Mushroom

This beef bourguignon recipe is full of flavour and cabernet melot - the ultimate winter dish!

Traditionally made with pork mince, this beef version is a great alternative. Or make it with chicken mince. To make separating the iceburg lettuce leaves easier cut , the bottom off the lettuce and soak in , cold water for 10 mins. Note

Add a moreish, nutty crunch to this chicken cacciatore pappardelle recipe by adding gremolata crumbs. Simple and classic Italian flavours make this a winner at any dinner table.

These individual pot pies are a novel way to serve dinner and the chicken and mushroom taste combination is a classic one.

Sharp knife; large wide-based ovenproof saucepan; Tongs; medium bowl; kitchen spoon Note

Use an interesting mix of mushrooms for this satisfying salad. Serve with some crusty bread for supper, or use as a side dish with grilled meats.

Luca Villari guarantees it will be you when you wrap your laughing gear around this tantalising pastry creation

Chorizo is a Spanish sausage flavoured with garlic and paprika. Using a strongly flavoured sausage such as chorizo livens up this dish. Note

Pork katsu don is deliciously meaty and has the remarkable ability to satisfy a handful of cravings in one bite as the panko coating on the pork absorbs the sweet and savoury sauce.

If steaks are thick, gently pound to 5mm. Note

Use water instead of stock. You’ll need to cook 1 cup of rice. Budget beef rump is a cheap alternative to rump steak. Note

You can use frozen spinach (thawed) instead of fresh. Replace chives with green onion. Replace half the stock with water. Polenta will thicken on standing. It is best cooked just before serving. Note

Growing up in Italy, Luca Villari’s home was always filled with the delicious aroma of his mother’s cooking. Here he presents one of her classic dishes

Egg continues to cook after it’s removed from the heat; don’t overcook or it will become “rubbery”. Replace chorizo with shaved light ham if preferred. Note

Buy large blocks of cheese; grate then freeze in resealable storage bags. Note

You can buy diced bacon in the deli or in packets in the deli meats section. Note

Experience the tastes and textures of fresh Asian greens

Packed full of goodness and delicious flavours, this sausage and cheese omelette is a hearty breakfast that is sure to set your day off to a good start.

To avoid overcooked, rubbery eggs, remove from heat while still creamy. Note

Pork medallions are low in fat but high in protein, vitamins and minerals. Note

Vegetarian: Use vegetable stock, extra 1/4 cup parmesan and 1/2 cup toasted flaked almonds. Note

Try a combination of pork and veal mince. You can use a 22cm springform pan or a large loaf pan. Process 1 slice of day-old white bread to make crumbs. Note

No need to peel mushrooms; many nutrients are in the skin. Note

For a bit of spice, you can use 2 chorizo sausages. Pizza Dough: Makes enough for 4 individual pizzas If mixture fails to bubble after 5 minutes, restart using afresh packet. Note

Make ahead: Prepare gremolata up to a day ahead. Store in the fridge. Rub hazelnuts in a tea-towel to remove skin before chopping. Note

Budget tip: Replace parmesan with grated cheddar cheese; flavour will vary. Instead of peas, try chopped tomato. You can use any tortellini variety. Note

Cruise through the mellow months with this easy autumnal vegetable meal by Julie Biuso

Select firm mushrooms and store in a brown paper bag in the fridge. Note

Buy chicken rissoles from butchers and poultry shops. Note

Use a combination of ricotta and spreadable cream cheese. Note

Use any mixture of mushrooms in this recipe. Try flats. If sage is unavailable, use 2 teaspoons finely chopped rosemary. Note

Wipe mushrooms with paper towels. Store mushrooms in a brown paper bag in the fridge. Note

If fresh ricotta is too crumbly or firm, stir in 1-2 tablespoons milk before using. Queensland blue pumpkin is ideal for barbecuing, as it contains less moisture than other varieties. You’ll need 12 zucchini slices. Note

Swap chicken thigh fillet for diced pork scotch fillet or veal. Note

Jazz up breakfast this weekend with Chorizo toasts with mushrooms!

Sink your teeth into these delicious bolognese pastries, complete with a flaky, golden crust and a warm, hearty beef filling.

