Mushrooms

Mushrooms

  • +Description

    A mushroom is actually the fleshy, body of a fungus. Mushrooms are believed to be native to France. The vegetable is typically produced above ground on soil or on its food source. Every mushroom begins as an underground ball. If that ball absorbs water it swells up and appears above the ground. The top of the ball will let go of the stem and will form the cap. The size, colour and taste varies greatly among the different mushrooms.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Mushrooms are available from China,South Korea, Finland, Portugal,Servia, Kroatia, the USA, South Africa, France, Poland

  • +Main nutrients

    Copper, Fiber, Iron, Manganese, Niacin, Protein, Riboflavin, Thiamin, Vitamin B6 and Zinc.

Main varieties

  • Many varieties in mushrooms, some special ones are:

  • Enoki

    Enoki

    Enoki Mushrooms look somewhat like a fat stemmed hat pin, with a long slender stem and a white cap. Enoki mushrooms have a crunchy texture and fruity flavour, unlike any other mushroom. Enoki Mushroom has many names including: Enokitake, Enokidake, Nametake, Snow Puff Mushroom, Golden Needle and Velvet Stem Mushroom.

    View Enoki
  • Shimeji

    Shimeji

    Shimeji refers to about 20 edible species of mushrooms.The white stalks are about 5 to 7.5 cm tall. The caps have a beige or white colour. Shimeij mushrooms offer a surprisingly sweet and nutty, buttery flavor and have a delightful firm and crunchy texture.

    View Shimeji
  • Shiitake

    Shiitake

    Shiitake mushrooms range in colour from tan to deep brown, but each have a curved cap. These fleshy mushrooms can grow between 5 to 25 cm in diameter. The cap varies from being 3 to 10 cm in diameter. The white flesh is very aromatic, juicy and tastes spicy.

    View Shiitake
  • Portabello

    Portabello

    Portabella mushrooms have a small stem and a big hat. The hats of the portabella mushroom are deep brown and can grow up to 12 cm .The flesh is white and firm.

    View Portabello
  • Erengi

    Erengi

    The erengi mushroom is the largest of all the oyster mushrooms. This mushroom has a thick, meaty white stem and a small, brown cap. Erengi mushrooms are also known as King trumpet mushrooms, French horn mushrooms and King oyster mushroom.

    View Erengi

Preparation

Mushrooms
Preparation

Cut off and the base of each mushroom. Then brush off any dirt. Make sure to never wash mushrooms, as they will soak up water. Mushrooms may be used either whole or sliced. The mushroom is now ready to be consumed or cooked.

Consumption

Mushrooms are commonly not eaten raw, because in their raw stage they do not have much flavour. Mushrooms are excellent steamed, grilled, barbequed and even deep-fried.

When to eat

Fresh mushrooms must be smooth in appearance and have a dry top. Mushrooms can best be kept in the refrigerator.

Did you know?

  • Once thought of by ancient Egyptians as the plant of immortality, pharaohs decreed mushrooms as food only for royalty. Commoners were not allowed to ever touch mushrooms, thus assuring themselves the entire supply.
  • In Chinese, Shiitake mushrooms are called xiānggū, which means"fragrant mushroom".
  • The shiitake mushroom has been used as a symbol of longevity in Asian countries, due to its healthy properties.

 

Eat Me - Mushrooms

 

 

 

Related products

Previous Next
Search