Welcome to our weekly series where we’ll let you know what fruit and vegetables are market fresh this week, give you handy storage tips and recipes to make the most of seasonal produce.
Mushrooms generally grow in cooler wetter months. Although these conditions are present in some parts of Australia for much of the year, in many parts of the country, mushroom season is around Autumn and early Winter.
Australia boasts a diverse range of mushroom varieties, including cultivated and wild species. Cultivated varieties such as button, flat, white, brown, Portobello and shiitake mushrooms are readily available in supermarkets.
Wild mushrooms like saffron milkcap, birch boete and wood blewit can be found by foraging in suitable environments.
To choose the best mushrooms, look for those that are firm, dry and smooth with a uniform colour. Avoid mushrooms that are soft, mushy, shrivelled or slimy. For smaller mushrooms, check the ‘veil’ is attached to the stalk, while for larger varieties like Portobellos, the gills should be intact and moist.
To keep mushrooms fresh, store them in the fridge in a brown paper bag, or a porous container with good air circulation. Avoid airtight containers and plastic bags, which can trap moisture and cause spoilage.
Use within a week for whole mushrooms and three days for sliced mushrooms.
A great way to preserve them for later use is to freeze them. However, freezing can affect their texture, so it’s best to cook them slightly before freezing for optimal results.
Frozen mushrooms can be stored in the freezer for up to 3-6 months, but use them within that time frame for the best quality.
Mushrooms offer a wide range of health benefits, including boosting immunity, supporting gut health and potentially reducing the risk of certain cancers and cognitive decline.
They are also a good source of antioxidants, vitamins and minerals, making them a valuable addition to a healthy diet.
Here are three recipes to put fresh and in-season mushrooms on the table this week:
Serve up this comforting vegetarian mushroom stroganoff for an easy family weeknight winner. You can use any leftover sour cream to make cheesecakes, pasta sauces or salad dressings.
This beef and mushroom brown rice risotto recipe is a healthy choice that's full of flavour. Packed full of goodness with Swiss brown mushrooms and silverbeet, this is a great way to get extra vegetables into the kids, along with red meat.
Loaded with leek and mushrooms, this French-style braised chicken is a must-try for dinner. It’s an easy one-pot wonder that’s perfect for the cooler months.
