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DID YOU KNOW?

California’s Central Valley cultivates a diverse spread of several mushroom varieties, including button, portobello, and shiitake.

FEATURED CROP

California Grown Mushrooms

Grown in controlled environments, California mushrooms add rich umami flavor to soups, sauces, and sautés.

Videos from the Cooking Classes

Dairy-Free Creamy Mushroom Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Sweet Potato and Mushroom Tacos

Prep Time: 10 minutes

Cook Time: 15 minutes

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Varieties

Lion’s Mane, Oyster, Shiitake, Porcini, Morel, Chestnut are cultivated in Valley farms.

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Prep Tips

Sauté for rich umami flavor, grill as meat alternatives or add raw to salads.

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Nutrition

Unique source of vitamin D when sun-exposed. Provides immune-boosting compounds and B vitamins.

Cultivation

Mushrooms in California’s Central Valley are cultivated in controlled environments that provide optimal temperature, humidity, and darkness. Grown on substrates like straw or compost, spawn is introduced to these materials, which quickly colonize. Depending on the variety, mushrooms can mature in just 7 to 14 days, allowing for year-round harvesting. This method ensures consistent quality and high yields throughout the season.

Where to Buy

Mushrooms in California’s Central Valley are typically available year-round, with peak harvest times depending on the variety. Varieties like white button and cremini are especially abundant in the fall and spring months. Local farmers’ markets and grocery stores offer fresh, flavorful mushrooms throughout the year. For the best quality, select mushrooms that are firm, dry, and free from dark spots or excessive moisture.

Nutritional Value

Mushrooms are low in calories and rich in vitamins B and D, selenium, potassium, and antioxidants. A 1-cup serving of raw mushrooms has about 15 calories and 2 grams of protein, making them a nutritious addition to any diet. Their unique nutrients support immune function, heart health, and may help regulate blood sugar levels.

How to Store

Store unwashed mushrooms in a paper bag in the refrigerator for up to a week, allowing them to breathe and preventing moisture buildup. Avoid airtight containers or plastic bags, as these can trap moisture and lead to spoilage. To extend shelf life, clean mushrooms with a damp cloth before use, and if you need to freeze them, sauté first, then cool and store in freezer-safe containers.

CALIFORNIA FRESH FARMERS MARKET ASSOCIATION

8839 N. Cedar Ave Fresno CA 93720

©2025 by CFFMA

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