White Mushrooms
AKA Button Mushrooms
AKA Table Mushrooms

These young mushrooms still have their smooth, white caps and a firm, white stem.
They are extremely versatile and can be used to deliver a mild, earthy flavour with just a hint of umami to countless dishes.

Cremini Mushrooms

The 'adolescent' of the mushroom world – full of bold flavour, larger in size, and with a meatier texture than their younger siblings, the white button mushroom.
Some of their best qualities are brought out when sautéed, simmered, or stir-fried, but they shrug it off like many ‘teenagers’.

Portobello Mushrooms

‘The King of Mushrooms’ is the grown up version of the common white, brown, and Cremini mushroom.
More regal and mature, its impressive large cap can act as a fantastic meat substitute, while offering a rich hint of smokiness and the epitome of umami.

Morel Mushrooms

Don't be fooled by their unusual look; these easily distinguishable mushrooms are highly sought after for their delicious blend of earthiness and nuttiness.
Their hollow, honeycomb caps are forager's delight, but don't be fooled by their delicate appearance. To unlock their full intensity, enjoy them sautéed, roasted, or simmered.

Shiitake Mushrooms

Prized for their deep, umami flavour, Shiitake mushrooms transform when cooked.
Their beautiful, dark brown caps turn tender and juicy, while their stems offer a satisfying chew.
This makes them a popular meat substitute for vegetarian and vegan dishes.

Oyster Mushrooms

Celebrated for their delicate texture and well-rounded savoury flavor, Oyster mushrooms are one of the most popular types of mushrooms, especially for vegetarian cuisine.
Too delicate to chop, these fan-shaped mushrooms are best torn into bite-sized pieces for soups, stews, and stir-fries.