Friday, February 10, 2012

Lemdell - Sydney's leading supplier of fresh mushrooms now offers online orders. Our range includes all white mushroom, button mushroom, flat mushroom, field mushroom, yellow oyster mushroom, pink oyster mushroom, eryngii mushroom, king oyster mushroom, king brown mushroom, shiitake mushroom, shitake mushroom, enoki mushroom, shimejij mushroom, shimegi mushroom,

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The white mushroom
The common white mushroom (Agaricus bisporus) comes in a range of different shapes, sizes, flavours and textures, because it is picked and sold at different stages of its growth. Depending on when they are picked, the most common classifications are buttons, cup and flat, the largest. You can always be certain of finding white Agaricus mushrooms at your supermarket or fruit market. Modern growing techniques mean these mushrooms are available all year, so there’s never any reason to do without them. specialty mushrooms In recent years a number of other mushroom varieties – usually referred to as exotic, gourmet or specialty mushrooms – have come into vogue with Sydney chefs and found their way onto the shelves of supermarkets and greengrocers. These can certainly add a touch of the exotic to your cooking, but are most cost-effective when used in combination with white Agaricus mushrooms – for example, in a mixed-mushroom pasta sauce or risotto. dried mushrooms Dried mushrooms are mostly imported from Europe and Asia (especially from China). They need to be soaked in hot water before use, to help release their flavour. Another method is to pulverize the dried mushrooms in a food processor and add the resulting power to dishes.

