In Australia, there is now a variety of mushrooms available in supermarkets, unlike in the past where only white mushrooms were commonly found.
Below is a guide to 12 common types of mushrooms with pictures and descriptions, as well as tips on how to cook with them.
1. Button mushrooms are the earliest harvested white mushrooms and are the smallest of the three types, which include cup and flat mushrooms. They have a delicate flavor and can be eaten raw or cooked whole.
2. Cup mushrooms are slightly larger than button mushrooms and have a slightly more intense flavor. They can also be enjoyed raw or cooked.
3. Flat mushrooms have a fully opened "flat" cap and are sometimes referred to as field mushrooms. They are large and meaty, making them ideal for barbecuing, stuffing, or as a meat substitute. They have a strong meaty flavor and are best cooked.
4. Swiss brown mushrooms have a tan color and a firmer texture than white mushrooms. They have a slightly more robust flavor and can be eaten raw or cooked.
5. Portobello mushrooms are mature Swiss browns with an open cap. They have a robust flavor and texture, making them great for use in the same way as flat mushrooms.
6. Shiitake mushrooms are popular in Japanese and Chinese cuisine and have a unique fragrance and flavor. They are tan to dark brown and have a slightly chewy texture when cooked. They are often used to flavor stocks and broths.
7. Enoki mushrooms have long, fine stems and tiny caps with a pale cream color. They have a nutty flavor and a slightly crunchy texture when cooked. They are commonly used in hot pots, soups, and noodles.
8. Oyster mushrooms have an oyster-shell shaped cap with gills that extend to the stem. They have a tender, silky texture and a mild flavor, making them ideal for stir-fries, soups, and noodles.
9. King oyster mushrooms have a thick, meaty stem that is often sliced and pan. They have a different texture than soft oyster mushrooms.
10. Shimeji mushrooms have long, thick stems and small caps. They have a bitter taste when raw and must be cooked, but they retain a bit of crunch and have a mild, nutty flavor.
11. Porcini mushrooms, also known as cep or penny bun, are wild mushrooms with a very intense flavor. In Australia, they are often available chopped and dried in packets and are commonly used in pastas and risottos. They can be found in the supermarket near garlic and onions or near the deli.
12. Pine mushrooms, also known as saffron milk caps, are a type of wild mushroom commonly found in parts of Australia. They have a distinctive rich and nutty flavor and can be found fresh in specialty grocery stores.
