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MUSHROOM QUES T 1 SPAWN production Mushrooms are fungi that originate from spores. Millions of spores are produced inside the gills of the mushroom cap. Spores are so tiny that you need a microscope to see them. Spores inoculate sterile grain seeds to produce a product called spawn. The mushroom farmer buys different spawn varieties from a laboratory. 2 sUBSTRATE PRODUCTION Mushroom farmers create a mixture of organic matter called substrate. To grow Agaricus mushrooms (including crimini and portabella), substrate is made using a mixture of straw or hay, corncobs, water, cottonseed meal and nitrogen supplements. The substrate is pasteurized to remain clean and free from insects and weeds. Spawn is mixed into the substrate. Mushrooms will grow indoors in trays or on beds. To grow other Mushroom Quest varieties, farmers mix straw and sawdust. They cut holes into large bags that hold the substrate or create an artificial log in which the mushrooms will grow. 3 GROWING 5 PACKAGING & MARKETING Mushrooms are packaged, shrink-wrapped and refrigerated. Once packaged, mushrooms are quickly shipped to grocery stores and restaurants for maximum freshness. It takes about 9 to 12 weeks from the time the mushroom farmer orders spawn, prepares substrate, harvests and sends the mushroom crop to market. 7 ENJOYMENT There are so many creative, delicious ways to enjoy mushrooms at home or in restaurants. Try some soon, you’ll be surprised how delicious and nutritious mushrooms can be. You can find delicious recipes online at www. mushroominfo.com GREETINGS! MY NAME IS AGARICUS, ALSO KNOWN AS WHITE MUSHROOM. JOIN THE MUSHROOM CREW AND ME TO LEARN HOW MUSHROOMS GROW. WE ARE MEMBERS OF THE FUNGI KINGDOM. DID YOU KNOW THAT MUSHROOMS ARE GROWN YEAR ROUND AND INDOORS? LET’S TAKE A CLOSER LOOK INTO HOW WE GROW. FOR MORE INFORMATION PLEASE VISIT PAFRESH.ORG 6 VARIETIES AGARICUS mushrooms are the most popular mushrooms consumed in the United States. They have a fairly mild taste and blend well with almost anything. Their flavor intensifies when cooked. They can be cooked any way or enjoyed raw in salads. Try them sliced and sautéed on pizza, in pasta or on quesadillas or cheeseburgers. CRIMINI mushrooms are also known as “browns” or “baby bellas.” Criminis are similar in appearance to whites, but have a light-tan to rich-brown cap and a firmer texture. Their hearty, full-bodied taste makes them an excellent addition to beef and vegetable dishes. SHIITAKE mushrooms have broad, umbrella- shaped caps and tan gills on the underside of the cap. They have a meaty texture and are rich and woodsy when cooked. They add flavor and texture to stir-fry, pastas, soups, entrees and sides. Trim or remove woody stems. OYSTER mushrooms get their name from their oyster shell-like shape and can be gray, pale yellow, pinkish red or even blue They have a delicate flavor. Sauté with butter and onions to bring out their full flavor. Try oyster mushrooms over linguine with sliced steak and red peppers or sprinkled with grated parmasan cheese. ENOKI mushrooms grow in small clusters with tiny, button-shaped caps and long, spindly stems. They are slightly crunchy with a mild flavor. Try them raw in salads and sandwiches or use them as an ingredient in soups, such as stock made with soy sauce and tofu. PORTABELLA mushrooms are the largest and hardiest of the mushrooms. They are a larger, more mature, crimini mushroom but have a longer growing time to reach their full size. Portabellas have a tan or brown cap and measure up to six inches in diameter. They have a deep, meat-like texture and flavor. Portabellas can be grilled, broiled or roasted and served as app- etizers, entrées or as a side dish. Their hearty taste and texture makes them a flavorful vegetarian alternative and often are served as “veggie burgers” on a toasted bun. 4 HARVESTING It takes a few weeks of daily picking to harvest a mature mushroom crop. When mushrooms reach the ideal size they are handpicked, stems are trimmed and then placed in containers according to size. After the crop is harvested, the room is emptied and cleaned with steam so a whole new growing cycle can begin. This allows mushrooms to grow year round unlike most crops, which are seasonal. The remaining substrate, now called mushroom compost, is reused in gardens and on crop fields to help give nutrients to the soil. For Agaricus varieties, the trays or beds are filled with substrate and allowed to grow over a few weeks. Similar to green plants, mushrooms also have a root system, known as mycelium. The mycelium, or roots, spread deep into the trays and absorb the nutrients found within the substrate and form a thick, white web. The growing rooms are temperature and humidity controlled so the mycelium can fully develop. The farmer then adds a thin layer of peat moss on top as a casing material. Peat moss is plant material and mosses that have decayed for millions of years and holds a lot of water. Soon white pin-like structures push up from the peat moss. They will continue to increase in size until they mature and are ready for harvest.
