• woodear_1205160807.pngWoodear

    Woodear

    Botanical name: Auricularia polytricha
    Common name: Black Fungus, Cloud Ear, Tree Ear
    Available fresh in Australia, although generally used in a dried form that requires reconstituting. Gray-brown in colour and considered an essential ingredient in all Asian cooking. Firm, gelatinous texture. Very little flavour.
    Preparation: Slice into small pieces so they’re easy to chew and digest.
    Usage: Soups and or stir-fry style dishes, mostly to add colour and chewy texture.
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  • whitefungus_1205210626.pngWhite Jelly

    White Jelly

    Botanical name: Tremella fuciformis
    Common name: White Fungus,Snow Fungus.
    Generally used in Chinese cuisine it has a white jelly like flesh with a rubbery firm texture.
    Preparation: Slice into small pieces so they’re easy to chew and digest. 
    Usage: Soups and or stir-fry style dishes, mostly to add colour and crunchy texture.
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  • shimeji_1205160802.pngShimeji

    Shimeji

    Botanical name: Lypohylium or Pleurotus species
    Common name: Pioppini, Beech, Hon-Shimeji
    A Japanese variety that grows naturally on fallen oak, beech and elm trees. Only one variety is cultivated and available fresh in Australia. Stems are almost white, with small brown-grey caps that become paler as the mushroom matures. Delicate, mildly sweet, nutty flavour.
    Preparation: Sold in clumps, the base must be separated from the stems before cooking. Cooking recommended as eaten raw they can have a slightly bitter flavour.
    Usage: Suitable for stir-frying and pan-frying. Add to stir-fries, soups, broths and noodle dishes.
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  • shiitake_1205160756.pngShiitake

    Shiitake

    Botanical name: Lentinus edodes
    Common name: Oak, Oak Brown, Golden Oak, Chinese Black, Black Winter, Oriental Black, Black Forest, Forest, Danko, Shiang Ku
    First cultivated in China before being introduced to Japan where they were cultivated on the shii tree from which their name is derived. Fresh shiitake mushrooms are now grown fresh in Australia. Broad, tan to dark brown umbrella-shaped cap with tan gills and slender stems. Soft spongy, texture with leathery stem with a distinctive aroma. Meaty flavour and texture when cooked .
    Preparation: Trim and remove stalk. Slice or dice the cap.
    Usage: Flavour intensifies the longer they’re cooked. Match with stronger flavoured meats such as duck, venison or aged beef. Also suitable for stir-fries, braises, soups and sauces.
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  • oyster1_1205160729.pngOyster

    Oyster

    Botanical name: Pleurotus osreatus
    Common name: Pleurotus, Pleurote, Tree Oyster, Abalone
    Fluted, oyster-shell shape. Numerous species/varieties ranging from pearly-white to yellow, pink, grey-brown and purplish-brown are available in Australia. Oyster mushrooms have a soft texture, with a succulent flesh. Can be eaten raw or cooked. Delicate, subtle flavour and velvety texture which rapidly absorbs other flavours during cooking.
    Preparation: Use whole, sliced or diced, depending on the size. More perishable than other varieties, use within 1–2 days of purchase.
    Usage: Best cooked quickly over high heat. Team well with seafood, chicken, veal and pork. Add to soups and noodle dishes, or crumb and deep-fry.
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  • nameko_1205160752.pngNameko

    Nameko

    Botanical name: Pholliota nameko
    Common name: Butter scotch Mushroom, Namerako
    Nameko is now being cultivated in Australia. The name refers to a sticky substance on the cap of the mushroom which contributes to the unique flavour of this mushroom. Nameko grows in clumps of small mushrooms with a white stem and bright orange to yellow cap.
    Preparation: 
    Usage: This mushroom is an essential ingredient in Japanese cooking. It is commonly used in soups, stir-fry dishes or just cooked in a rice vinegar/soya sauce dressing.
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  • kingbrown_1205160747.pngKing Brown

    King Brown

    Botanical name: Pleurotus eryngii
    Common name: King Oyster, King Trumpet, Royal Trumpet, Eryngii
    Part of the oyster mushroom family, this is a new species cultivated in Australia. It has a ‘regal’ stout form, with short gills and thick tender stem. Tender yet dense texture. Rich, robust flavour. Remains firm and chewy when cooked.
    Preparation: Trim the base and thinly slice lengthways, for long strips or slice into rounds, or dice the whole mushroom. King Browns have a long shelf-life.
    Usage: From the top of the cap to the base of the stem, the whole mushroom can be used. Team with white and red meat, seafood, pasta and rice. Delicious tempered or marinated and pan-fried.
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  • enoki_1205160746.pngEnoki

    Enoki

    Botanical name: Flammulina velutipes
    Common name: Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem, Winter Mushrooms
    Japanese origin, now grown in Australia. Beige to creamy white in colour, with long, thread-like, edible stems topped with a tiny button cap. Firm, crisp texture. Mild, fruity flavour. Can be eaten raw or cooked.
    Preparation: Sold in clumps. Trim approx. 2cm from the base and separate carefully before serving or cooking stems and caps
    Usage: Serve raw in salads, sandwiches or rice paper rolls. Add to soups, omelettes or risottos, tempura or just before serving.
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  • chesnut_1205160743.pngChestnut Mushrooms

    Chestnut Mushrooms

    Botanical name: Agrocybe aergerita
    Common name: Cinnamon Cap and Brick Top.
    One of the oldest species in the world, first cultivated by the Ancient Greeks. Light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. Firm texture and strong, nutty flavour.
    Preparation: Trim a small piece of the end stalk and use whole or chopped.
    Usage: Sautéed with butter, garlic and thyme. Served on toast or teamed with eggs, pasta or rice. Low moisture content makes them ideal for dips, pates, breads and pizza toppings.
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  • Blewitt

    Blewitt

    Botanical name: Lepista nuda
    Common name: Blewit, Blu
    Blewitts traditionally grow in leaf litter in cool-climate forests. Small quantities of commercially grown Blewitts are grown in Australia. Blue, purplish-blue streaked stem, topped with a smooth, light brown to lilac cap. Releases a pleasant aroma when the white flesh is cut. Dense, meaty texture. Powerful, earthy flavour.
    Preparation: Pre-boiling is recommended
    Usage: Suited to slow cooking in casseroles, stews and soups.
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