Picked & Packed Fresh!
Awesome locally grown salad with ZERO pesticides!
Did you know...
we supply our fresh mushrooms to these restaurants?
Frequently Asked Questions
These are a few things to look out for when selecting the freshest mushrooms out of the bunch!
1. The gills of the mushrooms should be clear and defined.
2. Condensation in the packaging should be kept to a minimum.
3. Look out for mold.
A brown paper bag can help to absorb excess moisture from the mushrooms, thus avoiding sogginess and mold.
Try to avoid placing the mushrooms near foods with strong odors or flavors as they will absorb them like a sponge. Mushrooms should be stored in the vegetable section of a refrigerator to extend their shelf life. under proper condition, some mushrooms can be kept fresh up to 1 week to a month depending on the type of mushrooms.
A soft brush with thin bristles can be used to brush off dirt and clean in-between the gills of your mushrooms. Alternatively, washing the mushroom under running water does the job but avoid prolong soaking. Pat dry with paper towel. Cleaning or washing of mushrooms should only be done when they are about to be cooked.
If the mushroom stem is tough, trim it before using. For shiitakes, stems can be removed before use. For portobello, gills may be removed base on individual preference. Most people prefer to keep the gills intact for more flavor.
We strongly advise that all edible mushrooms are to be cooked regardless of where they originate from Mushrooms are essentially indigestible if eaten raw because of their tough cell walls. In order to release their packed nutrients, they must be cooked. Besides, they taste much better when sauteed, baked, or broiled, we can't think of reasons why you would not.