Mushroom
Agaricus bisporus
Grown in the dark, earthy and savoury, mushrooms add a special depth and heartiness to your dishes.
In the kitchen
How to store Mushroom
Store in the fridge and aim to eat them within a few days. We usually deliver ours in paper punnets, so you shouldn’t end up with the slimy mess that can arise with mass-produced mushrooms in plastic.
Prep & Cooking tips
To prepare mushrooms, wipe them clean with some damp kitchen roll or a clean cloth. Washing under the tap can make them go slimy. There’s no need to peel off the skins or discard the stalks – just leave them whole, dice or chop and you’re good to go.
Roast, grill or fry. Add to pasta sauces, stir-fries, risottos or soups. Mushrooms tend to fare better when cooked fast on a high heat. They contain a lot of water so a low heat and/or overcrowded pan can make them pale, stewed and slimy. A hot wok or fierce oven can produce a nice golden colour that adds to their natural umami flavours. They love a little butter or cream, and a cautious squeeze of lemon will give them a huge lift.
Easy ideas
1. Quick
For an easy dinner, grab a hot pan, a dab of butter, some crushed garlic, throw in your sliced mushrooms and let sizzle. Fold in a few fresh herbs if you have them and serve piping hot on thick toast with a squeeze of lemon.
2. Grilled Portobellos
An ideal vehicle for creamy poached eggs. Eat with a pile of just-wilted spinach for a breakfast or a quick dinner. If you’ve got time, try this with a handful of juicy roasted cherry tomatoes.
Goes well with
Dairy (Butter, Cream, Cheese - in almost all its forms)
Earthy spices (Cumin, Nutmeg, Carraway, Black pepper)
Herbs (Rosemary, thyme, sage, parsley, dill, chervil. Chives and coriander make a perfect garnish.)
Nuts (Hazelnuts, Walnuts)
Asian flavourings (Miso, soy, chilli)
Eggs - fried, scrambled, poached
Game
Garlic and onions
Asparagus
Bacon
Beef
Lemon
Potatoes
Toast
Mushroom recipes
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Mushroom seasoning powder
Serves: 10 Total time: 4h 10 min
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Mushrooms, kale and barley with fresh herbs and baked eggs
Serves: 2 Total time: 45 min
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Crispy maple & tahini mushrooms on toast
Serves: 2 Total time: 45 min
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Chinese Oyster mushroom plum pancakes
Serves: 3 Total time: 55 min
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Jerusalem artichokes and mushrooms in a bag with goat's cheese
Serves: 2 Total time: 1h 10 min
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Mushroom & dill stroganoff
Serves: 2 Total time: 30 min
UK seasonality
Mushroom varieties
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Hen of the Woods
A variety that traditionally grows wild in clusters at the base of trees. Earthy, sweet, and distinctly truffle-like. Hen of the Woods mushrooms are best cooked and served simply, to allow their excellent texture and flavour to speak for themselves. Slice and pan fry, then serve on toast or use to finish a pasta or risotto.
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Chestnut mushrooms
Tasty, small Chestnut mushrooms have a full, earthy flavour. They won’t shrink down too much as you cook them either – these proud veggies hold their shape.
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Portobello
Handsome and hardy, with a firm, meaty texture and a fantastic earthy flavour. Portobellos come into their own baked or grilled and make a perfect alternative to burgers - just brush with oil, then grill or barbecue. Great for stuffing too.
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Shiitake mushrooms
Add distinctive, earthy, autumnal depth to your cooking. Their flavour makes a good pairing with the richness of venison or beef, and their meaty, velvety texture brings bite to stir-fries and casseroles alike.
