Healthy living

Mushroom

Varieties of mushroom
L to R from top left: button mushroom, enoki mushroom, flat mushroom, swiss brown mushroom, oyster mushroom, shitake mushroom.

Casseroles, soups, stir-fries, grills, barbecues, vegetable side dishes, risotto, pasta and stuffings.

Varieties

  • Button: white to pale tan colour and mild, earthy flavour.
  • Flat: large mushroom with brown ‘gills’ fully open. Intense flavour.
  • Portabello: large size with rich flavour and meaty texture.
  • Swiss Browns: same as button mushrooms but a more intense flavour.
  • Oyster: shaped like an oyster shell and is pearly-white to beige. Very delicate flavour.
  • Enoki: clumps of long, spaghetti like stems topped with tiny, snowy white caps with crunchy texture and mild fruity taste.
  • Shitake: intense flavoured Chinese mushroom. Remove stalk.

Selection

Look for freshness, firmness and colour. Withered mushrooms are a sign of age.

Storage

In a brown paper bag in refrigerator crisper (plastic makes mushrooms ‘sweat’).

Preparation

Wipe mushrooms with damp cloth. If clean and undamaged they do not require peeling. Stems may be used in stock, soups and for flavouring.

Serving suggestion

Choose large flats, brush with oil and grill or barbecue for 2-3 minutes on each side until cooked. Top with chopped tomato, spring onion and black olives and lightly sprinkle with grated Parmesan or Romano cheese. Grill until cheese browns and serve at once.

Slice button mushrooms in half and pan-fry until golden brown. Place in a bowl and pour over Asian-style dressing. Cover and leave in refrigerator for 2 hours and serve as salad topped with chopped herbs and freshly ground black pepper.


This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.

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