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Recipes

Simple, tasty ways to cook with every product in the Mushrooms.lk range.

A bowl of Sri Lankan mushroom curry made with rehydrated dried mushroom slices

Sri Lankan Dried Mushroom Curry

⏱ Prep: 15 mins 🔥 Cook: 25 mins 🍽 Serves: 4

Made with Ceylon Dried Mushroom Slices.

Ingredients

  • 1 pouch Mushrooms.lk Ceylon Dried Mushroom Slices, rehydrated
  • 2 tbsp coconut oil
  • 1 onion, sliced
  • 2 cloves garlic, chopped
  • 1 sprig curry leaves
  • 1 tsp turmeric
  • 1 tbsp curry powder
  • 1 cup thick coconut milk
  • Salt to taste

Method

  1. Heat coconut oil in a pan and sauté onions, garlic and curry leaves until fragrant.
  2. Add turmeric and curry powder, stir for 30 seconds.
  3. Add the rehydrated mushroom slices and stir to coat in the spices.
  4. Pour in the coconut milk, season with salt, and simmer for 12–15 minutes until slightly thickened.
  5. Serve hot with steamed rice.
A plate of fried rice seasoned with mushroom umami powder

Mushroom Umami Fried Rice

⏱ Prep: 10 mins 🔥 Cook: 10 mins 🍽 Serves: 2

Made with Mushroom Umami Powder.

Ingredients

  • 2 cups cooked, cooled rice
  • 1 tbsp oil
  • 1 egg, beaten
  • 1/2 cup mixed vegetables
  • 1 tsp Mushrooms.lk Mushroom Umami Powder
  • 1 tbsp soy sauce
  • Spring onion to garnish

Method

  1. Heat oil in a wok, scramble the egg, then push to one side.
  2. Add mixed vegetables and stir-fry for 2 minutes.
  3. Add the rice, breaking up any clumps, and stir-fry for 3–4 minutes.
  4. Sprinkle in the Mushroom Umami Powder and soy sauce, tossing well to coat evenly.
  5. Garnish with spring onion and serve immediately.
A steaming mug of instant mushroom soup

2-Minute Mushroom Soup

⏱ Prep: 1 min 🔥 Cook: 1 min 🍽 Serves: 1

Made with Instant Mushroom Soup Powder.

Ingredients

  • 1 sachet Mushrooms.lk Instant Mushroom Soup Powder
  • 150–200ml hot water
  • Pinch of black pepper (optional)
  • Pinch of Mushrooms.lk Mushroom Umami Powder (optional, for extra flavour)

Method

  1. Empty the sachet into a mug.
  2. Add hot water and stir continuously for 30–45 seconds until smooth.
  3. Let stand for 1 minute.
  4. Top with black pepper or a pinch of umami powder if desired, and serve.
A rice bowl topped with cooked mushroom crumble as a plant-based mince alternative

Mushroom Crumble Rice Bowl

⏱ Prep: 15 mins 🔥 Cook: 15 mins 🍽 Serves: 2

Made with Mushroom Crumble.

Ingredients

  • 1 pouch Mushrooms.lk Mushroom Crumble, rehydrated
  • 1 tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp chilli flakes
  • 2 tbsp soy sauce
  • 2 cups steamed rice
  • Sliced spring onion and sesame seeds to garnish

Method

  1. Heat oil and sauté onion and garlic until soft.
  2. Add the rehydrated mushroom crumble and chilli flakes, stir-frying for 5–6 minutes.
  3. Add soy sauce and cook for a further 2–3 minutes until well combined and slightly caramelised.
  4. Serve over steamed rice, garnished with spring onion and sesame seeds.
A rice and curry plate served with a side of mushroom pickle

Quick Mushroom Pickle Rice Bowl

⏱ Prep: 5 mins 🔥 Cook: 0 mins 🍽 Serves: 1

Made with Mushroom Pickle.

Ingredients

  • 2 cups steamed rice
  • 1–2 tbsp Mushrooms.lk Mushroom Pickle
  • 1 fried or boiled egg (optional)
  • Simple dhal or curry of your choice

Method

  1. Plate the steamed rice with your dhal or curry of choice.
  2. Add a generous spoonful of Mushroom Pickle on the side.
  3. Top with a fried or boiled egg if desired.
  4. Mix through as you eat for a tangy, spiced kick in every bite.