Enoki
Enoki is the cultivated East Asian winter mushroom, Flammulina filiformis: a mild, crisp, slender-stemmed fungus used in soups and hot pots and best cooked thoroughly.
Ingredients
1086 articles on substrates, cultures and additives.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
All ingredients
Button mushroom
A cultivated form of Agaricus bisporus sold young as a button and at more mature stages as cremini or portobello, used fresh or preserved in everyday cooking.
Chestnut mushroom
Chestnut mushroom is a brown-capped cultivated form of Agaricus bisporus used as a savoury kitchen ingredient.
Porcini
Porcini are prized wild ectomycorrhizal mushrooms from several closely related Boletus species, harvested chiefly from forests and sold fresh, dried or frozen for their firm texture and concentrated savoury aroma.
Matsutake
Matsutake is a prized wild ectomycorrhizal mushroom associated with pine and other forest trees, valued especially in Japan, Korea and China for its distinctive spicy aroma, firm texture and seasonal rarity.
Chanterelles
Chanterelles are wild, tree-associated edible mushrooms, particularly the European golden chanterelle Cantharellus cibarius, prized for their firm flesh, fruity aroma and use fresh, frozen, dried or pickled.
Mushrooms
Mushrooms are the edible fruiting bodies of fungi, cultivated or gathered, and each species has its own texture, aroma and handling needs. Fresh, dried and roasted forms differ in water and in flavour compounds.