Mushrooms | The Funghi Club

Roasted Mushroom Polenta

Roasted Mushroom Polenta

Roasted Mushroom Polenta

St George's Mushroom

Tricholoma gambosum

CAP: 5 - 15cm across, subglobose then expanding, often irregularly wavy and sometimes cracking, margin inrolled, white.

STEM: 20 - 40 x 10 - 25mm white

FLESH: White, soft, taste and smell mealy

GILLS: narrow, very crowded, whitish

Button Mushrooms

Great all rounder and can be eaten raw or cooked. Try slicing and dry frying before adding butter to intensify the flavour

Flat Mushrooms

Meaty & sweet, great for grilling and serving with steaks. Make a lovely soup or stuff with cheese/garlic and grill.

Oyster Mushrooms

Delicate, flavoursome and slightly peppery, Fabulous in a stir fry or fricassee

Shimeji Mushrooms

Firm and slightly crunchy with nutty taste and lots of umami. Great with seafood, citrus and grilled meats. Bitter if eaten raw.

Shiitake Mushrooms

When cooked, Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor.

Portabello Mushrooms

They are extremely versatile and can be grilled whole to make a vegetarian burger or hollowed out and used as a pizza crust or bowl for other fillings.

King Oyster Mushrooms

A stout thick fleshed mushroom which is pleasantly chewy. It has a a delicate woodsy, sweet taste, full of umami and is great in casseroles as it holds its shape well.

Paris Brown (Chestnut) Mushrooms

A tasty and versatile everyday mushroom. Nutty and sweet, perfect with garlic butter and toasted sourdough

Shimeiji Mushrooms

Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. When cooked, they develop a mild nutty flavor with a lightly sweet taste. The texture is wonderfully tender yet chewy at the same time.

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