Country of origin: Various Weight: 500g
A fantastic gourmet selection of mushrooms -
Paris Brown - a nutty variant of the Chestnut Mushroom, with a distinct nutty taste and firm texture
Buna-Shimeji - grow in a cluster. The cap is concave and is pale to mid brown in colour, and has a lightly brown speckled effect.
Shiro-Shimeji - clusters of compact, white stems topped with creamy white caps. Shiro is the Japanese word for white!
Pink Oyster - range from a pale creamy pink through to a rich deep pink. Taste like bacon when fried!
Golden Enoki - long thin-stemmed with a small pinhead cap -excellent flavour
Shiitake - dark brown umbrella-shaped caps with pure white gills.
Click here for delicious recipes using your gourmet mushrooms -enjoy!
Facts: A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. Like all fungi, mushrooms are not plants and do not undergo photosynthesis - remember that for dropping in the conversation at your next dinner party!
Storage: Try not to store them for long, or you'll lose the delicate flavour. Place them in a paper bag and put them in the fridge, but not in the salad drawer
Preparation and cooking: Don't wash them is the first rule – they already have a lot of moisture and washing them means they absorb even more, which can make them soggy - yuk!. Take a damp piece of kitchen paper and wipe each mushroom clean, or use a special mushroom brush, which brushes away any dirt. Don't peel them, either, because the peel contains lots of flavour and nutrients. . If the mushrooms are small, leave them whole, if not, cut through the stalk, then into halves or quarters.