Mushrooms

Button Mushrooms

are closed mushrooms and great for stir-fries, salads, just about anything

Flat mushrooms

...are flat...at least compared with most of the other ones they are. Good for burgers, pizzas and for stuffing. I use them for my steak and mushroom pies because they are so easy to cut into the desired-sized pieces

 

Enoki mushrooms

are mild in flavour and a pleasant crunchy texture. Good for salads. Separate them and trim the stems before use. They can be lightly cooked and added to soups or stews.

 

Shitaki mushrooms

are best cooked and used with stalks removed in soups and suaces. They have a meaty texture and a rich flavour

 

Portobello mushrooms

..or Swiss brown are...yes...brown and otherwise flat in shape. Their texture is firm; I use them in stir-fries. They can also be sliced and grilled or baked, but cut the stems off first if you are going to do that.

 

Oyster mushrooms

look a bit like oysters. They smell a little like oysters too but have a delicate flavour. They have no stalk to speak of and grow in clusters on dead wood.

They can be cooked any way you like and are great in stir-fries and soups where they readily soak up flavours.

Shimeji mushrooms

come in clusters and have to separated prior to using. They are used in Japanese dishes and have a crisp texture and a delicate, nutty flavour. Commonly used in stir-fries and great for sautéing in butter and serving as a vegetable

Chanterelles

They have a distinctive fruity flavour and are a very versatile mushroom - you can do most anything with them. They can be sautéed in butter, stewed, marinated, used in pizza topping and go particularly well with veal, chicken and pork.