S & L Produce, Inc.

Mushrooms

RETAIL

To meet most consumer need, offer bulk and packaged mushrooms, as well as prepackaged whole or sliced product. Provide small paper bags for shoppers to use to store mushrooms at home. Carry varying sizes. Small mushrooms are 3/4 to 1 1/4 inches, medium mushrooms are 1 1/4 to 1 3/4 inches, large mushrooms are 1 3/4 to 2 3/4 inches, and jumbo are 3 inches and larger.

Large mushrooms are excellent for stuffing, while smaller ones are good in salads and other dishes. Mushrooms also are a popular item used in stir-fries and vegetable tempura. Rotate stock on a first-in, first-out basis. Place bulk product away from items frequently misted. Do not stack other produce items on top of mushrooms as they bruise easily.

Pre-cleaned, ready-to-use mushrooms are now available nationwide. They offer consumers a time-saving option and greater convenience.

Placement

Research indicates that sales can increase as much as 15 to 40 percent by grouping all varieties together, providing at least four feet of linear display space and positioning them next to salad items and cooking vegetables.

Promotion

Create an Italian-themed display with mushrooms, prepared pasta sauces, pasta, olive oil, bell peppers, and sun-dried tomatoes. Cross merchandise pizza crusts near a display with mushrooms, tomatoes, onions, and other potential pizza toppings.

Cross-merchandise mushrooms with lettuce, carrots, celery, radishes, salad dressings, croutons, and other potential salad toppers for a summer salad display. Also, offer recipe cards showing consumers how to turn mushrooms into flavorful hors d'ouevres and suggest mushrooms as an alternative to meat for creating vegetable dishes.

Promote the gourmet touch that mushrooms can bring to the simplest fare. Offer samplings of stuffed, baked, or stir-fry mushrooms. Let consumers know that because of supply and demand limitations, specialty mushrooms cost more than mainstream mushrooms such as agaricus bisporus, commonly known as white or button mushrooms.

Offer demonstrations. Because a few mushroom varieties have to be cooked before they're eaten, demonstrations should focus on quick, easy cooking methods.

FOOD SERVICE

There is no waste to mushrooms, since both caps and stems are edible. Remove only the amount to be used from the cooler. Prepare only as much as you will use in one day.

Mushrooms with open veils have richer flavor and are good sautéed and in sauces. Select mushrooms with smooth, firm caps to use in salads. Small and medium mushrooms ar eusually included in salads and sautéed dishes. Larger mushroom can be served stuffed, broiled or in soups and stews. White mushrooms are good served raw on a vegetable tray or sautéed and used to top meat and poultry.

HANDLING

- Odor-sensitive (Do not store or transport odor-sensitive items with commodities that produce odors. Mushrooms will absorb odors produced by green onions.)

Because of a high respiration rate, agaricus bisporus requires plenty of air. Mushrooms are sensitive to water. If wet, they will develop wrinkles or brown spots or deteriorate prematurely. Store in original containers. Do not store in non-porous plastic bags as they will accelerate mushroom deterioration.

Do not store mushrooms on wet storeroom floors, but rather on a pallet or shelf.

Open veils are not a sign of poor quality, but the shelf life will be shorter.

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for mushrooms: fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, high in riboflavin (add 20 percent riboflavin to label), a good source of niacin (add 15 percent niacin to label), a good source of copper (add 15 percent copper to label), and a good source of pantothenate (add 10 percent pantothenate to label)

Details

Temp

Mot varieties: 34°F

Humidity

85-90%

Mist

No

Shelf Life

Most varieties: 5-7 days, Shiitake/enoki: up to 14 days, Portabella: 10-14 days, Fresh-cut: 4-6 days

Nutrition

Serving Size:
5 medium Agaricus Bisporus mushrooms (84g)

Calories

20

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

3g (1%)

Dietary Fiber

1g (4%)

Sugars

0g

Protein

3g (6%)

Vitamin A

0%

Vitamin C

2%

Calcium

0%

Iron

2%

For reference only.
Percent values based on
2,000-calorie diet.