The Maitake Mushroom

A large produce company, Basciani Foods has been family owned for five generations. It is primarily known for its mushroom products, which it grows from its headquarters in the unofficial mushroom capital of the world, Avondale, Pennsylvania. One of the mushroom variates sold by Basciani Foods is the maitake.

A clustered mushroom, the maitake has fan-like fronds that resemble a feathery hen tail. Its feathery appearance has earned it the nickname “hen of the woods.”

The delicate texture of the maitake is paired with a savory, earthy, slightly spicy flavor. This mushroom is particularly high in protein polysaccharides and vitamin D, both of which have a beneficial effect on the immune system. The maitake can also prove helpful in diabetes management and improve the health of bones and the circulatory system.

Ancient samurai warriors considered the maitake sacred. Convinced that eating maitakes made them unbeatable in battle, samurai would legendarily trade the mushrooms for their weight in silver.

Cremini - Mild Flavorful Mushroom Ideal

Basciani Foods is an Avondale, Pennsylvania producer and distributor of fresh produce that ranges from quality mushrooms to berries. Among Basciani Foods’ core mushroom offerings are those of the cremini variety. Many consumers do not realize that this staple fungi, technically known as Agaricus bisporus, is the same as that which yields white button and portobello mushrooms.

The difference is that the white button mushroom is picked when young. It has a softer texture and white color when cultivated, and a browner color in the wild. The portobello, by contrast, has been allowed to grow into a mature specimen that features a large meaty cap that home chefs prize for its complex flavor.

Situated in the middle, the cremini is moderately mature and has a flavor similar to its white button sibling. In some grocery stores, it may be marketed as a “baby portobello,” to make clear that it is of the same species. The cremini mushroom is ideal for those who create soups and stews, and want a substantial fungi that adds flavor while holding up well to hot liquid, maintaining its texture and consistency.