Mushroom recipes

From stews to stir-fries, mushrooms bring depth and body to a whole host of different dishes

Chanterelles

taste: Fruity and peppery. Uses: Goes well with eggs and creamy pasta sauces. Should be dry sautéed as it has a high moisture content when cooked and releases a lot of water.

Morel

taste: Savoury and strong. Uses: Perfect when sautéed with butter, in miso soup and when partnered with asparagus.

Portobello

taste: Mild in flavour but with a meaty texture. Uses: Great substitute for meat in veggie recipes. Delicious when stuffed with cheese.

shitake

taste: Rich and buttery. When dried, the flavour becomes smoky. Uses: Add to meat dishes, salads, stir fries, omelettes and use to enhance soups and sauces.

oyster

taste: Delicate and slightly sweet flavour. Uses: Perfectly complements chicken, seafood and pork. Ideal for stir-fries and soups.

bUtton

taste: Very subtle, earthy flavour. Uses: Small enough to not need chopping so ideal in stews and sauces such as bolognaise and beef bourguignon.

PorCini

taste: Nutty and creamy. It’s generally agreed among connoisseurs to be one of the finest eating mushrooms. Uses: Often used in Italian cooking. Good in risottos, pastas, on pizzas and fried with a flour coating as an appetiser.