Nothing conjures up the flavour of autumn better than mushrooms. Here's all you need to know about these woodland wonders.
Although cultivated mushrooms are available all year round, wild varieties peak during autumn – so make the most of them while you can.
To keep your mushrooms fresher for longer at home, remove any plastic packaging and wrap in brown paper. Keep chilled until ready to cook.
Mushrooms are around 90 per cent water, so a little rinse won’t affect their texture or flavour. Alternatively, use a small, soft brush to remove dirt.
A good all-rounder, the brown-coloured chestnut mushroom has a rich, earthy flavour and deliciously meaty texture. Enjoy it blanched in salads, fried in butter and garlic on toast, or with a juicy steak.
One of the most common mushroom varieties, the little white button is available all year round. It has a mild flavour and pleasingly firm texture, plus it requires little prep – simply cook it whole in a hearty stew, such as beef bourguignon, or vegetable curry.
Grown in Ireland exclusively for Tesco, this sweet, nutty mushroom is great for everyday cooking. It has a firm texture, which holds its shape well during cooking, plus the colour doesn’t run, making it ideal in creamy sauces. Try it with chicken or in a full-English.
This truly seasonal, aromatic mushroom grows – weather permitting – in Scotland from August to October. It has an attractive orange-yellow fluted cap with a solid stem, a meaty texture and slightly peppery flavour. Try using it whole in pasta, risotto and sauces.
Native to Asia, but also grown in the UK, this mushroom has a small, woody white stem and an uneven brown cap. It has an intense umami flavour that adds delicious depth and richness to a range of oriental-inspired dishes, from warming broths to stir-fries.
Creamy white enoki grows in bouquet- style clusters with thread-like stalks and tiny, circular caps. It has a sweet, fruity flavour and requires little cooking time. Try it in Asian-style soups and fish dishes, or use as a pretty garnish.
Make the most of mushrooms this autumn and rustle up the gorgeous, warming Chicken and mushroom ramen.
As featured in Tesco Magazine October 2015.