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Mushroom cultivation in the United States first began in Kennett
Square (of course!) in 1896 when two local florists wanted to make
more efficient use of their greenhouses by utilizing the area
underneath the shelves used to grow ornamental plants. This set-up was
less than idea, however, with improvements in technology over many
years, and many generations later, the cultivation of mushrooms in the
United States is greater than ever.
Care & Handling
Selecting Mushrooms:
Look for mushrooms with a fresh, smooth appearance, free from major
blemishes, with a dry (not dried) surface. A closed veil (the thin
membrane under the cap) indicates a delicate flavor; an open veil
means a richer flavor.
Storing Mushrooms:
Keep mushrooms refrigerated. They're best when used within several
days after purchase. Do not rinse mushrooms until ready to use. To
prolong shelf life, store fresh mushrooms in a porous paper bag.
Always remove plastic overlay from packaged mushrooms. Avoid air tight
containers- this causes moisture condensation which speeds spoilage.
Cleaning Mushrooms:
Gently wipe mushrooms with a damp cloth or soft brush to remove
occasional peat moss particles. Or, rinse with cold water and pat dry
with paper towels.
Freezing Mushrooms:
Fresh mushrooms don't freeze well. But if it's really necessary to
freeze them, first saute in butter or oil or in a non-stick skillet
without fat; cool slightly, then freeze in an air tight container up
to one month.
 Nutritional
Information
All cultivated varieties of mushroom share much the
same nutritional values. They are all low in calories, sodium-free,
fat-free and cholesterol-free and part of a healthy diet. Add
mushrooms to your diet for a tasty and healthy alternative to the
usual.
For more mushroom information and recipes, visit http://www.mushroominfo.com/.
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 White
Mushroom
Also know as button mushrooms, their scientific name is Agricus
bisporus (=brunescens). These mushrooms vary in color from
white to light brown. They can range in size from small (usually
used for marinating) to large (used mostly for stuffing). Use raw
for salads and vegetable trays. Marinated, stuffed or sautéed,
they are the perfect vegetable to compliment any meal.
Crimini
This is a brown variety of the common white mushroom, also know as
Agaricus bisporus (=brunescens), and may be referred to
as the Italian brown. Criminis are considered to have a much more
intense and 'earthy' flavor compared to the white variety. Their
texture is also firmer than the white. Crimini can easily substitute
white mushrooms if a deeper mushroom flavor is desired. In
particular, with beef and wild game dishes.
 Portabella
This mushroom is very deceiving, and is actually
an overgrown Crimini. Because of the longer growing cycle, and a
characteristic opened cap, this mushroom has an exquisite meaty
flavor and texture. Try using whole on the grill or baked and
substitute for meat in a burger. When sliced it can be used to
substitute white mushrooms or Crimini in most dishes.
 Shiitake
This mushroom is also known by a number of other common names,
such as the Oak, Chinese or Black Forest mushroom. Originating
from Japan it's scientific name is Lentinula edodes.
Shiitake can vary from very light tan to a dark brown, and they
have a characteristic umbrella shaped cap, with an open veil and
tan gills. Shiitake are best cooked, with a firm texture and
wonderful aroma when used in any dish. Stems are very tough and
should be removed and chopped finely. Perfect in pasta, soups, and
in any entrée.
 Oyster
Mushrooms
This group of mushrooms varies by species, scientifically referred
to as Pleurotus spp. The oyster mushroom comes in many
different colors, ranging from white, gray, pink, and yellow, and
can range in size from 1 to 3 inches. Their mild delicate flavor
is most suited to cooking with chicken, veal, pork and seafood.
Also try adding to soups and sauces. Small mushrooms of the
colored varieties make a stunning garnish.
 Enoki
These mushrooms appear almost flower-like as they grow upright in
bunches. They have a mild, light flavor and are slightly crunchy.
Can be used in salads, or as a garnish when needed.
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Pacific Northwest
