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From the Land


Foraged straight from the lush green paddocks of home.

Foraged straight from the lush green paddocks of home.


Good to be back on the home farm in the South Waikato of New Zealand after such a long time away. With the damp wet weather comes a perfect time to head out into the lush green paddocks in search of field mushrooms. Just meters from the door step and only taking 10 minutes out of my day I filled a billy easily and headed back to the kitchen to create an easy mushroom dish.

Sautéed field mushrooms in a garlic & parsley sauce


500g field mushrooms, sliced
2 tsp. olive oil
1 tbsp. italian parsley, rough chop
1/2 lemon, zest
2 tbsp. butter
salt & pepper


  1. Heat heavy based frypan to a high heat, close to the point of smoking. (mushrooms contain a lot of moisture and if not cooked at a high heat will stew instead of frying.)
  2. Add oil followed by mushrooms, saute for 2-3 minutes until brown and fragrant.
  3. Add butter, parsley, lemon zest and good seasoning of salt and pepper. Stir until you have glossy coasted mushrooms.
  4. Perfect to have on toast, tossed through pasta or on a side of steak like ive used mine.

Serves: 2-3

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