White Mushrooms |
| White mushrooms (agaricus bisporus), first grown in caves near Paris in the 1600s, are the most popular mushroom variety in the western world. In Europe, 98% of mushrooms consumed are agaricus. They’re loved for their versatility and variety of flavour as they mature – it’s the same mushroom just picked at different stages. Remember, if the specific one you’re looking for isn’t available, other sizes can substitute. |
|
|
Buttons (Small)
Buttons (also called Champignons) are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem. They have a firm, delicate texture and mild flavour that intensifies when cooked. Suitable to eat raw or cooked, they’re great whole or sliced in salads, stir-fries, skewered and barbecued or simply served with dips.
|
|
 Cups (Medium)
Cups represent the next stage of growth. As the veils or caps begin to open around the stems, the mushrooms change from being buttons to cups. The texture is firm but their flavour and colour is more intense. Cup mushrooms are best sliced, diced or quartered and cooked to obtain maximum flavour. Known as the versatile mushrooms, they’re suitable to all cooking methods and highly rated in soups, sauces and casseroles.
|
|
 |
Giants (Large)
Giant mushrooms as their name suggests, are larger in size. Giant-sized mushrooms are sometimes known as barbecue mushrooms (although any mushroom is great on the barbie). These beauties can be a meal in themselves.
Try roasting or barbecuing them whole. Sliced, they make sensational tempura and diced they produce the most intense colour and flavoured soup, tapenade and sauce.
|
|
Portobello Mushrooms |
 Portobello (also known as Portabella or Giant Cremini) are Swiss browns left to grow a little longer so they open out flat, exposing their deep, dark, fragrant gills. Rich, firm and flavoursome, portobello make a great burger, sandwich or pizza base, and are superb grilled, roasted or barbecued. |
|
Oyster Mushrooms
|
 |
Oyster (also known as Pleurotus or abalone) are named after their fluted, oyster-shell shape. Found naturally on rotting tree stumps and fallen trees, they’re common throughout North America, Asia and Europe. Numerous species/varieties are available in the world with varied colour, texture and flavour. Species range from pearly-white to yellow, pink, grey-brown and purplish-brown.
Oyster mushrooms are best cooked quickly over high heat. More versatile than other specialties, they team well with seafood, chicken, veal and pork. You can also add them to soups and noodle dishes, or crumb them and deep-fry for a sensational starter. Oyster mushrooms are more perishable than other varieties, use within 1–2 days of purchase.
|
|
Our Products 
