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Buttons
Botanical name: Agaricus bisporus
Common name: Champignons
Buttons are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem.
They have a firm, delicate texture and mild flavour that intensifies when cooked.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: Suitable to eat raw or cooked, they’re great whole or sliced in salads, stir-fries, risotto, pizza toppings, pasta dishes , skewered and barbecued or simply served with dips.
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Cups
Botanical name: Agaricus Bisporus
Common name: Pezizaceae
Cups present the next stage of growth. As the veils or caps begin to open around the stems, the mushrooms change from being buttons to cups.
The texture is firm but their flavour and colour is more intense than button mushrooms.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: Cup mushrooms can be used whole, sliced, diced or quartered and then cooked to obtain maximum flavour. Known as the versatile mushroom, they’re suitable to all cooking methods and highly rated in soups, sauces and casseroles, they are also ideal for stuffing.
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Flats
Botanical name: Agaricus bisporus
Common name: Field, Breakfast, Barbecue, Jumbo Flats
As their name suggests, the caps has opened out flat, exposing the rich, dark gills. Small flats are sometimes known as breakfast mushrooms. Medium-sized flats are sometimes known as barbecue mushrooms (although any mushroom is great on the barbie). Jumbo flats are the large version and a recent addition to the mushrooms on offer. Flats are a meal in themselves and make an ideal meat substitute.
Flat mushrooms should not be confused with field mushrooms, although their appearance and flavour are similar. Flats have an intense, robust, almost ‘meaty’ flavour, with a dense, spongy texture slightly softer than cups and buttons.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: Like cups, flats are best served cooked. Try roasting or barbecuing them whole. Sliced, they make sensational tempura and diced they produce the most intense colour and flavoured duxelle, soup, tapenade and sauce.
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Portabella
Botanical name: Agaricus bisporus
Common name: Portobello, Giant Cremini
Essentially a Swiss Brown left longer to grow so it opens out flat, exposing dark, fragrant gills
Dense, firm, meaty texture. Deep, rich flavour.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: Portabella make tasty burger or toasted sandwich filling. Use them whole as a pizza base, fill with a savoury filling or simply grilled, roasted or barbecued until tender.
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Swiss Brown
Botanical name: Agaricus bisporus
Common name: Cremini, Crimini, Brown, Honey Brown, Roman Brown, Italian Brown, Italian
Swiss Brown mushrooms are closely related to white agaricus. Similar in shape and size. Tan to dark brown colour.
A firmer texture than button mushrooms, with less moisture content, so they hold their shape well when cooked. Flavour is deeper and earthier than white mushrooms.
Preparation: There’s no need to wash or peel mushrooms – simply brush off any specks or wipe over with a damp cloth or paper towel. Trim stems as required.
Usage: They’re delicious marinated for an antipasto plate or slice and dice them and add to pasta, pilafs, risottos, casseroles, pie filling or curries
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