Goodness of Mushrooms


One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.

Miso Mushrooms with Butternut Purée

Serves: 4Prep time: 15 minutesCook time: 50 minutes


8 x Denny large Brown Mushrooms, whole

Miso butter:

4 Tbsp butter, melted
2 Tbsp white miso paste

For the purée:

1 kg butternut, diced
250ml coconut milk (use full fat - the reduced fat ones will result in a watery / not very luxurious purée)
Salt & pepper, to taste
Olive oil

For the salsa:

½ cup coriander leaves, roughly chopped
¼ white onion, very finely diced
2 Serrano / mild chilies, deseeded & diced
Zest & juice of 2 large limes
2 Tbsp olive oil

Fresh lime wedges, for serving


  • Preheat oven to 200°C.
  • Toss butternut with salt, pepper and a drizzle of olive oil. Place on a baking large tray so that pieces are well spaced out. Roast for 30-40 minutes until very tender and the edges are golden brown and caramelised.
  • Place butternut in a bowl and add the coconut milk. Blitz with a stick blender or in a high-powered blender until smooth. Taste to adjust seasoning. Keep warm.
  • For the salsa: combine all the ingredients in a bowl and mix.
  • Combine butter and miso paste together. Whisk.
  • Place mushrooms on a baking tray and brush them liberally all over with the miso butter. Season lightly. Roast at 200°C for ± 7 minutes until just tender and juicy.
  • Plate swirls of the butternut purée and then top with the mushrooms.
  • Dollop a generous amount of fresh salsa onto each mushroom and serve straight away with lime wedges on the side.