MAGIC MUSH­ROOMS

Avail­able all year round, mush­rooms add a magic flavour to both Asian and Western dishes.

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHERS JAMES MOF­FATT & JOHN PAUL URIZAR STYLISTS OLIVIA BLACK­MORE, EMMA KNOWLES & LUCY TWEED PHOTOCHEFS CHAR­LOTTE BINNS-McDON­ALD, AN­GELA DEVLIN & NA­DIA FONOFF

CHOOS­ING

If buy­ing loose, look for firm mush­rooms with­out any soft patches. If buy­ing prepacked, al­ways check the base of pun­nets for ex­cess mois­ture, as these should be avoided. As a rule, mush­rooms should be firm and dry!

VA­RI­ETIES

COM­MON MUSH­ROOMS are known as but­tons (still joined at the stem), cups (larger than but­tons but with caps still closed), and flats (fully open but still firm). When they’re fully ma­tured, they’re meaty and the strong­est tast­ing. ENOKI These long-legged mush­rooms have a ball shape at one end. They have a very del­i­cate flavour and tex­ture. OYS­TER Shaped like an oys­ter, these have a del­i­cate flavour and pale colour.

SHIITAKE These can be fresh or dried. If dried, they’ll need to be re­hy­drated in warm water be­fore us­ing. Also known as the Ja­panese mush­room, they’re used ex­ten­sively in Asian cui­sine.

SWISS BROWN These have a ro­bust flavour and brown skin. Fully ma­tured Swiss browns are some­times called por­to­bello mush­rooms.

US­ING

Mush­rooms need very lit­tle prepa­ra­tion. Some peo­ple like to peel mush­rooms, which is un­nec­es­sary. They just need a wipe with damp pa­per towel.

STOR­ING

Re­frig­er­ate all mush­rooms, but not in plas­tic, as plas­tic makes them sweat. It’s best to pop them in a brown pa­per bag in the fridge for up to five days.

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