Mycofarm | Mushrooms



Breaded And Fried Oyster Mushrooms


Breaded and deep-fried oyster mushrooms make for a delicious and satisfying snack or appetizer. The mushrooms have a delicate, slightly sweet flavour and a satisfying crunch when breaded and fried.

In addition to being tasty, oyster mushrooms are also packed with vitamins and minerals like B vitamins, potassium, and copper. These nutrients are essential for maintaining good health and can help support a healthy immune system and heart health. Plus, oyster mushrooms have been shown to have powerful anti-inflammatory and antioxidant properties. These properties can help protect the body from damage caused by free radicals, which are unstable molecules that can damage cells and tissues. By consuming foods with anti-inflammatory and antioxidant properties, like oyster mushrooms, you can help support your body's natural defences and maintain good health.

To make breaded and deep-fried oyster mushrooms, you'll need the following:


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 pound oyster mushrooms, sliced into 1/4-inch thick pieces
  • vegetable oil, for frying
  1. To make the breaded and deep-fried oyster mushrooms, simply follow these steps:
  2. In a shallow dish, combine the flour, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, add the panko breadcrumbs.
  3. Dip the mushroom slices in the flour mixture, then the egg mixture, and finally the panko breadcrumbs, making sure to coat them evenly on all sides.
  4. In a large frying pan, heat about 1/2 inch of vegetable oil over medium-high heat.
  5. Carefully add the breaded mushroom slices to the hot oil and fry them for 2-3 minutes on each side, or until they are golden brown and crispy.
  6. Remove the fried mushrooms from the pan with a slotted spoon and place them on a paper towel-lined plate to drain.

Serve the breaded and deep-fried oyster mushrooms immediately, while they are still hot and crispy. Enjoy!

King Trumpet Oysters


If you are looking for a tasty and healthy substitute for scallops, look no further than King Trumpet oysters! These delicious mushrooms have a firm texture and a delicate, seafood-like flavour that makes them a perfect stand-in for scallops in a variety of dishes. Plus, they're packed with vitamins and minerals, and have been shown to have anti-inflammatory and antioxidant properties. In short, King Trumpet Oysters are a nutritious and delicious way to add some variety to your diet.

To prepare king trumpet oysters as a scallop substitute, simply follow these easy steps:

  1. Rinse the mushrooms under cold water and pat them dry with a paper towel.
  2. Slice the mushrooms into 1/2-inch thick slices, and season them with salt and pepper to taste.
  3. Heat a tablespoon of olive oil in a large frying pan over medium-high heat.
  4. Add the mushroom slices to the pan and cook them for 2-3 minutes on each side, or until they are nicely browned.
  5. Serve the mushrooms as a substitute for scallops in your favourite dishes, such as scallop risotto or scallop pasta. They also make a delicious addition to salads, soups, and stir-fries. Enjoy!

Veal, Mushroom & Herb Meatballs


Serves: 6-8

Cook time: 1 hour 15 minutes



  • 1kg veal or pork mince
  • 500g Swiss brown mushrooms, minced or blended in a food processor
  • 1/3 cup basil leaves, chopped
  • 1 bunch thyme, leaves removed
  • 1 tbs chopped sage leaves
  • 3 garlic cloves, crushed
  • 3 eggs
  • 100g parmesan cheese, finely grated Sauce
  • 2 tbs olive oil
  • 3 red onions, sliced
  • 2 garlic cloves, crushed
  • Pinch ground nutmeg
  • 250ml red wine
  • 3kg Roma tomatoes, cored and roughly chopped
  • 4 cups chicken stock
  • ½ cup basil, chopped


1. Mix together all the meatball ingredients, season with salt and pepper. Roll into balls and put on a tray. Cover and refrigerate 1 hour.
2. Sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic and nutmeg and sauté 5-8 minutes until soft. Add red wine to deglaze the pan and once bubbling, add tomatoes and cook 20-30 minutes until sauce has thickened and tomatoes softened. Pour in chicken stock and bring to the boil. Simmer 10 minutes or until desired sauce consistency is reached. Remove from the heat, add basil and season to taste.
3. Preheat oven 200°C/180°C fan forced. Ladle sauce into an ovenproof dish. Add the meatballs, poking them into the sauce but leaving approx 1 cm of meat exposed. Transfer to oven, bake for 45 minutes or until cooked through.
4. Serve topped with extra parmesan and basil leaves. Serve with wet polenta or pasta and a salad.

Wok Tossed Mushrooms & Vegetables


Cooking Time:
15 minutes


  • 3 tsp lemongrass paste

  • 3 garlic cloves, crushed

  • 1 tbs grated fresh ginger

  • 1 long red chilli, seeded, finely chopped

  • 1 tbs vegetable oil

  • 400g button mushrooms, trimmed

  • 200g snow peas, trimmed

  • 1 red capsicum, halved, seeded, sliced thinly

  • 1 yellow capsicum, halved, seeded, sliced thinly

  • 150g trimmed green beans, trimmed, cut into 3cm lengths

  • 1 cup bean sprouts, trimmed


  1. Combine lemongrass paste, garlic, ginger, chilli and 1 tbs vegetable oil in a bowl. Add mushrooms, stir to coat. Cover and set aside 10 minutes.

