Mushrooms
From cultivated oyster mushrooms to wild morels: forty-five profiles to choose, prepare and cook each mushroom precisely.
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45 entries
Porcini
Woody, nutty and deep, with a lasting umami flavour. Firm, then meltingly tender.
Morel
Highly aromatic, woody, slightly smoky and almost meaty. Honeycombed and fleshy.
Chanterelle
Fruity and peppery, with an apricot-like note. Firm and supple.
Black trumpet
Woody, smoky and truffle-like, especially concentrated after drying. Thin and supple.
Oyster mushroom
Mild, woody and slightly aniseed-like, with edges that crisp well. Tender and fibrous.
Shiitake
Strong umami, woody and slightly smoky, concentrated by drying. Fleshy.
Button mushroom
Mild, fresh and slightly nutty; more umami after browning. Crisp, then tender.
Portobello
Earthy, roasted and bolder than a young button mushroom. Dense and juicy.
Enoki
Very delicate and slightly fruity; texture is more distinctive than aroma. Fine and crisp.
Maitake
Woody, peppery and rich in umami, with crisp tips. Layered and firm.
King oyster mushroom
Mild and nutty, almost seafood-like when strongly seared. Very fleshy.
Hedgehog mushroom
Mild, becoming slightly bitter and peppery when mature. Firm and brittle.
Winter chanterelle
Woody, fruity and more delicate than golden chanterelle. Thin and springy.
Coral tooth mushroom
Delicate, slightly seafood-like and nutty. Tender and branched.
Lion’s mane
Mild and slightly marine, sometimes reminiscent of shellfish or artichoke hearts. Fibrous and tender.
Jelly ear
Very neutral, valued mainly for supple crunch. Gelatinous and crunchy.