The most popular mushroom. The white mushroom comes in three sizes – baby button, closed cup and large flat. Interestingly, the size of the cup continues to grow even after the mushroom is picked.
Flavour: They have a fairly mild flavour and blend well with almost anything. Their flavour intensifies when cooked.
Chef’s tip: White mushrooms are great for making meals go further and adding flavour to stews, sauces and casseroles. Try them sliced and sauté with butter.
Similarly to white mushrooms, it comes in two sizes, closed cup or ‘Chestnut’ and the slightly larger ‘Portobello’.
Flavour: The brown mushroom is seriously flavoursome whether raw or lightly cooked. They have a deeper, earthier flavour than whites.
Chef’s tip: Sauté, grill, microwave or cook almost anyway. They make great substitute for white mushrooms. Great flavours in soups and good substitute for meats in stews. Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes.
The portobello mushroom is a chestnut mushroom that has been allowed to grow to full maturity. These are the sirloin steaks of mushrooms. Portobello mushrooms have large, rich brown caps with velvety brown gills.
Flavour: They have a deep, meat-like texture and rich strong beefy flavour.
Chef’s tip: They can be grilled, baked, sautéed or roasted and served as appetizers, entrees or side dishes. By removing the stalk, stuffing and baking, you have a hearty filling mushroom meal.
We also have a full range of certified organic mushrooms. Using organic compost, our mushrooms are free from pesticides and fungicides.
Shiitake -The firm cap and brown meaty flesh gives this mushroom its distinctive taste & flavour.
The Oyster mushrooms is the most delicate of the mushroom family. It comes in many colours – brown, grey, pink and yellow
Flavour: Shiitake have a rich and woodsy flavour when cooked. Oysters have a delicate flavour.
Chef’s tip: Shiitakes are sensational in sauces, soups and stir fries. Sauté oysters with onions and butter to bring out the delicate flavour. Pastas and Risottos work particularly well with Oyster Mushrooms. Shiitake stems are tough to eat and should always to be removed. Tear oyster mushrooms in to bite sizes pieces to use, both the cap and stem are enjoyable to eat.