This Guidebook is packed with information and insights on our diverse fresh product line.
Your Complete Guide to Fresh Mushrooms
Discover the array of flavors and exotic textures offered by the mushroom family, and learn how easy it is to incorporate these healthy treats into a plethora of mouthwatering dishes.
White Mushrooms (Agaricus or Buttons)
Description: Vary in color from white to light brown, and in size from small to jumbo stuffer.
Flavor: Pleasing flavor intensifies when cooked. Mature white mushrooms with open veils have an intensely rich taste.
Usage: Very versatile and equally tasty – fresh or cooked. Use raw in salads, with dips, sautéed with side dishes, breaded, or as an ingredient to enrich sauces, soups, stuffings or entrées.
Description: It is the largest of the commercially available mushrooms, and has a tan/brown cap.
Flavor: A long growing cycle gives a deep, meat-like flavor, and a substantial texture.
Usage: Serve whole or sliced, grilled, baked or deep fried, or as an appetizer, side dish or entrée. Also great in stir-fries, sautés and sauces.
Crimini (Italian Brown)
Description: Look for a naturally dark cap that ranges in color from light tan to rich brown.
Flavor: Meaty and earthy flavor is more intense than the white mushrooms.
Usage: Can be substituted in any recipe specifying white mushrooms when a more full-bodied taste is preferred.
Shiitake (Oak, Chinese or Black Forest)
Description: Shiitakes range in color from tan to dark brown, and are characterized by broad, umbrella-shaped caps, wide, open veils, and tan gills.
Flavor: Rich, full-bodied flavor, with a meaty texture when cooked.
Usage: Best if cooked. Shiitakes add a meaty flavor and texture to stir-fries, pastas, soups, entrées and side dishes.
Description: Oyster mushrooms were named for their unique, oyster-shell shape. The color of these graceful, fluted mushrooms can be soft brown to gray.
Flavor: Oysters have a velvety texture and a delicate, mild flavor. They are best if cooked, but can be eaten raw.
Usage: Use oysters as a substitute for white mushrooms, or in combination with them. They are excellent in chicken, veal, pork and seafood dishes. Their full flavor is released when sautéed with butter and onions.
Enoki (Flammulina veluptipes)
Description: Fragile and flower-like, with long, slender stems and tiny caps, Enoki mushrooms grow in small clusters.
Flavor: Mild, light flavor, with a slight crunch.
Usage: Before using, trim roots at cluster base. Separate stems before serving. Use raw in salads and sandwiches, and as a garnish for soups and salads.
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.
Always keep mushrooms refrigerated. They’re best when used within several days after purchase but will keep up to a week. Do not rinse mushrooms until ready to use. Do not open until ready to use; store unused portion in a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage.
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.
Fresh mushrooms don’t freeze well. But if it’s really necessary to freeze them, first sauté 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.