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15/09/2026

Transport yourself to Italy with 's Mushroom Arancini's 🇮🇹

Ingredients
Risotto Mixture
3 shallots, diced
5 cloves confit garlic (or 3 fresh cloves)
8 Portobello mushrooms, diced
½ cup white wine
2½ cups Arborio rice (or any risotto-style rice)
1.5 litres chicken stock
2 Tbsp unsalted butter
1½ cups freshly grated Parmesan (truffle-flavoured or regular)
½ cup fresh parsley, chopped
Juice of ½ a lemon
Salt & freshly ground black pepper

Breadcrumb Coating
2 cups plain flour
5 eggs, beaten
500 g panko breadcrumbs (use 1 cup at a time and refresh as needed)

Method
Make the Risotto
In a large pan, heat a drizzle of olive oil over medium heat. Cook the diced shallots until softened. Add the garlic and cook until fragrant. Stir in the diced mushrooms. Cook until all the water released by the mushrooms has evaporated. Don’t rush this step. Pour in the white wine. Stir and allow the alcohol to cook off completely. Stir in the Arborio rice and toast for about 1 minute. Begin adding chicken stock 1 cup at a time. Stir frequently and wait for each cup to be fully absorbed before adding the next. This helps create a creamy texture without the risotto becoming gluggy. Be patient, this is worth it! When all the stock is incorporated and the rice is tender, stir in Butter, Fresh parsley, Lemon juice, Parmesan cheese and Season generously with salt and pepper. Spread the risotto mixture onto a flat tray. Let it cool to room temperature. Refrigerate uncovered overnight to help it dry out.

Form & Crumb the Arancini (Next Day)
Scoop about ¼ cup of the chilled risotto mixture. Roll into firm, neat balls. Set Up Crumbing Station: Bowl 1: Flour, Bowl 2: Beaten eggs, Bowl 3: Panko breadcrumbs. Roll each ball in flour, then egg, then panko breadcrumbs. Repeat for all balls and set aside on a tray.

Cook
Heat oil in a pan over medium heat. Fry arancini in batches, turning them to get an even golden crust. Remove to a paper towel-lined plate to drain excess oil.

Serve
Pair with creamy garlic aioli. Top with extra Parmesan and fresh parsley.

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📷:

Fibremaxing with Mushrooms!Mushrooms contain unique prebiotic fibres, including chitin, which can help support a healthy...
14/09/2026

Fibremaxing with Mushrooms!

Mushrooms contain unique prebiotic fibres, including chitin, which can help support a healthy gut microbiome.

Another reason to add a few more mushies to your meals!

09/09/2026

The ultimate cosy winter dinner made with Australian mushrooms 🍄‍🟫

's Creamy Mushroom Soup & Cheese Toastie

Serves 2
Mushroom Soup Ingredients
- 2 tsp olive oil
- 40g butter
- 1 brown onion, finely diced
- 500g Swiss brown mushrooms, thickly sliced
- 200g button mushrooms, thickly sliced
- 4 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp vegetable stock powder
- 500ml vegetable stock
- 125ml thickened cream
- 20g finely grated parmesan
- ½ tsp salt
- ½ tsp black pepper

Cheese Toastie Ingredients
- 4 slices thick-cut sourdough
- Butter, softened
- 120 g grated mozzarella
- 20g finely grated parmesan

Method
1. Cook the onion in the butter and olive oil until softened. Add both mushrooms and cook for 12–15 minutes until deeply browned. Remove about 100g for serving.
2. Add the garlic and cook for 30 seconds, then stir through the thyme and vegetable stock powder. Pour in the vegetable stock and simmer for 15 minutes.
3. Blend until smooth. Stir through the cream, parmesan, salt and pepper, then gently simmer for 2-3 minutes.
4. For the toasties, butter both sides of bread and heat a frying pan over medium-low heat. Lightly toast both pieces of bread for 1-2 minutes
5. Flip bread and top with cheese (mozzarella + parmesan) then add the remaining piece of bread on top
6. Cook for 3-4 minutes per side, pressing gently with a spatula halfway through cooking, until the bread is deeply golden and crisp and the cheese has completely melted.
7. Rest for 1 minute before slicing
8. Top the soup with the reserved mushrooms and thyme, then serve with the cheese toasties for dipping.

📷 :

From brekkie to dinner, Button Mushrooms are the little all-rounders that do it all 🤩 Mild in flavour and endlessly vers...
08/09/2026

From brekkie to dinner, Button Mushrooms are the little all-rounders that do it all 🤩

Mild in flavour and endlessly versatile, they’re perfect in scrambles, pastas, pizzas, stir-fries and just about anything in between.

What’s your favourite way to enjoy Button Mushrooms?

