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Jeremy Round

Mushrooms, Cultivated

Appears in
top 1000The Independent Cook: Strategies for Seasonal Cooking
The Independent Cook

By Jeremy Round

Published 1988

  • About

See also Funghi

British with some imports. Mainly available as white buttons, sometimes as more open ‘cups’, sometimes as fully open ‘flats’. The distinctive brown cap variety has the most flavour.
Frozen usually have an unpleasant spongy texture, although very small ones are sometimes alright sautéed in butter from frozen. Dried sometimes have a surprisingly good flavour in stews and so on. Tinned have a distinctive flavour which you either like or not.

See also Courgette and Mushroom Salade Tiède and Salmon and Sorrel Soufflé and Damson Sauce, Mushroom Risotto with Beans and Paella with Artichokes and Rabbit.

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