Mushrooms

Cèpes, morels, oyster mushrooms (oriental wood mushrooms), and shiitake are four varieties of mushroom currently available in Australia. Their characteristics vary remarkably from the common field mushroom readily available at major food outlets. There are many recipes that suit all four types, the taste and texture of the dish varying with the type of mushroom used. In addition there is a large range of tinned and dried mushrooms.

Dried mushrooms have a stronger, smokier flavour and lose the delicate texture of fresh mushrooms. However, they are often useful to add depth and complexity of flavour to dishes. Dried mushrooms must be thoroughly soaked, washed and trimmed of their tough stems. The soaking water may be added to brown stocks or reduced with a quarter of its quantity of white wine to make an essence to use in place of truffle juice.