White
and brown
mushrooms

White mushrooms

(Agaricus Bisporus)

Familiar white top and stem.
The white mushroom is the best known and most widely grown and consumed mushroom in the Netherlands.

• Mild characteristic mushroom taste
• Available throughout the year
• Also available in mini mushrooms

Preparation

• Cooking. In a mushroom soup, or as an extra vegetable in a broth soup or with different types of mushrooms in a mushroom soup.
• Cooked with meat
• Meat substitute
• Barbecue, or grill. Larger white mushrooms can be easily filled with, for example, cream cheese and nuts and then grilled in the oven or on the barbecue.
• Stir-fry to be used in various wok dishes, in combination with other vegetables.
• Salads cooked or grilled, the mushrooms are delicious in a salad
• Tapas

Storage

White mushrooms are best used as fresh as possible. They can be stored in the refrigerator and can be stored for 2 to 3 days. It is best to leave the mushrooms in the packaging they are originally stored in. If you buy them separately, do not put them in a closed plastic bag. This stifles the mushrooms, making them moist and shrivelled. Mushrooms need to ‘breathe’.
A paper bag or a dry tea towel works. Do you want to freeze mushrooms? Then it is best to blanch them first (cook briefly) or sauté them (short stir-fry). Let them drain on a piece of kitchen paper, cool and put them in a freezer bag/container. They can be kept for about three months.

Cleaning

Gently clean white mushrooms with a brush or a damp paper towel. Cut off the lower part of the stem and cut the mushroom into slices or quarters. Do not clean the mushrooms under running water or by leaving them in water. They retain water and that leads to a loss of flavour.

Chestnut mushrooms

(Agaricus Bisporus Brunensis)

The chestnut mushroom is a variation on the white mushroom and has a light to dark brown colour. Aside from the white mushroom, it is the most widely grown edible mushroom in the Netherlands.
This mushroom has a firmer structure and contains less moisture than the white variety and therefore shrinks less when prepared.

• Slightly nutty taste
• Available all year
• Also available in mini mushroom

Preparation

• Cooking. Try soup or sauce in a forest mushroom.
• Fried with meat.
• A meat substitute.
• Barbecue, or grill. Larger chestnut mushrooms can easily be filled with, for example, cream cheese and honey and then grilled in the oven or on the barbecue.
• Stir-fry. Can be used in various wok dishes. For example, in combination with different Asian wok vegetables.
• Salads. Blanched or fried, these mushrooms are delicious in a salad
• Tapas

Storage

Although chestnut mushrooms have a longer shelf life than white mushrooms, it is best to use them as fresh as possible. They can be stored in the refrigerator and can be stored for 3 to 4 days. It is best to leave the mushrooms in the original packaging. If you buy them separately, do not put them in a closed plastic bag. This stifles the mushrooms, making them moist and shrivelled. Mushrooms need to ‘breathe’. A paper bag or a dry tea towel works best.
Do you want to freeze chestnut mushrooms? Then it is best to blanch them first (briefly fried) or sauté them (short stir-fry). Let them drain on a piece of kitchen paper, cool and put them in a freezer bag or container in the freezer. They can be kept for about three months.

Cleaning

Gently clean chestnut mushrooms with a brush or a damp paper towel. Before using a filling, carefully break the handle out of the top so that the top remains whole. The stem can be finely cut and used in the filling. Do not clean the mushrooms under running water or by leaving them in water. They retain water and that leads to loss of flavour.

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