mushrooms

  • Nearly any­thing stuffed will con­vince us that there is a cel­e­bra­tion in the mak­ing.

    That could mean an easy week­night din­ner party if the vehi­cle used for stuff­ing is a por­to­bello mush­room.

    In North­ern Italy, this over­sized mush­room is called “cap­pel­lone” which means “big hat”. It makes sense as the shape resem­bles a large cap or top­per (just right for stuff­ing).

    To be clear, once a cri­m­ini mush­room reaches between four to six inches in diam­e­ter, it is offi­cially called a por­to­bello or porta­bella. Yes, they are one in the same vari­ety, with a dif­fer­ent matu­rity level dic­tat­ing its name.

    A porta­bello is rec­og­nized by it’s open, flat sur­face (cap). Because it’s left to grow larger, the gills are fully exposed. This means that some of the mushroom’s mois­ture has evap­o­rated. The reduced mois­ture con­cen­trates and enriches the fla­vor and cre­ates a dense, meaty texture.
  • Cul­ti­vated mush­rooms have become an expected “in-​stock 24÷7” pro­duce item for con­sumers. White but­ton vari­ety leads the way in sales, fol­lowed by organic and brown mush­rooms.

    Increas­ing pop­u­lar­ity has put mush­room grow­ers in a mush­room pickle.

    Faced with ris­ing costs and mul­ti­ple pro­duc­tion chal­lenges, mush­rooms look to be headed for stormy weather. Prod­uct short­ages, higher prices and cus­tomer pro­rates for the upcom­ing hol­i­day sea­son are a for­gone con­clu­sion.

    Mush­room har­vest­ing is highly labor-​intensive. Work­ing with an almost always too light labor force (by 25 per­cent), it is not unusual for grow­ers to have to leave mush­room beds un-​harvested due to no pickers.