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Mushrooms

The delicious edible fruit of a fungus.


Is there a more versatile “vegetable” we can present our customers with?

 

Mushrooms are the fruiting body of a fungus. They are nutritious, low in calories and contain virtually no fat, sugar or salt – and they taste great.

 

Mushrooms can be used raw or cooked, and dried mushrooms such as porcini (ceps) can be rehydrated to boost flavour and produce a wonderful stock for adding to stews, soups and risottos.

 

They also add a “meaty” texture to meat free dishes.

 

There are many varieties of edible mushroom, many now cultivated for the catering industry, which are available all year round.

 

However, we must give out the usual warning with mushrooms – they are not all safe to eat. Even in the UK there are mushrooms, which will kill, such as the Death Cap (not surprisingly), the Destroying Angel, Deadly Web Cap and so on. Basically, if you are not an expert, get your mushroom from a knowledgeable dealer.

The following mushrooms are commonly available to you:

 

Button mushrooms

 

Field Mushrooms

 

Chestnut mushrooms

 

Portobello mushrooms

 

Porcini (ceps)

 

Trompette de la mort (black horn, or horn of plenty)

 

Morrelles

 

Shitake

 

Enoki

 

Oyster


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