Shiitake
Shiitake mushrooms bring a deep, savory umami flavour that makes any dish stand out. With their broad brown caps and delicate light-coloured gills, they have a distinctive look that’s as appealing as their taste.
Traditionally popular in Asian dishes like stir-fries and noodle recipes, shiitakes are also fantastic in soups, pasta, and risottos. With around 75% water, they’re firmer than most mushrooms, giving them a meaty texture that holds its shape while cooking. Their earthy, slightly smoky flavour adds depth and richness to any meal.
Available in
100g prepack
Enoki
Enoki mushrooms grow in delicate clusters with long, slender stems and tiny caps. When buying, look for creamy white stems that are firm and perky, ideally with a ‘grown in Australia’ label. Before cooking, trim the roots to separate the mushrooms.
These mild and delicate mushrooms are traditionally used in Asian soups and stews, but their subtle flavour makes them versatile for salads, stir-fries, and noodle dishes too. Their light texture and gentle taste add a lovely touch to any meal without overpowering other ingredients.
Available in
100g prepack
Oyster Mushrooms
Oyster mushrooms are known for their velvety texture and delicate, slightly sweet, nutty flavour. Traditionally used in Japanese, Korean, and Chinese cuisine, they’ve become increasingly popular in Australian kitchens and restaurants for their beautiful appearance and subtle taste.
Unlike other mushrooms, oysters are cultivated vertically on logs or in growing bags, fanning out sideways with their gills facing down. Despite their delicate look, they have a firm, velvety texture that holds up well during cooking. Slice them for stir-fries or cook them gently whole or in large pieces to preserve their unique shape and enjoy their mild, subtly woody flavour, sometimes compared to seafood with a hint of anise.
Available in
150g prepack
Shimeji
Shimeji mushrooms, sometimes called Beech mushrooms, are a Japanese variety that grow naturally on fallen oak, beech, and elm trees. In Australia, only one variety is cultivated fresh. They grow in tight clusters with almost white stems and small brown-grey caps that lighten as they mature, giving them a distinctive and charming appearance.
Shimeji mushrooms should always be cooked, as their slight bitterness disappears with heat. With a firm, meaty texture and a sweet, nutty flavour, they’re perfect for stir-fries, soups, stews, sauces, or as a side with wild game and seafood. Their ability to soak up flavours makes them a fantastic addition to any dish, whether added whole or as the hero of the plate.
Available in
100g prepack
