Casseroles, soups, stir-fries, grills, barbecues, vegetable side dishes, risotto, pasta and stuffings.
Button: white to pale tan colour and mild, earthy flavour
Flat: large mushroom with brown ‘gills’ fully open. Intense flavour
Portabello: large size with rich flavour and meaty texture
Swiss Browns: same as button mushrooms but a more intense flavour
Oyster: shaped like an oyster shell and is pearly-white to beige. Very delicate flavour
Enoki: clumps of long, spaghetti like stems topped with tiny, snowy white caps with crunchy texture and mild fruity taste
Shitake: intense flavoured Chinese mushroom. Remove stalk.
Look for freshness, firmness and colour. Withered mushrooms are a sign of age.
In a brown paper bag in refrigerator crisper (plastic makes mushrooms ‘sweat’).
Wipe mushrooms with damp cloth. If clean and undamaged they do not require peeling. Stems may be used in stock, soups and for flavouring.
Choose large flats, brush with oil and grill or barbecue for 2-3 minutes on each side until cooked. Top with chopped tomato, spring onion and black olives and lightly sprinkle with grated Parmesan or Romano cheese. Grill until cheese browns and serve at once.
Slice button mushrooms in half and pan-fry until golden brown. Place in a bowl and pour over Asian-style dressing. Cover and leave in refrigerator for 2 hours and serve as salad topped with chopped herbs and freshly ground black pepper.
Mushrooms are a good source of niacin.
They also contain riboflavin and phosphorous.
One cup of mushrooms provides one serve of vegetables.
Serving size: 1 cup, 74 g
0.3 mg (23% RDI*)
2.7 mg (17% RDI)
*Recommended Dietary Intake
Very low salt