Lucky Mushroom

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Christmas mushrooms are a good luck charm!

In Germany, Gluckspilz (which means "lucky mushroom"), is a symbol of good fortune and this year around Australia the Australian Mushroom Growers Association (AMGA) is encouraging people to spread good fortune by gifting the lucky mushroom this festive season!

"As well as bringing you good luck, mushrooms at Christmas in Australia are the gift that keep on giving", said AMGA Relationships and General Manager, Leah Bramich.

"The tradition of gifting mushrooms and mushroom imagery at Christmas started in Germany. The lucky mushroom combines folklore and Christmas together and the tradition, still today for many, is to exchange the pretty red-and-white fungi at Christmas (often as a fresh bouquet or in the form of cards or other trinkets)."

The German red-and-white speckled good fortune fungi called Amanita muscaria, grow deep in the forest in the root zones of certain types of trees, which happen to be those we generally think of as Christmas trees.

This year the AMGA has adopted the good luck tradition and developed some great ways for people to gift the lucky mushroom to others and help spread good fortune and prosperity.

Simply adding mushrooms to Christmas stuffing, chip and dip platters for entertaining, and including mushrooms in summer BBQ recipes is a great way to serve lighter, healthier and tastier meals this festive season. And this year, it also brings your guests good luck!

Planning a summer Christmas BBQ or entertaining for a few? Give the gift of Edible Wreaths and Vitamins

The white mushroom cup, the star of our Christmas tree, is Australia's most popular festive mushroom full of B group vitamins (including B12), minerals, antioxidants, and gut health nutrients. Mushrooms can also produce vitamin D and eating just one serve (three mushroom cups) of 'tanned' (sunlight exposed) mushrooms as part of your festive meals or snacks, is a sun-smart way to meet your daily Vitamin D requirements.

White mushrooms are the all-rounder mushroom. They can be eaten raw (a good afternoon filler snack or on as an addition to a tasting plate or platter), they add texture to salads and a richer taste in your Turkey stuffing. White mushroom cups are also ideal for blending with mince, to boost the nutritional value of meaty dishes such as burger patties, meatballs, spaghetti Bolognese and tacos.

They are also great in a Christmas Wreath!

6 Servings

Ingredients

200 g mixed mushrooms, chopped

1 tbsp olive oil

2 cloves garlic, crushed

fresh thyme leaves

Pinch salt & pepper

2 tbsp white wine

2 tbsp kalamata olives, pitted

1 tbsp capers, drained and rinsed

1 tbsp parsley, chopped

Wreath loaf

500 ml lukewarm water

1 tbsp dried instant yeast

1 tsp fine salt

5 cups plain flour

olive oil

Method

1. Preheat oven to 180℃ and grease a ring cake tin. Heat oil in a frying pan over medium-high heat. Add garlic, thyme, salt and pepper and cook for 1-2 minutes until garlic has softened and is fragrant.

2. Add mushrooms to the pan and cook for 4-5 minutes until softened. Add wine and continue to cook for a further 3-4 minutes until absorbed.

3. Transfer mushroom mixture to a food processor with olives, capers and parsley. Pulse until blended but slightly lumpy. Set aside or refrigerate until ready to use.

4. Place water and yeast in a large mixing bowl. Stir to combine then allow to stand for 5 minutes in a warm place.

5. Add salt, flour and olive oil to the bowl. Mix to combine then remove from the bowl and knead on a lightly floured surface for 2 minutes. Alternatively, if you have a mix master with a dough hook, you may use this to knead the dough.

6. Transfer the dough to a clean, lightly oiled bowl. Cover with cling wrap or a clean tea towel and allow to prove for 30 minutes. The dough should double in size.

7. Knock the dough back by placing your fist in the centre of the dough to remove some of the air. Lay a piece of baking paper on the bench or chopping board. Transfer the dough to the paper and use your hands or a rolling pin to stretch the dough to a rectangle shape 5mm thick.

8. Spread the dough with the mushroom tapenade. Cut the dough into 4cm strips then fold the dough over itself in a concertina pattern. Place each folded stir in the greased cake tin with the folded edge facing upwards. Continue this with the remaining strips until the cake tin is filled.

9. Bake for 30-40 minutes until golden and cooked through. Allow to cool in the tin for 5-10 minutes then transfer to a wire rack.

10. Serve warm with batter or additional mushroom tapenade.

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