Consumers

A good source of dietary fibre, mushrooms are chock full of Riboflavin (Vitamin B2), Niacin (Vitamin B3) and Pantothenic Acid (Vitamin B5), as well as important minerals such as Copper, Selenium and Potassium. To maintain quality and get the most from your Champ’s mushrooms, be sure to follow a few simple guidelines:

Buying: Look for firm texture, unspotted caps, minimal bruising and even colour.

Storage: Loose mushrooms should be stored in a porous paper bag in the refrigerator between 2 and 3 degrees Celsius (35.6 and 37.4 degrees Fahrenheit). Plastic bags should be avoided as they will cause condensation, which will hasten spoilage. If you choose to freeze your mushrooms, first sauté them in butter or oil. Then place them in an airtight container and freeze them for up to one month.

Cleaning: Champ’s mushrooms are grown in a safe, sterile environment. Gently wipe mushrooms to remove any leftover bits of (fully pasteurized) growing material. Or, rinse them quickly with cold water and pat them dry with a paper towel. Note: Do not wash mushrooms until you are ready to use them, as they may discolour.

Shelf Life*: When properly refrigerated, fresh White and Oyster mushrooms can last seven to 10 days. Crimini, Portabella and Shiitake can last up to 10 days. Obvious signs of spoilage can include a slimy surface, surface wrinkles and deep discoloration, dark spots or unpleasant odour. Note: Dried mushrooms should be stored in a cool, dry environment and should be used within three months.

Always check your grocer’s individual shelf life guidelines as they can vary slightly from store to store.

Did you know?

• Five regular sized mushrooms have only 20 calories.
• Champ’s mushrooms are grown indoors, in climate controlled growing rooms and can double their size in 24 hours.
• Mushrooms do not need light to grow.
• Champ’s mushrooms are delivered to stores and food service providers within two days of harvest.
• The mushroom growers of the province of British Columbia grow and sell more mushrooms per capita than any other province in Canada.

Retail and Food Service

Mushrooms are one of the most popular — and fragile — produce items that your store, restaurant or food service business will buy, sell or prepare. Maintaining quality from farm to table depends almost entirely on proper food handling and storage practices. To help you keep your Champ’s quality products looking and tasting their best, please follow these simple steps:

• Refrigerate immediately between 2 and 3 degrees Celsius (35.6 and 37.4 degrees Fahrenheit) with humidity ranging between 85 and 90 percent.
• When transferring loose mushrooms from one container to another, “shift” them gently, as “dumping” or pouring will result in bruising.
• To prevent crushing and bruising, refrain from stacking anything on top of mushrooms.
• Do not store or display mushrooms near a wet area or near produce that is being misted or sprayed with water.
• Be sure to provide customers with Champ's storage and cleaning instructions.