TYPES OF MUSHROOM
Also known as: Button
Description: Vary in colour (white/beige) and size
Flavour: Delicate flavour which intensifies when cooked
Uses: Very versatile and equally tasty fresh or cooked. Use in salads, kebabs with dips, soups and stir-frys or raw in a salad.
Also Known As: Gourmet, Crimini or Brown Button
Description: Naturally darker cap that ranges from light tan to rich brown
Flavour: Slightly “nutty” flavour which is more intense than the white button
Uses: Can be substituted in any recipe specifying white mushrooms when a more full-body taste is preferred. Great marinated, in salads and kebabs.
Also Known As: Brown Flat or Field
Description: Medium to large brown mushroom with a tan/brown cap and gills showing
Flavour: Deep rich flavour and meaty texture
Uses: Serve whole or sliced, grilled, baked or stuffed. Great on BBQs in stir-fries, sauces or on their own as an entree.
Also Known As: Cups
Description: Vary in colour (white/beige) and size but unlike the button mushroom the veil has just begun to open around the stem. They have a firm texture.
Flavour: Deeper in flavour than the buttons.
Uses: Tops for versatility. Great to sautee, stuff, grill or barbeque. Cup mushrooms can be used whole, quartered or sliced in soups, sauces, casseroles and stir fries.
Also Known As: Flats
Description: Vary in colour (white/beige) and size but unlike the cup where the veil has just broken the gills are clearly showing. They have a dense, meaty texture.
Flavour: Their robust flavour is similar to that of field mushrooms.
Uses: Pan-fried with fresh herbs, or top with crispy bacon, tomato and cheese for a grilled mushroom pizza, or use as the patty in a burger.