One ingredient, six cultures: Mushrooms

From long, think enoki to broad, round portobello, mushrooms are one of the most diverse offerings in the natural kingdom. Classified as cultivated or wild, these fungi are grown both commercially or foraged and are cherished around the world for their big, 'meaty' flavour. Whether they star as an Argentinian side, a French canapé or in Tibetan dumplings, there's no end to what you can do with them.

Source: Ben Dearnley

Recipes

Greece

The most famous Greek pie may be the spinach-filled spanakopita, but countless varieties abound in the filo pastry pie-loving nation, from vegetarian hortopita (wild greens pie) and kolokithopita (pumpkin pie) to hearty kreatopita (meat pie). In Northern Greece, this sautéed mushroom pie is a favourite.

Manitaropita

 

China

Easy eating for kids and comfort food for adults, the Chinese have a soft spot for this silky, just-set savoury custard of egg. Its simple looks and few ingredients belie the skill required: overcook and it becomes tough and rubbery. Once mastered, it's quick and simple to make, and easily adapted by changing the ratio of egg to stock, and adding elaborate toppings – in this case, it's set with shiitake and enoki mushrooms in the custard, and topped with minced pork and more mushrooms.

Savoury custard with mushrooms and pork

 

Argentina

If Aussies love barbecues, then in Argentina, where it is known as asado, people are obsessed. The term encompasses both the food and the hours-long cultural event ordered around a parilla (grill). It's no surprise for a nation famed for some of the world's best beef. However, asado comprises more than just hunks of meat; vegetable sides are also cooked on the parilla. We've made this classic mushroom pairing topped with chorizo in the oven for ease.

Chorizo-stuffed mushrooms (champiñones rellenos de chorizo) 

 

Tibet

While a much-loved favourite in Tibet, these dumplings are also found in Nepal, Bhutan and bordering regions of India. Although styles vary from meat to vegetarian, fried and steamed, several elements are common: a spicy sauce for dipping and more-ish flavour. These momos are filled with mushrooms (shamu), as well as potatoes and paneer, which we've used as a substitute for chura, a local Tibetan cheese.

Shamu momos

 

North India

Hailing from northern India, where fresh produce grows in abundance and vegetarian fare features heavily, this mushroom tomato curry takes its name rogani (meaning red) from the colour of the tomato sauce and kumbh for the mushrooms that give it body. Onion, ginger and garlic, used to enrich the curry, are cornerstones of North Indian cuisine, too.

Rogani kumbh

 

France
Famed French chef and pâtissier Antoine Carême is often credited for these small crisp puff pastry cases traditionally filled with savoury meat or fish. While the claim is unsubstantiated, its origins in France are not, where vols-au-vents have long been a favoured canapé. It takes its name, meaning 'windblown' in French, from its light-as-air pastry. This version houses a creamy mix of mushrooms and thyme.

Mushroom vols-au-vent (vols-au-vent aux champignons)

 

 

Photography Ben Dearnley.

 

As seen in Feast magazine, April 2014, Issue 30.