Every autumn, hundreds of edible mushroom species spring up from the damp forest floor... each packed with a unique array of earthy flavours, nutrients, and textures. Discover this extremely versatile ingredient: from pastas and soups, to pies and pastries.
• White button - can be eaten raw or cooked, and are great for salads, soups and pizzas.
• Shiitake – fresh shiitake mushrooms have a lighter taste, while dried shiitake mushrooms have an intense flavour and aroma. They are often used in Asian dishes such as soups and broths, sautéed and steamed, but also used in risottos and other dishes.
• Portobello - great meat substitutes, they go well in sauces, pasta and are great baked, grilled or stuffed.
• Porcini - reddish brown with a mild, aromatic flavour. They are widely used in Italian cuisine, notably in soups and risottos.
• Oyster - fan-shaped, this type of mushroom has a delicate aroma and taste. It is often used in Asian dishes, in soups and sautés.
• Enoki - tall, thin and small, they have a crunchy texture and can be eaten in soups, noodles and salads.
• There are hundreds of edible mushroom species, hence the popular expression "spring up like mushrooms" that refers to something that grows quickly and in large quantities!
• Mushrooms are a fungi that are 90% water. They are rich in protein, fibre, vitamins and minerals… and low in calories! Thanks to their nutritional benefits, they are an excellent choice for vegetarians.
