Tasty, nutritious and so versatile in cooking, the humble little mushroom is really undervalued in the kitchen (in my opinion). Following last week’s Denny – Support Your Local campaign, I thought I would try one of their delicious recipes and share some mushroomy magic with you…
I love mushrooms! For breakfast, lunch and dinner. But I will be honest in saying that my kids have really put a damper on my mushroom cooking because, until recently, they were convinced that they didn’t like them.
Of course I didn’t let this little detail put me off and I would sneak some mushrooms into their food by either cutting them into teeny tiny pieces, or by having them “just try one bite” every now and then to see if they changed their minds. I think it was pizza that finally got the green light! Now I am free to experiment with all the mushroom recipes my heart desires! Yay!
Fungi Fun Facts
Mushrooms are considered a SuperFood! They are high in fibre and protein, while containing almost zero fat and being low in carbohydrates.
They are also an excellent source of B-vitamins, iron, selenium and a little portobello cap can contain more potassium than a banana! Packed with antioxidants and anti-inflammatory properties, mushrooms are a must on our shopping lists.
Mushroom cooking tips
Do not wash your mushrooms. Wash your hands, but don’t wash your mushrooms. Because they are prone to absorbing water and fat, washing them is going to make them all soggy and possibly affect the flavour. Instead, wipe them with a damp cloth or paper towel.
Store your mushrooms in a paper bag, in the fridge for 3-4 days. Or, remove the plastic wrap from the Denny package and just cover the tray with a paper towel. If they start looking shriveled or slimy, they’re past their time.
When pan frying your mushrooms, don’t overcrowd the pan. They need some space between them to fry and caramelise. If there are too many in the pan, they will boil in their juices. (It even sounds cruel). Be patient with them, don’t stir too much and only remove them from the pan once the liquid has all cooked off and they are a lovely golden brown.
Denny’s Mushroom Pasta Bake
- 2 Tbsp butter
- 500 g Denny Brown Mushrooms sliced
- 2-3 tsp crushed garlic
- 300 g spinach cleaned and chopped
- 2 x tins Denny Mushroom & Chicken Soup
- 500 g penne pasta
- 1 tsp dried oregano
- 1 cup mozzarella cheese grated
- ¼ cup Parmesan cheese grated
- Salt and pepper to taste
- Olive oil
Preheat oven to 180ºC.
Cook pasta according to packet instructions until al dente. Drain and return to the pot. Drizzle with a little olive oil and mix to keep the pasta from sticking together.
In a large pan, melt butter and cook mushrooms until golden brown.
Add the garlic and spinach and cook for a few minutes. Season well.
Pour in 2 tins of Denny Mushroom & Chicken Soup and bring to a simmer.
Remove from the heat and fold in the pasta. Season with oregano, salt and pepper.
Top with grated mozzarella and Parmesan cheese.
Bake in the oven for 15-20 minutes or until golden brown and crisp on top. Serve.