The mushroom category offers a wide variety of choices for shoppers. Mushrooms work as a topping on steaks as well as a meat replacement, making them easy to promote to a broad section of shoppers. Place mushrooms next to bagged salads to boost sales.
Shipping
12-lb. cartons, 12 1-lb. trays 10-lb. cartons 8-lb. cartons, 16 8-oz. or 8 1-lb. trays 6-lb. cartons, 12 8-oz. trays 5-lb. cartons 3-lb. 4-quart baskets RPC 6411, 6413, 6416, 6419, 6420 Consumer packs: whole 4-, 7-, 8-, 10- and 12-oz. packages 1-, 2- and 2.5-lb. packages (The 8-oz. package is generally the most popular.) Consumer packs: sliced 4-, 6-, 8-, 9-, 12- and 20-oz. packages 1- and 1.5, 5 and 10-lb. packages Value-added packs The industry has developed flash-blanched mushrooms. Unlike canned mushrooms, these are quickly cooked and cooled to help retain texture and taste.
Grades
U.S. No. 1 U.S. No. 2
Handling
Temperature: most varieties, 34 F, 1 C; shiitake, enoki 34 to 36 F, 1 to 2.8 C; oyster 36 to 38 F, 2.8 to 3.3 C; fresh-cut 34 to 36 F, 1 to 2.8 C Relative humidity: 85-90% Mist: no Typical shelf life: most varieties 5 to 7 days; shiitake/enoki, up to 14 days; portabella, 10 to 14 days; fresh-cut 4 to 6 days 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, the button variety 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.
1 lb. whole = about 6 cups sliced 1 lb. whole = about 3¾ cups chopped 1 lb. sliced/cooked = about 2¾ cups 1 lb. chopped/cooked = about 2 cups
