Vegetables (View Fruit)

Mushroom, Black Trumpet

Also known as

• Black Chanterelle

This fragrant, trumpet shaped mushroom is popular in French cuisine.

Substitutes

• Chanterelle

Mushroom, Button

Also known as

• White Mushroom

These are the most common type of mushroom. They have creamy white caps with pink gills which darken to beige as they grow. They taste good raw, but more flavourful when cooked.

Substitutes

• Crimini Mushroom
• Oyster Mushroom

Mushroom, Chanterelle

Also known as

• Egg Mushroom

The name "Chanterelle" applies to a whole family of mushrooms (including the Black Trumpet) but is most commonly applied to the Golden Chanterelle. It has a fruity smell and a mildly peppery taste. Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sauteed in olive oil, or used as filling for stuffed crêpes.

Mushroom, Chestnut

These have a strong taste and a meaty texture, with a similar appearance to a button mushroom but darker in colour. The mushrooms should be open, but not too flat, exposing the pink to dark brown gills on the underside.

Mushroom, Crimini

Also known as

• Cremini Mushroom
• Italian Brown Mushroom

Crimini mushrooms are actually immature Portobellos. They have light tan to rich brown caps. They are more delicate in texture but still have the meaty Portobello flavour.

Mushroom, Enoki

Also known as

• Enokitake
• Golden Mushroom

This wild Japanese variety has a tiny yellow-orange cap with a long, slender stem, the more common cultivated variety are a creamy colour. Enoki mushrooms are traditionally used for soups, but can also be used for salads and other dishes. They have a crisp texture.

Substitutes

• Oyster Mushroom
• White Mushroom

Mushroom, Morels

Also known as

• Morchella

These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. These ascocarps are prized by gourmet cooks, particularly for French cuisine. They have a rich, earthy flavour, and their caps are hollow, which allows them to be stuffed.

Mushroom, Oyster

Also known as

• Pleurotus Mushroom

Oyster mushrooms have a subtle flavour and a chewy texture. They are named because the cap resembles an oyster, but their flavour is also thought to resemble that of oysters.

Substitutes

• Chanterelle
• White Mushroom

Mushroom, Portobello

Also known as

• Giant Crimini

Portobello mushrooms are distinguished by their large size, thick cap and stem, and a distinctive musky smell. Because of their size and the thickness of their fleshy caps, these mushrooms can be cooked in a range of different ways, including grilling and frying.

Substitutes

• Crimini Mushroom

Mushroom, Shiitake

Also known as

• Shitake Mushroom
• Oriental Black Mushroom

These mushrooms are a feature of many Asian cuisines including Chinese, Japanese, Korean and Thai. In Chinese cuisine, they are often sauteed in vegetarian dishes. In Japan, they are served in miso soup and also as an ingredient in many steamed and simmered dishes.

Substitutes

• Crimini Mushroom
• Enoki Mushroom
• White Mushroom

Mushroom, Straw

Also known as

• Paddy Straw Mushroom

Straw mushrooms are grown on rice straw beds and picked immature, before the caps open. They are used extensively in Asian cuisines. Dried straw mushrooms have a more intense flavour than canned.

Substitutes

• Enoki Mushroom
• White Mushroom

Mushroom, Woodear

Also known as

• Wood Ear Mushroom
• Tree Ear Mushroom

This is a tree mushroom with an interesting crunchy texture and mild flavour. They make a great addition to Asian dishes and stir fries.