Parkvale Mushrooms
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Parkvale La Button salad with tarragon dressing

250 grams Parkvale Flat brown mushrooms
1 clove garlic
50 grams butter
2 teaspoons beef stock powder
1/4 cup water
1/4 cup brandy
1/4 cup cream
Salt and pepper
250 gram packet cheese ravioli
25 grams Parmesan cheese

Fantastic fast food

Clean mushrooms and slice into three Crush garlic, peel and chop finely. Melt butter in a small saucepan. Add mushrooms and garlic. Toss to coat well. Cook over a low heat 5 to 10 minutes or until mushrooms start to wilt. Add stock powder, water and brandy. Bring to the boil. Boil 2 minutes. Add cream, salt and pepper and combine well. Cook ravioli according to packet directions. Drain and place in four serving bowls. Place mushroom sauce over the top and serve with shavings of Parmesan cheese.

Serves 2 to 3

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Pepper and mushroom salad

250 grams Parkvale La Button mushrooms
1 small onion
1 clove garlic
3 tablespoons oil
2 cups arborio rice
5 to 6 cups hot chicken stock
1 cup peas
1 tablespoon finely chopped sage
1/4 cup toasted pinenuts

Clean mushrooms. Peel onion and chop roughly. Crush garlic, peel and chop finely. Heat 2 tablespoons of oil in a deep sided frying pan or wok. Add mushrooms and cook until tender. Remove from pan. Add onion and garlic to remaining 1 tablespoon of oil. Cook until tender but not coloured. Add rice and coat well with onion mixture. Slowly add hot chicken stock, a¸ cupful at a time. Stir well after each addition. Continue until all liquid is absorbed and rice is tender. Stir through mushrooms, peas, sage, salt and pepper. Serve with pinenuts.

Serve 6.

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Preparation time
– 5 minutes

Cooking time
– 15 minutes

2 - 3 Parkvale Flats, stuffing cups or La Buttons per person
Cajun spice
Garlic Salt

Note: Our prepacks often contain a Cajun & garlic salt sachet which is suitable for this recipe.

Parkvale Flats, Stuffing Cups and La Buttons are delicious fried or grilled Cajun style and what a great complement – steak.

Wipe mushrooms with a damp cloth. Grease the pan with butter to avoid burning. Place mushrooms gill side up and sprinkle with the Cajun and garlic salt. When moisture starts to appear turn flats of stuffing cups over to steam cook them. In the last moments of cooking place on your steak to cook. Serve with jacket potatoes topped with sour cream and a crisp salad. A few La Button raw mushrooms sliced and tossed through your salad will add extra flavour and crunch.

Other suggestions:

Garlic butter adds flavour.
Sprinkle Flats with grated tasty cheese just before serving.
Use La Buttons sautéed with tomatoes, onions and green peppers but don’t forget to salt for a full mushroom sensation.

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Preparation time
– 10 minutes
Cooking time
– 2 minutes
2 slices of chunky bread
2 tomatoes
6-8 Parkvale La Button, Flats or stuffing cups
Lemon juice
Salt and freshly ground Black pepper
A fast, easy recipe with only a few ingredients required. Even the kids can make this one. Great for lunch, an after school snack or a light tea.- 

Wipe mushrooms with a damp cloth. Thickly slice mushrooms and tomatoes. Spread onto a plate and season with salt and pepper. Microwave on high for 2 minutes or sauté in a pan, until moisture appears. Arrange together on your toasted bread. Squeeze over lemon juice.

Serves 2.

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Mushrooms are available at the Mushroom Farm at Parkvale about 4km east of Carterton.

7 Days 9a.m. to 12p.m.

Compost Shed Hours
Mon - Fri 8am to 2pm.

For more information and mushroom recipe advice you can contact us here at:

Parkvale Mushrooms logo

Parkvale, RD 2, Carterton
Ph 06 379 8699
Fax 06 379 7207

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