In 1990, the Mushroom Promotion, Research and Consumer Information Act was passed by Congress to strengthen the mushroom industry’s position in the marketplace, maintain and expand existing markets and uses for mushrooms, and develop new markets and uses for mushrooms. In 1993, the Mushroom Council was established to carry out the direction of this act.
The Council started out with a meager budget and a lot of inspiration about promoting mushrooms. They began doing research to closely define the mushroom user which became the foundation for all of their communication efforts. Once the ground work was laid, a successful promotions program began to shape.
Immediate targets for consumer communication were food editors of newspapers and magazines, TV and radio personalities, chefs and cookbook writers. Mushroom recipes went out to hundreds of venues each year — thus increasing consumer awareness and demands for literature on mushrooms. In 1996 the Mushroom Council made the pages of more than ten national women’s magazines including Family Circle, Women’s Day and Good Housekeeping.
Today, the Mushroom Council plays a very important role in the national promotion of fresh mushrooms through consumer public relations, foodservice communications and retail communications. Many different venues are used in promoting fresh mushrooms to consumers such as working with professional chefs in developing and promoting new recipes, working with produce department managers to maintain the highest quality mushroom product for customers and sending out thousands of brochures each year to consumers hungry for new mushroom ideas. Thanks to the Mushroom Council, mushrooms have their own month to be honored and eaten. September is National Mushroom Month.
Today mushrooms are commercially produced in virtually every state. Pennsylvania, however, still accounts for 61% of total U.S. production, which in 2006/07 reached 827 million pounds. From the caves of Paris to the dinner tables of millions of Americans, fresh mushrooms have come out of the dark and into a spotlight that’s intensity is ever increasing.
CARE & HANDLING
Nutrient dense and savory, mushrooms complement almost any everyday favorite meal. Follow these tips to be sure mushrooms taste as good as they should.
How to Select:
Purchase mushrooms that are firm with a fresh, smooth appearance.
Surfaces should be dry, but not dried out, and appear plump.
A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.
How to Store:
Mushrooms keep for up to a week in the refrigerator.
Keep mushrooms in original packaging until ready to use.
Once opened, store mushrooms in a porous paper bag for a prolonged shelf-life.
Avoid storing in airtight containers - they cause condensation, which quickens spoilage.
Fresh mushrooms should never be frozen, but frozen sauteed mushrooms will keep for up to one month.
How to Clean:
Brush off any dirt with a damp paper towel or fingers.
Rinse fresh mushrooms only briefly under running water and pat dry with a paper towel. Never soak them, as they absorb moisture.
Trim the end of the stem before using.
PREPARATION
Delicious and nutritious mushrooms add flavor and excitement to any everyday meal. Follow these preparation tips to ensure perfectly cooked mushrooms.
How to Saute: Sautéeing is an easy way to cook whole, sliced, chopped or halved mushrooms. Follow these steps:
Brush pan with oil or butter and heat on high.
Add a single layer of mushrooms; turn once when mushrooms become red-brown on one side.
Cook until other side turns the same color, remove from heat and season to taste.
How to Grill or Broil: Grilling or broiling is preferable for larger-capped mushrooms, like Portabellas and shiitakes.
Lightly brush caps and stems with oil to keep them moist and season with salt and pepper.
Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing once or twice.
Try brushing with your favorite dressing or sauce instead of oil.
How to Roast:
Preheat oven to 450 degrees.
Brush mushrooms with oil and place on a shallow baking pan in oven, stirring occasionally until brown, about 20 minutes.
Use about one tablespoon of oil for each eight ounces of mushrooms.
How to Microwave:
Place eight ounces of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed).
Cover and cook on high for two to three minutes, stirring once.
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