Mushroom recipes for the festive season

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The Mushroom Bureau has put together a range of party-themed mushroom recipes to encourage cooks to serve more nutritional treats to their guests this year compared to the usual fatty festive foods that often feature heavily within buffet spreads.

The vegetable inspired recipes are easy to prepare, light and full of goodness, so no there’s no need to reach for foods loaded with pastry or that’s been deep fried until golden.

Mushrooms are the perfect ingredient for a light bite as they hold tons of flavour and texture and are also really low in fat as well as satisfying –  a great way to fill up at a party!

The vegetable is a natural source of B-vitamins, minerals and full of antioxidants – the same amount as spinach and red pepper – making them a perfect food to help keep colds at bay during the winter.

The selection of delicious mushroom recipes can be adapted and easily created ahead of any Christmas party.

For more inspiring recipes and for further information on the health benefits of mushrooms visit


British Mushroom and Hazelnut Pate

Prep: 10 minutes / Cooking:  5 minutes + 1 hour


350g (12oz) closed cup mushrooms, chopped

1 medium onion, peeled & finely chopped

60-75ml (4-5 tablesp) olive oil

15ml (1 tablesp) fresh rosemary, chopped                          

15ml (1 tablesp) fresh thyme, chopped

5ml (1 teasp) yeast extract

400g (14oz) can butter beans, drained

½ lemon, juice only

100g (4oz) chopped roasted hazelnuts

45ml (3 tablesp) fresh parsley, finely chopped


1. Heat 30ml (2 tablesp) of the olive oil in frying pan and fry the mushrooms and onions together until soft. Stir in the rosemary, thyme and yeast extract. Remove from the heat and drain off any liquid.

2. Place about half the mixture into a food processor with the butter beans, lemon juice and enough of the extra olive oil to make a smooth paste.

3. Transfer to a bowl and stir in the remaining mushroom mixture, hazelnuts and parsley. Season to taste.

4. Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.

5. Serve on Melba toast or crackers as a starter or use as a sandwich filling with lots of crisp salad.



Button Mushrooms With Crispy Bacon

Preparation 20 minutes / Cooking 4 minutes


300g rind less bacon rashers, finely chopped

16 (about 200g) large button mushrooms trimmed

16 (about 200g) Swiss brown mushrooms, trimmed

1 cup sour cream

2 tsp Dijon mustard

1/2 cup chopped chives


Salt and ground black pepper to taste

1. Place bacon into a medium frying pan over medium-high heat and cook, stirring frequently, for 4 minutes or until crisp.  Drain on paper towel.  Cool.

2. Place mushrooms stalk-side up onto a large serving plate.

3. Gently combine bacon, sour cream, mustard, 1/3 cup chives and salt and pepper.  Spoon mixture evenly into the mushrooms.  Sprinkle with remaining chives.  Season with salt and pepper and serve as an appetiser.

Sticky Spiced Mushroom Skewers

Prep: 10 mins + marinating / Cooking: 10-15mins


2 tbsp dark soy sauce 1 tbsp Chinese cooking wine

1 tbsp clear honey

1 tsp vegetable oil

2cm piece root ginger, grated

1 clove garlic, crushed

half tsp Chinese 5 spice

250g shiitake mushrooms

noodles, griddled vegetables to serve


1. Mix the first seven ingredients together in a large bowl. Add the mushrooms and stir well until they are coated in the marinade. Cover and leave to marinate in a cool place for at least 1 hour.

2. Drain the marinade into a small pan and simmer for 1-2 mins until syrupy. Thread the mushrooms onto skewers then cook over hot barbecue coals or griddle or under a hot grill for about 10 mins, turning frequently and brushing with more of the marinade. Serve hot with noodles and char grilled peppers and courgettes.


An 80g serving of raw mushrooms has just 0.4g fat and counts as one of the UK Government’s recommended ‘5-a-day’ quota

Mushrooms are a source of B- vitamins and minerals and a good way of adding taste to a simple dish

Mushrooms naturally contain folate or ‘folic acid’ and are a rich source of pantothenic acid (vitamin B5) and are a natural source of the essential trace element and antioxidant selenium.

For further information please see

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