Marvellous Mushrooms

Most people would agree that summer is the best time for eating. But we're still a few months away from those crisp asparagus stalks, juicy peaches and bushes full of berries. Luckily, we can get vitamin-rich vegetables all year long, thanks to our old pal mushrooms. Well technically mushrooms are fungi, not vegetables, but you know what we mean. Anyway, mushrooms are grown indoors, in a highly scientific sort of way, so we can enjoy them even in the depths of winter. 

Here are a few of our favourite ways to eat them.

See and shop the recipe here.


See and shop the recipe here.

When choosing mushrooms, keep in mind that the smaller, paler and less open the cap is, the more delicate and subtle flavour the mushroom will have. If you want bold mushroom flavour, grab a larger and darker mushroom like a portobello. Here's a little information on portobellos and other specialty mushrooms: 

Portobello Mushrooms

Portobello

These are popular mushrooms for a reason, so if you’ve never tried one, we recommend you give it a whirl. Portobellos are actually just aged white mushrooms, picked after their caps have grown into delectable meaty discs. You’ll want to remove the tough stem. Because they’re so meat-like, you can marinate portobello mushrooms and grill them like steaks, or slice them up into sandwiches and burgers.
Shiitake Mushrooms

Shiitake

Widely used in Asian cuisine, they have a rich, almost smoky flavour that can stand up to strong spices. Like portobellos, their stems are usually tough, so cut or twist them off the cap before use (save them to flavour a stock if you’d like).

Oyster MushroomsOyster
These mushrooms taste nothing like seafood, they simply resemble oysters and so hence the name. Oyster mushrooms have a soft, delicate texture and are usually torn into pieces rather than cut with a knife. Their flavour is subtle enough to be eaten raw in salads, but you can also sauté them briefly just before eating.

Shimeji MushroomsShimeji

These curious cartoon-like ‘shrooms are bitter when eaten raw, so sample at your own risk. Much better in tempura, stir fry, stew and soup, cooked shimejis have a buttery, nutty flavour and keep a firm, slightly crunchy texture. Cook the whole cluster or break off individual stems.

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