Farmer’s markets and full-size grocery stores seem to have an abundant supply of locally grown mushrooms. Not just the common white button variety but also those that are difficult to describe, with names shiitake, portabella, oyster and cremini.
The word mushroom is derived from the French mousseron, a term that includes poisonous and edible varieties.
At a meeting of the Fergus Horticultural Society, Julie Baumlisberger of Windy Field Farms discussed how mushrooms can bring magic into any menu.
With her husband Ralph, they have become adventuresome gardeners. Along with mushrooms grown on the family farm, an extensive organic Prairie vegetable operation has been developed near Grand Valley.
Mushrooms can be grown all year long, even on the coldest day of the winter. In the indoor growing controlled atmosphere, shiitakes, blue and yellow oysters are grown on trays.
Baumlisberger continued by pointing out some of the misunderstandings and preconceived ideas that people have concerning mushrooms.
A major misconception is that all mushrooms grow in manure. Individual varieties of mushroom have specific growing requirements. And not all of them grow in manure.
White button mushrooms are the only variety grown on composted manure. To keep their product as natural as possible, Baumlisberger doesn’t bother with chemicals.
“Blue oyster and shiitake mushrooms are saprophytic [growing upon decaying organic matter],”said Baumlisberger.
Mushrooms are not considered plants but fungi.
“Mushrooms will only grow in the dark, is another misconception. Our growing rooms have the lights on for 11 or 12 hours a day,” said Baumlisberger.
Mushrooms lack nutritional value, is also a fallacy. This is a long time misunderstanding. They are a rich source of potassium, phosphorous, amino acids, riboflavin, vitamin D, B12 (once thought only to be available from meat), while being low in fat and cholesterol-free.
They have a mild unique flavour, while being very substantial and meaty.
“Specialty mushrooms are hard to cook is simply not true,” retorted Baumlisberger.
Like with many new recipes, procedures or ingredients, their use can be a challenge the first time through. Some recipes are more complicated, “ but it may be as simple as slicing a few raw shiitake caps into your salad, or frying up some sliced blue oysters with butter, onions and garlic to serve alongside your steak,” reassured Baumlisberger.
Another falsehood is that mushrooms spoil quickly.
“The best way to store them is unwashed, in a paper bag in your refrigerator. Just make sure they don’t dehydrate.
Mushrooms are over 80% water. Fresh blue oyster mushrooms, stored properly will last 7 – 10 days, and the shiitakes up to 2 weeks,” said Baumlisberger.
Windy Field Farms grows 1.5 tonnes of mushrooms per week. Blue oyster, yellow oysters and shiitakes are the most popular.
Ron Stevenson is a member of the Fergus Horticultural Society.
