Mushrooms have “gone pink”
The Spring air has me seeking lighter meal ideas with clean fresh flavors, healthy ingredients, and a simple recipe for a family meal.
Mushrooms fit the bill. They are packed full of nutrients, versatile to cook with and combine well with a variety of different flavors. I like to use them in all manner of dishes from quiche, pasta, casseroles, tarts, salads, and baked.
You may have noticed that many retailers currently have pink promotional materials on display. The use of bright pink packaging is symbolic of the support for the ongoing fight against breast cancer. The Australian Mushroom Growers have been going pink since October 2010 and are the only fresh food involved.
My mushroom crepe recipe below is an easy, fresh way to add the power of mushrooms to the family menu. My children loved this recipe. They are fans of pancakes and so I think that the similarity got the recipe a big tick. They asked for seconds and a repeat the next night!
Mushroom Crepes Recipe
- Makes: 4-5 crepes
- Preparation Time: 10 minutes + 30 minutes resting time for the crepe batter
- Cook Time: 15 minutes
- 1/2 tablespoon of olive oil
- 2 chopped garlic cloves
- 250 grams of mushrooms of your choice (or a mixture of varieties)
- 1/3 of a capsicum – diced
- 2 kaffir lime leaves chopped very finely
- zest of 1 lemon – chopped finely
- salt and pepper
- 1/4 cup of fresh coriander
- 2 eggs – whisked
- 100 grams flour
- 150 -200 ml of milk
- Mix the ingredients for the crepes together. The consistency should be of thin cream
- Place the crepe mixture in the fridge to rest for 30 minutes
- Add oil and garlic to a warm pan and heat until fragrant
- Add the remaining ingredients, except the coriander, and stir until the mushrooms darken and soften
- Season with salt and pepper and then stir through the coriander. Set aside.
- Heat a pan with a dash of oil and scoop a thin layer of the crepe mixture into the hot pan using a ladle
- When the crepe has set on top, flip and cook the other side.
- Remove and place onto a plate between baking paper and repeat until mix is finished (place in the oven to keep warm until all are cooked)
- Add the mushrooms to the bottom third of the crepe and roll away from you to enclose
- Serve with a salad or vegetables of your choice
I am thrilled to have been asked by The Australian Mushroom Growers to participate in raising awareness for the fight against Breast Cancer. I learned alot writing this post
Do you know….
- Recent studies show a link between mushroom consumption and a reduced risk of breast cancer. You can view researchers talk about the work they have been doing on Mushroom TV
- A mushroom is not a plant? It is not a fruit, or a vegetable, I did not!
- Mushrooms contain Vitamin D? I did not!
Join the Mushroom Lovers Club and enter to win one of five Girls Day Out packages. Be quick – entries close 31 October.
Five lucky winners (nationally will each receive a package comprising of a restaurant voucher ($300) and a Day Spa Voucher ($1200). Share the prize with three of your best friends for your own Girls Day Out.
*This is a sponsored post. I will be compensated for writing this article. They recipe and opinions are my own. Part of the payment I receive for this post will be donated to Cancer Council Australia to support the fight against breast cancer.
If you are a Mushroom Lover, some of our favorite family recipes that you would enjoy are:
By the way…. for those readers who know crepes…. I wrote the recipe, therefore I can call it crepe, even if technically it is a thin pancake 😉 I can’t eat cream so I left that out of the ingredients.
Have a great weekend.
Are you a Mushroom Lover ? What is your favorite mushroom recipe?
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