Shyly hiding in the woods or proudly displayed on the shelf, supermarket mushrooms are rich in antioxidants and full of flavour.
By Roxy Greeff
Small and white, button mushrooms are an immature form of the common mushroom. These have a lovely woody taste that gets stronger as you cook them. They can be used in almost any dish.
The biggest of the commonly cultivated mushrooms, portobellos belong to the same species as button mushrooms. Recognisable by their giant caps, they make a satisfying vegetarian burger patty or can be stuffed for a great starter.
Also called brown mushrooms, these immature portobellos are similar in size and shape to button mushrooms. They have an intense earthy flavour, which makes them delicious in salads, soups or sauces.
These are an iconic flavour in East Asian dishes, where they’re popular for their medicinal properties. They work best in stir-fries, but are also tasty with pasta.
OYSTER AND KING OYSTER
With their slightly fishy taste, these mushrooms really do live up to their name. King oysters differ from their cousins in that they are stockier with a large, meaty stem. Pair them with white meat.
This is one mushroom you shouldn’t be eating raw because of its bitter taste. Once cooked, however, it exhibits a beautiful nutty flavour with a slight crunch. It’s especially delicious slow roasted whole with butter.
Also known as golden needle mushrooms, these can be recognised by their clusters of long, thin stems and tiny caps. They have a delicate flavour and are best served raw to retain their fresh crunch.