Button mushrooms have a delicate flavour and firm texture. Good for salads or for slicing into pale sauces and casseroles. Closed cups are firm and white, but twice the size of buttons. Eat them raw or cooked, marinate for salads, thread onto kebabs or slice onto pizzas. Open cups are more mature in flavour, and the brown gills can be seen under the caps. Versatile, they're ideal for grilling, soups, garlic mushrooms and casseroles. Large opens are fully mature with a richer flavour. They range from 7.5 cm (3") up to the size of a dinner plate. Perfect for stuffing, slicing or for a traditional bacon and egg breakfast. Chestnut mushrooms have a stronger, firmer texture and nutty flavour. They hold their shape well when cooked and are great for vegetarian or pasta dishes. Oyster mushrooms have a delicious flavour and texture. Cook them whole or sliced - great for stir-fries, fish dishes and creamy sauces, or fried, baked or grilled. Shiitake mushrooms have dark brown, umbrella-shaped caps with white gills. They have a steak-like texture and a meaty flavour, and can be eaten raw, but are usually cooked when slippery. Ideal for dark sauces, Chinese and oriental dishes. Buying and storing: Fresh mushrooms need careful handling - when they bruise, valuable nutrients are lost. All mushrooms are best eaten fresh, but will keep for a few days in the fridge. Mushrooms are clean and any dark specks are peat. Rinse them in a colander in cold water just before you eat or cook them. Don't peel or remove stalks - the whole mushroom is edible and the skin contains nutrients. Store in the salad drawer of the fridge in a paper bag but never wash before storing - just remove the clingfilm from the punnet and cover with absorbent kitchen paper.