Apple Mushroom Pad Thai

As a Registered Dietitian, I’m always keen to know the health benefits that foods offer. Not only do mushrooms make speedy and nourishing meals, they also have medicinal properties.

Recipe Courtesy of Balanced with Allie

Prep Time: 10 mins | Cook Time: 25 mins

Tip: When making a Pad Thai you have to be fast. Prepare all ingredients ahead of time before cooking this recipe.


100 g Rice Noodles
2 chicken breasts (thinly sliced into squares)
50 g firm tofu (cut into small cubes) – optional
2 garlic cloves (chopped)
½ box of white button mushrooms
1 beaten egg
1 apple of your choice (cut into cubes)
2 Tbsp canola oil
1/2 tsp sugar
1 tsp fish sauce
1 ½ Tbsp oyster sauce
Handful (60 g) of bean sprouts or thinly sliced cabbage
¼ cup water
10g green onion (about 1 green onion) cut into 1-inch pieces


1.  In a small bowl, mix water, oyster sauce, fish sauce, and sugar. Mix well.

2. Cook rice noodles as per package instructions and set aside.

3. Add oil to wok. On medium heat, fry garlic and tofu until golden brown in colour (about 1 minute).

4. Add sliced mushrooms and apple. Cook for about 2 minutes.

4. Add chicken and cook until the chicken is no longer pink in colour and then add beaten egg.

5. Add sauce mixture (from step 1). Stir well.

6. Add cooked noodles.

7. Finally add bean sprouts and green onions. Stir well.

Optional: Sprinkle the final dish with ground peanuts and juice from a lime.

One-Pot Mushroom and Leek Pasta

While mushrooms are definitely the stars of the show in this recipe, they get a boost from seasonal spring favourites like leeks and peas.This is a simple vegetarian dish that is the ultimate weeknight supper!

Recipe Courtesy of Living Lou

Prep Time: 10 min. | Cook Time: 17 min. | Serves: 4


2 tbsp salted butter
2-227g/8oz pkg. sliced button mushrooms
2 cloves garlic, minced
1 leek, halved and thinly sliced
3 cups water
3/4 cup 10% cream
375g/13oz whole wheat linguine pasta
3/4 tsp salt
½ tsp chili flakes
1 cup frozen peas


1. Heat an extra-large skillet over medium-high heat. Add butter and mushrooms, cook stirring frequently for 3 minutes. Add garlic and cook another minute.
2. Increase heat to high, add leek, water, cream, pasta, salt and chili flakes. Bring to a boil and cook 10-12 minutes, stirring frequently until most of the liquid has been absorbed. Stir in frozen peas and cook for another minute. Serve immediately.

Mushroom and Soba Noodle Bowl

This recipe is a weeknight favourite for my husband and me. It is quick to put together but it is best served right away.

Recipe Courtesy of Strawberries For Supper.

Prep Time: 15 min. | Cook Time: 15-18 min. | Serves: 4


2 tsp canola or vegetable oil
3 baby bok choy
100 g shiitake mushrooms
150 g cremini mushrooms
1 tsp grated fresh ginger
1 garlic clove, grated or crushed
2 tsp soy sauce
2 tsp rice wine vinegar
½ tsp fish sauce (optional)
1 900ml tetra pack of vegetable broth
180 g soba noodles
½ tsp sesame oil


1. Wash the bok choy and slice the white part of the bok choy very thinly. Chop the green leaves of the bok choy into larger, bite size pieces and set it all aside.
2. Cut the tough, dirty end off the shiitake mushrooms and discard. Cut the main part of the shitake mushrooms into halves or quarters, depending on their size. Slice the cremini mushrooms.
3. Heat the canola oil in a large saucepan over a medium high heat.
4. Toss in all the mushrooms and sautee for 5-8 minutes or until they have browned slightly and reduced down.
5. Meanwhile, in a separate pot, boil a large amount of water and boil the soba noodles for no more than two minutes. Drain in a colander and rinse with cold water. Set the noodles aside.
6. Add the grated ginger and garlic. Stir it around with the mushrooms to cook for less than one minute before adding the soy sauce, rice wine vinegar, and fish sauce (if using).
7. Pour in the vegetable broth and cover the pot. Let it simmer together for 3-4 minutes.
8. Add all the bok choy at once and stir. Let it wilt and simmer for 1 minute.
9. Add the soba noodles and serve immediately.