These are mushrooms which are harvested when still small and unopened. Once the mushrooms open to a stage where the gills are visible they are generally referred to as cups. White mushrooms are the most commonly consumed mushrooms in New Zealand.

Our mushrooms come from Te Mata Mushrooms in Hawkes Bay. They specialise in mushroom production and have many years experience in the industry.

Mushrooms have been eaten in Europe, Russia, China and Japan for thousands of years. Through their history they have been thought to have had certain magical powers or have been used as medicines. There are over 250 edible mushroom varieties throughout the world. Although only a few are commercially available, in New Zealand the variety is increasing.

What to look for

With all mushrooms, the fresher the better. Look for mushrooms with a good colour and avoid any which are damaged, bruised or with signs of deterioration. Where appropriate, gills should be fresh and upright. Mushrooms continue to grow after harvesting and they will respire or ‘sweat’ in plastic bags. Brown paper bags will absorb moisture and keep mushrooms fresher.

How to keep

Store at 2 – 5°C with a relative humidity of 95%. Keep covered and away from refrigerator fans. The optimum storage temperature is 0°C, but because of the risk of the product freezing a slightly higher temperature is recommended. Mushrooms are ethylene sensitive which means they should be stored separately from ethylene producing fruits and vegetables.

CONSUMER STORAGE: Remove from plastic packaging and refrigerate in a paper bag. Mushrooms continue to grow after harvesting and they will respire or ‘sweat’ in plastic bags. Brown paper bags will absorb moisture and keep mushrooms fresher.

Nutritional value

Mushrooms are a moderate source of protein, are high in potassium and low in sodium – which is a desirable balance. They are also a significant source of selenium. Mushrooms are an excellent source of many B group vitamins including folate, niacin, riboflavin, biotin and pantothenic acid. They also supply some fibre and small supplies of other minerals.

How to prepare

You don't usually need to peel cultivated mushrooms. Just wipe both the cap and stalk with a paper towel. Field mushrooms sometimes need peeling.

When you can get it

All year round.


Vegetable information kindly provided by www.vegetables.co.nz