Fresh Exotic Mushrooms

Classic white button mushrooms — versatile and beloved in every cuisine. Slice them into pasta, pizza, omelettes and curries, or sauté with garlic and butter. Wipe clean rather than soaking, store in a paper bag in the fridge, and use within three to four days.

Delicate, long-stemmed enoki mushrooms — silky in soups and hot pots. Trim the base, separate the strands and cook for a minute or two in ramen, hot pot or stir-fries. Always cook enoki before eating. Keep refrigerated and use within a few days.

Cluster mushrooms with a firm texture and umami depth — stunning in Japanese dishes. Cut off the base and separate the cluster, then stir-fry, add to miso soup or toss with pasta. Shimeji taste bitter raw, so always cook them. Use within a few days.

Velvety oyster mushrooms with a delicate, subtle umami — sauté in butter. Tear them by hand along the gills rather than slicing, then pan-fry until the edges crisp. Store in a paper bag in the fridge and use within two to three days.

Meaty portobello caps — rich, earthy and perfect grilled or as a burger. Twist out the stem and scrape out the dark gills with a spoon if you want a cleaner colour, then grill, roast or stuff the caps. Store in a paper bag in the fridge.

Earthy, meaty shiitake mushrooms — great for stir-fries, ramen and broths. Remove the tough stems (they add flavour to stock) and slice the caps. Store in a paper bag in the fridge and use within four to five days.