From white to portabella to specialty mushrooms
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Tasty eaten raw. Flavour intensifies when cooked.
Like white mushrooms, but with a darker cap, firmer texture and heartier flavour.
Delicate fluted mushroom with a velvety texture and mild flavour.
Meaty texture and nutritious earthy taste. Popular in vegetarian dishes.
Soft and spongy with a rich, woodsy flavour. Popular in Asian dishes.
A handy cupboard staple. Rehydrate and use instead of fresh mushrooms.
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