A : We do not forage or sell wild mushrooms. Everything we grow is cultivated from mycelium we purchase from a laboratory. We control the entire growth process from the time we receive the mycelium (mushroom seeds) till it is picked fresh each day.
A: We do not forage mushrooms from the wild, so my best advice is use a book you trust or go with an experienced picker and learn from them.
A : Mushrooms contain chitin, a fibrous substance that is difficult to digest and can only be broken down by cooking. If a mushroom is not cooked, the cell walls will not break down and your body won’t get the nutrition from them. Mushrooms release their nutrients into your body after being cooked.
A : Each mushroom has different benefits to the body, which we have explained in our learn section. But in general Mushrooms contain high amounts of selenium, vitamin D, and vitamin B6. Selenium can help prevent cell damage in our bodies, vitamin D helps with cell growth, and vitamin B6 helps our bodies form red blood cells. All of these nutrients in mushrooms help to maintain a healthy immune system. Long celebrated as a superfood source of powerful nutrients, fresh mushrooms are a healthy addition to your plate. They are fat free, low calorie, nutrient dense, low in sodium and contain natural antioxidants.
A : Although considered a vegetable, mushrooms are neither a plant nor animal food. They are a type of fungus that contains a substance called ergosterol, similar in structure to cholesterol in animals. Ergosterol can be transformed into vitamin D with exposure to ultraviolet light. Mushrooms are low in calories, have virtually no fat, no cholesterol and are very low in sodium.
A : Keep your fresh mushrooms in a paper bag in the fridge to let them breathe a bit. Do not store your mushrooms in plastic, glass or ceramic.
A : Yes. According to the FDA, you should “wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers market.”
