Mushrooms are arguably the most divisive ingredient in the food aisle, you either love them or you hate them!
And Farmer Wants A Wife brought the great mushroom debate back on Monday, June 8, with the entrance of mushroom farmer, Alex.
One of his matches, Rachel, 25, boldly admitted that she “hates” mushrooms, putting a spanner in the works with her chances of finding true love with the mushroom fanatic.
Her declaration has sparked much debate, though it didn’t stop Farmer Alex from picking her as part of his final five after the first round of dates.
Luckily for Rachel, we have the recipe that could solve her problems, as it promises to convert even the biggest hater around to the fungi.
We spoke to celebrity chef Sarah di Lorenzo about how to best incorporate the ingredient into hearty winter meals, and she weighed into the great mushroom debate.
“I am an absolute mushroom lover and have been my entire life, but […] they’re polarising,” she told us in a recent interview.
“People either love them or hate them. I think it’s a textural thing.”
From a hater to a convert: Why the science works
Sarah argues that the “slimy” texture that puts people off the fungi is actually down to them being wrongly cooked.
Because mushroom cell walls are made of chitin rather than cellulose, as found in vegetables, they do not soften as easily when cooked, resulting in the dense texture not everyone loves.
To achieve a tender, meaty texture rather than a slimy one, Sarah recommends first browning them in a pan for two minutes until they caramelise and get a “golden seal” of flavour.
She then advises cooking them in a small amount of oil so they don’t absorb too much water when raw, and only when they have caramelised, does she add them to a sauce.
Personally, as a former mushroom hater turned lover, I couldn’t agree more. I used to hate the supposedly “slimy” texture of mushrooms when I was a teenager, but when I discovered frying them in a pan with oil, I too became a convert.
The recipe that will convert you
If you hate mushrooms and are looking for somewhere to start, Sarah recommends trying her mushroom bolognese recipe, which she’s released with Australian Mushrooms.
“My mushroom bolognese is a great place to start because finely dicing them and having them in a recipe that’s just got lots of flavours as well [will] get them that introduction,” she said.
“I’d probably start them on something like a gorgeous Australian flat mushroom, which has just got a lot of flavour in it, so they can actually see that they’re not bland and slimy in texture.”
She advises dicing up mushrooms extremely small into a sauce at first, so you can barely notice the texture. However, she promises it will still pack all the delicious flavour and won’t get lost in the dish.
Sarah also notes that each mushroom type – button, cup and flat – is extremely different and provides different textures and flavours, so there’s something for everyone.
Though you might think she’d recommend a mushroom hater to start small, she actually votes for them to try the largest variety, the flat mushroom, because it has the most “meaty” taste.
Still not convinced? Scroll down for her bolognese recipe and try it for yourself to be converted!
Clinical nutritionist, author and TV personality, Sarah Di Lorenzo partners with Australian Mushrooms to inspire Aussies to embrace winter comfort food with flavour-packed, nourishing mushroom recipes that balance hearty indulgence with everyday health benefits.
Ingredients
Method
Heat 2 tbsp of 3 tbsp extra virgin olive oil in a wide heavy-based pan over high heat until it shimmers.
Add half the 600 grams Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor in a single layer, do not crowd the pan. This is the golden rule of mushroom cooking.
Leave without stirring for 2 full minutes until deeply golden on the base, then stir and cook for another 8 minutes.
Transfer to a bowl and repeat with the remaining mushrooms. The caramelisation happening in this pan right now is where all the flavour lives.
In the same pan reduce heat to medium. Add remaining 3 tbsp extra virgin olive oil and cook 1 large brown onion, finely diced, 2 medium carrots, finely diced, and 2 celery stalks, finely diced for 9 minutes until completely soft and sweet.
Add 4 garlic cloves, crushed and rested for 10 minutes and cook for 1 minute until fragrant. Add 1 tsp dried oregano, 1 tsp dried thyme, and 1 sprig fresh rosemary.
Add 2 tbsp tomato paste and cook for 4 minutes stirring constantly, until it darkens slightly and smells rich and caramelised. This concentrates the tomato and adds the depth that develops the rich, complex sauce.
Pour in 0.5 cups cup low salt beef or vegetable stock and let it bubble and reduce by half, about 2 minutes.
Return the caramelised mushrooms to the pan. Add 1 can crushed tomatoes (400g) and 1 tbsp low salt soy sauce or tamari.
Stir everything together and bring to a gentle simmer. Cook uncovered for 20 minutes until the sauce is rich, thick, and deeply coloured. Remove the rosemary sprig.
Season with 1 pinch sea salt and cracked black pepper.
Toss the hot 400 grams wholegrain pasta or lentil pasta, cooked to packet instructions through the bolognese sauce until every strand is coated. Divide between bowls.
Finish with 1 small handful fresh basil or flat leaf parsley (to finish) and 2 tbsp parmesan or nutritional yeast (to finish). Serve immediately.
