Feature Friday

In this Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.

Today we are focusing on the delicate, and very visially appealing, Oyster mushrooms.

Name: Pleurotus Ostreatus

Description: Oyster mushrooms have a funnel-shaped cap, ranging in size from 1 to 4 in. (2.5 to 10 cm), with gills running up a short off-center stem. These mushrooms are available in a range of colours, most commonly eaten are the grey, but they are also available in white, brown, black, and pink.

Taste: Oyster mushrooms have a delicate, mild flavour with a velvety texture. These mushrooms are best when eaten cooked.

Uses: Its texture makes it a great compliment to chicken, seafood, and pork.

How they Grow:
Like other mushrooms oyster mushrooms are also grown in an environmentally controlled building. These mushrooms require a bit more humidity and fresh air than the agaricus varieties. Oysters are grown on a range of agricultural and wood waste products including hardwood chips, chopped cereal, straw and corn cobs. After the growing medium is pasteurized it is cooled and then inoculated with oyster spawn and packed into long, tube shaped plastic bags. Holes are punched into the bag to allow for the oxygen to initiate mycelial growth. The bags are either hung or set up on racks in the controlled growing room. The oyster mushrooms will begin to grow out of the holes that were punched in the bag.

After about 14 days the mushrooms are ready to be harvested. Like all mushrooms, oysters are also harvested by hand. Pickers will simply cut the mushrooms stem as close to the plastic bag as possible. This will allow for another flush to come through.

Delicious Oyster Recipe Ideas:
– Hot and Sour Mushroom Soup
– Fresh Mushroom Cheddar Burger
– Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.

Today we are focusing on the very flavourful Shiitake mushrooms.

Name: Lentinus Edodes

Description: Shiitake mushrooms have a large, fleshy brown cap, and are anywhere from 2-4 inches in diameter. They are tan to dark brown in colour, with tan gills.

Taste: Shiitakes have a soft, spongy quality, producing a woodsy, meaty flavour and texture when cooked.

Uses: This mushroom is most commonly used in stir-fry, and pasta meals. Shiitake mushrooms are often used in Asian cultures because of the belief that they have medicinal properties.

How they Grow: Shiitake mushrooms were originally grown on natural oak logs. The process took a very long time because it takes up to four years for the mycelium to colonize the wood sufficiently enough to produce shiitakes. When the mushrooms did grow it was only in the spring and fall. One natural oak log could last up to 6 years.

With new technology, mushroom farmers can create artificial logs that produce shiitake mushrooms much faster. Oak sawdust, straw, corn cobs and other organic materials are mulched up and packed into a poly bag where it is sterilized and inoculated with spawn. These bags are place in environmentally controlled rooms, where the humidity and light are set at the ideal growing conditions for shiitake mushrooms. The man-made logs will start to produce shiitakes in seven weeks. Once the shiitake have started to grow, it takes another 7 days for them to be ready for harvest. Once a log is completely harvested and the first flush is finished, the log is soaked in ice cold water for about 1 hour. This re-actives the mushroom mycelia causing the log to start growing again. This new process takes about 4 months compared to the six year cycle on natural logs.

Delicious Shiitake Recipe Ideas:
– Baked Mushroom and Leek Risotto
– Japanese Tilapia and Mushroom Handrolls
– Sesame Shiitake Mushrooms

posted by Brittany

In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.

Today we are focusing on a close relative to the white mushroom, and a “big brother” of the crimini mushroom, the Portabella.

Name: Agaricus Bisporus

Description: Portabellas are fully-grown crimini mushrooms, with a large, light tan cap. Portabellas are the largest of all domestic mushrooms.

Taste: Since they are grown to a large size, Portabella mushrooms lose some moisture, giving them a meaty texture and earthy taste.

Uses: Can be grilled, baked, or deep-fried, are great as an appetizer, side dish or entrée. Because of their natural meatiness, Portabella mushrooms are great meat substitutes with no fat, sodium, or cholesterol.

How they Grow: Since Portabella mushrooms are also in the Agaricus Bisporus family, they grow they exact same way as the whites and criminis do, with one exception; they are picked later. Since mushrooms double in size every 24 hours, a large portabella would be picked approximently 3-4 days after a crimini is picked.

Delicious Portabella Recipe Ideas:
– PBLT Salad
– Baked Mushroom Parmesan
– Grilled Chicken with Portabella Mushrooms and Peppercorn Sauce

posted by Brittany

In this New Feature Friday Series, we will explore all the different varieties of fresh mushrooms grown locally right here in Canada.

Today we are focusing on a close relative to the white mushroom, the Crimini mushroom.

Name: Agaricus Bisporus

Description: White mushrooms come in petite, button, large, stuffer and griller.

Taste: The mildest tasting mushroom out of the bunch. The taste does become stronger with cooking.

Uses: Can be used with almost anything; it is so versatile.

How they Grow: Since crimini mushrooms are also in the Agaricus Bisporus family, they grow they exact same way as white mushrooms do.

Delicious Crimini Recipe Ideas:
– Phyllo-Wrapped Salmon with Dill
– Mushroom Foccacia
– Mushroom Ragu on Poached Eggs

posted by Brittany