Mushrooms come in a variety of species. The varieties we cultivate are in high demand world wide and are from the White, Portabella and Brown mushroom family.

White Mushrooms (Agaricus or Buttons) Vary in sizes from small to jumbo stuffer.
Flavor:  Pleasing flavor intensifies when cooked. Mature white mushrooms with open veils have an intensely rich taste.
Usage:  Very versatile and equally tasty -- fresh or cooked. Use raw in salads, with dips, sautéed with side dishes, breaded, or as an ingredient to enrich sauces, soups, stuffings or entrées.

Portabella (Portobello) is the largest of the commercially available mushrooms, and has a tan/brown cap.
Flavor:  A long growing cycle gives a deep, meat-like flavor, and a substantial texture.
Usage:  Serve whole or sliced, grilled, baked or deep fried, or as an appetizer, side dish or entrée. Also great in stir-fries, sautés and sauces.

Brown Mushrooms have a naturally dark cap that ranges in color from light tan to rich brown.
Flavor:  Meaty and earthy flavor is more intense than the white mushrooms.
Usage:  Can be substituted in any recipe specifying white mushrooms when a more full-bodied taste is preferred.

Mushrooms are an important part of a healthy diet. The full nutritional value is obtained when eaten raw or lightly cooked. They are 90% water, containing various minerals, including phosphorus, iron, zinc, potassium and salt. Mushrooms are listed among the foods richest in folic acid. Folic acid is one of the most successful weapons against anemia.

Fresh mushrooms are low in calories (only 20 calories for 5 medium-sized white mushrooms); fat-free; cholesterol-free and sodium-free. In addition, they are high in riboflavin (as much as in an eight-ounce glass of milk) and contain as much fiber as a serving of lettuce (1/6 of a medium head) or one medium tomato. They are also a good source of niacin, pantothenate and copper.

The protein in mushrooms is distinctly superior to other vegetable proteins because of its essential amino acid content. At around 2-3 %, this protein is second only in quality to beans, peas and lentils in its amino acid content and between 70 to 90% of the protein can be easy digested.

They are low in calories, less than 30 calories (110 kj) per 100g. Mushrooms have no fat and have no cholesterol. There is no need for adding salt to mushrooms as they add flavour. Mushrooms are high in dietary fibre, a 100g serving having more fibre than a slice of whole wheat bread.

Many medical herbalists and practitioners of Eastern medicine maintain that mushrooms can boost the immune system.

Health claims characterize the relationship between a nutrient/food and a disease/health-related condition. Health claims are permitted on labels and in labeling only if the claims have been pre-approved by the U.S. Food & Drug Administration (FDA).

• Mushroom being rich in fibre and with zero fat content reduce the risk of cancer & coronary heart disease
• Mushrooms have no sodium thereby reduce the risk of hypertension by decreasing sodium
• Mushrooms reduce risk of birth defects with adequate folate may reduce a woman's risk of having a child with brain or spinal cord birth defects.
• Mushrooms are a good source of potassium and have no sodium thereby reducing the risk of high blood pressure and stroke

For optimum shelf life, mushrooms should arrive between 2 - 4 Deg celcius.
Immediately refrigerate both bulk and prepackaged mushrooms between 2 - 4 Deg celcius. Optimum humidity -- 85-90% -- also helps maintain quality and shelf life.

Store in original containers. Do not store in non-porous plastic bags, as non-porous plastic will accelerate mushroom deterioration.

Do not store near pungent items as mushrooms may absorb strong odors.

Do not stack heavy items on top of mushroom containers.

Wipe gently with damp cloth or soft brush to remove dirt, trim stems if dry.

Do not wash before storage. When ready to use, quickly rinse in cool water; drain. Shake gently to remove excess water. Do not soak mushrooms because they readily absorb water which speeds up deterioration.

Freezing Mushrooms: Fresh mushrooms don't freeze well. But if it's really necessary to freeze them, first saute in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month.