Thanks to the dependable supply of cultivated mushrooms, they can be enjoyed all year round. These delicious morsels are incredibly versatile, adding their unique flavour and textrue to so many different dishes.

It is true that some recipes work better using a particular size of mushroom but, generally, mushrooms of any type can be used for most recipes you attempt.

Mushrooms come in four different sizes -

BUTTONS - These are small, white and tightly closed with a mild flavour, making them ideal for salads, sauces, marinating, garnishing, or as a crudite.

FLATS - These are fully developed with a rich unique flavour. They are perfect partners for meat, fish, barbecued or sauteed in butter, served on toast with bacon.

STORAGE

Mushrooms are best kept in the refrigerator in a paper bag, cardboard box or in a special cotton storage bag. They may also be placed in an open dish which has been lined and then covered with absorbent paper. Never use plastic bags as they cause the mushrooms to sweat and become slimy. If purchased very fresh and stored correctly, they should keep well for 7 to 10 days. Avoid handling mushrooms too much as bruising and discolouration can occur.

FREEZING

Mushrooms can be frozen successfully for up to three months. Choose very fresh mushrooms and wipe them with a clean soft cloth or absorbent paper. Place each mushroom on a tray allowing a small space between each. Freeze, uncovered as quickly as possible. Transfer to freezer bags or containers. Seal, label and store in the freezer. Use these mushrooms in pies, soups or casseroles.

USAGE

Mushrooms take practically no preparation. Simply wipe with a damp cloth or absorbent paper and the're ready to use or eat. Use a sharp knife to cut them as required. A sprinkling of lemon juce will prevent discolouration. There is literally no wastage with mushrooms. Peeling is a thing of the past! Stalks not required for a recipe can be used separately for soups, sauces and stuffings.