Last week’s Your Produce Man’s Produce Puzzzzle dealt with a fall fruit: Koko, Stanford University’s “talking” gorilla, used sign language to describe this fruit as “red, juice, corn, seeds.” What is it? There's a story of a new chef who had recently graduated from culinary school and was in his first job as an executive chef in a white tablecloth restaurant. The owner of the restaurant wanted to make some jelly using this fruit, so the chef ordered a carton. Upon receiving the carton, the chef immediately called the produce company to inform them that the fruit was bad. "I cut one open, and it has already gone to seed." He was, as was Koko, the "talking" gorilla, referring to...Pomegranates! This week's Your Produce Man’s Produce Puzzzzle deals with a fall fruit: Is the Pumpkin a fruit or a vegetable? See next week’s Fresh Tips for the answer.

Mushrooms are loaded with Selenium, which helps reduce the risk of Prostate Cancer in men.

MUSHROOMS 101 (Monday, September 19): All this week, I am taking the mystery out of Mushrooms. I will be shedding a little light on this odd fungus. For many of you, the Mushroom will finally come out of the dark and become your culinary friend. The word “mushroom” is derived from the Frankish word “mussiriones” referring to the meadow mushroom and from the French “mousseron” meaning growing on moist moss. September is National Mushroom Month. And this ties in perfectly with National Prostate Cancer Awareness Month as well. Mushrooms and prostate cancer? What in the world do they have to do with each other? Recent studies show quite a lot. Mushrooms are a great source for the mineral Selenium. In fact, Selenium is found more in mushrooms than any other fruit or vegetable. Recent, and ongoing medical studies on both animals and men, strongly indicate that Selenium works with Vit. E to protect prostate cells from becoming cancerous. Every 18 minutes, another man (husband, father, brother) in the United States dies of prostate cancer. This year, almost a quarter of a million men will be diagnosed with prostate cancer. Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium, and copper). They're low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit versus the canned version that may have more sodium. The problem with White mushrooms is that they have a lousy reputation. The Roman Emperor Tiberius was poisoned with bad mushrooms. So was Buddha. Mushrooms are not a true vegetable in the sense that it does not have any leaves, roots, or seeds, and really does not need any light to grow. So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the seventeenth century. In the eighteenth century, France began cultivating mushrooms resembling the basic mushroom that we all buy at the market. These famous fungi didn't reach popularity in the United States until the late 1800s. Many home cooks love the tastes of other mushroom varieties, but find the white mushroom beneath their consideration. This is probably a result from the way these mushrooms were mainly utilized in the 1950s and 1960s. The white Agaricus was just about the only mushroom available to consumers. When I was a kid, the closest I got to mushrooms came in a can or a jar: watery, tasteless, insipid, rubbery things. Try double-roasting mushrooms. Chefs I know have used this method for many appetizers at white tablecloth restaurants or country clubs. Roasting left the mushrooms not only moist all the way through but with a richer, pronounced flavor that seemed meaty and nutty. One chef told me that instead of double-roasting, at home, you could roast the mushrooms at a constant 450 degrees. Just remember to turn them once near the end of the roasting. Even by roasting stuffed mushrooms, the filling was generally less soggy and more flavorful. Over half of all mushrooms grown in the U.S. are grown in Kennett Square, Pennsylvania. Growers around the country are closing in on harvesting one billion pounds a year. There are close to 40,000 varieties of mushrooms. Pennsylvania produces almost 50% of the mushrooms consumed in the U.S. The official state mushroom of Minnesota is the morel. The official state mushroom of Oregon is the Pacific golden chanterelle. Near Rochester, New York, there is a house shaped like a group of mushrooms. Kennett Square, Pennsylvania, claims to be the Mushroom Capital of the World. Mushrooms are not a true vegetable in the sense that it does not have any leaves, roots, or seeds, and really does not need any light to grow. So what exactly is a mushroom? It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures. Ancient Egyptians considered mushrooms to be food for the royals. The French adored the fungus and began harvesting them in caves during the seventeenth century. These famous fungi didn't reach popularity in the United States until the late 1800s. Mushrooms are available all year long and although there are many different varieties, selecting any kind of mushrooms are easy. In 1891, the first book on mushroom growing was published and it shed new light on the theory of cultivation. William Falconer, a mushroom grower and experimenter from Dosoris, Long Island agreed with the recommendations of agricultural journalists and compiled their theories in Mushrooms: How to Grow Them; A Practical Treatise on Mushroom Culture for Profit and Pleasure. This industry text suggested that mushroom growing was perfect for florists. Since they grew flowers on benches, florists could just slide mushroom beds right under their flower benches and gain a profit in growing two crops in the area of one. Falconer also thought that mushroom growing was ideal for farmers who had access to growing their own manure and spawn. At the time skilled labor was not a necessity of mushroom growing. It was recommended to housewives as well as a source of home income. Not only did Falconer’s book develop target groups for which growing was suited. It also contained much practical advice on building beds for cultivation, the perfect growing temperature and where mushroom markets were developing. Today, most mushrooms are still grown in these “flower beds.” Before mushrooms were cultivated, people ate the wild varieties. The Japanese were probably the first to grow mushrooms, raising Shiitakes some two thousand years ago. Today there are thousands of mushroom varieties in the world of which only 25 are cultivated. The rest are not palatable.

