If mushrooms that are more mature, their gills will show.

They have more developed flavors that contribute well to sauces, gravies, soups and stuffing.

In Mumbai I usually decide what to do with mushrooms depending on the size I get but in Dehra Dun, I have the luxury of ordering them by size.

So if I want to grill or sauté them for sarters I will order large, meaty ones, but for combining with other ingredient into stir fries or Chinese dishes small bite sized ones are better.

Any stems and damaged or broken mushrooms I usually make into an all purpose sauce that I freeze and thin into soup, used as a pate on toast or layered with pasta into a lasagna.

Also by Rushina: The best laid food plans! l How you can make Friday dinners special l My Valentine baby! / Delectable salads