyme leaves and cook for 1 minute. Add 1 tsp smoked paprika and 0.5 teaspoons tsp sweet paprika and stir for 30 seconds — the paprika blooms in the butter and oil and the aroma is extraordinary.
4. Add 1 tbsp tomato paste and 1 tbsp Dijon mustard and stir for 3 minutes . Pour in 0.5 cup of beef stock and 1 tbsp Worcestershire sauce (or tamari for plant-based) and let it bubble and reduce by half — about 2 minutes. The sauce will be rich, dark, and deeply savoury.
5. Return the caramelised mushrooms to the pan. Remove the pan from heat completely — this step is critical. Spoon 200 grams natural Greek yoghurt into the pan and stir gently and continuously until it is completely incorporated and the sauce is creamy, glossy, and coating every mushroom beautifully. The residual warmth is enough — do not return to the heat or the yoghurt will split.
6. Divide the warm 2 cups cups brown rice, cooked between four bowls. Spoon the stroganoff generously over the rice. Scatter 1 small handful fresh flat-leaf parsley, chopped over the top and finish with a final crack of black pepper. Serve immediately.
