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There are plenty of ways of cooking mushrooms, follow the guide to know what mushroom is good for each type of dish.
Mild, delicate flavour.
Use : Slice into thin slivers for salads or leave whole to serve with dip.
Rich, slightly sweet flavour.
Use : Remove the stems, fill caps with sautéed escargots and garlic, top with Swiss cheese, and bake.
Mild flavour, hazelnut taste and licorice aromas.
Use : Delicious integrated into dishes stewed in sauce or with pasta. For a simple, creamy sauce, sauté with onion and garlic, and then add cooking cream and parsley.
Mild, delicate flavour. Slightly fruity aroma.
Use : Place whole on top of a creamy soup or a green salad.
Delicately woody flavour, slightly more pronounced than white mushrooms.
Use : Marinate in a blend of olive oil, garlic, dill, and chopped parsley, slide onto a skewer and cook on the grill.
Use : Very tasty and they have a longer shelf life. Rehydrate or integrate as is in a sauce or a soup.
Woody flavour that intensifies during cooking.
Use : Best consumed when cooked. Fry over high heat and integrate into a stir-fry.
Try our exotic blend of mushrooms: oyster, shiitake and coffee.
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