Are your mushrooms seasonal?
We harvest mushrooms 365 days a year. You can rely on fresh-picked harvest and can plan menus in advance.
What cooking techniques are best for mushrooms?
You can use almost any cooking method! Mushrooms respond to different cooking techniques much the same way that meats do. Poaching keeps flavors mild, while high heat deepens them. Specialty mushrooms like ours do not give up liquid as they cook the way that most white button mushrooms available at the grocery store do, so they can easily be browned in a sauté pan. Many chefs like high-heat roasting to prepare large batches of mushrooms quickly. We recommend checking out our recipes page! If you're lookign to keep it simple and highlight the incredible flavor of our mushrooms, you can't go wrong tossing them with a little vegetable oil and roasting.
How should I store your mushrooms?
Mushrooms will last a little longer if kept as close as possible to 34 degrees. Leave your mushrooms in their sealed container until you're ready to use them. If you don’t use all the mushrooms at once, the remainder should be stored so they can breathe. Leaving them in a brown paper bag that is loosely open is one option, or place in a deep pan or dish and cover with a thick, clean, dry towel.
Do you recommend your mushrooms be eaten raw?
Allow us to put on our scientist caps for the first part of our answer: raw mushrooms can be difficult to digest because part of their cell walls is made of chitin (which you may recognize as the stuff in crab shells!). But if we were to swap to our chef caps, we know that plenty of people enjoy raw mushrooms, and many delicious recipes utilize their delicate flavors and interesting textures. Our suggestion would be: just don’t overdo it.
We harvest mushrooms 365 days a year. You can rely on fresh-picked harvest and can plan menus in advance.
What cooking techniques are best for mushrooms?
You can use almost any cooking method! Mushrooms respond to different cooking techniques much the same way that meats do. Poaching keeps flavors mild, while high heat deepens them. Specialty mushrooms like ours do not give up liquid as they cook the way that most white button mushrooms available at the grocery store do, so they can easily be browned in a sauté pan. Many chefs like high-heat roasting to prepare large batches of mushrooms quickly. We recommend checking out our recipes page! If you're lookign to keep it simple and highlight the incredible flavor of our mushrooms, you can't go wrong tossing them with a little vegetable oil and roasting.
How should I store your mushrooms?
Mushrooms will last a little longer if kept as close as possible to 34 degrees. Leave your mushrooms in their sealed container until you're ready to use them. If you don’t use all the mushrooms at once, the remainder should be stored so they can breathe. Leaving them in a brown paper bag that is loosely open is one option, or place in a deep pan or dish and cover with a thick, clean, dry towel.
Do you recommend your mushrooms be eaten raw?
Allow us to put on our scientist caps for the first part of our answer: raw mushrooms can be difficult to digest because part of their cell walls is made of chitin (which you may recognize as the stuff in crab shells!). But if we were to swap to our chef caps, we know that plenty of people enjoy raw mushrooms, and many delicious recipes utilize their delicate flavors and interesting textures. Our suggestion would be: just don’t overdo it.