Kitchen Pride Mushrooms

	Mushroom Know-How
	CLEANING - The particles on the mushroom’s surface are bits of the peat moss used in growing mushrooms. Wipe gently with a damp cloth or soft brush, or quickly rinse mushrooms in a colander with cold water and pat dry just before preparation. Never soak mushrooms; they’re porous and absorb moisture, diluting their flavor. HANDLING - Do not peel or scrub mushrooms. The “skin” is delicate and flavorful. When you need to remove extra moisture from chopped mushrooms, place in a clean kitchen towel then twist. STORING - Purchase only the amount of mushrooms you plan to use within the next several days. Mushrooms should be refrigerated continually to maintain quality. Store covered, in original container or in a paper bag, NEVER in plastic bags as that encourages spoilage. FREEZING - Do Not freeze uncooked mushrooms, they should first be cooked then frozen. To prepare, clean and slice them; sauté’ in butter or oil (approx. 3-5 tbsp. per 1 pound) for 8 to 10 minutes over medium heat. Cool; place in container then freeze. Frozen mushrooms will keep for several months. It is best to thaw frozen mushrooms slowly in the refrigerator. How Many Mushrooms In One Pound? Large 15 Medium 30 Small 45 + There are about 12 - 15 mushrooms in an 8 oz. package of whole mushrooms. Helpful hints
	•	When mushrooms mature, their color darkens slightly and the veils underneath the cap begin to pull away. These mushrooms have a more pronounced flavor.
	•	Use mushroom stems and trimmings for preparing stocks, stews, soups and sauces.
	•	To chop mushrooms quickly, use a food processor fitted with a coarse shredding blade, or use an egg slicer.
	•	When using mushrooms on kabobs, partially cook them before skewering to prevent cracking.
	•	To marinate mushrooms, blanch in water and toss with a classic vinaigrette; chill.
	•	Cutting mushrooms, stems level with the caps, will prevent the mushrooms from rolling.
	•	When baking, broiling, or grilling mushrooms, brush with olive oil first to prevent them from drying out.
	•	When mushrooms are cooked, some of their moisture evaporates, concentrating their juices and intensifying their flavor. Keep in mind that the longer they cook, the firmer they become.
	•	Most mushrooms are interchangeable and can usually be substituted one for another or mixed with excellent results.

	How Does Kitchen Pride Grow Mushrooms?

	Mushrooms are grown in scientifically advanced chambers that have controlled environments. The entire growing cycle is a little over 3 months.
	Making a Growing Medium: To produce mushrooms, a compost is prepared, which is made with straw and blended with nutrients. The compost is packed into shelves and pasteurized with heat to prepare it for the mushroom culture. Planting the “Seeds”: Tiny mushroom spawn is planted in the compost. Spawn is a pure culture of mushroom mycelium grown on sterile grain. Over the next 13 days, under carefully controlled conditions of temperature, humidity and carbon dioxide, the thread-like mushroom mycelia begin to grow, working their way through the compost. A mixture of peat moss, limestone and water, called casing, is layered on “beds” to make a moisture-rich growing medium

	The Mushrooms Start Growing: The mycelia thrive in the casing. Oxygen, carbon dioxide, humidity and temperature are adjusted to force the fruiting or “pinning” of the mushroom plant. The baby mushrooms, called “pins,” appear some eight days later.

	The Pick of the Crop: The first flush of mushrooms is ready to harvest within 12 days of pinning. Thousands of mushrooms are harvested for the next three weeks. Each mushroom is hand picked, sorted, and whisked away to refrigerated chambers. From there they are packed --- From the FARM to YOU!