BASICS FACTS

 

 

Mushrooms come in a variety of species. The varieties we cultivate are in high demand world wide and are from the White, Portabella and Brown mushroom family. White Mushrooms (Agaricus or Buttons) Vary in sizes 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. Portabella (Portobello) 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.  Brown Mushrooms have 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.