A Mother's Day menu inspired by nature’s finest mushrooms

Spoil the brilliant women in your life with something wilder than flowers – gourmet mushrooms. Fresh Lion’s Mane so delicate it practically floats, Shiitake so rich it deserves a Michelin star. Why settle for shop-bought when you can grow your own? Our mushroom growing kits turn your kitchen into a fungi wonderland, serving up homegrown goodness whenever the craving hits. Fresh, earthy, and utterly show-stopping – just like she is.

Key Points:

• Starters
• Creamy Oyster Mushroom & Thyme Soup
• Wild Mushroom & Truffle Oil Bruschetta
• Main Courses
• Lion’s Mane Scallops with Garlic Butter & Asparagus
• Shiitake Mushroom Risotto
• Side Dishes
• Shiitake & Miso Glazed Greens
• Roasted Chestnut & Mushroom Medley

Starters

1. Creamy Oyster Mushroom & Thyme Soup

Try this velvety, umami-rich soup with a comforting herbal aroma.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 250g Oyster mushrooms, sliced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 500ml vegetable broth
• 200ml heavy cream (or coconut milk for a vegan version)
• Salt and black pepper to taste
• Crusty bread for serving

Instructions:

• Heat olive oil in a pot over medium heat. Add onion and garlic; sauté until soft.
• Add oyster mushrooms and thyme, cooking until mushrooms soften and release moisture.
• Pour in vegetable broth, bring to a simmer, and cook for 10 minutes.
• Blend until smooth, then stir in cream; season with salt and pepper.
• Serve warm with crusty bread.

2. Wild Mushroom & Truffle Oil Bruschetta

Crispy bread topped with a rich medley of mushrooms and fragrant truffle oil.

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Ingredients:

• 1 baguette, sliced
• 2 tbsp olive oil
• 300g mixed mushrooms (Oyster, Shiitake, Chestnut), chopped
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp truffle oil
• 30g parmesan or vegan alternative (optional)

Instructions:

• Toast baguette slices under a grill until golden.
• In a pan, heat olive oil and sauté garlic until fragrant. Add mushrooms, salt, and pepper. Cook until golden brown.
• Stir in parsley and truffle oil.
• Spoon mushroom mixture onto toast slices, garnish with parmesan, and serve.

Main Courses

1. Lion’s Mane Scallops with Garlic Butter & Asparagus

A seafood-inspired dish featuring the delicate texture of Lion’s Mane mushrooms.

Ingredients:

• 250g Lion’s Mane mushrooms, cut into thick slices
• 2 tbsp butter (or vegan butter)
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 150g asparagus, trimmed
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• Heat olive oil in a pan over medium heat. Sear lion’s mane mushroom slices on both sides until golden brown.
• Add butter and garlic, cooking for another 2 minutes.
• Drizzle lemon juice over the mushrooms and remove from heat.
• In the same pan, sauté asparagus until tender.
• Serve mushrooms over asparagus, garnished with parsley.

2. Shiitake Mushroom Risotto

A creamy, rich risotto packed with deep umami flavours.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200g Shiitake mushrooms, sliced
• 200g arborio rice
• 750ml vegetable broth
• 100ml white wine
• 50g parmesan or nutritional yeast
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pan, and sauté onion and garlic until soft.
• Add shiitake mushrooms and cook until golden.
• Stir in rice, coating it in the oil. Pour in white wine and let it evaporate.
• Add vegetable broth gradually, stirring constantly until rice is tender.
• Stir in butter and parmesan.
• Season with salt and pepper, then serve warm.

Side Dishes

1. Shiitake & Miso Glazed Greens

A deeply savoury and nutrient-rich side dish.

Ingredients:

• 200g Shiitake mushrooms, sliced
• 200g green beans or bok choy
• 1 tbsp olive oil
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup
• 1 tsp sesame seeds

Instructions:

• Heat olive oil in a pan and sauté mushrooms until golden.
• Add green beans or bok choy and cook until just tender.
• In a small bowl, mix miso paste, soy sauce, sesame oil, and honey.
• Pour sauce over vegetables and stir to coat. Sprinkle with sesame seeds before serving.

2. Roasted Chestnut & Mushroom Medley

A comforting and flavourful side, perfect for any feast.

Ingredients:

• 250g mixed mushrooms (Shiitake, Oyster), sliced
• 100g roasted chestnuts, chopped
• 1 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• ½ tsp salt
• ½ tsp black pepper

Instructions:

• Preheat oven to 200°C (400°F).
• Toss mushrooms and chestnuts with olive oil, rosemary, salt, and pepper.
• Roast for 15-20 minutes until golden.
• Serve warm as a side or mix into other dishes.

This Mother’s Day, ditch the predictable and serve up something spectacular – gourmet mushrooms, straight from your own kitchen. Want to take it up a notch? Buying one of our mushroom growing kits let's you grow fresh, flavour-packed fungi all year round. No fuss, no green thumb required – just pure, homegrown goodness. Give the gift of flavour, sustainability, and a little bit of magic. Start growing today!