...eat more mushrooms!!

New Year's Resolutions - 2009

Tue, 13 Jan 2009 17:45:00 +0000

The tradition of setting resolutions at the beginning of each new year, rarely, results in the resolutions being resolved. It is estimated that less than 3% of those who make resolutions actually stick to it and achieve the goal(s) in mind. Let's make this year a little different!

For those who have set resolutions to lose weight or become more fit (2 of the most popular resolutions), let us help. Over the past years, we have written many posts indicating the health benefits of mushrooms. More research is being conducted and results are being reported all the time. Recently, it has been found that mushrooms enhance the body's immune response, which is good news. (See E-Mazing News About Mushrooms, Fall 2008, by The Mushroom Council) The bottom line there is only one what to enjoy the health benefits of mushrooms, which is to ...eat more mushrooms!

When discussing my occupation with others, I am often asked, "Do you eat a lot of mushrooms?" And the answer is alway, not as much as I should. After a hard day's work, mushrooms are often the last thing I want to think about when leaving for home. So, this year I resolve to eat more mushrooms, not only because of the health benefits, but because of their taste and culinary versatility. I can eat mushrooms with anything!

Please have a happy and safe 2009 and as always we encourage you to ...eat more mushrooms!

Let's have a Mushroom "Roast"

Thu, 31 Jul 2008 21:01:00 +0000

Why did the mushroom go to the party?
Because he was a fun guy !

Why did he leave?
There wasn’t mush-room.

Hilarious, I know, but not as funny as roasted mushrooms are delicious. "Roasting Mushrooms" was the number one search phrase used to reach our website last month. So, it is clear that there is some interest in learning how to roast mushrooms. As you'll see, it is a very simple and delicious way to cook mushrooms in an non-traditional way.

Roasting Mushrooms
Put Mushrooms in a shallow baking pan; toss with a little oil and roast in a 450 degree F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of Mushrooms.

That's it! We'd love you hear how you enjoyed your roasted mushrooms and what variations you have tried with this simple cooking method. As always we hope this encourages you to ...eat more mushrooms!

Veggie Fun - For Kids

Mon, 14 Apr 2008 15:58:00 +0000

One of our affiliations, fruitsandveggiesmorematters.com, has created a new website to help with the Fruits and Veggies - More Mattters initiative, FoodChamps.org. This new website it aimed to help educate kids about fruits and vegetables. You can learn more about this on the following press release. There are numerous fun and interesting activities that I found quite enjoyable. We encourage you to visit these websites and learn more about these initiatives.

Recipe of the Month - Mushroom Stuffing Balls
Our General Manager found this recipe and gave it a try over the past weekend. I believe the word he used do describe it was "succulent". He found this recipe on allrecipes.com. You can find this recipe by clicking here.

We hope you enjoy and as always, we encourage you to ...eat more mushrooms!!!

Healthy Mushroom Recipes

Tue, 11 Mar 2008 16:21:00 +0000

I have recently found a great website with delicious and healthy recipes that include mushrooms. You can find these recipes at eatbetteramerica.com.

My favorite recipe, so far, has been the Dijon Chicken Smothered in Mushrooms. The only substitution I have made has been to use fresh Mountainview Mushrooms, instead of the canned mushrooms. I have also made the mustard-chicken broth-mushroom part of the recipe and enjoyed it with with steak.

Not only are the recipes good, but they are good for you. Each of the recipes on this site contain the nutritional information and the MyPyramid servings. This is valuable information if you are watching what you eat.

We hope you enjoy these recipes and that it will encourage you to ... eat more mushrooms!

How long does it take to grow mushrooms?

Fri, 18 Jan 2008 20:13:00 +0000

How long does it take to grow mushrooms? This is a frequently asked question from mushroom consumers. The answer is, it depends. Each mushroom farm is different. There are many factors to consider including quality of raw materials, processing equipment, and various methods used in each step.

