Gone are the days when all you could find in supermarkets were white mushrooms.
Here’s how to make the most of the wide variety of shapes, sizes, colours and flavours at our fingertips.
Whether whole, chopped or sliced, button mushrooms are versatile. We use them in a creamy stroganoff seasoned with mustard, white pepper and paprika.
FRAGRANT MUSHROOM BILTONG RAMEN
Dried mushrooms are flavoursome and can be used to make stock instead of using chicken or beef. These days, you’ll also find mixed dried wild mushrooms and even mushroom biltong in supermarkets.
CHEDDAMELT MUSHROOM STEAK TOASTIES
Mushroom steaks have a similar flavour to beef and if cooked right, they’ll satisfy even the most devout carnivore’s taste buds. We cooked the steaks in the oven but for a smoky flavour, you can always braai it.
SHIITAKE-CRUSTED ROAST CHICKEN
Shiitake mushrooms have a stronger flavour than other kinds. When cooked and browned, they taste a little like anchovy – an excellent seasoning for chicken, meat, stir-fry and sauces.
BOEREWORS-STUFFED BROWN MUSHROOM BAKE
Brown mushrooms are versatile and widely available in most supermarkets. These mushrooms can be roasted, grilled or even stir-fried. This dish can be enjoyed as a light meal or a snack.
HEARTY PORTOBELLINI MUSHROOM PIES
Portobellini mushrooms are more flavourful than button mushrooms but not as strong in flavour as shiitake. These mushrooms can be used in virtually any dish and work especially well in stews or as a pie filling. As a budget-saving measure, we used marrow bones to add hearty flavour.