Nikki Birrell shares some facts about fungi. New Zealand is home to a diverse range of mushroom varieties, both wild and cultivated. These fungi not only add rich flavours and textures to dishes but also offer significant nutritional benefits.
Here are some mushroom facts to help you navigate the world of fungi. Did you know? The most common varieties of mushrooms – white, Swiss brown (also known as cremini) and portobello mushrooms are the same species of edible fungus, Agaricus bisporus, just at different stages of maturity. White button mushrooms are the youngest, followed by Swiss brown mushrooms as an intermediary stage.
Finally, they become portobello mushrooms, which are the largest, darkest brown and most mature stage of this species. When choosing these mushrooms, go for ones that look firm – if they’re shrivelled they’re not fresh. Store them unwashed in a brown paper bag in the coldest part of the fridge – they should last about a week.
Increasingly, there are other exciting-looking fungi gracing supermarket shelves, such as enoki, oyster and shiitake. When choosing these, look for brightness. Exotic mushrooms have a different shelf life.
Enoki and oyster mushrooms will last about six days, while shiitake can last up to three weeks. For optimal storage, keep them in the punnet they came in and in the fridge. To wash or not to wash? The best advice regarding washing mushrooms is to do so sparingly and with care.
Mushrooms are porous and can absorb water, w.
