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Fresh Iowa Mushrooms from Anything
But Green Gardens
Organically Grown Mushrooms, such as the varieties we
supply, are high in nutritional
value. They contain essential amino
acids, potassium, some B vitamins, calcium and other
minerals. They are also low in calories.
Below you will find
information about several specific types of mushrooms we
grow and some possible serving suggestions.
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Shiitake Mushroom (lentinula
edodes)
The Shiitake Mushroom has been use in all forms of foods.
It has a strong distinct flavor it is very good in
soups, sauces, and because it is a very hearty mushroom
it even holds up well on the grill.
Extracts from this mushroom have been proven as an
anti-cancer drug and more recently it has been used as an
anti aging cerium in many facial creams.
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Button Mushroom
(agaricus blazei)
The
Button Mushroom is the most common
mushroom that most people know. The Button
Mushroom
is the same basic mushroom as the Portabella, but it is a
slightly different strain.
Most mushrooms have 100 different strains.
This mushroom is as American as apple pie.
From a breakfast omelet, to soups and
sauces, to a topping over steak, chicken or
seafood, it can be used it
in almost anything you would like to cook. |
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Baby
Portabella Mushroom
(Agaricus blazei)
The
Portabella originated from Europe in the 1900s.
Medicinal properties: Contain Aromatase compounds witch have the potential for
the treatment or prevention of breast cancer.
Flavor, preparation and cooking
probably the mushroom with the most recipes
it is stir-fried, sautéed, sauces, and used on pizzas |
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Lion's Main Mushroom (Hiricium)
The Lion's Main has a wonderful distinct flavor.
If you reduce the
moisture at a high heat in a canola oil it will turn a golden
brown color. Add a tab of butter to it and it will taste
like lobster.
In 1992 Chen reported
this mushroom to have great
effects on ulcers, inflammation, and tumors of the
alimentary canal. Other studies have been done to show
the restoration of nerve growth which was shown to be of
benefit to Alzheimer's and stroke victims.
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Pink Oyster Mushroom
(pleurotus djamor)
has a salmon coloring and it's thin delicate
shape resembles the look of a rose.
It has a lighter and
more
earthy in flavor. It's flavor and texture are described
as being juicy, with a peppery tang, They
can be fried just like oysters making a good
addition for stews.
Oyster
mushrooms are commonly used in stir-fried
dishes, since the cap is thin and cooks
quickly. Asian chefs simply tear the
mushroom into desirable sizes before adding
it to the dish.
If you
prepare a dish that requires a long cooking
time, add these mushrooms at the last stage
of cooking. |
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Golden
Oyster Mushroom (Pleurotus
Citrinopleatus)
The
Golden Oyster has a more distinct flavor. It has a
strong nutty flavor.
The
caps are golden to bright yellow 2-5 cm.
Golden Oyster Mushrooms should be cooked on
a high heat for 15-20 min or they may taste
bitter. They are great mushrooms for a salad
after frying crispy!
Nutritionally, they are
simular to the brown oyster mushroom and
have 30-36 percent protein.
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Brown Oyster Mushroom (Pleurotus)
The Brown Oyster Mushroom is the most common
of the Oyster Mushrooms family. It has a flavor
that is mild and may resemble the morel when it is
breaded and fried.
All Oyster
Mushrooms can be used in a wide verity of foods.
They are easy too dice and give a good accent too any dish. If you
prepare a dish that requires a long cooking
time, add the Oyster mushrooms at the last
stage of cooking to keep them from turning
to mush.
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King Oyster Mushroom (Pleurotus
eryngii)
The King Oyster Mushroom resembles a trumpet
in shape.
It
has a high content of protein and all the
oysters have the same medicinal prosperities
it is the most flavorful of the Oysters.
All Oyster
Mushrooms are good for cholesterol reduction
and in a 1987 study
done in China they have been said to cure pulmonary emphysema. |
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