Adelaide Chef Jordan Theodoros gives 10 reasons why Mushrooms are a summer food

Distinguished Adelaide based chef, Jordan Theodoros, has challenged traditional thinking by giving 10 reasons why mushrooms should be considered a perfect summer meal ingredient. He has done this in the form of 10 summer food recipes that demonstrate the versatility of mushrooms used in an array of informal meals, salads and snacks perfect the more casual family dining that characterises Summer in Australia.

Distinguished Adelaide based chef, Jordan Theodoros, has challenged traditional thinking by giving 10 reasons why mushrooms should be considered a perfect summer meal ingredient. He has done this in the form of 10 summer food recipes that demonstrate the versatility of mushrooms used in an array of informal meals, salads and snacks perfect the more casual family dining that characterises Summer in Australia.

“Mushrooms are an absolute staple of hearty winter comfort food but all too often overlooked as the weather warms up”, say’s Jordan Theodoros. “But mushrooms are just as suited to sumptuous salads and delightful pool-side snacks as they are the pies and casseroles of winter”.

Having lived and worked in Myanmar, Shanghai and Rajasthan, Jordan has accumulated a wealth of experience and understanding of how exotic flavours from across Asia and the middle east can work together with traditional western ingredients to make amazing and innovative dishes. He is renowned for his creative menus having previously owned and run the highly respected regional restaurant Aquacaf in Goolwa, followed by the fine dining restaurant Peel Street in the heart of Adelaide. Under his leadership, Peel Street was awarded best restaurant in 2014. Jordan himself has two best chef awards, once in 2005 and again in 2014. He continues to develop menus characterised by generous, fresh, colourful and delicious food.

Mushrooms are well known for their nutritional credentials but there is always something new to discover. Many people are surprised, for example, when they discover that exposing mushrooms to natural sunlight before eating can boost their vitamin D. In a similar way, people are often surprised at the number of ways mushrooms can be used in meals that are perfect for a sunny day.

The recipes were commissioned by SA Mushrooms, family owned, South Australian, premium mushroom producer known as a leader in the industry for their innovation, utilisation of technology and systems approach to safeguarding quality.

“We have always thought mushrooms were the perfect food for summer”, says SA Mushrooms CEO, Nick Femia. “What we couldn’t understand was the lack of summer recipes that made mushrooms a key feature. So we put the challenge to Jordan … and he did not let us down!”

The ten recipes produced by Jordan Theodoros included fusion Asian recipes, his interpretation of traditional Mexican, Italian and French recipes, as well as summer “fast foods” and even a paté for the summer charcuterie board.

“We are delighted. These recipes are fantastic. Jordan has far exceeded our expectations,” says Nick Femia. “They are really creative, beautifully presented, fairly easy for people to make, they look stunning and taste amazing. What more could have we asked for?”

Jordans full collection of summer mushroom recipes will be published on SA Mushroom social media over the next 10 weeks and will include:

• Mushroom galette (vegetarian)

• Mushroom Paté (gluten free)

• Mushroom pakoras (vegan, gluten free)

• Mushroom Carpaccio

• Mushroom panzanella (vegan)

• Crunchy panko fried mushrooms (vegetarian)

• Thai salad of grilled mushroom (gluten free, vegetarian if substitute soy for fish sauce)

• Mushroom Larb – Spicy fresh and vegetarian fragrant Thai salad (vegan)

• Mini mushroom burgers

• Mushroom nachos (vegetarian, gluten free)

Recipes by Jordan Theodoros.

Photography by John Krüger.