The United States is the word’s second-largest producer of mushrooms, second only to China. Although there are thousands of mushroom varieties in the world, the tried-and-true white button mushroom is the most popular and dominates the U.S. commercial industry. Over the past decade, an increasingly wider variety of cultivated mushrooms have become available to consumers. Specialty varieties, such as portabello, shiitake and oyster, have gained popularity and carved out a niche in the domestic mushroom market.

Mushrooms are very versatile. They can be cooked and served in a variety of ways. For example, sautéed with fresh Florida dill and fresh Florida blue crab, stuffed with cream cheese and deep-fried grilled with balsamic vinegar and Florida onion, or baked and stuffed with ground sausage and topped with cheese.

To clean mushrooms, wipe them with a damp cloth or brush lightly with an extra soft toothbrush to remove the dirt from the gills. Do not soak them in water. Mushrooms act like sponges; absorbing increased moisture will reduce their shelf life.

Mushrooms are low in calories—only 14 for a 2⁄3-cup serving—and they are sodium free. Mushrooms also are a good source of riboflavin and provide small amounts of iron and protein.

Most varieties of mushrooms should be kept at 34 degrees Fahrenheit and at a relative humidity of 85 to 90 percent. Most are sensitive to water and should be kept dry and cool. Typical shelf life averages 5 to 7 days, but some varieties last up to 14 days.

Wild Florida Mushroom Soup

1 Tbsp. olive oil
1⁄2 Florida onion, finely chopped
2 Tbsp. Florida garlic, minced
11⁄2 pound Florida mushrooms
1 Tbsp. fresh Florida rosemary, chopped
1 Tbsp. fresh Florida thyme, chopped
1 pint heavy cream
10 ounces chicken broth
1⁄4 cup brandy
Salt and pepper, to taste

Place a medium-size sauté pan on medium-high heat. Add olive oil, onions, garlic and herbs and sauté for 1.5 minutes. Add mushrooms and sauté for 3 to 4 minutes. Add brandy and continue to cook until liquid is reduced in half. Add cream and chicken broth and continue to cook until liquid is reduced by one quarter. Place the mixture in a blender, leaving a vent hole in the blender top so heat and moisture can escape. Puree until smooth, then add salt and pepper, to taste.

Grilled Florida Portabella Mushroom Salad

11⁄2 ounces olive oil
2 ounces balsamic vinegar
Dash of salt and cracked pepper
4 Florida portabella mushrooms
1 Florida onion, cut into thick slices
8 ounces buffalo mozzarella cheese, cut into 1-ounce pieces
2 Florida red or yellow tomatoes or both, finely chopped
1 bunch Florida basil leaves
1 artichoke heart, cleaned, cooked and sliced

Marinate the portabella mushrooms and onion in the olive oil, balsamic vinegar, salt and pepper for a minimum of one hour. Grill quickly to desired doneness. Chill, then assemble topped with Buffalo mozzarella cheese and garnished with tomatoes, basil and artichoke heart. Drizzle with balsamic vinegar, sprinkle with cracked pepper and serve.

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