At our facility, it takes about 80 days from the start of composting to the final day of harvesting the mushrooms. There 5 basic steps in the growing cycle, including:

Phase I - Composting (19-22 days)
Phase II - Pasteurization (8 days)
Spawning (13-14 days)
Casing (17 days)
Harvesting (21 days)

Each step plays an important role in the quality and yield of the mushroom crop. To learn more about these steps, please read Basic Procedures for Agaricus Mushroom Growing, provided by Penn State University.

So, it takes almost 60 days to begin harvesting. Once harvested, mushrooms enjoy a 9-10 day shelf life. Sure seems like a lot of work for such short period of enjoyment. We hope this helps you further understand the growing process of mushrooms, and as always this encourages you to ...eat more mushrooms!

"Make It With Mushrooms" for the Holidays

Tue, 06 Nov 2007 15:11:00 +0000

Are you looking for a new mushrooms recipe to share with friends and family this holiday season? How about three new recipes, courtesy of the Mushroom Council. These recipes are Best Life™ approved and are sure to please your culinary senses.

Mushroom Veggie Fittata

Mushroom, Edamame and Salmon Penne

Super Mushroom Veggie Pasta

Enjoy and Happy Holidays from Mountainview Mushrooms!

Vitamin M(ushroom)

Tue, 06 Nov 2007 14:37:00 +0000

Mushrooms are an excellent source of vitamins and minerals, which prompts me to call mushrooms, Vitamin M. In particular, mushrooms are good source of Vitamin D. Why is this important? In a recent article by Sally Squires of the Washington Post, she indicates that recent studies have shown that one of the benefits of Vitamin D is longevity. To read the article in its entirety, click here.

The Mushroom Council has developed a chart showing the levels of various vitamins and minerals for mushrooms compared to other vegetables and fruit. Mushrooms are a good or excellent source (by % of Daily Value) of Copper, Potassium, Selenium, Riboflavin, and Vitamin D. Click here to view this graphic.

Now you know the benefits of Vitamin M(ushroom), we hope this encourages you to ...eat more mushrooms!

How do you grow mushrooms?

Tue, 21 Aug 2007 18:45:00 +0000

How do you grow mushrooms? As you can imagine, this is one of the most popular questions asked when people find out you work in the mushroom industry. This often leads to many less obvious and interesting questions. We have tried to answer most of these questions in the FAQs on our website.

To help answer this question, the Mushroom Council has produced a short video (13:11) describing the basics of mushroom cultivation. We permission from the Mushroom Council, we have converted this video to more web-friendly versions and have made it available for your viewing pleasure. You can view "Fresh Mushroom Cultivation - A Virtual Farm Tour" by clicking here. You can also view this video below. (Media Player) This video is also available in Quicktime Player or Real Player formats.

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Although, this "virtual tour" is not of our facility, many of the operations and processes are the same. We hope you enjoy this summary on the cultivation of fresh mushrooms and as always it will inspire you to ...eat more mushrooms!

My New Favorite Mushroom Recipe

Fri, 10 Aug 2007 20:34:00 +0000

Have you had a great mushroom dish lately? Last week I had a very delicious meal. In fact with each bite it moved up my rankings, of favorite mushrooms dishes, to number one. I can taste it just thinking about it. My taste buds were well pleased and I was suprised at how much I enjoyed it. Here is the recipe. You can also find it on our website at LONG PASTA & MUSHROOMS.

LONG PASTA & MUSHROOMS

1 Pound linguine or spaghetti noodles
coarse salt and ground pepper
2 Tablespoons olive oil
2 Pounds fresh Mountainview Mushrooms
(White, Crimini, Shiitake, Oyster,
Portabello or any combination
thereof)
cleaned and sliced 1/2" thick.
6 Garlic cloves thinly sliced
1 Cup grated Parmesan Cheese
1/4 Cup grated Parmesan cheese for serving
time

Cook the pasta in a large pot of boiling salted water until al
dente. Reserve 1 cup of cooking water: drain pasta, and return to the pot.

