I asked 4 chefs for their favourite mushroom recipes and they did not agree

Mushrooms are an extremely versatile ingredient that can be incorporated into many dishes, whether as the main focus or as a tasty addition. From curries to pasta dishes or pizzas, any meal can be elevated by the addition of mushrooms. And with plenty of different mushrooms available to choose from, you can have a new take on even the simplest of dishes.

As a certified mushroom lover, I asked four chefs for their favourite mushroom recipes, all of which sound truly delicious. With a packet of mushrooms typically costing around £1, this popular ingredient proves both a tasty option and one that is usually quite affordable - although you'll likely have to stretch your budget slightly further if using any speciality mushrooms.

Speaking to express.co.uk, Sergio Martino, chef at The Wesley London, said: "Mushrooms are one of my favourite ingredients, they have so much character. This risotto is one of those dishes that feels special without being complicated. It's honest, comforting food that never fails to make people smile."

Ingredients (Serves 2-3)

• 200g Arborio rice
• One small shallot, finely diced
• One clove of garlic, minced
• 200g mixed mushrooms (chestnut, oyster, porcini, or whatever's seasonal), sliced
• 750ml hot vegetable or mushroom stock
• 100ml dry white wine
• 40g grated Parmesan (plus extra to serve)
• 25g unsalted butter
• One tbsp olive oil
• One tsp truffle oil (optional but worth it)
• Fresh thyme or parsley, to finish
• Sea salt and freshly ground black pepper

Method

Heat a little olive oil and half the butter in a large pan. Add the mushrooms and cook until golden and tender. Season lightly and set aside.

In the same pan, melt the rest of the butter and add the shallot. Cook gently until soft, then add the garlic for another minute. Stir in the Arborio rice and cook for about a minute until the grains start to look glossy.

Pour in the white wine and let it bubble away until mostly absorbed. Start adding the stock, a ladle at a time, stirring often. Allow each addition to absorb before adding more. This should take about 18-20 minutes, until the rice is creamy but still has a little bite.

Stir in the cooked mushrooms, Parmesan, truffle oil, and a touch more butter. Season to taste and leave it to rest for a minute. Spoon into warm bowls, top with a little more Parmesan, a drizzle of truffle oil, and fresh herbs.

Michelin-starred chef and former I'm A Celebrity... Get Me Out Of Here! star John Burton-Race, who recently joined The Nook On Five, has revealed that he's a fan of tagliatelle pasta with mushrooms and pancetta.

Ingredients (Serves four)

• 200g pancetta, diced
• One garlic clove, crushed
• 500g mixed wild mushrooms, trimmed and sliced
• A splash of olive oil
• 500g dried or fresh tagliatelle
• Two tbsp chopped flat-leaf parsley

Method

In a frying pan, sauté the pancetta and garlic until the pancetta is golden. Remove them from the pan and set aside on a plate.

Add the mushrooms to the pan and sauté them in the fat left from cooking the pancetta, adding a little olive oil if necessary.

Meanwhile, bring a pot of salted water to the boil and cook the pasta for three to four minutes if using fresh pasta, and six to seven minutes if using dried. The pasta is done when it is tender but still has a little bite to it.

Drain well, then toss the pasta, pancetta and parsley together with the mushrooms and serve.

Saifur Rahman, the culinary force behind Tower Tandoori, blends traditional South Asian flavours with modern British techniques. This tandoori masala mushroom recipe is proving to be a top mushroom recipe.

Ingredients (Serves 2-3)

For the Marinade
• 300 g mixed mushrooms (button, chestnut, or portobello), cleaned and halved
• 150 g thick Greek yoghurt
• One tbsp vegetable oil
• One tbsp lemon juice
• One tsp ginger-garlic paste
• ½ tsp turmeric powder
• One tsp Kashmiri red chilli powder (for colour, mild heat)
• One tsp ground cumin
• ½ tsp garam masala
• Salt to taste
• A handful of chopped coriander leaves

For Serving
• 100 g natural yoghurt mixed with one clove of roasted garlic (mashed)
• Drizzle of olive oil
• Pinch of chaat masala (optional)
• Lemon wedges and fresh coriander

Method

In a bowl, whisk together the yoghurt, oil, lemon juice, spices, and salt. Add the mushrooms and coat well. Cover and marinate for at least 30 minutes (or overnight for a deeper flavour).

If using a tandoor or barbecue, skewer the mushrooms and grill for 8-10 minutes, turning and basting with oil until lightly charred. Alternatively, if cooking in an oven, preheat to 200 °C (fan 180 °C) and roast on a lined tray for 12-15 minutes until golden.

Plate the mushrooms over garlic yoghurt, drizzle with olive oil, sprinkle chaat masala, and garnish with coriander and lemon wedges.

In collaboration with European Mushrooms, £1 meals chef and author Miguel Barclay has created a delicious portobello mushroom puff pastry pizza as part of his 'Sunshine in a Slice' collection. This collection of pizzas delivers a timely nutritional boost of Vitamin D while also being budget-friendly.

He said: "I've always been passionate about creating meals that are affordable, accessible, and full of flavour. The Sunshine in a Slice collection of mushroom pizza recipes is all about making healthy eating easy and bringing a little sunshine and Vitamin D to your plate, even on the greyest winter day."

Ingredients

• One sheet of ready-rolled puff pastry
• Two tbsp tomato passata
• A pinch of dried oregano
• 80g mozzarella (fresh or grated)
• One Portobello mushroom, thinly sliced
• A few rocket leaves
• Parmesan shavings (to finish)
• Balsamic glaze (to drizzle)

Method

Place the puff pastry sheet on a baking tray. Use a plate as a template to cut out a large circle. Lightly score a smaller circle about one cm in from the edge to form a crust. Prick the centre with a fork to stop it rising.

Spread tomato passata within the scored circle. Sprinkle with oregano, add the mozzarella and arrange the mushroom slices evenly on top.

Cook at 190 °C for about 10 minutes, or until the pastry is puffed and the cheese is bubbling.

Remove from oven. Top with fresh rocket, Parmesan shavings, and a drizzle of balsamic glaze. Serve immediately while crisp and warm.