Preparing Fresh Mushrooms
Let mushrooms work their magic on your menu. Follow these general guidelines to take advantage of the versatility, year-round availability and universal appeal of fresh mushrooms.

•Wipe mushrooms gently with a damp cloth or soft vegetable brush prior to incorporating mushrooms into preparations. Never soak in water, which the porous vegetable will absorb.
•Peeling of cultivated mushrooms is not required or recommended. Just rim the stems.
•In adapting recipes, approximately 1 lb. of fresh mushrooms is equivalent to 6 cups sliced, 5 cups chopped. Sliced and cooked, 1lb. of mushrooms yields approximately 1-3/4 cup.

Storing and Handling Fresh Mushrooms
Protect your investment in fresh flavor and quality by properly storing and handling fresh mushrooms:
•Store mushrooms, refrigerated, at 34F, with humidity ranging from 85% to 90%.
•To further prevent against drying and shriveling, gently drape a damp paper towel or dampened cheesecloth over mushrooms-to retrain moisture.
•Never stack anything on top of mushrooms. They bruise easily.
•Do not place mushrooms on bottom shelf of cooler or in closed bins. Good air circulation is essential.
•Buy only enough mushrooms to meet your needs. Rotate stock carefully so that the first bought are the first used.

Shiitake (Oak, Chinese or Black Forest)
Popularized by their usage in Asian cuisines, Shiitakes range in color from tan to dark brown and are characterized by broad, umbrella-shaped caps, wide open veils and tan gills.

Flavor:
Rich and woodsy develops a meaty texture when cooked.

Handling: See Crimini.

Suggested Usage:
Best cooked, and adapts well to most cooking techniques. Adds meaty flavor and texture to stir-frys, pastas, soups, entrées and side dishes.

Preparation and Serving Suggestions:
There is no need to wash this mushroom. Just brush lightly, slice and sauté in butter or oil. The intense taste of shiitake complements many meat dishes, omelets, and soups. Shiitakes are great marinated and then broiled or grilled. The stems can be fibrous, making theme more suitable for stocks and soups than for sautés.

Oyster (Pleurotus)
Fluted and graceful, Oyster mushrooms are named for their soft brown or gray color and unique oyster shell shape.

Flavor:
Impart a delicate, mild mushroom flavor when cooked; texture is equally delicate and velvety. Can be eaten raw.

Handling: See Crimini

Suggested Usage:
Substitute for or use in combination with white button mushrooms in sautés, deep-frying, or as a final addition to soups.

Preparation and Serving Suggestions:
Rinse or brush lightly. Sauté or stir fry in oil or butter. Great in pasta dishes., meat dishes, omelets, and soups.

Enoki
Fragile, flower-like Enoki grow in small clusters. Characterized by long slender stems and tiny caps, the mushrooms are creamy white in color.

Flavor: Mild, light and slightly crunchy.

Handling: Upon receiving, immediately refrigerate prepackaged clusters in the shipping container. Avoid stacking heavy produce on top. Do not store near strong odors. Rotate stock on a first in, first out basis.

Suggested Usage:
Best enjoyed raw in composed salads and sandwiched or as a garnish for Oriental dishes and soups

Preparation and Serving Suggestions:
Brush or lightly rinse and trim the lower portion off of the cluster. Best served in salads or soups; or lightly cooked and served in stir-fry, or in a light sauce.

Protabella (Portobello)
Impressive in size and appearance, the Portabella is a larger, hardier relative of the Crimini. Intensely flavorful, Portabellas are packed and available in bulk or prepackaged thick slices.

Flavor: A long growing cycle results in a deep, meat-like flavor and substantial texture.

Handling: See Crimini

Suggested Usage:
Serve whole or sliced grilled, baked or deep fried as a n appetizer, side dish or entrée or add to stir-fry, sautés and sauces.

Storage and Preparation:
Mushrooms should generally be refrigerated in a "breathable" Container. A brown paper bag is ideal to limit drying out while preventing condensation, which can promote spoilage. A colander covered with a damp cloth or paper towel also works well. Mushrooms may be lightly rinsed or wiped with a damp cloth, but should not be soaked in water to avoid sogginess.

Crimini (Italian Brown)
Look for a natural dark cap which ranges in color from light tan to rich brown.

Flavor:
Deeper, denser, earthier flavor than fresh white buttons.

Handling: Upon receiving, immediately refrigerate both bulk and prepackaged Crimini in the shipping container. Maintain storage temperature between 34-38F. and humidity between 85-90%. Do not stack heavier produce items on top or store near strong odors. Ratate stock on a first in, first out basis.

Suggested Usage:
Most versatile of all mushroom varieties; suitable for either fresh or cooked applications. Use raw with dips or in salads. Sauté, braise or grill to serve as a side dish or enrich sauces, soups, stuffings and entrées.

Preparation and Serving Suggestions:
Lightly rinse, brush, or wipe with as damp paper towel. Trim the stem and use in the same way as the cap. Grill, broil, or sauté. Great appetizer, sandwich, or meat replacement.

King Oyster(Pleurotus Eeryngii)
Also known as Eryngii, King Trumpet, Pleorote du Panicaut, Argonane, Bouligoule, Champignon de Garrigue, Cardoncello, Cardarello), the King Eryngii can be found in the wild growing on the buried roots of hardwood trees. This stout, thickly fleshed mushroom is very popular in Europe and Japan. Popularity in the United States is increasing as it becomes more available. The mushroom may grow quite large, up to 7 inches long but is generally harvested at a smaller size. It is the only Oyster species that ships well and has an extended shelf-life.

Storage: Keep refrigerated, store in paper bag. The mushrooms have approximately a 10 day shelf-life. Over time as the mushroom dries out,the stems may yellow and brown without much effect on quality if used in a reasonable amount of time.

Flavor:
Of all the many cultivated species of Oyster mushrooms, the King Eryngii is definitely the best tasting. While the stem of most other species of Oyster mushrooms tend to be tough and leathery and are often discarded, the stout and thick stem and also the cap of the King Eryngii are firm and pleasantly chewy.

Handling:
Brush off or rinse lightly just before use. Trim off only the very tip of the stem. Because of the very firm and meaty texture of this mushroom, it requires more cooking time than most mushrooms; saute or stir-fry until edges become a crispy, golden brown.

Suggested Usage:
It goes very well with Italian dishes.

Preparation and storage:
Keep refrigerated, store in paper bag. The mushrooms have approximately a 10 day shelf-life. Over time as the mushroom dries out,the stems may yellow and brown without much effect on quality if used in a reasonable amount of time.