  2. Heat a wok over high heat until hot. Add mushrooms, stir-fry 4 minutes until light golden and tender. Add snow peas, capsicums and beans, stir fry 1 minute until vegetables are tender. Add bean sprouts, toss to combine and serve.

Mushroom, Sweet Potato & Chickpea Salad


Cooking Time: 40 minutes


  • 100ml olive oil

  • 1 tbs lemon juice

  • 2 tsp honey

  • 200g button mushrooms

  • 200g Swiss brown mushrooms

  • 1 large orange sweet potato, peeled, cut into 2.5cm pieces

  • 1 tsp each ground cumin & coriander

  • 400g can chickpeas, rinsed & well drained

  • 1 cup almond kernels

  • 100g beans, trimmed

  • 100g baby spinach


  1. Preheat oven to 240°C or 220°C fan forced. Whisk ¼ cup oil, lemon juice and honey in a large bowl, season to taste. Add mushrooms and stir to coat. Cover and refrigerate for 1 hour to marinate.

  2. Line 2 roasting pans with baking paper. Arrange sweet potato in one pan, drizzle with ½ the remaining oil, season to taste. Cook for 20 minutes.  In a large bowl combine remaining oil with cumin, coriander, chickpeas and almonds and stir to coat. Spoon mixture into second roasting pan. Place pan in the oven on the shelf under sweet potato and cook a further 12-15 minutes or until sweet potato is golden and almonds roasted. Cool to room temperature.

  3. Blanch beans in a saucepan of boiling water until bright green. Drain and refresh in iced water. Pat dry and cut into 3cm lengths.

  4. Spoon the marinated mushrooms onto a large platter. Add sweet potato, chickpeas, almonds, beans and spinach. Toss gently to combine and serve.

Summer Mushroom Salad


 6 as side dish
Cooking Time: 15 minutes


  • 1/2 cup extra virgin olive oil

  • 2 lemons, juiced

  • 2 tbs pomegranate molasses*

  • 400g button mushrooms, trimmed

  • 2 red capsicum, halved

  • 2 yellow capsicum, halved

  • 400g mixed heirloom cherry tomatoes

  • ½ cup flat-leaf parsley leaves

  • 1 small bunch watercress, sprigs picked


  1. Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.

  2. Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm-thick strips and add to the mushrooms.

  3. Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.

* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from deli’s and selected supermarkets.

Mushrooms with poached egg & dukkah


Cooking Time:
 15 minutes


  • 4 large flat or Portabella mushrooms

  • 2 tbs olive oil

  • 4 eggs

  • 125g soft feta, drained

  • 1 lemon, rind grated finely

  • 2 tbs dukkah (see note)

  • Toast, to serve


  1. Preheat oven to 220°C (fan forced). Drizzle mushrooms with olive oil and season. Place stem-side down, into a greased roasting pan. Roast 15 minutes or until tender.

  2. Meanwhile, poach eggs in a saucepan of simmering water for 5 minutes. Use a slotted spoon to transfer to a plate lined with paper towel.

  3. Place 1 poached egg into the centre of each mushroom. Crumble over feta. Sprinkle each with grated lemon rind and a teaspoon of dukkah and serve with toast.

Tip: Dukkah is a ground seed and spice mixture available in supermarkets.

Mushroom & Chicken Yakitori


 4 as main
Cooking Time: 20 minutes


  • 1/4  cup dark soy sauce

  • 2 tbs mirin

  • 1 tbs finely grated ginger

  • 2 tbs caster sugar

  • Pinch ground white pepper

  • 2 tbs sake or sweet sherry (optional)

  • 500g chicken thigh fillets, trimmed, cut into pieces

  • 400g button mushrooms

  • 1 bunch green onions, cut into 3cm lengths

  • Sesame cabbage salad & steamed rice, to serve


  1. Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.

  2. Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.

  3. Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.

  4. Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.

  5. Serve with cabbage salad and/or rice.

Mushroom, Bacon & Egg Breakfast Toastie



Serves: 4
Cooking Time: 15 minutes


  • 1 loaf ciabatta bread (40cm long)

  • 150g streaky bacon, chopped roughly

  • 30g butter

  • 400g button mushrooms, sliced

  • 1 tbs Worcestershire sauce

  • 4 eggs

  • 30g parmesan, grated finely

  • Fresh thyme leaves, to serve


  1. Preheat oven to 200°C (fan forced). Cut bread in half lengthways, set top aside for another use. Carefully scoop out and discard soft white bread from centre of loaf. Place bread base, cut-side up onto large flat baking tray.

  2. Cook bacon in a non-stick frying pan over medium heat 4 minutes or until light golden. Transfer to a plate. Increase heat to high, add butter and mushrooms and cook, stirring occasionally, 5 minutes until mushrooms are golden. Add Worcestershire sauce, toss to combine. Set aside to cool 5 minutes.

  3. Drain any excess liquid from mushrooms. Place bacon and mushrooms onto bread base. Crack eggs over mushrooms. Bake 15 minutes or until eggs are cooked to your liking.

  4. Season, sprinkle with parmesan and thyme, cut into pieces and serve.


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