Mushroom Swiss Brown (500g)


These have a darker brown top than button or cap mushrooms, but similar looking gills. They are generally harvested when 3-5 cm in diameter. Swiss browns have a rich, nutty flavour and are used when a stronger flavour is required.


Remove from plastic packaging and refrigerate in a paper bag. Mushrooms continue to grow after harvesting and they will respire or ‘sweat’ in plastic bags. Brown paper bags will absorb moisture and keep mushrooms fresher.

How to prepare

Cultivated mushrooms don't need peeling – just wipe both the cap and stalk with a paper towel. Do not wash. Field mushrooms sometimes need peeling.

Ways to eat

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.

Cooking methods

Button: bake, grill, stir fry.


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.


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