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