Fresh Mushrooms

Conventional

Mushroom cultivation originated in France with the first written accounts of how to grow cultivated mushrooms dating from around 1650. Mushrooms were then grown in caves. Today, cultivated mushrooms are grown year round, world-wide. They are not a fruit, not a vegetable, and not a plant. They are a highly nutritious fungi.

White Mushroom
Oyster
King Oyster
Shiitake Stemless
Shiitake
Enoki
Wood Ear
Cremini
Shimeji (Brown/White)
Portabello

Buying Mushrooms: Fresh mushrooms need careful handling as they can bruise. Mushrooms are harvested by hand, trimmed, graded and packed. Look for firm, smooth, dry caps.

Cleaning: Preferably mushroom should be clean gently with damp cloth. Mushrooms are clean; any dark specks on them are peat. The whole mushroom is edible – no need to peel or remove the stem (except for shiitakes). The mushroom is a single structure so it is damaged if the stalk is removed.

Preparation: Always slice a mushroom downwards through the cap to the stalk, using a sharp pointed knife.

Nutrition: Full nutritional value is obtained when eaten raw or lightly cooked. Unlike many other foods, cooking does not destroy the antioxidants in mushrooms.

Freezing: Freezing mushrooms lets you save them for a longer period of time. Mushrooms need to be cooked before freezing or they will be soggy when thawed. Sauté in butter, blanch, or steam and store in airtight container for up to 1 year.

Organic

Our organic mushrooms have NOT been treated with pesticides or other chemicals at any time during their growth and harvest. We belong to the Fraser Valley Organic Association (FVOPA), an organization which issues certificates after inspection and approval of our organic products and practices. Look for their logo and membership number on our labels

White Mushroom
Oyster
King Oyster
Shiitake Stemless
Shiitake
Enoki
Cremini
Shimeji (Brown/White)
Maitake
Pom Pom
Portabello

Wild

Wild mushrooms are foraged according to the season. What the pharaohs thought were food from heaven, and the Romans thought were food of the gods, and other cultures believed granted superhuman strength, today’s chefs and home cooks think of as superfood.

Lobster
Porcini
Truffles
Black Trumpet
Bear’s Tooth
Cauliflower
Chanterelle
Chicken of The Woods
Hedgehogs
Morel
Yellow Foot
Matsutake

Mixes

Discerning chefs and home cooks appreciate the convenience of packaged mushroom combinations. The blend of umami inspires experimentation – to create a simple recipe that allows the luxurious mushrooms to shine.

Chef Mix
Organic Cultivated
Mix Sliced
Organic Baby Mix
Gourmet Mix
Wild Mix
Conventional Mix
Specialty Mix
Grab Bag