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Flat Mushroom
Appears in
By Michael Hyams and Liz O'Keefe
Published 2017
Flat mushrooms are the largest of the white strain of Agaricus bisporus and, of the mushrooms cultivated in substrate, are the closest to the wild field mushrooms. With brown to red-brown or black large gills and firm thick white to grey caps, they grow to the size of your palm, with the larger ones opening out completely to reveal thin edges, rather than the caps curling over the gills.
A really meaty mushroom in texture, flat mushrooms are great as a vegetarian main, whole with a stuffing or topping, and a tasty, chunky addition chopped up in a stew or soup. To clean, tap the cap of the mushroom, holding the mushroom gills down so any dirt drops out, then wipe the cap with a damp piece of kitchen roll. We have used flat mushrooms throughout the book, and again, they are great as a wild alternative, if you need a more substantial mushroom replacement. We have stuffed them with garlic breadcrumbs and topped the dish with a truffle aioli.