Canned Mushrooms

Emma is changing


Emma cans are being replaced by our new Meadows branded canned mushrooms.
So it's time to say goodbye to Emma, and hello to Meadows.


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Antipasto Platter
- Marinade in crushed garlic, fresh thyme, chili , seasoning, a splash olive oil and balsamic vinegar for several hours or days.

Omelette filling - Fry in a little butter, garlic and parsley then pile into omelette. Beef Casseroles- Asian Broth and Rice Noodles-sauté onions, garlic, ginger, chili, add mushrooms, handfuls green veges, can of coconut milk, water or stock and cook until veges bright green. Finish with fish sauce, lime juice and brown sugar and fresh coriander.

Beef Casserole on Creamy Mash
Meadows mushrooms sliced in brine

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Scalloped Mushroomy Potatoes
- Layer with thin slices of potato, fresh thyme, sliced garlic and drizzle with olive oil and cream. Bake until golden and cooked through.

Risotto - Sauté onions, garlic in butter and olive oil, then add mushrooms and risotto rice and combine before gradually adding stock, finish with grated parmesan and a big knob of butter and seasoning. Any leftover risotto can be dipped into egg and breadcrumbs and made into Arancini!

Asian Stir Fry with Rice - Beef, mushroom, greens and black bean sauce Salads-add to lentil or grain salads with plenty of chopped fresh herbs, crumbled feta and vinaigrette Tarts-mix with grated parmesan, egg, thyme, garlic, lemon rind and seasoning in flaky puff pastry.

Meadows mushrooms sliced in sauce

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Beef Cassoulet Chicken

Mushroom and Leek Pies Mushroom

Spinach and Poached Egg on toast - sauté onion, garlic and parsley, add mushrooms and heat, then a handful of spinach until just wilted. Serve on toasted ciabatta topped with a poached egg.

Beef Stroganoff with buttery egg noodles
Meadows mushrooms sliced in garlic sauce

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Mushroom Lasagne
- mix mushrooms with ricotta, grated parmesan and thyme and layer with bechamel sauce.

Quesadillas - mix with diced red onion and red pepper, chopped coriander, chili and grated cheese and sandwich between flour tortilla. Dry fry until golden and crispy on both sides.

Enchilada - mix mushrooms with ricotta, roll up in corn tortillas, cover with Mexican sauce and cheese and bake until golden and bubbling.

Pasta - heat and toss through your favourite pasta