Asian Mushrooms

Shiitake mushrooms have a deep savoury flavour with a meaty texture. Their umami quality brings depth and intensity to dishes, often transforming something tasty into something with wow factor. The dried mushrooms can be stored for months and should be soaked in hot water before use. This flavoured ...

Shiitake mushrooms are known for their deep savoury flavour and meaty texture. Some consider them the foundation of many Asian dishes as they are used to boost the umami quality of the plate. Dried shiitake mushrooms can be stored for long periods of time making them an attractive year round alterna...

The King Oyster mushroom develops a thick, white flesh that is firm-textured and meaty from the base to the cap. Also referred to as the King Eryngii, the King Oyster is a beautiful specimen and is even used to decorate tables!! Great value for money, the King Oyster is a delicious alternative to th...

Japan's most well-known mushroom is the delicious shiitake. This flavoursome, slightly chewy mushroom can be used in clear soup and nimono (simmered dishes).

As with so many mushrooms, the joy of the Shimeji mushroom lies in its subtlety. As beautiful as it is delicate, this mushroom should not be eaten raw; it has a deeply bitter taste and is hard to digest in this form. Cooked however, it's a delight with a nutty flavour and a firm texture that makes i...

Asian chefs prize the Enoki mushroom for the magical taste it imparts to foods. Also known as Velvet Foot, the Enoki mushroom is highly prized by Asian chefs. You can lightly sauté Enoki, but my favourite use is to add it to a Miso soup.