These pale beige to grey mushrooms have fluted fan-shaped caps. Cooking brings out their peppery, delicate flavour - fry in butter and garlic, use in Japanese-style braises, add to casseroles and clear soups, or brush the mushrooms with tamari and sake and barbecue as an accompaniment for teriyaki beef. To Prepare: Cultivated mushrooms are grown on steralised mediums and cleaned before they are sent to market. They should be neither washed or peeled but simply wiped over with absorbent paper. To store: Store mushrooms in a single layer, loosely covered with a barley damp cloth, and use within 3 days.
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