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es ay Large and shaggy, cut into cubes or larger ‘steaks! Best suited for cooked dishes - delicious sauteed in Delicate sweet & nutty in flavour. Great in soups, omelettes or added to a mushroom LIONS MANE butter with garlic and onions. Their meaty texture YELLOW OYSTER tart or pasta. Pale, tender and fine textured, 1508 is often used as a meaty substitute as they hold 150g with small to medium caps, they are prized nt tk their shape in sauces, stews and stir-fries. STN for their tender texture. Also called hen of the woods, they're semi firm, with a woodsy aroma. They can be eaten raw and develop an earthy, peppery, nutty. taste. Use in any dish calling for mushrooms, add to flavour stocks and soups, or simply sauteed in butter or olive oil. MAITAKE 100g Black oysters have thick edible white stems and tender caps. Their mild, sweet & nutty and umami flavour adds richness to soups, sauces and curries. Stir-fry and add to pasta or risotto. BLACK OYSTER Popular for their woodsy, meaty a flavour. Shiitakes are good in any > ~— sh recipe calling for mushrooms, Stronger flavoured than regular including noodles & ramen. Great Savour enoki slender stems and KING oyster mushrooms, the king is served with eggs, risotto and delicate taste, raw or cooked, also one of the meatiest. Slicing pasta. Their fibrous, chewy stems Traditional in asian cooking, enoki OYSTER &sauteing releases its delicious SHIITAKE are inedible but make excellent ENOKI are delicious in noodle bowls and 2008 umami flavour. Excellent in a stir fry, 100g stock. One of the most popular 150 soups, but also bring a gentle pasta, or as a substitute for meat. a. mushrooms in the world. crunch to salads & sandwiches. FORT 3
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