Mushrooms (diced)

Mushrooms are the fruiting bodies of various fungi, with flavours and textures ranging from mild and spongy, like button mushrooms, to rich and meaty, like portobello or shiitake. They are sautéed, roasted, grilled, or added to soups and sauces, releasing much of their water content as they cook and often concentrating in flavour. Different varieties suit different cooking methods and dishes depending on their texture and intensity of flavour.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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