How are commercially grown mushrooms grown and picked?

Question

I am a strict vegetarian and was hospitalized for most of the summer with a bad bout of e-coli. I know some mushrooms are grown on logs, and others are grown in mushroom bedding containing manure.

Answer 1

Gee Irina C, it looks like someone knows their nuts and shrooms.

Anyways, take a crap on a log in a swamp. Wait a few months, and you should have shrooms.

Have fun!!!

Answer 2

When I was a teen, I worked in a mushroom farm in Illinois. It was in an old quarry and we wore lights on our heads. The beds are a mixture of manure and straw that has been heated to purify. Even though this mixture does not smell after this proceedure, I always chose to soak and wash my mushrooms before preparing them. I have always loved mushrooms.

About three months ago, I discovered a new diet for fibromyalgia, which I have. No root vegetables and absolutly no yeast or mushrooms of any kind. Now this is only a small portion of the diet, but you can not know how much better I am doing. So, for a person with a chemical intolorance, mushrooms are out.

I said this to say, rethink the mushrooms. I'll also say that I would really like to have a salad with lots of raw mushrooms, or some stuffed, right out of the broiler, with the cheese and shrimp so hot that it hurts to eat it!

Answer 3

White or Button Mushrooms
as written for the Sarasota Herald-Tribune, Food Section, February 9, 2000

Description: Several varieties of mushrooms are grown commercially in Florida and will be included in future Food Fare articles. The white or button mushroom (Agaricus or Agaricus bisporus) is the common one available most often in the local markets.
Mushrooms are one of a group of plants that produce no chlorophyll and are called fungi. Unlike green plants and vegetables they don’t perform photosynthesis to make they own food, but get it from outside sources. Mushrooms grow from a stem. They have a cap and between the cap and stem is a membrane called the veil. A closed veil is a sign of a young mushroom, and with maturity the veil opens.

White mushrooms vary in color from creamy white to light brown and in sizes from small (button) to jumbo. They are pleasingly mild and woodsy; their flavor intensifies when cooked. Freshly picked White mushrooms have closed veils (caps that fit closely to the stem) and delicate flavor; mature Whites, with open veils and darkened caps, develop a richer, deeper taste.

Availability: Fresh white mushrooms are available year round in local grocery stores. Some of these mushrooms are grown in Florida, particularly in North Florida around the Quincy area. Commercially grown mushrooms have become one of the alternate agricultural crops for shade tobacco, abundantly produced in Gadsden County during earlier years. White mushrooms are also available canned – plain whole or sliced, marinated or pickled.

Nutritional Value: Fresh mushrooms are cholesterol, fat and sodium free. They are low in calories and an excellent source of riboflavin, and a good source of niacin, copper and pantothenate. An average serving of 5 medium mushrooms has: 20 calories, 3 g carbohydrates, 3 gm protein, 0 gm fat, 280 mg potassium, 20% RDA of riboflavin, 15% RDA of niacin, 15% RDA of copper and 10% RDA of pantothenate.

Selection and Care: Select fresh mushrooms that are firm with a good light color, free of darkened blotches that are signs of bruising or deterioration. When stored properly, mushrooms will remain fresh for 5 - 7 days. Store prepackaged mushrooms in their original container in your refrigerator, but keep bulk mushrooms in a brown paper bag. The bag allows them to breathe so they will stay fresher longer. Don't store mushrooms in a plastic bag! They won't be able to breathe and will deteriorate quickly.

To clean mushrooms wipe with a damp cloth or quickly rinse in cool water. Be careful not to soak them since mushroom's porous nature lets them absorb water easily. The skins are soft and fresh mushrooms never need peeling.

Preparation and Use: Anytime is the right time for fresh mushrooms. Their versatility makes them adaptable and flavorful in many types of recipes. While each variety has a distinctive appearance, taste and texture, many commercially cultivated varieties can be combined and/or interchanged in recipes.

Because of their high water content mushrooms do not freeze well. If you have a larger supply of fresh m mushrooms on hand than you can use in one week there are some alternatives to throwing them out. Slice the mushrooms and sauté them in a little oil or butter. They can then be frozen and should be used within one month.

Serving Suggestions:

Use raw as an hors d'oeuvre, or garnish in salads and on vegetable trays.
Sauté, braise or grill to enhance entrees, soups, sauces and stuffings.
Marinate or sauté and serve as a side dish.
Stuff with just about anything for a classic, easy to eat appetizer.
Recipes:
Spinach and Walnut Stuffed Mushrooms
A great appetizer using small mushrooms and an entrée with jumbo mushrooms
12 medium-size or 6 jumbo mushroom caps 10 ounces frozen spinach, defrosted and excess
1 tablespoon olive oil moisture removed
1 tablespoon sweet butter 1 ounce feta cheese, crumbled
1/2 cup finely chopped onion 1 ounce Gruyere cheese, crumbled
2 tablespoons walnuts, coarsely chopped 2 tablespoons minced fresh dill
1 clove garlic, peeled and minced Salt and freshly ground black pepper to taste


Remove stems from mushrooms and save for another use. Wipe mushroom caps with a damp cloth or paper towel and set aside. Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored, about 25 minutes. Preheat oven to 400 degrees. Add walnuts and garlic to onion and cook for another minute. Add spinach and cook for another 5 minutes, stirring constantly. Remove from heat and cool slightly. Stir in cheeses, dill and salt & pepper to taste. Arrange mushrooms, cavity side up, in a baking dish. Divide spinach and walnut mixture evenly among mushroom caps. Set baking dish in upper third of the oven. Bake for 8 to 10 minutes, or until filling is browned and the mushrooms are thoroughly heated.

Fresh Mushroom Soup
3 tablespoons butter, margarine or olive oil juice of 1/2 lemon
3 tablespoons flour 2/3 cup whipping cream or half and half
2 1/2 cups regular-strength chicken broth Salt and freshly ground pepper
1 1/4 cups milk 1/4 cup whipping cream, whipped to garnish(optional)
1/2 pound mushrooms, finely chopped 1/2 cup toasted slivered almonds, for garnish
3 tablespoons chopped parsley


Microwave butter or oil in 3 quart casserole, uncovered, on High 30 to 45 seconds. Whisk in flour. Whisk in chicken broth, milk, mushrooms, parsley, and lemon juice. Microwave, uncovered, on High 7 to 8 minutes. Whisk in cream; heat 1 to 2 minutes. Taste and season with salt and pepper. Serve with a dollop of whipped cream and a sprinkling of almonds. Makes 4 servings.

Italian Marinated Mushrooms
1 pound fresh mushrooms 1/4 cup chopped fresh parsley
1/4 cup lemon juice 1 clove garlic, minced
1/2 cup olive oil 3/4 teaspoon salt
2 green onions with tops, thinly sliced 1/4 teaspoon freshly ground pepper


Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, parsley, garlic, salt, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired. Yield: 6 servings.

Pickled Mushrooms
1 pound small mushrooms 6 peppercorns
1/4 cup wine vinegar 2 whole cloves
2 teaspoons salt 1 1-inch stick cinnamon
1 bay leaf 1/2 teaspoon snipped dill (optional)


Trim the very ends of the mushroom stems, wash well, drain by shaking or patting.

In a steel or enamel saucepan bring to boil vinegar, salt, mushrooms, and 1/4 cup water. Skim off any froth and add remaining ingredients. Simmer, stirring often 20 to 25 minutes or until mushrooms settle to bottom of pan. Cool. Store refrigerated in a glass container, both mushrooms and the liquid. Keeps refrigerated for several weeks.