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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. Pre-order the mushrooms, pick up at market, 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.

Pre-order these now
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. 🍄🤝

Oyster Mushroom Collaboration Dishes

Grilled Dura Fungi Oyster Mushrooms with Umami Chilli Grilled • Serves 2

Grilled Dura Fungi 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.
Miso Cream and Dura Fungi Oyster Mushroom Pasta Pasta • Serves 2

Miso Cream & Dura Fungi 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 and reserve a little water.
  2. Sauté garlic in butter, add mushrooms and cook 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, season, and serve.
Foil-Baked Dura Fungi Oyster Mushrooms with Miso Butter Bake • Serves 2

Foil-Baked Dura Fungi 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 the foil, and bake 12–15 minutes.
  5. Open carefully, top with spring onion and lemon juice, and serve.