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Mushroom Packing and Shipping Information

There is a general correlation between the color and size (including openness of gill tissue) of the major varieties of cultivated mushrooms and their flavor profile. As a general rule, if a mushroom is larger, darker and has more open gills, that mushroom will have a deeper and more profound flavor. The smaller, paler and less open the mushroom is, the more delicate and subtle will be the flavor.

While White mushrooms, Crimimi, Portabellas and Enoki are frequently used raw, the flavors of specialty mushrooms generally are enhanced by cooking. For details on cooking methods, refer to “Kitchen Basics” on this website.

To preserve maximum quality, it is best to refrigerate all fresh mushrooms between 34 and 35 degrees F with an optimum humidity of 85 to 90%. More handling information is available under Care and Handling on this website.

Packing & Shipping:

• Agaricus (White Mushrooms)
• Crimini (Italian Brown)
• Portabella (Portobello)
• Shiitake (Oak, Chinese or Black Forest)
• Maitake (Hen of the Woods)
• Oyster (Pleurotus)
• Enoki (Flammulina veluptipes)
• Morel ( Morchella Esculentia)
• Beech (Hon-Shimeji)