Tips, tricks and facts | Australian Mushrooms (2024)

WOODEAR

Common name: Black Fungus, Cloud Ear, Tree Ear

Botanical name: Auricularia polytricha

Available fresh in Australia, although generally used in a dried form that requires reconstituting. Gray-brown in colour and considered an essential ingredient in all Asian cooking. Firm, gelatinous texture. Very little flavour. Look for the Australian grown label.

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White Jelly

Common name: White Fungus,Snow Fungus

Botanical name: Tremella fuciformis

Generally used in Chinese cuisine it has a white jelly like flesh with a rubbery firm texture.Look for the Australian grown label.

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Shimeji

Common name: Pioppini, Beech, Hon-Shimeji

sh*take

Common name: Oak, Oak Brown, Golden Oak, Chinese Black, Black Winter, Oriental Black, Black Forest, Forest, Danko, Shiang Ku

Botanical name: Lentinus edodes

First cultivated in China before being introduced to Japan where they were cultivated on the shii tree from which their name is derived. Fresh shiitake mushrooms are now grown fresh in Australia. Broad, tan to dark brown umbrella-shaped cap with tan gills and slender stems. Soft spongy, texture with leathery stem with a distinctive aroma. Meaty flavour and texture when cooked.Look for the Australian grown label.

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Oyster

Common name: Pleurotus, Pleurote, Tree Oyster, Abalone

Botanical name: Pleurotus osreatus

Fluted, oyster-shell shape. Numerous species/varieties ranging from pearly-white to yellow, pink, grey-brown and purplish-brown are available in Australia. Oyster mushrooms have a soft texture, with a succulent flesh. Can be eaten raw or cooked. Delicate, subtle flavour and velvety texture which rapidly absorbs other flavours during cooking.Look for the Australian grown label.

nameko

Common name: Butter scotch Mushroom, Namerako

Botanical name: Pholliota nameko

Nameko is now being cultivated in Australia. The name refers to a sticky substance on the cap of the mushroom which contributes to the unique flavour of this mushroom. Nameko grows in clumps of small mushrooms with a white stem and bright orange to yellow cap.Look for the Australian grown label.

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King Brown

Common name: King Oyster, King Trumpet, Royal Trumpet, Eryngii

Botanical name: Pleurotus eryngii

Part of the oyster mushroom family, this is a new species cultivated in Australia. It has a ‘regal’ stout form, with short gills and thick tender stem. Tender yet dense texture. Rich, robust flavour. Remains firm and chewy when cooked.Look for the Australian grown label.

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enoki

Common name: Enok, Enokitake, Enokidake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem, Winter Mushrooms

Botanical name: Flammulina velutipes

Japanese origin, now grown in Australia. Beige to creamy white in colour, with long, thread-like, edible stems topped with a tiny button cap. Firm, crisp texture. Mild, fruity flavour. Must be cooked before consumption. Look for the Australian grown label.

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Chestnut Mushrooms

Common name: Cinnamon Cap and Brick Top

Botanical name: Agrocybe aergerita

One of the oldest species in the world, first cultivated by the Ancient Greeks. Light brown cap that sits open on the end of a slender, long, creamy-coloured stalk. Firm texture and strong, nutty flavour.Look for the Australian grown label.

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blewitt

Common name:Blewit, Blu

Botanical name: Lepista nuda

Blewitts traditionally grow in leaf litter in cool-climate forests. Small quantities of commercially grown Blewitts are grown in Australia. Blue, purplish-blue streaked stem, topped with a smooth, light brown to lilac cap. Releases a pleasant aroma when the white flesh is cut. Dense, meaty texture. Powerful, earthy flavour.Look for the Australian grown label.

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