Texas-Grown Organic Shiitake Mushrooms
About Texas-Grown Organic Shiitake Mushrooms
| For the most natural, locally-grown shiitake mushrooms, visit Texas Organic Mushrooms’ farm in Denison, Texas. These shiitakes have been developed specifically for the food service industry. | ||||||||||
| Our Shiitake Mushrooms The trimmed, ready-to-use shiitake caps contain no stems, no waste, and no losses. The extra care we take to grow our mushrooms without chemicals results in superior flavor, aroma, and texture. They don’t fall apart when cooked. Because our shiitakes have a more intense, clean taste, you can use fewer mushrooms in a recipe and still have the same flavor impact. You will see the results in lower food costs. The shiitakes are firm, but never tough. You can slice them more thinly, even julienne them. One of our customers, Chef Jermaine Brown of Abacus, recently won first place in a chef’s competition as part of the Dallas Wine and Food Festival. He prepared a recipe using our shiitakes, julienned and sauteed. Could you do that with the mushrooms you are currently using? |
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| Grown Indoors The shiitakes are grown indoors, in environmentally-controlled rooms, protected from pests and chemicals. By carefully monitoring the growing conditions, we are able to grow our shiitakes year-round. Most importantly, they are grown organically. We pick our mushrooms throughout the day, 7 days a week, so they are picked at the peak of freshness and flavor. Organically-Grown Our organic mushrooms are certified by the Texas Department of Agriculture, which follows USDA standards. That means you do not have to worry about the problems that are associated with imported shiitakes: sulphites and other chemicals, which are not permitted in the US, with heavy metal residues and poor hygiene. China has some of the worst pesticide and heavy metal pollution in the world. Mushrooms are approximately 90% water, so each pound of imported Chinese mushrooms contains approximately 14 ounces of Chinese water. Master Chefs In 1994, Chef Robert Del Grande was the guest on Julia Child’s Master Chefs program. He prepared Sea Scallops with Wild Mushrooms using our shiitakes. Even after being sauteed and cooked in a tomatillo sauce, the flesh of the mushrooms was still white and firm. Watch the episode and see for yourself how our shiitakes retain their color and texture. |
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