How to cook mushrooms ?

White

Mild, delicate flavour.

Use : Slice into thin slivers for salads or leave whole to serve with dip.

Cremini

Delicately woody flavour, slightly more pronounced than white mushrooms.

Use : Marinate in a blend of olive oil, garlic, dill, and chopped parsley, slide onto a skewer and cook on the grill

Portobellos

Rich, slightly sweet flavour.

Use : Remove the stems, fill caps with sautéed escargots and garlic, top with Swiss cheese, and bake.

Dried mushrooms

Use : Very tasty and they have a longer shelf life. Rehydrate or integrate as is in a sauce or a soup.

Oyster

Mild flavour, hazelnut taste and licorice aroma

Use : Delicious integrated into dishes stewed in sauce or with pasta. For a simple, creamy sauce, sauté with onion and garlic, and then add cooking cream and parsley.

Shiitakes

Woody flavour that intensifies during cooking.

Use : Best consumed when cooked. Fry over high heat and integrate into a stir-fry.

Enoki(also called velvet foot)

Mild, delicate flavour. Slightly fruity aroma.

Use : Place whole on top of a creamy soup or a green salad.

Mushroom mix

Try our exotic blend of mushrooms: oyster, shiitake and coffee.