Fresh Recipes, Straight Off the Farm

Simple, quick, and mushroom-forward meals designed to let the fresh flavour of our produce shine.

Za'atar Lion's Mane mushroom steak served over couscous and herb salad

Recipe by César Pérez / Photo by Elvin Abril (Food52)

Quick Weeknight Recipes

Small-batch, big taste. Order the mushrooms, make it tonight.

Za'atar Lion's Mane Steak

Pan-seared lion's mane, za'atar, couscous, herb salad. Vegan-friendly method.

Lion's Mane Steak (5 minutes)

200 g lion's mane, hot pan, garlic + thyme + soy. Plate. Done.

Shiitake & Greens Stir-Fry

Shiitake, bok choy, ginger, sesame oil – 2 minutes on high.

Pink Oyster Scramble

Add oysters in the last 30 seconds for colour and texture. No dairy needed.

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Recipe Collaboration

These recipes were created by Yumi's Pantry using DuraFungi oyster mushrooms. Shared here with permission so you can cook them at home — using the same fresh produce from our farm. 🍄

Shiitake & Oyster Recipes

Baked Shiitake Mushrooms with Miso and a generous layer of grated parmesan Bake • Serves 2

Baked Shiitake Mushrooms with Miso, Parmesan

Featuring: DuraFungi Shiitake Mushrooms + Yumi's Pantry Organic White Miso

Ingredients

  • 10-12 Dura Fungi shiitake mushrooms
  • 25g Yumi's Pantry Organic White Miso
  • 1 tbsp sake
  • 1-2 tbsp olive oil
  • Fresh thyme leaves
  • Freshly grated parmesan cheese

Method

  1. Preheat the oven to 180°C
  2. Remove the stems from the shiitake mushrooms
  3. Mix the miso and sake until smooth
  4. Place mushrooms on a tray, gill side up, spread miso mixture inside each
  5. Drizzle with olive oil and bake until tender
  6. Finish with thyme, olive oil, and grated parmesan
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A bowl of Shiitake Mushroom Miso Soup garnished with sliced spring onion Soup • Serves 2

Shiitake Mushroom Miso Soup

Featuring: DuraFungi Shiitake Mushrooms + Yumi's Pantry Organic White Miso

Ingredients

  • 300ml filtered water
  • 80g silken tofu
  • 15g spring onion
  • 40g Yumi's Pantry Organic White Miso
  • 80-100g Dura Fungi Shiitake mushrooms, sliced

Method

  1. Bring water to a gentle simmer
  2. Slice shiitake mushrooms and add to pot
  3. Simmer until mushrooms are tender
  4. Cut tofu into 1 cm cubes and add to soup
  5. Turn off heat, add miso, stir until dissolved
  6. Finish with sliced spring onion
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Grilled Dura Fungi Oyster Mushrooms with Umami Chilli Grilled • Serves 2

Grilled Oyster Mushrooms with Umami Chilli

Featuring: DuraFungi Oyster Mushrooms + Yumi's Pantry Umami Chilli

Ingredients

  • 200g Dura Fungi oyster mushrooms
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Fresh thyme, salt, and pepper
  • 10–15g Yumi's Pantry Umami Chilli
  • ½ lemon (juice & zest)

Method

  1. Tear mushrooms into desired size
  2. Toss with olive oil, garlic, thyme, salt, and pepper
  3. Grill on medium heat 3–4 minutes per side
  4. Toss through Umami Chilli while still warm
  5. Finish with lemon juice and zest
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Miso Cream and Dura Fungi Oyster Mushroom Pasta Pasta • Serves 2

Miso Cream & Oyster Mushroom Pasta

Featuring: DuraFungi Oyster Mushrooms + Yumi's Pantry Organic White Miso

Ingredients

  • 180g Dura Fungi oyster mushrooms
  • 200g dried pasta
  • 50g unsalted butter
  • 2 cloves garlic, minced
  • 70ml white wine
  • 130g fresh cream
  • 70g Yumi's Pantry Organic White Miso
  • Salt & pepper, to taste
  • Spring onion, finely sliced

Method

  1. Cook pasta until al dente, reserve water
  2. Sauté garlic in butter, add mushrooms until golden
  3. Deglaze with wine and reduce slightly
  4. Add cream and miso, stir gently (avoid boiling)
  5. Toss pasta in sauce, add pasta water if needed
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Foil-Baked Dura Fungi Oyster Mushrooms with Miso Butter Bake • Serves 2

Foil-Baked Oyster Mushrooms with Miso Butter

Featuring: DuraFungi Oyster Mushrooms + Yumi's Pantry Miso

Ingredients

  • 130g Dura Fungi oyster mushrooms
  • 30g unsalted butter
  • 1 tbsp Yumi's Pantry Organic White Miso
  • 1 tbsp sake or dry white wine
  • 1 small fresh chilli, sliced (optional)
  • 1 spring onion, finely sliced
  • Lemon juice & black pepper to taste

Method

  1. Preheat oven to 200°C
  2. Tear mushrooms and place on foil
  3. Mix butter, miso, and sake; spoon over mushrooms
  4. Add chilli and pepper, seal foil, bake 12–15 minutes
  5. Open carefully, top with spring onion and lemon juice
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Fresh Lion's Mane mushrooms ready for cooking Sauté • Serves 2

Simple Lion's Mane Steak

The easiest way to enjoy Lion's Mane

Ingredients

  • 200g Dura Fungi Lion's Mane mushrooms
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or butter
  • 1 tbsp soy sauce or tamari
  • Fresh thyme or rosemary
  • Salt and pepper to taste

Method

  1. Gently clean Lion's Mane (don't wash)
  2. Heat oil/butter in pan over medium-high heat
  3. Add mushrooms, cook 3-4 minutes each side until golden
  4. Add garlic, herbs, soy sauce in last minute
  5. Season and serve immediately
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