Parkvale Mushrooms
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Parkvale La Buttons are best for salad dishes, on kebabs, as starters, with rice, or where a dense flesh and a lighter coloured gravy is preferred. Parkvale Salad Mushrooms

Slice vertically to retain the mushroom shape. Season and add lemon juice. Zap in the microwave or saute´ in a speck of butter until a little juice appears. Cool. Use like this or add to your own salad ideas.

with Strawberries

- refreshingly different

Add some chopped parsley and mix with plain yoghurt. Serve on lettuce. Add fresh strawberry pieces cut lengthwise.

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with Walnuts, Celery and Dates

- a favourite with us here at Parkvale!

Mix with chopped walnuts and plain yoghurt. Serve on lettuce and top with celery and date pieces.

Paarkvale La Button salad with tarragon dressing
500 gms La Button mushrooms (sliced)
1 avocado (peeled and sliced)
Sprigs of fresh tarragon/parsley
2 eggs (room temperature)
2 tbspns tarragon vinegar
1 clove garlic (crushed)
Salt and pepper to taste
1 cup olive oil
Put all dressing ingredients except oil in blender. Gradually add oil while blending until the consistency of mayonnaise. Adjust seasoning. Arrange mushrooms in a flat dish, pour dressing over, and decorate with the avocado, olives and herbs.

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Pepper and mushroom salad
No. 9 whole rotisserie chicken
250 grams Parkvale La Button mushrooms
5 spring onions
2 red peppers
1 clove garlic
1/4 cup oil
2 slices thick toast bread
1 lettuce
1/4 cup chopped chives

1/4 cup smooth peanut butter
1 tsp ground cumin
1/4 tsp chilli powder
1/4 cup cider vinegar
2 tsp brown sugar
1 cup oil
1 tsp salt

Remove meat from chicken carcass and cut in pieces. Wipe mushrooms clean. Wash spring onions and slice. Cut peppers in half and deseed. Cut into 1cm slices. Crush garlic, peel and mix with oil. Use 2 tablespoons of garlic oil to quickly sauté mushroom, peppers and onion until almost cooked. Cool. Remove crusts from bread and cut into cubes. Heat remaining 2 tablespoons of garlic oil and fry bread cubes in this turning often. Remove to crumpled kitchen paper, cool. Wash and dry lettuce. Place on a serving bowl or platter and scatter over onion, pepper, chicken, mushrooms and croutons. Sprinkle with chives and drizzle over dressing.

For the dressing:
Place peanut butter, cumin, chilli, cider vinegar, brown sugar, oil and salt in the bowl of a blender or food processor. Process to combine. Serve 6.

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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