WOODEAR

Common name: Black Fungus, Cloud Ear, Tree Ear

Botanical name: Auricularia polytricha

Available fresh in Australia, although generally used in a dried form that requires reconstituting. Gray-brown in colour and considered an essential ingredient in all Asian cooking. Firm, gelatinous texture. Very little flavour. Look for the Australian grown label. 

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White Jelly

Common name: White Fungus,Snow Fungus

Botanical name: Tremella fuciformis

Generally used in Chinese cuisine it has a white jelly like flesh with a rubbery firm texture. Look for the Australian grown label. 

 

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Shimeji

Common name: Pioppini, Beech, Hon-Shimeji

Botanical name: Lypohylium or Pleurotus species

A Japanese variety that grows naturally on fallen oak, beech and elm trees. Only one variety is cultivated and available fresh in Australia. Stems are almost white, with small brown-grey caps that become paler as the mushroom matures. Delicate, mildly sweet, nutty flavour. Look for the Australian grown label. 

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Shitake

Common name: Oak, Oak Brown, Golden Oak, Chinese Black, Black Winter, Oriental Black, Black Forest, Forest, Danko, Shiang Ku

Botanical name: Lentinus edodes

First cultivated in China before being introduced to Japan where they were cultivated on the shii tree from which their name is derived. Fresh shiitake mushrooms are now grown fresh in Australia. Broad, tan to dark brown umbrella-shaped cap with tan gills and slender stems. Soft spongy, texture with leathery stem with a distinctive aroma. Meaty flavour and texture when cooked. Look for the Australian grown label. 

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Oyster

Common name: Pleurotus, Pleurote, Tree Oyster, Abalone

Botanical name: Pleurotus osreatus

Fluted, oyster-shell shape. Numerous species/varieties ranging from pearly-white to yellow, pink, grey-brown and purplish-brown are available in Australia. Oyster mushrooms have a soft texture, with a succulent flesh. Can be eaten raw or cooked. Delicate, subtle flavour and velvety texture which rapidly absorbs other flavours during cooking. Look for the Australian grown label. 

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nameko

Common name: Butter scotch Mushroom, Namerako

Botanical name: Pholliota nameko

Nameko is now being cultivated in Australia. The name refers to a sticky substance on the cap of the mushroom which contributes to the unique flavour of this mushroom. Nameko grows in clumps of small mushrooms with a white stem and bright orange to yellow cap. Look for the Australian grown label. 

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King Brown

Common name: King Oyster, King Trumpet, Royal Trumpet, Eryngii

Botanical name: Pleurotus eryngii

Part of the oyster mushroom family, this is a new species cultivated in Australia. It has a ‘regal’ stout form, with short gills and thick tender stem. Tender yet dense texture. Rich, robust flavour. Remains firm and chewy when cooked. Look for the Australian grown label. 

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enoki

Common name: Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem, Winter Mushrooms

Botanical name: Flammulina velutipes

Japanese origin, now grown in Australia. Beige to creamy white in colour, with long, thread-like, edible stems topped with a tiny button cap. Firm, crisp texture. Mild, fruity flavour. Must be cooked before consumption. Look for the Australian grown label.    

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Chestnut Mushrooms

Common name: Cinnamon Cap and Brick Top

Botanical name: Agrocybe aergerita

One of the oldest species in the world, first cultivated by the Ancient Greeks. Light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. Firm texture and strong, nutty flavour. Look for the Australian grown label. 

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blewitt

Common name: Blewit, Blu

Botanical name: Lepista nuda

Blewitts traditionally grow in leaf litter in cool-climate forests. Small quantities of commercially grown Blewitts are grown in Australia. Blue, purplish-blue streaked stem, topped with a smooth, light brown to lilac cap. Releases a pleasant aroma when the white flesh is cut. Dense, meaty texture. Powerful, earthy flavour. Look for the Australian grown label. 

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PINE MUSHROOMS

Common name: Saffron Milk Caps, Orange Fly Caps, Red Pine Mushroom

Botanical name: Lactarius deliciosus

Commonly grow under pine trees during late summer to autumn, after warm sunny days and good rain. Often known as milky saffron, as they exude a milky orange sap when cut. Vibrant saffron-coloured cap, gills and stem. Firm texture. Full, roasted nut flavour. We do not recommend wild mushroom foraging, unless you are a trained mycologist.

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Slippery Jacks

Common name: Pine Bolete, sticky Bun

Botanical name: Suillus luteus

Wild variety gathered in forests and found only under pine trees late summer to autumn. Sticky, honey-like substance on the top gives the dark brown cap its ‘slippery’ appearance, with a honeycomb-looking underside. Moist spongy texture and mild flavour. We do not recommend wild mushroom foraging, unless you are a trained mycologist.

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Black fungus & white fungus

Common name: Cloud, Wood, Tree, Silver Ear

Primarily used to add a special texture to Asian dishes.

Reconstitute: Soak for 15–30 minutes in warm water. Drain well and pat dry with paper towel.
Characteristic: Cook quickly over high heat for a crisp texture.

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CEPE

Common name: Cep, Bolete, King Bolete, Borowik, Steinpilze, Stensopp, Polish, Porcini

Botanical name: Boletus edulis

This is an entire family of wild mushrooms, gathered in the forests of Europe during the northern autumn, then dried and imported into Australia.

Reconstitute: Soak for 15 minutes in warm water. Add to casseroles or stews at the start of the cooking process.
Characteristic: Porcini is one of the most popular of the cepes.

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Chanterelles

Common name: Egg, Girole, Girolle, Pfifferling

Botanical name: Canthaerellus cibarius

Popular edible wild mushrooms from Europe and North America.

Reconstitute: Soak for 15–20 minutes in warm water.
Characteristic: trumpet-shaped and have a strong apricot smell

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Morels

Common name: Hickory Chicken, Sponge Mushrooms

Botanical name: Morchella elata

European wild mushrooms with a hollow, honeycomb-like capsand a spongy texture.

Reconstitute: Rinse or wipe dried morels before soaking for 15–20 minutes.
Characteristic: Rich, earthy flavour. Best used in sauces and slow-cooked dishes.

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porcini

Common name: Cep, Penny Bun

Botanical name: Boletus edulis

One of the most popular of the Cep mushrooms

Reconstitute: Soak for 15 minutes in warm water. Add to ragouts, stews and risottos at the start of the cooking process.
Characteristic: Rich, meaty flavour.

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shitake

Common name: Black Chinese Mushrooms, Oak, Oak Brown, Golden Oak, Chinese Black, Black Winter, Oriental Black, Black Forest, Forest, Danko, Shiang Ku

Botanical name: Lentinus edodes

Ideal for Asian dishes.

Reconstitute: Soak in warm water for up to 30 minutes. Strain the soaking water and add to the dish to intensify flavour.
Characteristic: Intensely flavoured.

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TRUFFLES

Botanical name: Tuber aestivum (black) and Tuber magnatum (white)

Edible fungus which is not technically a mushroom. Grows at the roots of specially inoculated oak trees, 5cm–30cm below the ground. Most truffles are imported from the forests of Europe, although black truffle plantations have been established around Australia.

Characteristic: Canned or fresh, truffles are expensive. Highly perishable; use fresh truffles within 1–2 days of purchase.

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