Fresh
Organic Mushrooms

Mother Earth offers a wide variety of fresh, organic mushrooms.

White

  • Most popular variety, representing about 90% of mushrooms consumed in the US
  • Fairly mild taste and blend well with almost anything, flavor intensifies when cooked
  • Can be sautéed or cooked any way, or eaten raw
  • Can be sliced and sautéed for pastas, pizzas, quesadillas or cheeseburgers, or sliced raw atop salads

Crimini

  • Also known as “Baby Bellas” or “Browns”
  • Similar in appearance to White Mushrooms, but have a tan to brown cap and firmer texture
  • Deeper and more earthy flavor than whites
  • Can sauté, broil, microwave or cook almost any way
  • Their hearty, full-bodied taste makes them an excellent addition to beef, wild game and vegetable dishes

Portabella

  • Larger version of Criminis, Portabellas have tan to brown caps and can be up to 6 inches in diameter
  • They have a deep, meat-like texture and flavor
  • Can be grilled, broiled or roasted and served as appetizers, entrees or side dishes
  • Their hearty taste and texture makes them a flavorful vegetarian alternative – grill and serve them as “burgers” on toasted buns

Shiitake

  • Tan to dark brown with umbrella shaped caps, wide opened veils, tan gills, & curved stems that should be removed
  • They have a meaty texture and are rich and woodsy when cooked
  • Taste best when cooked
  • They add a meaty flavor and texture to stir-fry, pastas, soups, entrees and sides

How to select the perfect organic mushrooms:

  • Purchase mushrooms that are firm with a fresh, smooth appearance.
  • Surfaces should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

How to properly store your mushrooms:

  • Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

How to clean your mushrooms before eating:

  • Brush off any peat moss with your fingers or a damp paper towel, or rinse the mushrooms briefly under running water and pat dry with a paper towel.
  • Do not soak mushrooms in water as they easily absorb moisture.
  • If the stem is tough, trim it before using. For shiitakes, stems should be removed before use.
  • For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.