Know your Fungi
The mushroom aisle can be a bit daunting. If you’re not sure which ones to buy, consult our quick guide.
Button
The most common mushroom. Enjoy them sliced raw in a salad, sautéed for sauces or with onions and garlic for a breakfast fry-up.
Brown
This large brown variety add a savoury flavour and meaty texture to dishes. Stuff them with feta cheese and herbs and put them on the braai or roast in the oven and serve on a bun as a vegetarian burger.
Shimeji
Shimeji mushrooms are bitter when raw, but develop a firm texture and a nutty, umami flavour when cooked. They work well in stir-fries, particularly with venison or seafood. They’re also great in Asian-style soups and stews.
Portabellini
Portobellini mushrooms are slightly smaller, milder Portobello mushrooms. Chop them up and use in soups, stews and pasta or rice dishes.
Shiitake
Shiitake mushrooms have an earthy, but decadent flavour. You can level-up your morning fry-up with sautéed shiitake or crisp them up and put them on top of a creamy soup, a green salad or a pizza for a gourmet touch.