Choose your favourite mushroom , love them all!

- Oct 20, 2017 -

White “Button” Mushrooms

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White mushroom are the most popular mushroom in Chinese. They are available in three different sizes; small “buttons”, medium and large “jumbo”. The colour of the white mushroom may vary from bright white to an off-white.

Taste Profile: Woodsy flavour becomes stronger with cooking.
How to Serve: Serve in soups, salads, appetizers, and entrées; a great side dish with any meal.

Crimini “Brown” Mushrooms

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Crimini mushrooms are similar to the white mushroom in shape and size but firmer to the touch. The colour ranges from light tan to dark brown.

Taste Profile: Meaty and earthy flavour, more intense than the white mushroom.
How to Serve: Can be eaten raw or cooked. They make a great substitute for white mushrooms. Fantastic in salads, soups and entrées

Shiitake Mushrooms


Shiitake mushrooms have a large, fleshy, brown cap, 2 to 4 inches (5 to 10 cm.) in diameter. They are tan to dark brown in colour, with open veil and tan gills.

How to Purchase: Can be purchased fresh in bulk and cello-wrapped trays.
Taste Profile: Shiitakes have a soft, spongy quality, producing a woodsy, meaty flavour and texture when cooked.
How to Serve: This mushroom is most commonly used in stir-fry, and pasta meals. Shiitake mushrooms are often used in Asian cultures because of the belief that they have medicinal properties.

Oyster Mushrooms

oyster mushroom.pngOyster mushrooms have a light to dark brown, funnel-shaped cap, ranging in size from 1 to 4 in. (2.5 to 10 cm.), with whitish- yellow gills running up a short off-center stem.

How to Purchase: Can be purchased fresh in bulk and cello-wrapped trays.
Taste Profile: Oyster mushrooms have a delicate, mild flavour with a velvety texture. Can be eaten raw or cooked.
How to Serve: Its texture makes it a great compliment to chicken, seafood, and pork.

King Oyster Mushrooms


King oyster mushrooms have a light tan cap with a thick white stem.

How to Purchase: Can be purchased in cello-wrapped trays.
Taste Profile: This stout, thick fleshed mushroom is pleasantly chewy top to bottom and has the advantage of remaining firm when cooked. The flavour contains a delicate taste of woodsy and sweet.
How to Serve: Rinse lightly in cool water and pat dry just before cooking. Slice the whole mushroom depending on your preference. Adapts well in French, Italian, Mediterranean and Chinese cuisines. It stands up to sauteing, stir-frying, and grilling, becoming golden brown and nicely crisp.

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