Know your mushrooms

OYSTER MUSHROOMS

Oyster mushrooms have a little extra chewiness as well as a delicate, earthy flavour. Maitake are tender in texture but meaty in flavour.

PORTOBELLA MUSHROOMS

When chestnut mushrooms reach full maturity, they turn into juicy, flavour-packed Portabella Mushrooms. Portabellini Mushrooms are simply smaller versions.

WHITE CUP MUSHROOMS

The classic blank canvas, White Cup Mushrooms are excellent vehicles for other flavours and retain plenty of body. When small, they’re button mushrooms; when mature, they’re called flat whites.

CHESTNUT MUSHROOMS

As a close relative to the white cup, Chestnut Mushrooms are similar in texture (and usually interchangeable in recipes) but bring a nuttier flavour to the plate.

KING OYSTER MUSHROOMS

The hearty stem on King Oyster Mushrooms makes them an excellent alternative to meat or even scallops. Their shape has inspired the nicknames French horn and trumpet royale.

SHIITAKE MUSHROOMS

The powerful flavour and sturdy bodies of Shiitake were prized even in ancient China, where they have been cultivated since at least 1209.