While the pasta is cooking, heat olive oil in a large skillet over a
medium-high heat. Add mushrooms and garlic: season with salt and pepper. Cover
the skillet (it should be quite full); cook, tossing occasionally, until the
mushrooms have softened and released their liquid, 7 to 10 minutes.

Uncover the skillet and reduce the heat to medium; cook, tossing
occasionally until the mushrooms are tender and slightly browned, 10 to 12
minutes.

Add the mushroom mixture and Parmasen cheese to the pasta then
toss to combine. Add as much reserved pasta water as necessary to create a light
sauce.

Serve immediately topped with more Parmesan Cheese.

A few notes on how I prepared this meal. I used crimini buttons, so I did not slice them as recommended. I also added the parmesan to the skillet after the mushroom mixture was done, but before I mixed it with the pasta, this was a mistake. The parmesan just melted and clumped together in a big ball. Following the instructions on this point is advisable. Other than that, I followed the recipe closely and ended with a very enjoyable meal.

We'd love to hear from you and learn about your favorite mushroom dishes. You can share them with everyone who reads this blog, by adding them in the comments section. We look forward to hearing from you. And I hope this recipe motivates you to eat more mushrooms!

You can find more great recipes on our website by clicking here.

What is the shelf life of mushrooms?

Tue, 24 Jul 2007 21:25:00 +0000

Generally, mushrooms have about a 9-10 day shelf life from the date of packaging. There are many elements that affect the shelf life of mushrooms including, but not limited to, temperature, moisture and time. Mushrooms should be kept dry and held at a temperature range of 34° - 40° F.

The way the mushrooms are handled, from harvesting at our facility to your dining table, plays a critical role on the shelf life of the product. To give you an idea of this handling process please examine the following steps.

Mushrooms are harvested, trimmed, sorted and placed in plastic baskets for transport to the cooling area.
Mushrooms are then transported to the product cooler and placed in a cooling tunnel to bring the product temperature down to the 34° - 40° F temperature range as quickly as possible.
The product is packaged in a cool, environment to help maintain the desired product temperature.
The packaged product is then palletized, according to customer needs, and stored in the product cooler prior to loading.
The pallets are the loaded on refrigerated trailers for shipment at the appropriate time.
The product is then shipped directly to our customers.
The mushrooms are unloaded into our customers warehouse and stored in a their product cooler prior to shipment.
The product is shipped from the warehouse to individual retail or food service locations in a refrigerated truck/trailer.
The retail/food service customers use refrigerated or cooled display case until the end user purchases or utilizes the product in the restaurant.
Retail purchased product should be transported and cooled as soon as possible in the supplied container or a paper (lunch type) bag that can breath.
Never store mushrooms in closed plastic bags.

This is a fairly detailed description of how our product is handled. It is important to note that the exposure time to less than ideal conditions between each step, also plays a role in the ultimate shelf life and final quality of the mushrooms.

A measure that Mountainview Mushrooms uses to help manage the shelf life of the product is found in the labeling of our products. On our over-wrap product, we mark the day the product was packaged. You can find this date stamped on the label. It is in Julian Date format. The Julian Date is the number of days since January 1 in the current year. For example, the Julian Date for September 25 is 268. You can find the Julian Date on most calenders in a format like 268/97. Click the following link to download a handy wallet card, which lists the dates associated with the corresponding Julian Date.

Julian Date Card
or
Click here to request a laminated Julian Date Card

Tips to Longer Lasting Mushrooms

When purchasing, examine the packaged date to determine the age of the product. (The product may be fine even though it's older provided it has be handled properly) the date is only one criteria.
After the purchase keep the product as cool as possible during transportation.
Keep the mushrooms dry during storage. Do not wash the product until just before use.

As you well know, mushrooms are extremely perishable and by following these simple steps you will be sure to enjoy a higher quality product for a longer period of time.

