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The most commonly used and readily available of all mushrooms varieties, white mushrooms vary in size from small “button” to large stuffing mushrooms. They also vary in colour from creamy to bright white.
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White mushrooms have a mild, woodsy flavour when eaten raw. This delicate flavour becomes more pronounced and distinguishable when cooked.
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A versatile flavour enhancer for almost any meal and is excellent in soups, stews, casseroles, or as a topping for pizza, hamburgers and salads. Sauté, grill, microwave, bake or eat raw.
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Brown mushrooms bear a resemblance, and are closely related, to white mushrooms; however, they have a cap that ranges in colour from light tan to deep brown. Brown mushrooms tend to be firmer and heartier mushrooms because of their slightly lower water content. This means they will hold their shape well when cooked.
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Brown mushrooms have a deeper, earthier flavour when compared to white mushrooms.
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Perfect as a substitute or use in combination with white mushrooms. Brown mushrooms will complement any beef, poultry or vegetable recipe. Try adding to risottos, sauces and casseroles.
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Portabella mushrooms are the larger version of small brown mushrooms. They have an open veil with a cap diameter that can range in size from 7.5 – 25.5 cm (3 – 10 inches).
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Portabellas have an intense, rich, robust flavour and a dense, meaty texture.
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A wonderful meat alternative and makes a great substitute for hamburgers or other meat dishes.
They are ideal as a flavourful entrée or hearty side dish and are fantastic grilled, stuffed, barbequed, roasted or sautéed.