TYPES OF MUSHROOM
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.
Portabello
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.
