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What makes Portabella mushrooms so special?
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Portabella mushrooms have become extremely popular due to their hearty flavour and robust texture. Technically speaking, this is because they contain less water than white mushrooms and therefore have a higher tissue density. This means it requires fewer mushrooms to make up a package net weight, and less shrinkage when cooked, resulting in more cooked mushroom tissue from each package. Environmental sensitivities and a longer growing cycle also differentiate Portabella mushrooms from white mushrooms.
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How should fresh Highline mushrooms be stored?
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Mushrooms should be refrigerated immediately in a porous paper bag. If packaged, remove the plastic outer wrap, cover with a paper towel and refrigerate.
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Are open veiled mushrooms safe to eat?
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Absolutely! Freshly picked mushrooms have a tightly closed membrane, or veil on the underside of the cap. If the veil is open it suggests that the mushroom is slightly less moist, but richer in flavour. Many people prefer them!!
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Can Highline mushrooms be frozen?
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Yes. To freeze, first sauté in butter or oil, cool them slightly, then freeze in an airtight container for up to one month. Once thawed, these mushrooms will be perfect for cooking.
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What are the specks or particles on white mushrooms?
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These particles are peat moss, not manure. Mushrooms are grown in a two inch layer of peat moss and may pick up small particles as they are harvested. Highline mushrooms are harvested directly into the containers in which they are sold. This minimizes handling and reduces bruising.
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What is the best way to clean Highline mushrooms?
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Remove any particles with a damp cloth or soft brush and rinse quickly. Do not soak mushrooms in water; soaking causes them to absorb water and brown more quickly.
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| Highline Signature Recipe |
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