- PA Fresh

MUSHROOM QUEST
GREETINGS! MY NAME IS AGARICUS, ALSO
KNOWN AS WHITE MUSHROOM. JOIN THE
MUSHROOM CREW AND ME TO LEARN HOW
MUSHROOMS GROW. WE ARE MEMBERS
OF THE FUNGI KINGDOM. DID YOU KNOW
THAT MUSHROOMS ARE GROWN YEAR
ROUND AND INDOORS? LET’S TAKE A
CLOSER LOOK INTO HOW WE GROW.
2 sUBSTRATE PRODUCTION
1 SPAWN production
Mushrooms are fungi that originate from spores.
Millions of spores are produced inside the gills of
the mushroom cap. Spores are so tiny that you
need a microscope to see them. Spores inoculate
sterile grain seeds to produce a product called
spawn. The mushroom farmer buys different
spawn varieties from a laboratory.
3 GROWING
Mushroom farmers create a mixture of organic matter
called substrate. To grow Agaricus mushrooms (including
crimini and portabella), substrate is made using a mixture
of straw or hay, corncobs, water, cottonseed meal and
nitrogen supplements. The substrate is pasteurized to
remain clean and free from insects and weeds. Spawn is
mixed into the substrate. Mushrooms will grow indoors
in trays or on beds. To grow other Mushroom Quest
varieties, farmers mix straw and sawdust. They cut holes into large bags that hold
the substrate or create an artificial log in which the mushrooms will grow.
4 HARVESTING
It takes a few weeks of daily picking to harvest a mature
mushroom crop. When mushrooms reach the ideal
size they are handpicked, stems are trimmed and then
placed in containers according to size. After the crop is
harvested, the room is emptied and cleaned with steam
so a whole new growing cycle can begin. This allows
mushrooms to grow year round unlike most crops,
which are seasonal. The remaining substrate, now called
mushroom compost, is reused in gardens and on crop
fields to help give nutrients to the soil.
6 VARIETIES
AGARICUS mushrooms are the most popular
mushrooms consumed in the United States. They
have a fairly mild taste and blend well with almost
anything. Their flavor intensifies when cooked.
They can be cooked any way or enjoyed raw in
salads. Try them sliced and sautéed on pizza, in
pasta or on quesadillas or cheeseburgers.
CRIMINI mushrooms are also known as “browns”
or “baby bellas.” Criminis are similar in appearance
to whites, but have a light-tan to rich-brown cap
and a firmer texture. Their hearty, full-bodied
taste makes them an excellent addition to beef
and vegetable dishes.
For Agaricus varieties, the trays or beds are
filled with substrate and allowed to grow over a
few weeks. Similar to green plants, mushrooms
also have a root system, known as mycelium.
The mycelium, or roots, spread deep into the
trays and absorb the nutrients found within the
substrate and form a thick, white web. The
growing rooms are temperature and humidity
controlled so the mycelium can fully develop.
The farmer then adds a thin layer of peat moss
on top as a casing material. Peat moss is plant
material and mosses that have decayed for
millions of years and holds a lot of water. Soon
white pin-like structures push up from the peat
moss. They will continue to increase in size until
they mature and are ready for harvest.
5 PACKAGING & MARKETING
Mushrooms are packaged, shrink-wrapped and
refri­gerated. Once packaged, mushrooms are
quickly shipped to grocery stores and restaurants for
maximum freshness. It takes about 9 to 12 weeks
from the time the mushroom farmer orders spawn,
prepares substrate, harvests and sends the mushroom
crop to market.
SHIITAKE mushrooms have broad, umbrellashaped caps and tan gills on the underside of
the cap. They have a meaty texture and are rich
and woodsy when cooked. They add flavor and
texture to stir-fry, pastas, soups, entrees and
sides. Trim or remove woody stems.
ENOKI mushrooms grow in small clusters with
tiny, button-shaped caps and long, spindly stems.
They are slightly crunchy with a mild flavor. Try
them raw in salads and sandwiches or use them
as an ingredient in soups, such as stock made
with soy sauce and tofu.
OYSTER mushrooms get their name from their
oyster shell-like shape and can be gray, pale
yellow, pinkish red or even blue They have a
delicate flavor. Sauté with butter and onions to
bring out their full flavor. Try oyster mushrooms
over linguine with sliced steak and red peppers or
sprinkled with grated parmasan cheese.
PORTABELLA mushrooms are the largest and
hardiest of the mushrooms. They are a larger,
more mature, crimini mushroom but have a
longer growing time to reach their full size.
Portabellas have a tan or brown cap and measure
up to six inches in diameter. They have a deep,
meat-like texture and flavor. Portabellas can be
grilled, broiled or roasted and served as app­
etizers, entrées or as a side dish. Their hearty
taste and texture makes them a flavorful
vegetarian alternative and often are served as
“veggie burgers” on a toasted bun.
7 ENJOYMENT
There are so many creative,
delicious ways to enjoy mushrooms
at home or in restaurants. Try
some soon, you’ll be surprised
how delicious and nutritious
mushrooms can be. You can find
delicious recipes online at www.
mushroominfo.com
FOR MORE INFORMATION
PLEASE VISIT PAFRESH.ORG