Marvellous, meaty mushroom recipes

If you're planning to cut down on your meat and explore some great veggie tastes, these two easy mushroom dishes are a great place to start.

Pickled (mushroom) puff pizza

Serves: anyone who gets there fast enough
Preparation time: 15 mins (plus 20 to cook the pastry and soak the mushrooms)
Courtesy of the great guys over at BOSH tv

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What you'll need:

  • 1 box Shimeji Mushrooms
  • 8 medium-sized brown onions
  • Small handful of green olives
  • Small handful of black olives
  • 1 packet puff pastry
  • 350g water 
  • 150g sauternes 
  • 150g olive oil
  • 150g white wine vinegar
  • 15g salt
  • 50g caster sugar
  • 3 sprigs thyme
  • 3 bay leaves
  • 15 peppercorns
  • 5 green cardamom pods

How to make easy pickled mushroom pizza:

  1. Unroll the puff pastry, neatly score it with the tip of a sharp knife, place on a baking tray, brush with olive oil and back in the oven at 180 degrees until golden brown
  2. Chop the onions into thin strips, put into a pan with a teaspoon of sea salt and cook in olive oil until caramelised (browned)
  3. Add all the pickle ingredients into a small saucepan and simmer for 10 minutes
  4. Poach the mushrooms for 30 seconds to soften them, then put them in the pickle and let soak for 20 minutes
  5. Carefully cover the pastry base with the caramelised onions
  6. Decorate the the ‘pizza’ with the pickled mushrooms and olives

Cardamom & mushroom curry

Serves: 4
Preparation time: 40 minutes

This easy recipe gives mushrooms a tasty aromatic twist - great for spicing up your evening. Author Troth Wells recommends using green cardamoms rather than black cardamoms as they have a subtler flavour.


  • 8 cups / 400 g mushrooms, sliced finely
  • 1 onion, sliced finely
  • 3 cloves garlic, sliced
  • 2-4 tomatoes, chopped
  • 1 teaspoon fresh ginger, chopped finely
  • ¼ fresh chili, de-seeded and sliced finely, or ¼ teaspoon chili powder
  • ½ teaspoon ground cumin
  • seeds from 4 cardamom pods, crushed
  • 1 teaspoon garam masala
  • 1 tablespoon fresh cilantro/coriander, chopped
  • ½ cup / 120 ml tomato juice or water
  • oil (or ghee is good non-vegan alternative)
  • salt.


  1. Start by heating the fat and cooking the onion until it is translucent. Then put in the garlic and the mushrooms and sauté these until they begin to soften.
  2. After that, add the tomatoes, ginger, chili powder, cardamoms and garam masala, the cilantro/coriander leaves and salt. Stir these in well.
  3. Finally, pour in the water or juice and cook gently for 5-10 minutes until the mushrooms are very soft.

Serve with rice or chapatis.

Taken from the exciting new cookbook The Small Planet Vegetarian Cookbook, by Troth Wells. Take a look and find out how you can create delicious global flavours using low-impact, plant-based ingredients that are kind to the planet.

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