Tag Archives: mushroom

Caramelized Onions and Mushrooms

Chicken Burgers, avocado and tahini spread, red onion and mushroom in vinegar

This side dish of caramelised onions and mushrooms is great as a topping to vegetarian or other burgers, on top of a steak, or as a side dish to eat on its own with a vegetarian or vegan meal. While this time we made it to top Chicken Burgers, we often eat it next to a pile of sweet potato chips from the Air Fryer with a salad. 


  • 1 large onion, sliced
  • 2 garlic cloves, chopped
  • 6 mini portobello mushrooms, sliced
  • 1 Tbsp good quality red wine vinegar
  • 1/2 tsp dried Italian herbs
  • pinch of sea salt
  • a few grinds of freshly ground black pepper


  1. Add some coconut oil to a pan
  2. Fry the onions for a couple of minutes until they have softened
  3. Add garlic, herbs, salt and pepper. Fry for 1 minute more until the garlic has also softened
  4. Add vinegar and fry for 1 more minute
  5. Add the mushrooms and fry for 2-3 minutes more until the mushrooms have softened and are cooked to your liking
  6. Use on top of vegetarian or chicken burgers, as a whole food topping for a steak, or as a side dish on its own with a vegetarian or vegan meal

Music to go with it…
Listen on Spotify: Zero 7 – EP3


Thai Pumpkin and Mushroom Curry

Thai curry with mushrooms and pumpkin
This recipe has become one of our go to staple dinners. We keep a pot of homemade Thai curry paste in the fridge (it lasts a couple of weeks) and whip this up as a quick after work meal together with rice or cauliflower rice.
  1. Heat the oil in a frying pan and add the curry paste. Fry until the paste becomes fragrant.
  2. Add the coconut milk and stir.
  3. Add fish sauce, water and vegetables and bring to the boil.
  4. Cook for 10 minutes or until the veggies are done.
  5. Add the kaffir lime leaves, stir and serve with rice or cauliflower rice.

Music to go with it…
Listen on Spotify: William Fitzsimmons – Gold in the Shadow


Paleo Eggs Benedict

Paleo Eggs Benedict

Some mornings call for a hearty breakfast. Living in New Zealand, Eggs Benedict is a classic that you find on almost every cafe menu, and for which you find almost as many variations. This one uses mushrooms instead of bread, and you could add grilled or smoked salmon or pan fried bacon to this recipe if you like.



  1. Prepare the mayonnaise using the homemade mayonnaise recipe.
  2. Mushrooms: Cut out the stems of the mushrooms to give an open well. Sprinkle with sea salt, freshly ground black pepper and a little olive or coconut oil
  3. Cook the portobello mushrooms in an Air Fryer for 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit), or in a hot oven for 10 minutes at 200 degrees Celsius (400 degrees Fahrenheit).
  4. Eggs: You can either boil or poach the eggs. I found it easier to boil them as I didn’t have to watch over them and could prepare the rest at the same time. Boil the eggs for 6 minutes in a pot of boiling water (for eggs that are still a little runny), or poach them until they are cooked to your liking.
  5. Wash the spinach in leave to sit in a draining colander.
  6. Asparagus: Heat a grill pan over a medium to high heat. Trim the ends off the asparagus. Sprinkle the asparagus with a little sea salt and freshly ground black pepper. Cook at a medium high heat for 4 minutes, stirring frequently to avoid burning. When the asparagus is cooked, remove it from the pan.
  7. Spinach: In the same pan that you cooked the asparagus in, add the spinach (which should still be a little damp, but not wet from washing it) to the pan and stir quickly. It will cook rapidly in the steam of the water that you used to wash it in. Cook it only long enough so that it wilts. Do not overcook. It will take about 1 minute.
  8. Putting it together: Place the portobello mushrooms on a plate. Spoon 1/4 of the spinach into each of the mushrooms. Shape the spinach a little to make a little well if you have boiled the eggs so that they do not fall off. Top each mushroom with the peeled boiled egg, or poached egg. Drizzle over some homemade mayonnaise. Grind over a little more black pepper and a sprinkle of sea salt. Serve with the grilled asparagus for a hearty breakfast.
  9. Serves 2 people.

Music to go with it… we’ve paired it with another kiwi classic – Bic Runga
Listen on Spotify: Bic Runga – Anthology

Zucchini Pappardelle with Avocado sauce and Mushrooms

Zucchini Pappardelle with avocado nut sauce and mushrooms

This is a light, healthy, lunch that gives you a lot of vegetables in one meal. Is made more substantial through the avocado sauce, and given a little bite through the chilli, which you can leave off if you are not a chilli fan. It is enough for 2 people, but for bigger eaters you might like to add an additional zucchini.


  • 2 zucchinis (1 per person)
  • 50g soft nuts (Brazil, almonds, walnuts, cashew or a mix)
  • 2 avocados
  • juice of half a lemon
  • handful mint leaves
  • 50ml olive oil
  • sea salt
  • freshly ground pepper
  • 150g mushrooms
  • chilli flakes
  • coconut oil to cook


  1. Using a flat peeler or grater shave slices of the zucchini (courgette) to make the pasta
  2. Slice the mushrooms into 1-2mm slices
  3. Take a blender jar or food processor bowl. Add the nuts and blend for 15-20 seconds to chop the nuts roughly.
  4. Cut open the avocados and remove the pits. Scoop out the flesh and add it to the blender. Add the lemon juice, mint leaves, olive oil, a pinch of sea salt and a few grinds of freshly ground black pepper.
  5. Blend the mix to a smooth mix. There might still be some nut chunks, and that is ok. It adds texture.
  6. Pan fry the mushrooms in a pan with a little coconut oil, sea salt and freshly ground pepper for 2-3 minutes until softened. Remove from the pan.
  7. in the same pa, heat a little more coconut oil, add the zucchini pasta and quickly pan fry for about 2 minutes. You are only trying to soften and warm them through, not to cook them until golden. 
  8. Pile the zucchini pasta onto 2 plates. Top with half the avocado mix on each plate. Top with the mushroom mix. Garnish with some chili flakes, freshly ground black pepper and some olive oil. 

Music to go with it…
Listen on Spotify: Gin Wigmore – Gravel & Wine