1kg of Cup mushrooms.

Recipe 1: Cup Mushroom and Spinach Stir-Fry

Utensils:

Large pan or wok
Spatula
Knife and cutting board

Ingredients:

200g cup mushrooms, sliced
2 cups fresh spinach leaves
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chilli flakes (optional)

Instructions:

Heat sesame oil in a pan or wok over medium heat. Add onions and garlic, sautéing until softened.
Add sliced cup mushrooms and cook for 5-6 minutes until golden brown.
Stir in spinach leaves, soy sauce, and chilli flakes (if using). Cook for another 2-3 minutes until the spinach wilts.
Serve as a side dish or over rice.

Recipe 2: Creamy Cup Mushroom Soup

Utensils:

Large pot
Blender or immersion blender
Wooden spoon
Knife and cutting board

Ingredients:

300g cup mushrooms, sliced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable stock
1/2 cup cream
2 tbsp butter
Salt and pepper to taste
Fresh thyme for garnish

Instructions:

Heat butter in a large pot over medium heat. Add onions and garlic, sautéing until softened.
Add the sliced cup mushrooms and cook for 5-7 minutes until browned.
Pour in the vegetable stock and bring to a boil, then reduce heat and simmer for 15 minutes.
Use a blender or immersion blender to blend the soup until smooth.
Stir in the cream, season with salt and pepper, and serve with fresh thyme garnish.