CREDITS Brown platter (pâté), green speckled plate
(roasted portabellos), green bowl (broth), ochre napkin,
all from A&C Homestore. Other items stylist’s own.
DID YOU KNOW?
The most common mushrooms are
white mushrooms (sold in various
sizes, each with its own name:
buttons, cups and flats) and brown
mushrooms (the larger ones are
called portabellos, the smaller ones
Swiss browns). ‘Gourmet’ types, such
as chestnut, enoki, king brown, oyster,
shiitake and shimeji, are becoming
more popular and can be found at
specialty grocers and some Asian
food stores. These places also stock
dried mushrooms (as do some fruit
shops and supermarkets, normally in
the international aisle), the common
white variety and porcini being the
most popular. Dried mushrooms
need to be soaked for 30 minutes in
hot water before using.Buying tips
Look for firm mushrooms without
any soft patches. The surface should
be dry, but not dried out or wrinkly.
Choose mushrooms with a pleasant
earthy aroma. If buying prepacked,
always check the punnet’s base for
excess moisture.How to store
Mushrooms bruise easily so handle
with care. They’ll keep in a paper bag
in the fridge for up to 5 days, but be
aware that they can absorb odours if
stored close to pungent items. Raw
mushrooms can be frozen whole for
about 1 month, or sauté in butter first
(halve or quarter bigger ones) and
they’ll freeze for about 3 months.
They go a little soggy once defrosted,
so use in casseroles or soups.