Mushrooms are a fungi which is made up of 90% water and are virtually calorie free. They are high in Vitamin D, Vitamin B6, protein, magnesium, iron, potassium and many other important minerals. When storing, place in a paper bag and refrigerate to keep them at prime freshness. DO NOT STORE IN PLASTIC BAGS!

• White Mushrooms (Agaricus Bisporus)
• Swiss Browns (Agaricus Bitorquis)
• Oyster Mushrooms (Pleurotus Soppopo)

White mushrooms are the most common of the three and can be eaten raw or cooked. White mushrooms have a fresh, minerally flavour and should be moist and crunchy when fresh.

Swiss Browns are more of a gourmet mushroom. They have a meatier flesh and a more buttery and earthier taste. When large and open they are called Portobello’s.

Oyster Mushrooms have much more of a chewier texture compared to the white and brown mushrooms. They are mild in flavour and have a slight mushroom odor. Used in stir fry’s, soups, risotto’s, sauces and many other dishes.

When picking we grade our mushrooms into 3 categories. Small, Medium, Large, and on the occasion super large. This grading is under the Australian mushroom growers association (Amga) Guidelines. Each box is packed to 4kg and kept at 2 degrees to keep fresh for longest.

Buttons are the youngest and usually the smallest. The cap of the mushroom is tightly closed around the stem. They have a mild flavor and are usually eaten raw in salads, pickled or marinated, used in casseroles or stir fries.

This is the next stage in the growth of the mushroom where the veil starts to break away from the stem. The texture is smooth and the flavor and colour is more intense. Great to stuff, bake, saute, casseroles, soups, sauces etc

Also know as Portabello. This is the last stage of the mushroom when they are left to grow out a little longer. They are rich, firm and strongest in flavor. Portabellos are great to bbq, bake, pizzas, risotto, mushroom sauce, stuffed and covered with a pastry topping for your very own mushroom pie.

Mushrooms are very versatile to use from breakfast lunch to dinner. The best way to keep mushrooms in the fridge is in a brown paper bag, otherwise in a container with a piece of paper towel over the top to absorb any moisture. Do not store mushroom in plastic bags. This will make them sweat and deteriorate very quickly.

When purchasing a mushroom choose those with a firm dry flesh.

Mushrooms don’t need peeling. Brush away any dirt or wipe over with a damp piece of paper towel or pastry brush if needed.

Mushrooms are a great source of nutrients like Riboflavin, Niacin, Copper, vitamin D and Selenium. They are fat free and cholesterol free.