PORTOBELLO/PORTABELLA MUSHROOM FACTS

Monterey Mushrooms, located on eighty acres on Sadler Road just off Hwy 441 in Zellwood, is the country’s largest and only national marketer of fresh mushrooms. Monterey is vertically integrated and able to control all aspects of mushroom production from seed to customer/consumer. An international, multi-facility company, with 10 mushroom growing farms strategically located throughout North America, Monterey’s mushrooms are literally “locally grown” nationwide. This means that Monterey is uniquely positioned to deliver the best, most innovative mushroom products possible to consumers throughout the country. Their claim to fame, however, is the Portabello Mushroom that was developed approximately 20 years ago at their California facility. This “beefy” overgrown brown baby bella ( proper name, 'Crimini',   named for the Crimini family in Italy ) is the answer to a vegetarian’s prayer. Just one portobello will provide close to 400 IU of vitamin D per serving. And, one does not have to worry about scrubbing anything that arrives from this farm. Everyone who enters the doors of the farm, from the truck drivers to the security guards, must wear hair nets and gloves. The workers who sort and pack the mushrooms in the refrigerated growing rooms also wear face masks. The result is that the finished product is not exposed to any elements that might subject it to contamination.  It is possible to drive through the gates into the facility to take home a bag right from the farm. And, for the home farmer or gardener, compost is also available at a minimal cost.  Nothing is wasted in this environmentally friendly facility, including their dedication to their own re-cycled water.

            The three mushrooms grown at Monterey include White, Baby Bella, and Portobello, also labeled 'Portabella'.The difference in spelling depends on whether one considers them masculine or feminine. Italian is a Romance language. Romance language words have gender. The large portobello mushroom is considered masculine whereas the smaller, baby bella, takes on the feminine gender.  

Care and handling tips from Monterey:

·         Purchase mushrooms that are firm with a fresh smooth appearance.

·         The surface should be plump and dry, but not drie-out looking.

·         A closed veil under the cap indicates delicate flavor, while an open veil and exposed gills will have a richer flavor.

Storing tips from Monterey:

·         Store in their original package or in a porous paper bag for longer shelf life. Some mushrooms will keep up to one week in the refrigerator. Baby bellas and portabellas have a longer shelf life than the white.

·        Do not freeze raw mushrooms. They will lose texture and flavor due to their high water content. Sautéed mushrooms can be frozen up to 1 month.

Cleaning tips from Monterey:

·         Brush off any peat moss with your fingers or a damp paper towel, or quickly rinse under cool water. Pat dry with paper toweling.

·         Never soak a mushroom in water because they absorb moisture.

·         If the stem is tough, remove it. Trim and chop fine or pulverize for gravy or sauce.

·         Portobellos: The gills may be removed because they store a large amount of water. When they are very fresh, the gills will be light brown. The longer they are stored, the darker the gills. Whereas the gills provide a stronger flavor, they also turn sauces dark and watery. Remove them carefully with the point of a small spoon.

Cooking techniques from Monterey:

 To Roast: Preheat oven to 400°F. Toss whole or sliced mushrooms lightly with fresh lemon juice and olive oil. Sprinkle lightly with salt and pepper. Set on a baking sheet in a single layer and bake approximately 20 minutes, or until browned. (Optional: Add crushed garlic when tossing)

To Microwaave: Place 8 ounces thickly sliced mushrooms in a microwaveable bowl. (No butter or oil needed. Add desired seasonings, such as salt, pepper, garlic powder, onion powder) Cover and cook on high 2-3 minutes, stirring once in-between. For portobellos, cover and cook in the microwave 6 minutes and blot away excess liquid to serve.

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