No need for a fancy gadget to clean your Mushrooms. This simple toothbrush does the trick just fine.

MUSHROOMS – STORAGE (Tuesday, September 20): Place purchased loose mushrooms in a paper bag in the refrigerator. Airtight plastic bags tend to retain moisture and will accelerate spoilage. If purchased in packages, do not open until ready to use; store unused portion in a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage. Properly stored mushrooms will last for approximate five days. So how do you clean mushrooms? Is there a perfect tool for cleaning all of those hard-to-reach spots on mushrooms. No need for those cute little specialty brushes. A clean, soft-bristled toothbrush provides a comfortable handle, and the small head slips easily under the gills to capture every stray bit of dirt. A run through the dishwasher cleans the soiled brush. Select plump firm and solid mushrooms. Avoid the limp or dried looking ones. They should not be shriveled or slippery (which indicates decomposition). The mushroom should have a nice earthy smell. If you smell the gills and there is an ammonia aroma, put it back. Those are old Portabellas. Remove the mushrooms from any wrapping and spread on a tray and cover with paper toweling. Don't moisten the toweling or the mushrooms and place them in the refrigerator in an area that allows the air to circulate. Avoid placing any other items on top of them. The mushrooms should keep about 5 - 6 days.

No need for a fancy gadget to clean your Mushrooms. This simple toothbrush does the trick just fine.

MUSHROOMS – WHITE BUTTONS (Wednesday, September 21): You should look for firm, moisture-free (not dry), unblemished caps, and free of mold. When looking for the best button mushrooms, simply remember these three words: White, Bright and Tight. Which white mushrooms you buy really depends on what you’re using them for. For example, if you are using the mushrooms raw, like in a lettuce salad, then look for mushrooms that have closed gills. These will have the mildest flavor, which is what you want in a salad so the mushroom doesn’t over power the other flavors. However, if you are using the mushroom as an ingredients in a recipe or on top of pizza or lasagna, then I would buy white mushrooms that have open gills. These mushrooms will have a deeper, richer, more earthy flavor. And many retail stores actually mark down these “open” mushrooms anyway, so they could be a great bargain. White mushrooms are a good sources of potassium. Potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle and nerve function. Standard white mushrooms were first cultivated on fumigated horse manure in abandoned quarries outside Paris at the end of the 17th century. These mushrooms are the “descendants” of the creamy white field mushrooms.

Put a ‘Bella on the Barbie for a ‘Bella Burger!

MUSHROOMS - PORTABELLA (Thursday, September 22): Then there is the Portabella Mushroom, the hottest mushroom in the produce department. Its popularity has skyrocketed in just the past 5 years. One portabella mushroom has more potassium than a banana. These are the grown-up version of the Crimini, so if you are simply going to cut it up as an ingredient to a recipe, I’d buy Crimini. It’s cheaper that way. But the Portabella is best used on the grill, or as a pizza. Anyway that use meat, you can use the Portabella. Put a bella on the barbie. That’s a portabella on the barbeque. Anything you do with meat, you can do with a Portabella Mushroom. Have you ever had a ‘Bella Burger? If you are trying to reduce meat in your diet, then the Portabella is a great alternative for your “burgers.” But here’s a secret in grilling your Portabella: Make sure you bake it first. This way, the Portabella won’t dry out on the grill. It will be nice and moist. Simply drizzle a little olive oil on the Portabella, add some salt and pepper or marinate it like you would other meats. Bake it at around 425 degrees for 4 – 6 minutes. Slap it on your burger buns, add your catsup, mustard, onions, lettuce and tomatoes. You’ll be amazed how good it is. The largest cultivated mushroom is the Portabella, although it is nothing more than the grown-up version of the brown-top Italian crimini mushroom. The crimini mushroom beds are simply thinned more often, allowing more space for them to grow into the larger Portabella. Before you grill or bake your Portabella, be sure to remove the gills. They will only cause a muddy mess in your cooking. Removing the gills is very simple. Get a large wooden spoon or a metal spoon and simply scrape them out. You’ll see how easy it is. My favorite way of using the Portabella is in turning them into a Pizza. After you remove the gills, turn your Portabella up-side-down and add some Pizza Sauce or Pesto Sauce. Your toppings should be cut up into small dices. I like to use diced white onions, diced red, gold and green bell peppers. For meat, pre-cook some hamburger or sausage and crumble it on. Or you could dice up some Pepperoni and sprinkle it on. Add your cheese and bake at 450 degrees for about 12 – 15 minutes. What a great appetizer or main dish.

