Mushrooms (Agaricus bisporus) are a type of fungus, but we treat and eat them as a culinary vegetable. There are many different types of ‘white’ mushrooms, including buttons, cups, and flats – these are all the same species of mushroom, just at different levels of maturity.
Mushrooms are a favourite for their rich ‘umami’ flavour – a salty, savoury taste, that can be used to replace some (or all) of the meat in your meal. Try adding finely diced mushrooms to bolognese sauce, lasagne, or taco mince! Mushrooms can also be grilled or sautéed sliced or whole, then added to burgers, salads, and breakfasts, and are a must for Beef Stroganoff.
Mushrooms exposed to sunlight naturally generate vitamin D. Try this trick: pop about 100g of mushrooms in the sun for 15 minutes – this will generate 100% of your daily vitamin D – then just prepare and devour however you like (be sure to add some fats like olive oil or butter to your meal, as Vitamin D is a fat-soluble vitamin, and your body will better absorb it with a source of fat present). Mushrooms are also a good source of plant-based protein, and fibre.
You can store your mushrooms in the brown paper bag that we deliver them in. Keep on the bottom shelf of the fridge, and check for signs of moisture each day if you’re planning to wait a little while before eating them.
There is no need to peel mushrooms – a lot of the nutrients and flavour are concentrated in the skin. Wipe gently with a damp cloth, and if necessary, a soft produce brush can be used to remove any residual dirt from the skin. You can alternatively quickly wash whole mushrooms just before preparing a dish to remove excess dirt, and dry quickly soon after.