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Make room for ’shrooms: Popularity of edible mushrooms proliferating in Southeast

By: Anne Braly
(Contact)

Included in this article

Bart Minor

Most Southerners are familiar with white and portobello mushrooms, but there are so many more to consider.

According to Bart Minor, Mushroom Council president and CEO, mushrooms are moving faster in the Southeast than any other part of the country.

“People are finding that mushrooms aren’t just a culinary treat anymore,” he said. “They are a nutritional component of our diets. Mushrooms have long been known for what they didn’t have — fat and calories — but we’re beginning to discover how rich they are in nutrients.”

Mushrooms have a high concentration of potassium and selenium, as well as niacin and riboflavin, all essential for good health, said Pamela Kelle, a registered dietitian in Chattanooga.

Because of their nutritional value and versatility in the diet, Ms. Kelle said she considers mushrooms “one of the perfect foods.”

“You can grill them, steam them, boil them, bake them, sauté them or eat them raw,” she said. “They add volume to foods without adding any fat.”

White mushrooms, also known as button mushrooms, account for more than 90 percent of all varieties consumed in the United States, but sales of specialty mushrooms are increasing, especially among Southerners, according to the Mushroom Council.

“Sales of specialty mushrooms, like oysters and shiitakes, have increased 15.7 percent in the Southeast in the past year compared to 1.4 percent nationwide,” Mr. Minor said. “The Southeast is leading the parade.”

The leading mushroom-producing states are Pennsylvania, California and Texas.

Tennessee is home to Monterey Mushrooms in Loudon, Tenn., where 550 employees harvest 600,000 pounds of mushrooms every week.

The farm, one of 11 Monterey facilities across the United States, grows its mushrooms indoors and “picks them every day starting at 11 a.m. through the late afternoon,” general manager Greg Sweet said.

The mushroom breakdown at the Loudon plant comes to 525,000 white mushrooms per week, about 74,000 brown (portobellos and baby bellos) and 500-700 oyster mushrooms, according to Monterey records.

“Exotics, like oysters, are gaining more in popularity,” Mr. Sweet said. Though white remains the best-selling mushroom, five years ago the number of browns and exotics sold each week was 10,000 pounds, Mr. Sweet said. Now it’s 75,000 pounds.

Canned mushrooms once were the most prevalent type of mushrooms available. Now about 85 percent of mushrooms grown in the United States end up fresh on the market rather than in a can, Mr. Minor said.

Here are some recipes from the Mushroom Council to get flavor, texture and nutrition on your plate. Log onto www.mushroom

info.com to make more room for some ’shrooms.

Grilled Mushroom Quesadillas

This recipe can be prepared on the grill or stovetop.

2 pounds fresh white button mushrooms, sliced

2 tablespoons olive oil

1 teaspoon salt

6 tortilla wraps

2 cups (around 8 ounces) shredded cheese, such as reduced-fat Cheddar and Monterey Jack, plus extra for garnish

2 ripe avocados, peeled, pitted and thinly sliced

6 tablespoons fresh cilantro leaves (optional)

Salsa verde and diced tomatoes, for garnish

If grilling: While grill heats, toss mushrooms with oil and sprinkle with salt. Cook mushrooms in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 6 to 10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.

If sautéing: Heat olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt, flip mushrooms and cook about 5 minutes more, until other side is same color.

While mushrooms cook, assemble quesadillas; distribute half the cheeses and all avocado slices on left half of six tortillas. When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese. Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side. Transfer to cutting board, cut into wedges and serve with salsa verde, tomatoes and additional cheese.

Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Grilled Mushrooms With Sherry

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound white button mushrooms, stemmed and halved

3 tablespoons unsalted butter

1 teaspoon minced fresh garlic

1/4 cup dry sherry

1/4 cup chopped fresh parsley

Heat grill or broiler. In a medium bowl, combine oil, salt and pepper; add mushrooms and toss well. Transfer mushrooms to a grilling basket or rack in a broiler pan, and grill or broil until lightly browned and softened, turning occasionally, about 5 minutes. Meanwhile, in a medium saucepan, melt butter and add garlic; cook and stir until garlic is softened and pale gold, about 1 minute. Add sherry and simmer for 1 minute. Stir in mushrooms and parsley; toss well. Serve over grilled hamburgers or toasted French or Italian bread as an appetizer. Makes 8 servings.

Mushroom Napoleon

This healthful dish is perfect for Weight Watchers diets. Each serving equals 4 points.

4 portobello mushrooms, stems removed

1/4 cup light vinaigrette salad dressing

1 red onion, cut into 8 slices

4 tomatoes, cut into 4 slices each

8 fresh basil leaves

1 cup crumbled soft goat cheese

2 tablespoons fresh thyme, removed from stem and chopped

Salt and freshly ground black pepper, to taste

Place portobellos, vinaigrette and onions in a large resealable bag. Let marinate for at least 30 minutes. Reserve marinade, if grilling.

If grilling: Heat grill. Once hot, grill portobellos gill side down for 5-7 minutes, turn over and cook for another 5-7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the portobellos are done. Drain and reserve excess juices from the mushrooms and onions.

Plate the portobello cap gill side up. Layer slices of onion, tomato and basil leaves on top of the portobello cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved marinade and serve warm.

If microwaving: Place the mushrooms (gill side up) and the onions on a large, microwavable plate. Cover and microwave for 3 minutes. Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.

Plate the portobello cap gill side up. Layer slices of onion, tomato and a basil leaf on the portobello and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.

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