06/09/2026

"If you hate Mushrooms? You're just cooking them wrong!" Try 's Creamy savoury peanut noodles topped with meaty Australian mushrooms 🍜 🍄‍🟫

INGREDIENTS
900g mixed mushrooms (portobello, swiss brown, white button)
2 tbsp ghee
1 tbsp light soy sauce
1 tbsp sesame oil
Handful of chopped chives
1/4 tsp salt, or to taste

Peanut Sauce
1/2 cup reserved mushroom jus
1/2 cup smooth peanut butter
1.5 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp maple syrup

METHOD
Chop mushrooms and place into a large nonstick skillet. Cover and let the mushrooms steam over medium heat until mushrooms release all their liquid, about 5-10 minutes. Uncover and drain, saving the liquid for later. Turn up the heat to high and add ghee, stir fry until lightly golden, about 5-7 minutes. Add soy sauce and stir fry for another minute. Remove from heat and stir in sesame oil.

Meanwhile, make the sauce by combining all ingredients in a jar and whisk or shake vigorously until smooth and creamy. Cook your favourite noodles according to package instructions. To serve, top noodles with peanut butter sauce, lots of mushrooms, steamed greens and toasted sesame. Dig in!

Save this recipe to add to your weekly meal rotation! 🍄‍🟫

📷 :

Packed with rich umami flavour and seriously satisfying 🥣This Pulled Portobello Mushroom Teriyaki Bowl is the perfect ba...
02/09/2026

Packed with rich umami flavour and seriously satisfying 🥣

This Pulled Portobello Mushroom Teriyaki Bowl is the perfect balance of savoury goodness and fresh flavours 🍄‍🟫 🌿 an easy go-to for lunch or dinner that’s full of texture and taste.

01/09/2026

Dinner is easy with 's 15 minute Mushroom Pasta! 🍄‍🟫

Grab a punnet of mushies, head to https://bit.ly/3TedLiU to make this delicious creamy pasta at home! 🍝

📷 :

31/08/2026

Try these Stuffed Mushrooms for a cosy little flavour bomb that the whole family will enjoy!

SERVES: 3–4
PREP TIME: 10 mins
COOK TIME: 15–20 mins

Ingredients
6–7 Portobello mushrooms
260g cream cheese
3 large handfuls of spinach, chopped
1 tbsp Mingle Garlic & Herb Seasoning
20g shredded cheddar cheese
Sprinkle of parmesan cheese, to top

Method
1. Preheat oven or air fryer to 180°C.
2. Remove the stems from the mushrooms and wipe caps clean with a damp paper towel.
3. Finely chop the stems and combine with spinach, cream cheese, Mingle seasoning, and shredded cheddar.
4. Stuff the mixture into each mushroom and top with parmesan.
5. Bake or air fry for 15–20 minutes, or until golden.
6. Serve hot and get ready for requests for seconds.

📷 :

27/08/2026

Your sign to try Steak & Mushroom Pie Bowls 🥧 🍄‍🟫

Serves 4–6
Ingredients:

700g chuck steak
500g Australian mushrooms (Swiss brown and white cup), sliced
1 brown onion, diced
4 garlic cloves, crushed
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tbsp BBQ sauce
1 tbsp balsamic vinegar
1 tsp Dijon mustard
2 tbsp gravy powder
2 tsp dried thyme
1 tsp sea salt
½ tsp black pepper
2 cups beef stock

To thicken:
2 tbsp cornflour
2 tbsp cold water

To serve:
2 sheets puff pastry
1 egg, beaten
Peas
Tomato sauce

Method:
1. Add the mushrooms, onion and garlic to the slow cooker.

2. In a jug, whisk together the beef stock, tomato paste, Worcestershire sauce, BBQ sauce, balsamic vinegar, Dijon mustard, gravy powder, thyme, salt and pepper. Pour over the mushrooms.

3. Place the chuck steak on top. Cook on LOW for 8 hours or HIGH for 4–5 hours.

4. Once cooked, shred the beef using two forks.

5. Mix the cornflour and water together to make a slurry. Stir through the filling and cook on HIGH for a further 15–20 minutes until thick and glossy.

6. Cut the puff pastry into squares, brush with egg and bake at 200°C fan-forced for 15–20 minutes or until golden.

7. To serve, place a pastry square in the bottom of each bowl, spoon over the steak and mushroom filling, then top with another pastry square. Serve with peas and tomato sauce.

📷 :

Portobello mushrooms bring a rich, savoury taste and meaty texture making them a star in every dish 🍄‍🟫 Great with mushr...
25/08/2026

Portobello mushrooms bring a rich, savoury taste and meaty texture making them a star in every dish 🍄‍🟫

Great with mushroom sauces, soups, pasta or in burgers 🍔

Address

45Cookes Road
Mernda, VIC
3754

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm

Telephone

+611800300334

Website

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