White Button

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.

Swiss Brown

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.



White Cups

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.




White Flats

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.