600g mushrooms
2–3 coriander roots
½ teaspoon black pepper
½ teaspoon coriander seeds
1 teaspoon cayenne pepper
1 teaspoon whole cumin
½ teaspoon salt
1 tablespoon date syrup
1 tablespoon lime juice
1 tablespoon vinegar
2 garlic cloves
1 tablespoon olive oil
2 teaspoons sesame oil
225g pistachios, shelled
1 teaspoon coriander seeds
½ teaspoon cumin seeds
1 teaspoon cayenne pepper
½ teaspoon dried oregano
1 teaspoon salt
zest of 1 lime
300g cooked green peas
440g cooked chickpeas
100ml olive oil
1 tablespoon tahini
1 garlic clove
juice of ½ lime
3 tablespoons finely chopped mint
green chilli, finely sliced
kale sprouts

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1.Prepare the marinade, preferably a few hours prior to serving.
2.Begin by finely chopping the coriander roots.
3.Using a mortar and pestle, crush them along with the black pepper and coriander seeds.
4.Combine with the other ingredients for the marinade in a food processor and mix until smooth.
5.Clean and prepare the mushrooms before cutting them into quarters.
6.Heat some oil in a frying pan on a high heat until it begins to smoke.
7.Add the mushrooms and fry on a high heat until they begin to colour, for about 5 minutes.
8.Remove the frying pan from the heat, add the marinade and stir a few times to ensure that all the mushrooms are covered.
9.Pour the mixture into a bowl, wrap in plastic wrap and leave in the refrigerator for a few hours.
10.Make the dukkah. Put a dry frying pan on a medium heat and add the nuts and coriander seeds.
11.Toast for about 5 minutes until they colour. Stir occasionally to ensure they do not burn.
12.Place in a food processor and add the cumin, cayenne pepper, oregano and salt.
13.Run a few blitzes or pulses – it should be in small chunks but not too finely chopped. Finish by adding the lime zest.
14.Using a food processor or hand-held blender, mix all the ingredients for the pea hummus until smooth.
15.If you prefer a slightly coarser hummus, you can add the peas last and then mix using just a few pulses.
16.Fill half of each bowl with hummus and fill the remaining half with mushrooms.
17.Top with chilli, kale sprouts, coriander and the dukkah.

This is an edited extract
from Mushrooms
by Martin Nordin,
photography by Martin
Nordin and Oskar Falck,
Hardie Grant Books,
RRP $39.99. Available
in stores nationally.