How do you like your mushrooms prepared?

Mon, 09 Jul 2007 22:16:00 +0000

Fresh, fried, sauteed, or grilled. Each method of preparation yields a variety of tastes and textures. I prefer my mushrooms fresh on a salad or dipped in my favorite salad dressing. However, I have recently enjoyed the grilled portabello.

Everyone has their own preferred methods of preparation. A good friend of mine, enjoys a mushroom sandwich of fresh mushrooms with butter, between two slices of bread. He raves about this sandwich. To each their own.

If your looking for some great mushrooms recipes check out our website at www.mountainviewmushrooms.com/recipes.asp. There are many great ideas that will suit all tastes and cooking methods.

How do you like your mushrooms? We'd love to here your comments about your favorite mushrooms recipe or preparation method.

The Mushroom Council

Mon, 04 Jun 2007 16:41:00 +0000

The Mushroom Council is a marketing organization for the mushroom industry. The council consists of represetatives from various industry leaders from across the nation. The council conducts market research, which can assist in marketing efforts of mushroom growers and distributors.

In 2007, the initiated a new marketing campaign and slogan. "Fresh mushrooms, Nature's Hidden Treasure. "

The Mushroom Council website has a lot of great information about mushroom cultivation, recipes, and marketing information. Please click here for more information.

A Gardener's Friend - Mushroom Compost

Thu, 05 Apr 2007 17:24:00 +0000

It's that time of the year, when gardener's in the Northern hemisphere begin planning and planting their gardens. A great way to condition and prepare your soil is by using mushroom compost. Mixing mushroom compost with your soil will help aerate the soil plus add valuable fertilizing elements. The following article describes mushroom compost and its uses, was written by David M. Beyer, Assistant Professor - Mushroom Extension Specialist, Pennsylvania State University.

NOTE: For many years, in the mushroom industry, mushroom compost was known as Spent Mushroom Substrate or SMS. However, recently, the industry has adopted the practice of just calling it Mushroom Compost. The following information was written before this change.

Spent mushroom substrate is the soil-like material remaining after a crop of mushrooms. Spent substrate is high in organic matter making it desirable for use as a soil amendment or soil conditioner. Sometimes this material is called spent mushroom compost. This fact sheet briefly explains mushroom growing, so that the reader knows what is in the prepared substrate, and then describes the characteristics and possible uses of the material.

Mushroom Growing
Substrate prepared specifically for growing mushrooms is a blend of natural products. Common ingredients are wheat straw bedding containing horse manure, hay, corn cobs, cottonseed hulls, poultry manure, brewer's grain, cottonseed meal, cocoa bean hulls and gypsum. Growers may add ground soybeans or seed meal supplements later in the production cycle. On top of the substrate, farmers apply a "casing" layer, which is a mixture of peat moss and ground limestone. The casing material provides support for the growing mushrooms.

Spent mushroom substrate still has some nutrients available for the mushroom; however, it is more economical to replace the substrate and start a new crop. Before removing the spent substrate from the mushroom house, the grower "pasteurizes" it with steam to kill any pests or pathogens that may be present in the substrate and casing. This final pasteurization kills weed seeds, insects, and organisms that may cause mushroom diseases. Users may consider spent substrate clean of weed seeds and insects.

Mushroom growers sometimes apply a registered pesticide during the crop cycle. The local garden center sells most of the same pesticides a mushroom farmer uses. Even if pesticides have been applied, they are generally hard to find for two reasons. Organic matter in the substrate effectively binds pesticides. Also, these compounds decompose rapidly at the high temperatures used for pasteurizing the completed crop. It is safe to assume that the pesticide residue on spent substrate is low. Some farms are strictly "organic" and will not use chemical pesticides.

