Hmmm, which one of us do you think is the mushroom in that photo? Ha!
Ed Halmagyi (aka Fast Ed) is a very tall man, but I am also a very short woman. Makes for a good photo, don’t you think?
We were at the annual event for the Australian Mushroom Growers Association and launch of the Mushrooms Go Pink campaign. Ed is the official ambassador.
Australian mushroom growers are supporting Breast Cancer Awareness Month and the Cancer Council’s Pink Ribbon Day on Monday 24th October by selling mushrooms in pink containers. Keep an eye out for them at your local supermarket or green grocer!
For every kilogram of fresh mushrooms sold in the pink packages during October, a contribution will be made to the Cancer Council with the aim to raise $50,000 – a great reason for you to stock up on yummy and healthy mushrooms on your next shopping trip!
There are many nutritionally compelling reasons to eat mushrooms, but new research has shown that women who ate 10g or more of mushrooms each day had a 66% reduced risk of breast cancer, compared to those who had no mushrooms – hence why the Aussie mushroom industry wants to support further research.
Breast cancer research is one that is close to my heart as my husband’s lovely Aunty has had and beat breast cancer and is currently sailing around the world with her husband on their boat. She’s one of the lucky ones, but I know there are many more people who are touched by this horrible disease who don’t have happy endings, so we should all do what we can to support research. Read more about the Mushrooms Go Pink campaign here.
To help give you some inspiration to cook with mushrooms this October, some fantastic bloggers are creating pink-inspired mushroom dishes and featuring them on their blogs. I will link to the recipes here once they have all been published, but in the meantime, drop by their blogs and bookmark them because they are great reads!
For my dish I tried to use as many pink, purple and red ingredients as I could and balance the flavours and textures.
The onion is purple, the spices are red (and adds sweetness), the lettuce is purple (and adds bitterness), the prawns are pink and the tomatoes make the white cream sauce turn pink. Phew. It was a challenge, but a fun one!
I hope you enjoy cooking and eating this as much as I did.
This recipe content is proudly sponsored by the Australian Mushroom Growers Association who compensated me for creating the recipe and kindly supplied fresh produce to cook it with.
Creamy mushroom and prawn pasta
serves 2 generously, or 4 as a starter
2 tablespoons olive oil
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon sweet Hungarian paprika
400g button mushrooms
2 tomatoes, roughly chopped
100ml thickened cream
140g treviso radicchio lettuce (about half a small lettuce), thick white centre rib removed, then sliced cross-ways into thin ribbons
300g green raw prawns, (peeled weight), peeled and deveined
cooked pasta, to serve
extra treviso radicchio, to serve (optional)
1. Heat the olive oil in a large, deep, heavy-based frying pan over high heat. Add the onion and garlic and saute for 5 minutes until fragrant and starting to brown at the edges.
2. Add the paprika and mushroom and stir quickly to coat everything in the spice. Cook for 3 minutes stirring occasionally until the mushrooms have softened and browned, adding a touch more oil if necessary.
3. Throw in the tomatoes and cream and stir. Turn the heat down to medium and simmer for 10 minutes, mashing the tomatoes into the sauce as they soften. Season well with salt and pepper.
4. Add the treviso and prawns and stir well. Simmer for 3-4 minutes until the treviso wilts and the prawns change colour to pink and are cooked through.
5. Serve over cooked pasta and garnish with extra fresh treviso, if you like.