Mushroom Care & Info
General Information
Mushrooms are the fruiting body of fungi, a diverse and large group of organisms. Fungi appear as a mass of cells called the mycelium, which looks like skeins of threads. Mycelium is a tangled mass of microscopic filaments that permeate the decomposing material on which it grows, absorbing nutrients from it. It is from the mycelium that fruiting bodies grow, each composing of a stem carrying a cap. Typically blade-like gills that produce spores are found on the underside of each cap.
Mushrooms have historically been much sought after as health and medicinal foods. They are low in calories, contain no cholesterol and almost no fat, sugar and salt and are a rich source of proteins, vitamins (B1, B2,C, D), minerals (phosphates and potassium) and dietary fibres. Many mushrooms have therapeutic properties. The bioactive substances include beta-glucans, which have been shown to be immune system modulating. They trigger the body’s immune system to fight infection. Many mushrooms have therapeutic properties. The bioactive substances include beta- glucans which have been shown to be immune system modulating. They trigger the body’s immune system to fight infection.
Mushrooms are low in calories and fat and high in water content.
Storing Mushrooms
Fresh mushrooms should be firm and have a fresh smell. Discolouration and soft or mushy spots mean they are no longer fresh. Mycofarm’s mushrooms are packed using a special mushroom film. This film allows the mushrooms to breathe thus keeping them fresh for longer. Once removed from their original packing, mushrooms should be stored in paper bags. Do not store them in plastic wrap, plastic bags or airtight containers. This will hasten their decay.
Storage Temperature: 1-4 Deg Celsius Estimated Shelf life in refrigerator: 5-14 days at 1-4 Deg Celsius (Varies for different mushrooms)
Preparing Mushrooms for Cooking
Mycofarm’s mushrooms are grown in hygienic conditions and may be gently wiped with a slightly damp cloth. If you want to, they may also be quickly rinsed under running water, then blotted dry with a paper towel. When cleaning, do not soak fresh mushrooms, as this would make them soggy when cooked.
Mushroom Flavor Buddies
Following is the list of ingredients that complement mushrooms well
| Spices Basil Black pepper Chives Dill Marjoram Mustard Parsley Rosemary Thyme | Vegetables & fruit Garlic LemonOnions Shallots Spinach Tomatoes Meats/Seafood Bacon Eggs Fish Shellfish Smoked sausages | Cheeses Gruyere cheese Parmesan cheese Others Balsamic vinegar Butter Cream Olive oil Oyster sauce Nuts Walnut oil Wine Stock |
Cooking Methods
| Saute Fry Broil | Grill Bake Blanche | Raw (Salads) Hotpot/steamboat |
Great Mushroom Reference
Antonio Carluccio; The Complete Mushroom Book (Rizzoli, 2003) Jack Czarnecki; A Cook's Book of Mushrooms (Artisan, 1995) Sian Irvine; Mushrooms. Mushroom Receipes by Leading Chefs From Around the Globe (Periplus, 1999)
www.chubbyhubby.net
Packaging Information
| Punnet Material | FDA approved Eco-friendly Biodegradable Pulp Trays, and recyclable and microwavable polypropylene punnets |
| Individual Package Weights | 150g(recyclable and microwavable polypropylene punnets) , 500g, 1kg |
| Carton Packaging | 12x150g punnets per carton, 4x500g punnets per carton, 4x1kg per carton |
Availability
150g punnets– Supermarkets
500g punnets– Wholesale and farm direct
1kg punnets- wholesale and farm direct