Mushrooms, Swiss Brown

Mario's favourite. He loves swiss...cheese, chocolate, watches....you can't go wrong! This mushroom, with the swiss name, is stunning and smooth too with deep, earthy notes (although you might call it Cremini, Brown, Roman, Italian).

It is a firm textured, but good-mannered, mushroom that's suited to most dishes as it has less moisture content than buttons (holds shape well when cooked).

I guess you can think of these as sisters to buttons, with a similar shape and size, and culinary use.

• Freshest in autumn, but available all year round.
• Good for stir fry, sauces, soups, slow-cooked meals, raw in salads.
• Store in paper bag in fridge crisper. Don't wash, just pat with paper towel before consuming.

Did you know?
Fresh mushrooms supply mainly B-group vitamins, including:

• riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food.
• pantothenic acid and biotin which both contribute to normal metabolism of fat.

They also have selenium, a mineral which contributes to the maintenance of hair and nails.

The mushroom is neither a fruit nor a vegetable, but the reproductive part of fungi.  As all mushrooms come from a completely different living kingdom, it has a very different nutrition profile...including antioxidants and bioactive compounds that are not found in plants.