Cultivated mushrooms are grown from microscopic spores kept under rigidly controlled temperature and humidity conditions. They grow quickly and can be picked every six to eight weeks depending on the variety. Their size is no indication of maturity. Cultivated mushrooms are rather bland when compared to their wild cousins. They are bursting with flavour and are absolutely fabulous wherever they are added, giving a meaty texture to any dish.

Quick and easy to prepare, mushrooms don't need any peeling. Sliced thin or thick, in quarters, finely or coarsely chopped, they can be simply sautéed in extra virgin olive oil, wine and herbs until all their flavoursome juices have evaporated and enjoyed on their own or with any other ingredient. You can also roast, grill, deep fry in a batter or just rinse and eat raw. They are low in calories and cholesterol, virtually fat free and sodium free and rich in essential minerals and B complex vitamins. Mushrooms are essential in the treatment and prevention of certain illnesses, such as various cancers and aging diseases. Their high content of selenium, potassium and copper help keep our immune system healthy and strengthen the male reproductive system.

Mushrooms can be divided into two categories, fresh and wild and of these there is a further category of dried mushrooms. Fresh mushrooms are usually the ones that are most widely cultivated and available on our supermarket shelves. Here are but a few:

Field mushrooms are the most common ones. They are either with white caps or brown caps and vary in size.

Button mushrooms are picked when they are very young just before the caps open. They are sparkling white in colour and quite small.

Flat mushrooms have open and flat caps with dark brown gills. Their taste improves with age. They have a richer flavour than button mushrooms with a more mushroomy taste and meaty texture.

Chestnut mushrooms are large, firm and brown with a strong flavour. When fully grown they are called Portobello mushrooms. They have brown caps, denser and nuttier in taste than their white counterparts.

Shiitake mushrooms as the name denotes are of Oriental origin. They are dark brown with a distinctive, pleasant taste.

Mousseron mushrooms are usually grown in springtime. They have a strong aniseed flavour and make a perfect addition to omelettes.

Enoki mushrooms are of Japanese origin. They have short thin white stalks having the appearance of bean sprouts. They are mostly used in Japanese stir fries and soups and their taste is similar to that of egg yolk.

Wild mushrooms

We are becoming more and more aware of the different types and uses of wild mushrooms. They are available almost all the year round but tend to be slightly pricey than cultivated ones. However they are worth that little extra. Here are the ones which are most commonly known:

Blewit mushrooms have a waxy whitish cap, firm flesh and lavender coloured stem. They are quite meaty and tasty.

Chanterelle mushrooms have a strong scent and taste of fresh apricots. They also are a light shade of orange. They are perfect with chicken.

Morel mushrooms have a round and pointed cap if compared to the other types of mushrooms. Their stems are hollow and usually discarded. They are mostly found dried.

Oyster mushrooms have a strong flavour. They are in the shape of a fan and their skin is smooth and slippery. The rare varieties are yellow or pink and the more common ones are beige or brown. The caps are tender but the stalks are tough and are usually discarded. Oyster mushrooms are not eaten on their own but are mixed with other varieties.

Mushroom picking is becoming a booming activity. All mushrooms that grow in the wild are picked towards the end of summer and early autumn. It is best to pick in the early morning. Always take a mushroom manual or an expert with you as there are also many poisonous varieties.

When choosing at the supermarket always select fresh and firm mushrooms. They should not be speckled or withered. They have a short life once picked. Store in a brown paper bag in the fridge. If they are soiled wash them briefly under cold running water.

Dried mushrooms

Dried Mushrooms are used widely in Italian and Chinese cuisine. They are quick and easy to use and give depth of flavour to anything:

Chanterelles have a delicious, delicate flavour and are most widely available.

Ceps and morels, which are known as Porcini in Italy, have a distinct unmatched flavour. When soaked they are tender and meaty. They are the most famous of dried mushrooms in Europe.

Horn of plenty mushrooms are funnel shaped with dark brown gills.

Matsutake or pine mushrooms are Japanese dried mushrooms. Deemed one of the best is reflective in its price.

Wood ear mushrooms are Chinese mushrooms which are black and are used extensively in Chinese cooking.

Dried mushrooms will keep much longer than fresh ones, up to a year. Keep in a dry and dark place. Dried mushrooms should be soaked in warm water for about 20 minutes. Drain and use according to your recipe. Adding them to any dish is a real treat.

Mushrooms marry well in any poultry based recipe together with Madeira or dry sherry. Real magic!