Mush-boom Basics

CAP – The dome shaped top of every mushroom is packed full of nutrients, which is why you should never peel them. Just like your own skin (but nothing like your hat), mushroom caps can absorb nutrients, including Vitamin D, when placed in direct sunlight. So give your little guys a tan before you put them in the pan.

GILLS – These delicate sheets take some warming up. You’ll find them on the underside of your mushroom, becoming more exposed the longer they’re left on the bed to grow.

STALK – Like a chunky smoothie straw, the stalk feeds nutrients directly into the cap, growing nice and thick to support the mushroom’s head. Unlike your smoothie straw, mushie stalks aren’t disposable – they’re delicious! We recommend trimming any dry bits from the end, then eating the entire mushroom, stalks and all.

BEYOND SKIN DEEP – Mushrooms are sensitive, they can mark and bruise easily. Unlike other fruits or veggies though, these blemishes won’t change the flavour of your mushrooms at all.

All taste, no waste!

Leaving 5 mushrooms to sunbathe in direct sunlight for 10–15 minutes before you eat them could give you 100% of your daily vitamin D needs.

How to prepare your mushrooms (for great things)

– Mushrooms only need a quick rinse under cold water, and a gently pat down right before use.
– No skinning required. We don’t recommend peeling mushrooms – there’s so much goodness found in their skin.
– Stem stays too. Only trim the very end if it’s dried out, mushroom stems are packed with nutrients.
– Enjoy your mushies whole, sliced, diced or blended.

How to store your mushrooms (for mightier meals)

Mushrooms are happiest in the fridge, stored in the brown paper bags or PET recyclable punnets you purchase them in. They have a shelf life up to 10 days from harvest and keeping them in optimal conditions will preserve their quality and avoid wasted potential.

How to cook your mushrooms (to mouth-watering perfection)

Whether on the BBQ or as a side, mushrooms love to sizzle on a high heat. Keep them in close contact with that hot surface if you’re looking for caramelisation over sogginess.