Mushrooms, truffles and fungi

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Oyster mushrooms

Chinese shiitake mushrooms (dried and reconstituted)

Morel mushroom (reconstituted)

Chanterelle/Girolle mushrooms

Mousserons mushroom (dried and reconstituted)

Pink champagne mushrooms

Dried boletus mushroom (reconstituted)

Cornes d’abondance mushrooms (dried and reconstituted)

Wood ear mushrooms (Chinese black fungus, dried and reconstituted)

Apart from the common button and field mushrooms we are all familiar with, there are many other, more unusual varieties, which in recent years have gained popularity. The most common examples are varieties of Chinese and Japanese mushrooms, which are usually sold dried and must be reconstituted with water before use. Some of the most popular of these are Chinese mushrooms (shiitake), wood ears (Chinese black fungus) and the Japanese Matsutake. Unusual European varieties include oyster mushrooms, pink champagne mushrooms, the brown, sponge-like morel (available dried and canned), the boletus, the Corne d’abondance (or Horn of Plenty), chanterelle or girolle, and the tiny mousserons (all available dried).