Brand SA

The SA Mushrooms Story

From paddock to plate, SA Mushrooms is a family-owned and operated business that has been growing mushrooms in South Australia since 1998. SA Mushrooms was founded with the vision of producing the highest quality mushrooms to be shared with families across Australia and the globe. Today, they remain wholeheartedly committed to this vision.

SA Mushrooms has always been a family run business focusing on the highest quality product. Over the years the business has expanded with modern facilities and sustainable practices, supplying fresh mushrooms daily across South Australia. Despite its growth, SA Mushrooms remains focused on hand-picking quality mushrooms and delivering them fresh.

With strong community ties and a focus on ethical practices, SA Mushrooms is a testament to the values of family, hard work, and integrity. They support local jobs and promote regional food networks. Their story is one of tradition, growth, and a passion for quality produce. Read more about SA Mushrooms here.

View the Discover episode here.

Mushroom Dan Dan Noodles with Asian Greens

INGREDIENTS: (serves 4)
2 tablespoons olive oil
400g mixed mushrooms, cut into bite sized pieces
4 garlic cloves, finely grated
2 teaspoons Sichuan peppercorns, toasted and ground
2 teaspoons Chinese five spice
¼ cup salt-reduced soy sauce
2 tablespoons tahini
2 tablespoons honey
1 cup vegetable stock (or water)
150g firm tofu, cut into 2cm pieces
2 bunches of choy sum, cut into 5cm lengths (or substitute any leafy green vegetable)
1 tablespoon sesame oil
200g dry egg noodles
¼ bunch of coriander, leaves picked
3 spring onions, thinly sliced

METHOD
1.  Heat one tablespoon oil in a large frying pan over medium-high heat. Cook mushrooms for 3-4 minutes or until browned. Add garlic, peppercorns and Chinese five spice and cook for a further minute or until fragrant. Stir through soy sauce, tahini, honey, stock, tofu and choy sum. Simmer for 1-2 minutes or until choy sum is tender and sauce has slightly reduced. Stir through sesame oil.

2.  Bring a large saucepan of water to the boil. Boil egg noodles for 3-4 minutes or until tender. Drain and set aside.

3.  Divide noodles between four serving bowls. Top with mushroom mixture and the sauce, then finish with spring onion and coriander leaves.