Mushroom Fact Sheet


Mushroom
  • Mushrooms can be eaten both raw and cooked
  • You do not need to peel mushrooms before eating them
  • Just wipe the mushroom with a paper towel or rinse if required before eating
  • The skin and stalk are edible. They contain a lot of fibre and flavour
  • Mushrooms are healthy - they contain: niacin, iron, selenium, calcium, zinc, riboflavin, folate and potassium. See here for more nutritional information.
  • Farmed mushrooms are grown indoors and are available all year round
  • Mushrooms do not need light to grow. They obtain all their goodness and nutrients from the rich compost in which they grow.
  • Mushrooms should be stored in a refridgerator - ideally in a paper bag to absorb moisture
  • After harvesting, mushrooms actually continue to grow - hence the need to keep them cool and allowed to 'breathe' to enhance shelf life
  • Mushrooms bruise easily - therefore handle them with care
  • White button mushrooms are the most commonly eaten type of mushroom in New Zealand, followed by Portabellos and Swiss Brown buttons.

Types of Mushrooms

 

White Button



White Button

 Also Known As: Button

Description: Vary in colour (white/beige) and size

Flavour: Delicate flavour which intensifies when cooked

Uses: Very versatile and equally tasty - fresh or cooked. Use in salads, kebabs with dips, soups and stir-frys or raw in a salad.

 

Swiss Brown



Swiss Brown

 Also Known As: Gourmet, Crimini or Brown Button

Description: Naturally darker cap that ranges from light tan to rich brown

Flavour: Slightly "nutty" flavour which is more intense than the white button

Uses: Can be substituted in any recipe specifying white mushrooms when a more full-body taste is preferred. Great marinated, in salads and kebabs.

 

Portabello



Portabello

 Also Known As: Brown Flat or Field

Description: Medium to large brown mushroom with a tan/brown cap and gills showing

Flavour: Deep rich flavour and meaty texture

Uses: Serve whole or sliced, grilled, baked or stuffed. Great on BBQs in stir-fries, sauces or on their own as an entree.

 

White Cups



White Cups

 Also Known As: Cups

Description: Vary in colour (white/beige) and size but unlike the button mushroom the veil has just begun to open around the stem. They have a firm texture.

Flavour: Deeper in flavour than the buttons.

Uses: Tops for versatility. Great to sauté, stuff, grill or barbeque. Cup mushrooms can be used whole, quartered or sliced in soups, sauces, casseroles and stir fries.

 

White Flats



White Flats

 Also Known As: Flats

Description: Vary in colour (white/beige) and size but unlike the cup where the veil has just broken the gills are clearly showing. They have a dense, meaty texture.

Flavour: Their robust flavour is similar to that of field mushrooms.

Uses: Pan-fried with fresh herbs, or top with crispy bacon, tomato and cheese for a grilled mushroom pizza, or use as the “patty” in a burger.