Characteristics of Spent Mushroom Substrate
The typical composition of spent mushroom substrate fresh from a mushroom house will vary slightly. Since raw materials and other cultural practices change, each load of fresh spent substrate has a slightly different element and mineral analysis. Therefore the characteristics shown in Table I indicate a range of values for each component. Sometimes, fresh substrate is placed in fields for at least one winter season and then marketed as "weathered" mushroom soil. This aged material has slightly different characteristics because the microbial activity in the field will change the composition and texture. The salt content may change during the aging period.

Appropriate Uses of Spent Substrate
There are many appropriate uses for spent mushroom substrate. Spent mushroom substrate is excellent to spread on top of newly seeded lawns. The material provides cover against birds eating the seeds and will hold the water in the soil while the seeds germinate. Since some plants and garden vegetables are sensitive to high salt content in soils, avoid using fresh spent substrate around those plants. You may use spent substrate weathered for 6 months or longer in all gardens and with most plants. Obtaining spent substrate in the fall and winter, allowing it to weather, will make it ready to use in a garden the following spring. Spring and summer are the best time to use weathered material as a mulch.

As a soil amendment, spent substrate adds organic matter and structure to the soil. Spent substrate primarily improves soil structure and it does provide a few nutrients. Spent substrate is the choice ingredient by those companies making the potting mixtures sold in supermarkets or garden centers. These companies use spent substrate when they need a material to enhance the structure of a soil.

Mushroom compost has been shown to increase yields in various crops including but not limited to, corn, tomatoes, cabbage and broccoli. The N-P-K ratio for mushroom compost is 1.8 - 0.6 - 2.2 and the average pH is 5.8 - 7.7. For more information about mushroom compost please visit http://www.mushroom-sms.com.

So, as you are planning your garden and crops this year consider using mushroom compost as a soil conditioner to help increase your yields. Happy gardening!

Freezing Mushrooms

Fri, 30 Mar 2007 14:56:00 +0000

Amazingly enough, the number one search phrase for our corporate website is "freezing mushrooms". Because mushrooms are so perishable, many people are interested in different ways to preserve mushrooms. Other methods for preserving mushrooms are canning and pickling. The following are some tips on how to freeze mushrooms:

*Preparation: Choose mushrooms free from spots and decay. Sort according to size. Wash thoroughly in cold water. Trim off ends of stems. If mushrooms are larger than 1 inch across, slice them or cut them into quarters.

Mushrooms can be steamed or heated in fat in a fry pan. Steamed mushrooms will keep longer than those heated in fat.

To Steam: Mushrooms to be steamed have better color if given anti-darkening treatment first. To do this, dip for 5 minutes in a solution containing 1 teaspoon lemon juice or 1 1/2 teaspoons citric acid to a pint of water. Then steam whole mushrooms 5 minutes, buttons or quarters 3 1/2 minutes and slices 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

To Heat in Fry Pan: Heat small quantities of mushrooms in margarine or butter in an open fry pan until almost done.

Cool in air or set pan in which mushrooms were cooked in cold water. Pack into containers, leaving 1/2-inch headspace. Seal and freeze.

* This information was extracted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Mushrooms, Good To Eat and Good for You!

Fri, 16 Mar 2007 19:51:00 +0000

Mushrooms are a interesting produce item, in that consumers generally love them or hate them. People have very strong opinions regarding this issue. However, there is one thing we should all agree on, mushrooms are good for you.

There have been many studies conducted and nutritional information gathered that show mushrooms are healthy and provide important vitamins and minerals. In the following article, click here, researchers at Penn State University have determined that mushrooms are an excellent source of antioxidants. Also, new research proposed by the FDA, shows that when mushrooms are exposed to ultraviolet light, they become an excellent source of Vitamin D. The article states that, "Vitamin D is increasingly thought to play a role in reducing the risk of osteoporosis, cardiovascular disease and tooth loss, as well as in reducing mortality associated with colon, breast, prostate and other cancers." Click here to read the article in its entirety. Also, you can view more nutritional facts about mushrooms by clicking here.

We hope you find this information useful and that it gives you one more reason to ... eat more mushrooms!