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.

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.