Types of Mushrooms

	White Mushrooms (Agaricus bisporus) The white mushroom accounts for the majority of mushroom sales locally and internationally.
	Baby White These mushrooms have a delicate flavour and a firm texture. They are small and perfect in salads, on kebabs and antipasto.
	White Button This is the most common variety of mushroom. The culinary choice is endless - from salads to pizza, stir-fries and side dishes - it is the most versatile mushroom of them all.
	Brown Mushrooms (Agaricus bisporus syn. A. brunnescens) These mushrooms have a firmer texture and a stronger, nuttier flavour than white mushrooms
	Brown Button (Portabellini) The Portabellini is stronger in flavour than its white equivalent. It is highly versatile and its dense flesh makes it the perfect choice to be used whole (raw or cooked) in salads, kebabs and antipasto.
	Large Brown (Portabella) The brown flat mushroom is the largest mushroom sold commercially. A very flavoursome mushroom, it is becoming a favourite among the chefs of the world. Wonderful cooked, whole or sliced, grilled, fried, in a stir-fry and perfect for throwing on the braai.
	Oyster Mushrooms (Pleurotus ostreatus) These delicate mushrooms need very little cooking. They are delicious in light creamy sauces, risottos and omlettes, and they can be used whole or sliced.

White Mushrooms (Agaricus bisporus)