Nutritionist Sarah Di Lorenzo shares 3 hearty mushroom recipes for winter warmth
3 hearty mushroom recipes for winter warmth from nutritionist

Nutritionist Sarah Di Lorenzo is helping Australians warm up this winter with three comforting mushroom recipes that 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

Ingredients (serves 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:

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  1. Heat 2 tbsp of olive oil in a wide heavy-based pan over high heat until shimmering. Add half the mushrooms in a single layer — do not crowd the pan. Leave without stirring for 2 minutes until deeply golden, then stir and cook for another 8 minutes.
  2. Transfer to a bowl and repeat with remaining mushrooms.
  3. In the same pan, reduce heat to medium. Add remaining olive oil and cook onion, carrots, and celery for 9 minutes until soft and sweet. Add garlic and cook for 1 minute. Add oregano, thyme, and rosemary.
  4. Add tomato paste and cook for 4 minutes, stirring constantly. Pour in stock and let reduce by half.
  5. Return mushrooms to the pan. Add crushed tomatoes and tamari. Simmer uncovered for 20 minutes. Remove rosemary. Season.
  6. Toss hot pasta through sauce. Serve with basil and parmesan.

Button Mushroom Winter Stew

Ingredients (serves 4):

  • 500 grams Australian button mushrooms, halved or quartered
  • 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 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 olive oil in a large pot over medium-high heat. Add mushrooms in a single layer. Do not stir for 5 minutes. Cook for 4–5 minutes total until golden. Remove to a bowl.
  2. In the same pot, reduce heat to medium. Cook onion, carrots, and celery for 9 minutes. Add garlic, thyme, and rosemary for 1 minute. Add tomato paste and stir for 1 minute.
  3. Return mushrooms to pot. Add sweet potato, diced tomatoes, stock, and beans. Simmer uncovered for 25 minutes until sweet potato is tender.
  4. Stir in spinach and let wilt. Add balsamic vinegar and lemon juice. Season generously.
  5. Ladle into bowls. Drizzle with olive oil and scatter parsley. Serve with sourdough.

Mushroom Cups Stroganoff with Brown Rice

Ingredients (serves 4):

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  • 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 tsp sweet paprika
  • 1 tbsp tomato paste
  • 0.5 cups 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 brown rice, cooked
  • 1 small handful fresh flat-leaf parsley, chopped
  • 1 pinch sea salt and cracked black pepper

Method:

  1. Heat olive oil and butter in a wide pan over high heat. Add mushrooms in a single layer. Do not stir for 2 minutes. Cook for 5–6 minutes total until deeply golden. Season and remove to a bowl.
  2. Reduce heat to medium. Cook onion for 6 minutes. Add garlic and thyme for 1 minute. Add paprikas and stir for 30 seconds.
  3. Add tomato paste and mustard, stir for 3 minutes. Pour in stock and Worcestershire sauce, let reduce by half.
  4. Return mushrooms to pan. Remove from heat. Spoon in yoghurt and stir gently until creamy.
  5. Divide rice among bowls. Top with stroganoff. Scatter parsley and black pepper. Serve immediately.