Fungi are usually thought of as vegetables but they are not plants. They are organisms, which are a different family.
Most of the mushroom grows underground but the fruiting, edible part of the mushroom grows above the ground.
Although there are many varieties of mushroom, only a few are available commercially in New Zealand. They include:
button mushrooms
Swiss browns
shiitake mushrooms
portabellos
oyster or phoenix tail.
Mushrooms generally have a rich, almost meaty flavour. They have an ability to intensify the flavour of many dishes.
Other common characteristics may include:
Umbrella-shaped mushroom with a cap and a stalk.
Firm and plump.
Ranging from whitish to grey to deep brown.
Rich earthy, meaty, and nutty.
May be eaten raw or cooked by sautéing, stir frying, baking, grilling.
For example
Traditional mushroom shape with a dark brown cap.
Distinctive fresh earthy flavour and smell, and a smooth texture. They keep their shape when cooked.
Used a lot in Asian cooking.
Truffles are fungi that grow entirely underground, in association with trees. They are a dense, knobbly mass, ranging from walnut to fist-sized. Truffles have a powerful musky aroma when they are ripe. They are highly valued for their aroma and the way they intensify the flavours of the ingredients they accompany. The best known types of truffle are the black truffle and the white truffle. Truffles are very expensive. Because of their price and their strong aroma, they are used sparingly.
Black truffles are also called Périgord truffles. They are nearly black and have a network of fine white veins inside. Their deep aroma and their earthy, subtle woody flavour is enhanced by cooking.
White truffles are also called the Alba or Piedmont truffle Their flesh is pale cream to light brown in colour, with white marbling throughout. They are more fragrant and have more flavour than black truffles. Their complex flavour is garlicky, earthy and nutty. White truffles are never cooked because cooking destroys their strong scent. Raw truffles are shaved thinly over the finished dish, such as pasta or risotto, and the heat from the dish releases their aroma