There are many types of mushrooms in South Africa the most popular commercial mushrooms are cultivated for consumers and available, every day of the year, on the shelves of your favourite supermarket. Cultivated mushrooms are grown on pasteurised compost, in growing rooms under scientifically controlled conditions, which aim to imitate the ideal conditions in nature as closely as possible.

White Mushrooms
(Agaricus bisporus)

The white mushroom accounts for the majority of mushroom sales locally and internationally.

This is the most common variety of mushroom. The culinary choice is endless – from salads to pizza, stir-fries and side dishes – it is the most versatile mushroom of them all.

Brown Mushrooms
(Agaricus bisporus syn. A. brunnescens)

These mushrooms have a firmer texture and a stronger, nuttier flavour than white mushrooms

Brown Button
(aka Portabellini)

Slightly stronger in flavour than its white equivalent, the brown button is highly versatile and suitable for all mushroom usages, raw or cooked. It has dense flesh and is perfect used whole in salads, kebabs and antipasto.

Large Brown
(aka Portabella)

The brown flat mushroom is the largest mushroom sold commercially. A very flavoursome mushroom, it is becoming a favourite among the chefs of the world. Wonderful cooked, whole or sliced, grilled, fried, in a stir-fry and perfect for throwing on the braai.


Mushrooms are available year round anywhere fruit and vegetables are sold.

  1. When purchasing mushrooms ensure that they have a firm texture and a dry surface.
  2. Avoid withered or damp mushrooms.
  3. Fresh mushrooms need careful handling, if treated roughly, they can bruise and valuable nutrients will be lost.


  1. Mushrooms are best stored unwashed in brown paper bags in the refrigerator, preferably on the lowest shelf. A cloth bag or clean tea towel is a great alternative as these materials allow them to breathe, so they don’t “sweat” and become slimy.
  2. Mushrooms should never be washed before storing, as unwashed mushrooms will last longer in the refrigerator. Simply wipe them with a damp cloth or absorbent kitchen paper before usage.
  3. Mushrooms can be frozen in their raw state as long as they are not thawed. Instead, frozen mushrooms must go straight into the pot, preferably in stews, soups or casseroles.
  4. Sautéed mushrooms can also be frozen in an airtight container for up to a month.


One of the great things about mushrooms is that there is practically no waste, so you get exactly what you have paid for! And mushrooms are incredibly quick and easy to prepare.

  1. Never peel or remove the stalks – the whole mushroom is edible and the skin contains nutrients and flavour. The mushroom is a single structure so it is damaged if the stalk is pulled out.
  2. If you are cooking mushrooms, simply use a soft pastry brush to gently brush any dirt from the surface and, if necessary, trim the dry end of the stem.
  3. Mushrooms prepared ahead of time can be sprinkled with a little lemon juice to prevent discolouration.
  4. On the occasions that you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces for great flavour


  • 250g Button Mushroom
  • 250g Brown Mushrooms
  • 250g Sliced Mushrooms
  • 250g Portabellini Mushrooms
  • 400g Chopped Mushrooms
  • 400g White Mushrooms (Value Pack)
  • 400g Braai Mushrooms