Spring has finally sprung around here and we’re thinking of different ways to enjoy mushrooms, now that the days of warming soups for lunch and hot casseroles for dinner are over!  Mushrooms are versatile and work brilliantly with light, fresh flavours just as well as with the heavier dishes we often associate them with.

Here are some of dishes we’ll be trying out this Spring.

Garlicky mushroom penne

This sauce uses hummus along with lemon juice and fresh parsley to create a protein packed, zingy dish. You could double the recipe and keep in the fridge for an easy lunch

Mushroom risotto

This risotto is packed with herbs, parmesan and mushrooms. You could add peas and a squeeze of lemon for a fresh take on a classic dish.

And once you’ve opened the bottle of wine and stirred it in, you might as well drink a glass while you’re cooking!

Halloumi and garlic-stuffed mushrooms

Halloumi is a cheese that doesn’t taste like your regular cheddar! Thick, meaty and indulgent: pairing it with mushrooms is genius, especially portobello mushrooms. The words ‘garlic-stuffed mushrooms’ have us salivating.

Chestnut, leek and mushroom tartlets

Using oyster mushrooms means that these tartlets are just a little bit different and have a light, mild flavour. Using pre-rolled pastry means you can whip up a quick lunch or dinner in no time.

Sweet potato bowls with spiced lamb and mushrooms

If you want to impress someone, this could be the dish to do it! Bursting with flavour yet quite simple to out together, this one will be on our ‘one to try’ list.