Buttons Mushroom are tightly closed around the stem with no veil showing. They are available in small, medium and large sizes and have a mild flavour.

Cooking Tips: Use raw in salads and with dips or cooked in pasta dishes or stir-fries.

Cup Mushrooms have started to open around the stem with no more 50% gills showing. Available in small, medium and large sizes, the have a full bodied flavour, more developed colour and firm texture.

Cooking Tips: Saute, stuff, grill or barbecue tops for versatility.

Flat Mushrooms are a fully opened mushroom usually medium to large in size.Their robust, full-bodied flavour is similar to that of field mushrooms.

Cooking Tips: Use in pan-fries, stuff, bake, roast or barbecue.

Swiss Brown Buttons, also known as Cremini, Honey Brown, Italian Brown, Italian Mushrooms, Roman Brown and Brown mushrooms. The flavour is deeper and more robust than white mushrooms.

Cooking Tips: Use in pasta sauces, risotto and casseroles or marinate and add to an antipasto plate.

Swiss Brown Buttons, also known as Cremini, Honey Brown, Italian Brown, Italian Mushrooms, Roman Brown and Brown mushrooms. The flavour is deeper and more robust than white mushrooms.

Cooking Tips: Use in pasta sauces, risotto and casseroles.

Portobello, also known as Portabella, Portabello, Giant Cremini mushrooms, are a larger version of Swiss Brown Flat. They have a more intense flavour than a flat and dense meaty texture.

Cooking Tips: Grill, roast or barbecue..

Oyster Mushrooms, also know as Pleurotus, Tree Oyster. Pleurotte and Pleurote mushrooms, sometimes sold as "Abalone mushrooms". Oyster have a fluted, oyster-shell shape and soft texture. The flavour is delicate and subtle. They rapidly absorb other flavours when cooked. Best cook quickly over high heat, they team well with seafood, chicken, veal and noodles. Available in pink, yellow and grey.

Fresh Shiitake also know as the Oak, Brown Oak, Chinese Black, Black Winter, Oriental Black, Golden Oak, Forest, Donko, Shiang Ku or Black Forest mushrooms. Originating from Japan where they are know as the "King of Mushrooms". The flavour is rich and "woody" with a wonderful meaty texture. Best used cooked. Remove the stem before cooking. Use in stir-fries, soups, sauces, braise or simply toss on the barbecue.

Enokitake, also known as Enoki, Enok, Enokidake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem and Winter mushrooms. They grow in clusters. Trim the base and separate before using. They have a mild fruity flavour and crunchy texture when eaten raw. Use raw in salads or sandwiches or cooked in soups or clear broths, stir-fries and Japanese sukiyaki and shabu shabu.

Shimeji, also know as Pioppini, Hon-Shimeji or Honshimeji mushrooms. A Japanese variety found growing on trees in the wild, shimeji have only been cultivated for a limited time. Grown in clumps. Trim the base and separate before using. They have a delicate, nutty-flavoured fresh. Use in stir-fries and in pan-fries.

Chestnut Mushrooms, The traditional mushrooms from Japan is also known as Kuritake, Cinnamon Cap or Brick top. Use in stir-fries.

Nameko Mushrooms, as known as Namerako or Slime Pholiota. Nameko is Japanese for "slimy cap". They have a distintive crunchy texture with an attractive nutty flavour which is so appealing it out weights the mushroom appearance of a slimy cap. Best to cook the glutinous "slime" away over high heat. Use in stir-fries and Japanese miso soup.

King Trumpet Mushrooms also known as french horn mushroom, king oyster mushroom. It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked it, develops typical mushroom umami flavors, with a texture similar to that of abalone.

Black Fungus also known as Black Velvet, Cloud Ear, Wood Ear, Tree Ear and Silver Ear fungus. Tinly slice and add to stir-fries. Asian-styled soups like miso and broths.

White Fungus also know as cauliflower fungus. Thinly slice and add to stir-fries. Asian-styled soups like miso and broths.