Mushrooms come in so many shapes, sizes, colours and flavours and I absolutely love them all. The way I like to look at mushrooms is that they range in taste from very delicate to blow your head off with flavour.
Mushrooms can be split into two varieties; cultivated and wild. The wild mushrooms are different species that we can grow under controlled conditions. Which is why they are often more expensive but very flavoursome. Cultivated mushrooms are also great with each variety having its own distinctive taste.
There are so may amazing varieties of mushrooms. Some include; Swiss Brown, Oyster, Chanterelles, Morels, Black Trumpet, Portobello, Porcini, Shiitake and Enoki.
To remove any dirt or debris from mushrooms, I recommend using a pastry brush or damp cloth.
Autumn is the best season for eating wild mushrooms.
Try this delicious mushroom recipe:
Sautéed Wild Mushrooms Served On Fried Ciabatta with a Poached Egg