Cooking

Mushrooms are extremely versatile, but some varieties are better suited to specific cooking methods or require special care. To make the most of your mushrooms, follow our simple guide below:

	Button Leave whole and eat raw or lightly cooked, perfect for tossing into salads.
	Closed cup Leave whole or slice into halves or quarters, ideal for stir-fries, pasta and pizzas.
	Open cup Similar to the closed cup, but has a stronger flavour and the pinkish gills will show, best for mushrooms on toast.
	Large flat Has a stronger flavour, excellent stuffed or sliced into casseroles.
	Brown/chestnut Has a more intense, nutty flavour and holds its shape well when cooked.

Different varieties of exotic mushrooms are increasingly becoming available in supermarkets. Not only will these interesting-looking mushrooms inject colour into your dishes, they will also add texture and flavour.

	Oyster These delicate mushrooms need very little cooking and have a delicate flavour and texture. Avoid cutting; rather tear them up before use. Oyster mushrooms are great in light creamy sauces, risottos and omelettes.
	Shiitake Shiitake mushrooms have a unique chewy texture and subtle meaty flavour. When cooked in rich sherry or wine sauces, they are ideal partners for game and red meat. They also go well in oriental Japanese dishes. Trim off the stalks, as they can be tough.
	Buna-shimeji Gently break up the cluster to cook but do not discard the stalks. These zesty mushrooms have  a crisp texture and are excellent sautéed in butter and served as a vegetable. With longer cooking they remain firm and have a sweet nutty flavour and are used in many Japanese dishes.
	Enoki Best eaten raw in salads or tossed into stir-fries at the last minute.

 

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