Mushroom Growers Association Dinner at Pavilion Restaurant

Until last week I knew I was a fan of fungi but I didn’t have much of an appreciation for the power of the mighty mushroom.
I was invited along to a fundraising dinner that the Mushroom Growers Association held in support of the Australian Cancer Council at the Pavilion Restaurant at the West Coast Institute of Training in Joondalup. The evening began with some delectable canapes, all of which had mushrooms as their star ingredient.
Petite Choux Buns with Warm Mushroom Veloute
Crostini with Blended Fetta with Mushroom Medley and Garlic Confit
Swiss Brown Mushroom Roulade, Celery Microherbs

10653783_721040787981277_2625088126672854335_n 1925354_721040724647950_8098057620768446039_n10712906_721040854647937_5849298573169524444_n
My favourite was the Crostini – the combination of the garlic with the mixture of mushrooms on that crispy bread was just so delicious. I happily took one each and every time the friendly waiters offered them around. Couldn’t. Get. Enough.

We then all took our seats and prepared for what was sure to be a delicious three course dinner ahead. I was particularly excited about dessert. It’s a creative kitchen that can somehow incorporate a mushroom into a sweet dish so I was looking forward to their spin.


Wild Mushroom Consumme
Gnocchi, Pickled Shimeji Mushrooms and Tomato

10686903_721041117981244_1160691993386403365_n 10420030_721041084647914_5059111654771370754_n

Main Course
Slow Cooked Fillet of West Australian Butterfield Beef
Glazed Shallots, Fondant Potatoes, White Asparagus, Baby Carrot, Cherry Tomato, Nameko Mushroom, Madeira Jus

10665754_721041221314567_7964656647680765837_n 10734201_721041191314570_1441529959010402070_n

Chocolate Tart, Mushroom Anglaise, Mushroom Meringue and Raspberry Sorbet

10420171_721041307981225_4123394519963411826_n 10291074_721041334647889_1103987990730598817_n 
And the meal was delicious, from the fragrant soup to the butter soft beef and the incredibly creative mushroom anglaise that just worked a treat with the chocolate tart. It was all served with such care. You could really appreciate their focus. Bravo to the young lads in the kitchen on a really stellar job.

For me though, as much as I enjoyed the food and appreciated such a delicious meal, it was the chance to hear from renowned dietician Glenn Cardwell that I was really excited about. It was so interesting hearing about the health benefits and nutrients that can be found in mushrooms and also the studies that have been done into how mushrooms can reduce breast cancer risks. This really resonated because breast cancer is so prevalent these days, so anything that can be done to reduce the risk is definitely something we should all listen to.

Research shows that mushroom extracts reduced breast cancer growth (Chen 2006; Martin 2010). “Eating 100 grams, or even less, or mushrooms per day could have an effect on preventing new breast cancers,” said lead researcher Dr Shiuan Chen. Soon after the early findings there were three international studies linking women who each mushrooms to a 50-60% lower risk of breast cancer compared to those who do not each mushrooms (Shin, 2010; Hong Kong 2008).

One study from the University of Western Australia showed that women who ate an average of only 10g of mushrooms (about half a button mushroom) a day had a 65% lower risk of breast cancer (Zhang 2009). That has been quite a remarkable finding, stimulating more research on how mushrooms might reduce cancer risk. As the CSIRO said:
The most promising data appear to be those indicating an inverse relationship between mushroom consumption and breast cancer risk. 
And I also found it really interesting to hear from Australian Mushroom Assocaition General Manager, Greg Seymour, about a new trend in the US called ‘blendability’. Essentially in an effort to reduce red meat consumption, hamburger producers are blending mushrooms into their patties. I think it’s a great idea! I couldn’t actually wait to give it a whirl at home with a bolognaise recipe. 


I honestly came away from this dinner feeling so inspired and ready to incorporate more mushrooms into my diet. Small, simple changes for plenty of health benefits. So read up here and add a few more mushies to your omelette for your breakfast, slice up a few mushrooms for your morning tea, throw a couple in your salads or stir-fries and maybe even give blendability a go! The power of mushrooms!

Pavilion Restaurant on Urbanspoon

One thought

  1. So glad you enjoyed the evening – the research is pretty powerful so really worth sharing with all. THANKS for coming.

Leave a Reply