Mushrooms are very versatile and will add flavour to many dishes. They can be used with meat, in soups, sauces, braises, stews, stir fries, omelettes, pies, salads and on pizzas. They can be barbecued, stir fried, baked, grilled, fried or poached. Serve them raw with a dip or in salads.
Cultivated mushrooms don't need peeling – just wipe both the cap and stalk with a paper towel. Do not wash.
Mushrooms are a good source of biotin and pantothenic acid, a source of dietary fibre, niacin, riboflavin, vitamin B6, copper, phosphorus and selenium, and contain a dietary significant amount of potassium.