products - mushrooms

Mushroom - Button Button mushrooms are the youngest type and are tightly closed around the stem. While buttons are usually the smallest white mushroom type, this is not guaranteed – the name refers to the shape and stage of growth, not the size. Buttons (sometimes called champignons) have a wonderful, delicate flavour and a fine texture. Button mushrooms are perfect to use raw in salads or with dips, and they look sensational skewered for the barbecue. They readily take on other flavours, and suit pasta dishes and stir-fries. Kids love them crumbed or tempura style. Currently available	Mushroom - Field or Flat Flat mushrooms, also know as field, are the most mature kind and intensely-flavoured of the three white Agaricus stages. They have a dense, meaty texture and darker gills than the other Agaricus types. Flats are almost a meal in themselves, and lend themselves to simple treatments and spectacular presentation. Cup mushrooms can be used whole, quartered, or sliced in soups, sauces, casseroles and stir-fries.Try flat mushrooms pan-fried with fresh herbs, or topped with crispy bacon, tomato and cheese for a grilled mushroom pizza, or use as the “patty” in a burger. Yum! Currently available
Yellow Oyster Oyster Mushrooms, also known as Pleurotus, Tree Oyster, Pleurotte and Pleurote mushrooms. Oyster mushrooms have a fluted, oyster-shell shape and soft texture. The flavour is delicate and subtle, and the flesh succulent. They are versatile, and rapidly absorb other flavours during cooking. Oyster mushrooms are best cooked quickly, and team well with seafood, chicken, veal and noodles. (Yellow variety shown here) Currently available	Pink Oyster Oyster mushrooms are available in white, pink or yellow varieties, although the white remains the most widely available. Sometimes sold as “abalone mushrooms”, oyster mushrooms have a delicate flavour with soft, succulent texture and extremely versatile, being especially popular in asian cuisine. (Pink variety shown here) Currently available
Eryngii / King Oyster / King Brown Eryngii (also known as king oyster mushroom, ginseng eryngii or king trumpet mushroom,) is an edible mushroom native to the Mediterranean, the Middle East, and North Africa. Also grown in parts of Asia, it was introduced to Japan around 1993 becoming popular there, and is now cultivated and sold commercially in Australia. This variety of mushroom grows in clusters developing a distictive trumpet-like shape and is the largest of the oyster mushroom genus. Eryngii has a thick, meaty white stem that has a dense almond flavour and is abundant in protein. When cooked its texture is similar to that of abalone - in fact it is referred to in China as the almond-abalone mushroom. This mushroom has a good shelf life. Currently available	Shiitake Shiitake mushrooms, also known as the Oak, Brown Oak, Chinese Black, Black Winter, Oriental Black, golden Oak, Forrest, Donko, Shiang Ku or Black Forest Mushroom. Originating from Japan, where they are known as “the King of Mushrooms”, they have a broad, umbrella-shaped cap with tan gills. The flavour is rich and “woody”, with a meaty texture and a distinctive aroma. Best used cooked. Remove the hard, woody stem before cooking – use these discarded stems to flavour a soup or stock. Ideal for braises, stir fries, soups and sauces – or simply tossed on the barbecue. Currently available
Enoki Enoki mushrooms, also known as Enok, Enokidake, Enokitake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem and Winter mushrooms. These delicate, slender mushrooms have tiny button caps and long, thread-like stems and grow in clusters. They are creamy white in colour, with a mild, fruity flavour and a crunchy texture when eaten raw. Select firm, cream –coloured enoki mushrooms that are dry at the stem end. Best enjoyed raw in salads or sandwiches or used in soups, clear broths, stir-fries and Japanese dishes such as sukiyaki and shabu shabu. They are sold in clumps – separate and trim the base before using the stems and caps. Currently available	Shimeji Shimeji mushrooms, also known as Pioppini, Beech, Hon-Shimeji or Honshimeji mushrooms. A Japanese variety found growing on trees in the wild, shimeji have only been cultivated for a limited time, and are even newer to the Australian market as a fresh mushroom. Their colour ranges from woody brown to tawny white, becoming paler as it matures. Shimeji have a delicate, sweet flesh with a nutty flavour, and are suitable for stirfrying and panfrying. They grow, and are sold, in clumps, and must be separated from the base before using. Currently available
Swiss Brown Swiss Brown mushrooms, also known as Cremini, Crimini, Honey Brown, Italian Brown, Italian mushroom, Roman Brown and Brown mushrooms. These flavoursome mushrooms are closely related to white Agaricus mushrooms, and are similar in shape with a tan to dark brown colour. The flavour is deeper and earthier than white mushrooms, and their firm flesh means Swiss browns hold their shape well when cooked. Excellent for pasta sauces, risotto and casseroles, or marinate and add to an antipasto platter. Currently available	Portobello Portobello mushrooms, also known, as Portabella, Portabello or Giant. Cremini mushrooms are a larger “flat” version of the Swiss Brown. The larger size, deeper flavour and dense meaty texture make them ideal for grilling or roasting. Great on the barbecue, or as part of a meatless burger. Currently available
Black Fungi Black fungus and white fungus, also known as Cloud Ear, Wood Ear, Tree Ear and Silver Ear fungus, are the popular varieties of dried mushrooms and are imported from China. These flavoursome mushrooms are used primarily to add a special texture to Asian dishes, and are available dried (and very occasionally fresh) from Asian and gourmet food shops and larger supermarkets. Soak dried fungi for 15-30 minutes to reconstitute, then cook quickly to retain crunch. Currently available	Chestnut Chestnut mushrooms have a brown outer skin, a firm texture and a strong, nutty flavour. They are similar in conformation to the cultivated white mushroom, to which they are related. Their lower moisture content makes them an excellent choice for pates, breads and pastries. Chestnut mushrooms are available infrequently. Currently available
Slippery Jack Another mushroom that thrives among the pines is the Slippery Jack. The disctinctly slimy cap tends to be very sticky and should be peeled before being cooked as the cap may cause stomach upsets. Another autumn mushroom, the Jack is highly prized by Chefs and is very versatile in the kitchen. Unavailable	Pine Forest Also known as Matsutake mushrooms or Japanese Pine mushrooms. These beautiful mushrooms have a large cap – up to 12.5cm across – which is often covered with redish-brown scales, and white, crowded gills. Only occasionally available in Australia, they burst onto the scene after soft autumn rains and are limted to the pine fields of Oberon and as far afield as Walcha in the north and Bombala in the south. Coveted by top Sydney restaurants and considered a delicacy in Europe, this exotic fungi is a prized inclusion in any dish. Unavailable