As the days grow warmer and the season shifts well into Spring, October brings with it a true culinary favourite – mushrooms. Earthy, versatile and packed with umami depth, mushrooms are at their best right now across Australia.
From button and Swiss brown to more exotic varieties like oyster and shiitake, mushrooms are a seasonal star that adapt beautifully to countless dishes.
Whether tossed through a salad, sautéed with herbs, stirred into risottos or grilled on the barbeque, mushrooms bring a rich savoury punch that elevates any meal. Knowing how to choose, store and prepare them means you can make the most of this delicious seasonal harvest.
Choosing the Best Mushrooms
When selecting mushrooms, look for specimens that are firm, plump and dry to the touch. Caps should be smooth and free of blemishes, with gills that are still intact and not overly dark or slimy. A light earthy aroma is a good sign of freshness.
Avoid mushrooms that are shrivelled, sticky, or discoloured, as these are indicators of age or poor storage. For varieties like Swiss brown or portobello, look for caps that feel dense and meaty. For delicate types such as oyster or enoki, freshness is shown in their crisp stems and tidy clusters.
Storing for Freshness
Mushrooms are best stored in a paper bag or breathable container in the fridge – this helps absorb excess moisture while allowing air circulation. Avoid storing them in plastic bags, which trap humidity and cause mushrooms to spoil faster.
Ideally, use mushrooms within 3-5 days of purchase. Don’t wash them before storage; instead, gently brush off any dirt. Wash lightly only just before cooking to prevent water absorption, which can make them soggy.
Freezing for Later Use
Although fresh mushrooms shine brightest, they can also be frozen for later use. The best method is to sauté them first in a little butter or olive oil until they release and reabsorb their moisture. Allow to cool, then freeze in portions.
This ensures they maintain their texture and are ready to add straight into stews, soups, stir-fries, or pasta sauces. Frozen mushrooms are particularly handy for hearty Winter dishes, giving you access to their umami goodness all year round.
Health Benefits Worth Noting
Mushrooms are not only delicious, they’re also nutrient powerhouses. Low in kilojoules but rich in B vitamins, selenium, potassium and dietary fibre, they’re a smart choice for everyday eating.
They’re also one of the only plant-based sources of vitamin D when exposed to sunlight, making them an important addition for overall health. Antioxidants such as ergothioneine and glutathione found in mushrooms are linked to reducing inflammation, boosting immunity, and supporting healthy ageing.
With mushrooms in their prime this October, now is the perfect time to celebrate their earthy flavour and versatility – whether fresh in salads, grilled as a meaty main, or simmered into a warming dish.
Here are three ways to put fresh and in-season mushrooms on the table this week:
Creamy mushroom stroganoff is comfort in a bowl – tender mushrooms simmered in a silky sauce of sour cream, garlic, onion, and paprika. Earthy and rich with deep umami, it’s a hearty vegetarian twist on the classic, perfect spooned over buttered noodles, rice, or mashed potatoes for pure indulgence.
Mushroom fettuccine is a luscious pasta dish where ribbons of silky fettuccine are tossed with sautéed mushrooms, garlic and herbs in a creamy Parmesan sauce. The earthy mushrooms lend depth and umami, while the sauce clings to every strand, creating a comforting, elegant meal that’s simple yet utterly satisfying.
Bacon-wrapped beef with garlic mushrooms is a flavour-packed indulgence. Juicy, tender beef parcels are encased in smoky, crisp bacon, while garlicky mushrooms add earthy depth and irresistible aroma. The combination delivers a perfect balance of savoury richness and hearty comfort, making it a show-stopping dish for dinner or entertaining.
