Mushrooms or funghi? My guide to what to buy
I’m very fond of cooking with mushrooms, whether it’s in a simple mushroom omelette or a tasty mushroom risotto. Autumn is a great time of year for wild mushrooms, such as ceps and chanterelles. Although fresh wild mushrooms are not cheap, they have a great flavour which is why I like cooking with them. Cook them very simply in order to let their flavour shine through. If you can’t find fresh wild mushrooms, however, look out for dried mushrooms, like dried porcini, in supermarkets, as these have a great, intense flavour.
When choosing fresh mushrooms choose firm, unblemished ones. A good rule of thumb to remember when cooking fresh mushrooms is to use them as soon as possible. When cooking with dried mushrooms simply soak them in warm water to soften them before use.
Button mushrooms:
As their name suggests, these are small, young mushrooms, with soft white caps – great for a classic British breakfast with bacon and eggs.
Chestnut mushrooms:
These brown-capped mushrooms have a stronger flavour than button mushrooms. Add to stews and casseroles.
Morel mushrooms:
These distinctive, wild mushrooms, available fresh or dried, are highly prized. They should always be eaten cooked and are great in mushroom sauces with poultry or meat.
Dried chanterelle mushrooms:
A popular wild mushroom, available fresh or dried. Add dried chanterelles to casseroles, soups and stews.
Oyster mushrooms:
These pale fawn-coloured mushrooms have a delicate texture and flavour. Use them in stir-fried dishes, such as stir-fried chicken or vegetables.
Dried porcini mushrooms:
While fresh porcini (also known as cep) are very expensive indeed, dried porcini mushrooms are easily available. Add them to stews, soups and sauces for a great boost of fungi flavour.
Portobello mushrooms:
These flat, brown-capped mushrooms, with their dark brown gills, are very flavourful. Their large size makes them great for baking whole or stuffing. Try them sliced and fried with steak.
