There are thousands of varieties of mushrooms which grow in the wild and only a few which are grown commercially in environmentally controlled conditions. The five most common varieties Kitchen Pride has available year round are: white, baby bella, portabella, shiitake, and oyster. For a description of each variety and its UPC Code, simply click on the specific mushroom using the navigation buttons on the menu above.

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 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 - There is no need to 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, avoid 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.

SHELF-LIFE
White Mushrooms- 7 to 9days
Portabella - 9 to 11 days
Baby Bella - 7 to 9 days
Shiitake - up to 14 days
Oyster - up to 7 days

Approximate Mushrooms Per Pound.
Large 15
Medium 30
Small 45 +

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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.