15 Minute Mushroom Stroganoff

– 1 tbsp oil

– 1 medium onion, diced

– 4 cloves garlic, minced

– Any ½ lb of Gruger Mushrooms

– 50ml vegetable stock

– 1 tsp smoked paprika & Black pepper

– 3 tbsp sour cream

– 4 tbsp fresh parsley, chopped

1. Heat the oil in a large frying pan, cook the onion, garlic and mushrooms over medium heat for 5-10 minutes. 

2. Add the vegetable stock, smoked paprika, and black pepper to taste.  Cook for a further 5 minutes.

3.  Just before serving, stir in the sour cream and half of the parsley, once heated, top with remaining parsley.

15min Mushroom Stroganoff

Rainy Day Blue Mushroom Soup

– 1 Carton of Gruger Family Fungi Blue Oyster Mushrooms

– 1 onion  

– 2 sticks of celery

– 3 cloves of garlic

– a few sprigs of fresh parsley & fresh thyme

– a splash of olive oil

– 1 liter organic chicken or vegetable stock

– 75 ml heavy cream

1. Heat olive oil in a large saucepan, sauté finely chopped onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, until softened.

2.  Pour in soup stock and bring to a boil over medium heat.  Turn the heat to low and simmer for 15 minutes.

3. Season to taste with salt and pepper, stir with immersion blender until smooth.

4. Pour in the cream, bring back to boiling, then turn off heat.

Blue Oyster Soup

Easy Roasted Mushroom Bacon

– 1 Carton of Gruger Family Fungi Oyster Mushrooms

– A drizzle of cooking oil

– small pinch of salt

1. Preheat oven to 350°

2. Tear off petals of the Pink oyster mushroom into bowl.  Tear large petals into bite size pieces. Drizzle with oil and hand toss.

3. Spread Mushrooms evenly on baking sheet.         

4. Place in oven for 15 – 20 minutes.  Remove when mushroom petals are crisp on the edges.

5. Sprinkle salt once removed from oven and enjoy!

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