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General Information and History

Fresh mushrooms...

Elegant, enigmatic, alluring, adaptable...anything but ordinary. The distinctive earthy flavor of fresh mushrooms partners perfectly with a multitude of other foods and flavors.

History

Mushrooms have long been the subject of great fascination. In medieval Ireland, mushrooms were thought to be umbrellas for leprechauns; the English believed mushrooms should be gathered under a full moon to be edible; and the ancient Egyptians considered mushrooms the sons of gods, sent to earth riding on bolts of thunder.

Puffballs, a kind of fungi, were found in Stone Age settlements. Historical data indicates mushroom cultivation and consumption throughout the ancient Greek and Roman eras; and Asian civilizations have been cultivating mushrooms, specifically the Shiitakes, for over 2000 years.

However, it wasn’t until the 17th century in France that commercial mushroom growing began. The Agaricus, or White mushroom, was the first variety to be cultivated. The original mushroom "farms" were, and still are, located in quarry tunnels near Paris which explains why White mushrooms have long been called "Champignons de Paris" by French chefs.

Commercial cultivation of fresh mushrooms began in the U.S. near Philadelphia in the early 20th century, eventually centering the town of Kennett Square and neighboring areas. Today, Pennsylvania still leads the country in production with California a strong second. More than 20 other states now add significantly to the total production, which means that mushrooms, which have a limited shipping range, are available nationally. And thanks to air conditioning, mushrooms are available year round.