Chop, measure and prepare all ingredients before starting to cook. Note

If desired, add dried chillies for a little heat. Note

Use shredded cooked chicken breast instead of antipasto vegetables. Note

Pressing tofu between paper towels removes excess moisture; this prevents it going soggy when cooked and gives an extra-crisp coating. Buy piri piri seasoning in the spice aisle of supermarkets; adjust quantity according to taste. Note

Use 2 chopped regular tomatoes instead of cherry tomatoes. Make ahead: Make couscous up to 3 hours ahead. Cover, then refrigerate. Note

Use tasty cheese instead of pizza cheese. Only have one baking tray? Bake one pizza at a time. Add crisp bacon to the topping. Try baby spinach leaves instead of rocket. Note

You can use a mixture of mushroom varieties or just one, such as field, button or Swiss brown. Note

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid […]

You can make patties up to 2 days ahead. Cover, then refrigerate. Note

Like more dumplings? Double dumpling mixture; spoon the extra 16 measures onto a baking paper-lined baking tray, then bake on bottom shelf as goulash cooks. Note

Serve with bacon or sausages. Replace chives with basil, parsley or green onions. Egg-white omelets are best made just before serving. For perfectly round omelets, cook them in oiled egg rings or a 7cm round cookie cutter. Note

Mixed wild mushrooms, a touch of chilli... Luca Villari whips up this pasta dish full of flavour

Use firm tofu, but one that has d smooth creamy texture (sometimes called Chinese tofu). Note

Low fat: Omit oil. Cook in a non-stick frying pan; use reduced-fat sour cream or natural yoghurt. Note

For a lower carb option, we've switched the usual burger bun for a tender, flavoursome mushroom. Packed full of protein, this dish is perfect for a quick lunch or post workout meal.

You can add thawed frozen peas with the last cup of hot stock. Make sure oil is hot enough before frying the balls so they stay intact. Note

Separate uncooked pancakes with baking paper to stop them sticking together. Note

You can use any long pasta shape, such as spaghetti, angel hair or pappardelle. To avoid lumps forming in the sauce, stir it constantly while cooking. Note

It is important that mince is cooked through completely to destroy any bacteria. Note

Arrange prosciutto slices on a tray. Grill 4-5 minutes, until crispy. Note

Bake blind by lining pastry cases with baking paper. Fill with dried beans, rice or pasta. Continue as directed. Note

To make chicken stock, bring to the boil water, chicken bones, onion, carrot and ginger in a big saucepan. Simmer, uncovered, 2 hours, skimming off fat at intervals. Strain; chill until required. Note

You don’t need to wash the mushrooms. Simply wipe them with a damp paper towel and snip off the tips of the stalks. Note

Sealing the steaks first, for 2-3 minutes on each side, keeps juices in, and resting the meat lets them be reabsorbed. Note

Before adding spinach, place in a sieve and press out excess liquid with a spoon. Cup mushrooms are larger than button mushrooms, deeper in colour and flavour, and great for stuffing. Note

We used a mixture of button, shiitake, oyster and enoki, but you can use any varieties of mushroom you prefer. Note

Use gow gee wrappers if desired. Note

Bacon, salami or prosciutto may be used in place of ham. Note

Sprinkle pastry with sesame seeds after brushing with the egg, if you like. You could also omit the pastry and serve filling with mashed potato and steamed vegetables. Note

Brought to you by Woman's Day, this stir-fry noodle dish is laced with veges and topped with roasted peanuts for extra flavour.

Try adding other vegetables of choice. Note

We made our melba toasts by cutting the crusts from white bread and rolling the bread until very thin. Cut each slice in halves or quarters. Bake in a moderate oven (180°C) for 5-10 minutes until lightly browned. Note

Turkey meat, or even firm-flesh fish, can be substituted for chicken. With fish, reduce cooking time to 3-4 minutes. Corn and broccoli can be replaced with same amount of frozen vegetables. Note

This is an easier version of chicken cacciatore, and is made in a lidded frying pan or large saucepan. This beautiful and fragrant chicken cacciatore is the perfect dish for gatherings.

This is a great way to use up leftover roast chicken. Note

This hearty chicken dish will warm your body and soul on those cool Winter evenings. It's packed full of goodness and flavour that will have the whole family coming back for seconds.

Sliced fresh chilli can be used instead of dried flakes. If liked, stir 1/4 cup cream though mixture. Note

Try topping your pizza subs supreme-style with tomato paste, salami, ham, green capsicum, olives, pineapple and shredded cheese. Use Turkish bread, bread sticks or other bread of choice. Note

You can also use smaller cup mushrooms in this recipe to make finger food. Note