Mushrooms have grown wild in spring and autumn for as long as records go back - since pre-historic times.
But the use of cultivated mushrooms in the UK is as recent as the 1880s.
The vast majority of mushrooms sold in the UK are the white mushroom variety agaricus bisporus. These are either seen as button mushrooms, close cup mushrooms, open cup mushrooms and large open cup mushrooms.
Only a tiny minority are the more specialist varieties, which include chestnut, shitake, porcini and oyster.
Did you know...?
A growing mushroom can double in size every day!
Low calorie protein
Healthwise, mushrooms are low in calories, but provide more bulk (i.e. fill you up) than many other low carbohydrate vegetables. They are also a good source of protein, in an easily-digested form.
Full of vitamins & minerals
Mushrooms are an excellent source of B vitamins and contain useful amounts of folic acid and vitamin C. They're also good for minerals including iron, potassium, zinc and phosphorous.
Some people are slightly allergic to mushrooms, so it's worth paying attention to how you react. If you regularly get, say, sneezes or a runny nose after eating them, you might to research this field more.
Did you know...?
The Ancient Egyptians believed that mushrooms gave eternal life - so only the Pharoahs were allowed to eat them.
How To Choose
Use mushrooms as soon as possible after picking.
They quickly lose their texture and become slightly slimey. If they've reached the stage where they smell of rotten fish (only a few days!), then they're beyond their best.
It doesn't matter if your mushrooms are muddy - just wipe it off with a piece of kitchen roll. No need to wash.
How To Store
Keep mushrooms in the salad drawer in your fridge. They're best stored in paper bags, rather than plastic bags. If you've got a punnet that's covered in clingfilm, remove the film and cover with a piece of kitchen paper, to absorb any moisture.
If the mushrooms sweat in the damp atmosphere, they will go off more quickly.
In a paper bag in the fridge, white cap and chestnut mushrooms usually keep for about 5 days.
How To Use
Don't peel mushrooms. Much of the flavour and the nutrients are stored just under the skin.
If your mushrooms are dirty, it's probably just peat. Gently remove it with your fingers or a piece of kitchen roll.
If you want to wash your mushrooms, run them under water in a colander or sieve, rather than washing in a bowl, otherwise too much water gets into the gills.
Raw mushrooms are delicious in salads or with a dip.
Or you can fry them in garlic butter...
Or you can add them to stews and casseroles...
Or cut into quarters and fry with cherry tomatoes (cut in half) and some basil, for a delicious sauce - or an alternative to beans on toast...
There are probably thousands of ways of cooking mushrooms. If you have a favourite one, please send it to us to share with others.
This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
These creamy mushrooms have a hint of balsamic vinegar and tomato, to give them even more flavour. They're ideal with toast, for a light lunch, or maybe as a jacket potato topping.
This garlic mushroom recipe is a quick and easy starter, which is delicious served with fresh, home-made bread or bread buns - or even a side salad. The mushrooms are full of vitamins and minerals and the garlic is bursting with detoxifying and immune system boosting properties, so it's pretty good for you, too.
Home made gravy is a real treat. It takes a little while to cook, but it's well worth the effort. And this vegetarian version is so delicious, it's worth making a double quantity and freezing any that's spare.
Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag.
Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.
This is a real winter warming treat. The flavour from the mushrooms makes the dish, so it’s important to get a variety of them, with strong flavours – no button mushrooms here, thank you…
This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish. I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.
This delicious pak choi recipe takes just a few minutes and makes a warming evening meal. Combining the pak choi with tofu, mushrooms and beansprouts in a stir fry sauce gives a lovely mixture of soft and crunchy textures. And it's really good for you, too!
This recipe is really easy. Just a little pre-cooking of the potatoes, then bung it all in a dish and in the oven for an hour. You're rewarded with a delicious, bubbling mass of creamy potatoes, which are delicious with fresh vegetables or as an accompaniment to a main dish.
These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever you’ve got available and to serve with lightly steamed, fresh season veggies.
