There are two types of people in the world—those who will happily throw mushrooms into everything they eat and those who will run a mile at the mere sight of them. If you belong to the former, you’ll likely be thrilled to dive in. If not, we hope to bring you over to the fungi side, for mushrooms are full of umami and if done right, can add the most delicious layers to your meals.

Forests across the world are home to a large variety of mushrooms, found growing in cool, damp areas. Some are culinary delights, adding richness to meals, while others, like the bioluminescent mycena, light up forest floors by night. From the quaint fly agaric with its red cap and white spots to delicate chanterelles tucked beneath leaves, each one boasts a unique charm. But, not all fungi are friendly. Some, like the Amanita species, can be extremely poisonous, so it’s best to rely on reliable sources when shopping for your mushroom fix.

With hundreds of edible varieties, we like to think of fungi as the unsung heroes of the culinary world. Their caps and stems are incredibly versatile, lending themselves to all kinds of preparations. For instance, the umami punch of shiitake adds depth to stir-fries, while the earthy complexity of portobello mushrooms offers an excellent meat alternative for vegetarians. Sautéed in butter and garlic, nutty chanterelles add a fruity aroma minus the sweetness, to soups and creamy sauces. But, if you love porcini mushrooms for their robust flavour, try them in risottos and other hearty, rustic dishes. With these meaty little gems in your kitchen, meal time is bound to be twice the fun.