Truffles

Sniffed out by hogs, truffles grow underground and can't be cultivated. Because of their exclusivity, they command a hefty price tag and are the ultimate in luxurious dining. White truffle from Piedmont, in northern Italy is superior in flavour to black truffle. The white Alba variety has a subtle garlicky taste with hints of cheese. It's usually shaved into thin wafers and used as a garnish. Black truffles, from Perigourd, France are noted for their rich cheese-like flavour and work particularly well with foie gras and rich game dishes.

The price of white truffles is pegged at a couple of hundred quid for a kilo - so they're big business! If you're lucky enough to get hold of a fresh truffle, store it in a deep tub of risotto rice, or keep it next to raw eggs, in their shell. That way, the rice, or eggs will absorb its aroma and develop a pleasing, truffle-flavoured taste. Truffle oil is an affordable substitute for the real thing. Simply sprinkle a few drops of oil into finished soups, risottos and stews before serving.

Morel

Also pricey, but delicious. Morels can be bought dried throughout the year. They have an intense smoky flavour - so you only need a few to flavour a risotto or sauce. To use - trim off any woody stems and dust away sandy granules that may cling to the inside of the caps.

Porcini

Also known as cèpes in France, porcini have a robust flavour and can be identified by their yellowish colour, fat spongy cap and broad stalk. Scrape away the fleshy underside before cooking because it tends to go limp while in the pan. They're best drizzled with olive oil and grilled, or flash-fried in butter with chopped garlic. Dried porcini needs is a great store cupboard staple and needs to be soaked in warm water for about 20 minutes before using. The resulting soaking liquor has a rich meaty flavour and makes a great stock for soup and risottos.

Chanterelle

Known as girolle in France, these tasty mushrooms are often sold fresh in markets, but can also be bought in their dried state. Bold in flavour, they have a curved 'trumpet-like' cap, fruity aroma and orange hue. They do have a firm texture and need a longer, gentler cooking than required for regular field mushrooms. Try serving them with eggs, or combining them in a creamy mixed mushroom casserole.

Enoki mushrooms

Most often used in South East Asian cooking, these small mushrooms are sold in clumps and are often used to fill dim sum or used as a garnish. They should be cut free from the base and separated out either into single stems or bunches. They're one of the few varieties that should be stored wrapped in cling film and chilled because they quickly discolour.

Shiitake mushrooms

Most often used in South East Asian cooking, these small mushrooms are sold in clumps and are often used to fill dim sum or used as a garnish. They should be cut free from the base and separated out either into single stems or bunches. They're one of the few varieties that should be stored wrapped in cling film and chilled because they quickly discolour.

Oyster mushrooms

Most often used in South East Asian cooking, these small mushrooms are sold in clumps and are often used to fill dim sum or used as a garnish. They should be cut free from the base and separated out either into single stems or bunches. They're one of the few varieties that should be stored wrapped in cling film and chilled because they quickly discolour.