GROWING GOURMET - Anto2ni.it

CHAPTER 23
Harvesting, Storing,
and Packaging the
Crop for Market
Mushrooms can be compared to fish in their perishability. Once
harvested, they are quick to spoil unless properly cared for.
One advantage of growing gourmet and medicinal mushrooms is that,
historically, they have been used in dried form for centuries. In Asia,
more Shiitake is sold dried than fresh. Asians have found that the
flavor of Shiitake is actually enhanced by drying. Further, having a
readily available supply of dried mushrooms which can be stored for
months at room temperature in airtight containers with no special
care is very convenient for consumers. Compounded by the lack of
refrigeration in many developing countries, dried mushrooms make
good sense for both producers and consumers. In the United States,
Canada, and Europe, more mushrooms are sold fresh than dried. In
these markets, cultivators first supply the needs of the fresh market
and then dry the surplus. Dried mushrooms can be sold as is or pow-
dered for soup mixes, spices or teas.
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