Mushrooms are available all year round, but it’s the winter months where their hearty, robust flavours make them a star! After a chilly day, is there really anything better than coming home to a bowl of creamy mushroom soup? Think beyond the button mushroom as there are so many more varieties on sale now including shiitake, enoki, portobello, oyster and black fungus. Wild mushrooms are a real treat this time of year and make a delicious pie - seek them out at providores and specialist markets now.

When sautéing mushrooms, you’ll notice they release a lot of liquid. Keep sautéing as the liquid will cook off and you’ll have a more intense mushroom flavour. Roasting mushrooms also brings out their earthy flavour.

Kylie Kwong’s recipe for Italian mushroom ragout uses a variety of mushrooms and is just so versatile – serve with crusty bread for a Sunday lunch, stir through pasta or as a side dish to roast chicken, grilled fish or as part of a banquet.

For the ultimate in comfort food, curl up in front of the heater with this mesmerising mushroom risotto, a dish that both vegetarians and carnivores alike will love!

Mushrooms love: cream, parmesan, goat’s cheese, blue cheese, thyme, chives, spinach, lemon, eggs, shallots, bacon, nuts.