MUSHROOMS - VARIETIES (Friday, September 23): There is more to the world of mushrooms than those little white button mushrooms. Take a look. You’ll find almost 4 or 5 fresh varieties of mushrooms available. Today, it’s a little “Taming of ‘Shroom” on Your Produce Man. You will find the Italian Brown Mushroom, also known as the Crimini. They have a more earthy flavor than the white mushroom, and you can use them just like you would the white mushrooms, raw or cooked. Then there is the Portabella Mushroom, the hottest mushroom in the produce department. Its popularity has skyrocketed in just the past 5 years. These are the grown-up version of the Crimini, so if you are simply going to cut it up as an ingredient to a recipe, I’d buy Crimini. It’s cheaper that way. But the Portabella is best used on the grill, or as a pizza. Anyway that use meat, you can use the Portabella. Since this is National Mushroom Month, why not try a few new mushrooms this month? everyone will think the new Julia Child when you serve our stuffed Portabelini Mushrooms. These brown top, or Italian Mushrooms are allowed to grow to a size of about 2 to 2-1/2” in diameter. A bit larger than a large white mushroom, but smaller than a regular Portabella Mushroom. So, take your Portabelini, brush it off and set it to the side. For the stuffing, make a nice thick mixture of Sherry Wine, minced garlic, minced shallots, chopped parsley, olive oil, bread crumbs and cheese. Use whatever cheese you like. I would prefer a Pepper Jack Cheese. Stuff your mushrooms with the mixture and then top with some freshly grated Parmasean cheese. Put these on a backing sheet and bake at 375 degrees for about 10 – 15 minutes, until the mushrooms are tender. Sprinkle some freshly chopped parsley right on top, just before serving. If the right mushroom is used for the right recipe, the resulting culinary delight may be heavenly.

Agaricus (White or Button)
These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavored, are tasty when eaten raw but even more flavorful when cooked.

Chanterelles
These trumpet shaped fungi are highly regarded mushrooms favored for their gold to yellow color, and rich flavor, ranging from apricot to earthier tasting. Chanterelles are best eaten fresh, although they are also available dried or canned.

Crimini, or Italian Brown
These mushrooms are similar to the button variety, yet they are darker in color, have a richer flavor, and have a more dense texture. Criminis were once an imported mushroom but are now grown domestically.

Enoki
This fungi takes on a sproutlike appearance with small caps and thin, long, stems. Native to Japan, white in color, with a light fruity taste, these mushrooms are excellent when served raw in soups and salads.

Morel
These mushrooms are highly priced and highly prized for their intense earthly flavor. They are usually found in the wild, although can now be grown commercially. This conical shaped, honey combed surface fungi is small, with dark brown hues, is suitable for stuffing and is ideal for sauces and stews.

Oyster
These mushrooms grow in clusters, and range in color from off-white to shades of brown. Subtly tasting like an oyster, its chewy texture is more suited to cooked dishes.

Porcini
Porcini mushrooms are well valued for their meaty texture, interesting flavor, and distinguishing shape. These mushrooms vary in size and is domestically grown or imported from Europe depending on the season. This variety is usually expensive, but is considered one of the finest-tasting mushrooms.

Portobella
These are large cremini-like mushrooms that are sometimes the size of a regular hamburger! These fungi are circular, flat, and long, with a dense, chewy texture. Portobellas are excellent for grilling or roasting.

Shiitake
Shiitake mushrooms were originally cultivated on natural oak logs and only grown in Japan, but are now available domestically. These mushrooms are large, black-brown, and have an earthy rich flavor. This fungi is enjoyed in stir-fries, soups, or even a meat substitute. Dried Shiitakes have more intense flavors and are sometimes preferable to fresh.

Top of page