Magnificent mushrooms

There are few foods as versatile and varied as the mushroom. These fabulous fungi come in many shapes, sizes and flavours, and can range from rustic fare to a luxurious delicacy. Fresh, canned or dried, mushrooms are a nutritious and flavoursome addition to any dish.

Button

The most widely used mushroom, and the one you probably buy at the grocery store, button mushrooms have a mild earthy flavour when eaten raw. They are closely related to Swiss brown mushrooms, which are slightly bolder in flavour.

Make

Slice fresh and use in a salad. Or marinate in a vinaigrette and then grill on a hot plate or barbecue with skewers and serve as a side dish.

Portobello

Portobellos are actually the mature version of a cremini mushroom. The dense texture of this large mushroom makes it a popular substitute for meat. They are also nutritious – a single portobello mushroom can contain more potassium than a banana.

Make

Grill the whole cap and use as the ‘meat’ in a burger. Or flip the cap over and stuff it with cheese, onion, tomato and herbs and bake in the oven.

Shitake

Shiitake mushrooms are rich in umami and have a buttery, smoky and woody flavour, which is enhanced further when dried. Compounds in shiitake may help fight cancer, boost immunity, and support heart health. They are also loved by vegetarians for their high amounts of amino acids.

Make

Throw shiitake mushrooms in a stir fry with bok choy, garlic and sesame oil or use as a meat substitute in spaghetti bolognese.

Oyster

Known for their fan-like shape, oyster mushrooms come in a variety of colours including yellow, pink and blue. Each has a slightly different flavour, ranging from mild citrus or anise notes to a hint of ham and even seafood undertones.

Make

Pan fry with butter, garlic and fresh thyme as a simple side dish. Or batter with flour and spices and fry in oil to create a vegan alternative to fried chicken.

Enoki

These delicate, long-stemmed mushrooms grow in clumps and are often used in Japanese and Chinese cuisine. They have a mild flavour, are quite noodle-like, and are often served as a side dish, over rice, in soups or ramen. Find them at gourmet grocers and Asian food stores.

Make

Use raw enoki mushrooms to add crunch to a salad or cook them to boost the umami flavour in soups and ramen noodles.

Porcini

Porcini mushrooms are mycorrhizal, meaning they form a symbiotic relationship with the roots of other plants. This makes them hard to cultivate, which is reflected in their higher price. Known for their nutty flavour and thick stem, porcini mushrooms are a mainstay in Italian cuisine; the name porcini means piglets in Italian.

Make

Sauté with butter and thyme then toss in freshly cooked pasta or use dried porcini mushrooms in risotto.