Brown Swiss Mushrooms

Agaricus bisporus

The Brown Swiss mushroom, also known as a Roman Brown mushroom and a Brown Cap mushroom is an immature brown mushroom that has a particularly rich and earthy flavour. The Brown Swiss mushroom is a fairly robust variety of mushroom that has a dense and meaty texture. Owing to a low water content than its white mushroom counterpart, the Brown Swiss mushroom will hold its shape well in cooking and impart a much stronger mushroom flavour.

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Mushrooms are an edible fungi and are most commonly an umbrella shape with soft brown/pink gills found under the mushrooms cap.

There are 2 common mushroom types being either the white or brown varieties of mushroom. White varieties of mushroom include the common mushroom, white cap mushroom, table mushroom and champignon mushroom, while brown varieties of mushroom include the swiss brown mushroom, Roman brown mushroom and the brown cap mushroom.

The care of mushrooms begins right from the farm gate in the farming practices of the mushroom and continues through to packing and logistics. At the farmgate as mushrooms don’t photosynthesise they require a specific nutrient rich, external source of food in which to grow and thrive.  As a highly perishable item, it is important that strict best practices are followed to ensure customers receive a high quality product without bruising and blemishes.


Culinary Uses

Mushrooms are extremely versatile, adding both flavor and texture to meat, poultry and seafood dishes. Cheese and eggs also complement mushrooms, with the humble, nutrient rich mushroom being a meal in itself by simply frying with butter, a little salt and a touch of chilli. 


Selecting the best produce

Freshness, colour and shape are the three points to consider when buying mushrooms. Look for mushrooms which have a smooth and clean skin without signs of bruising and blemishes and always avoid withered or wrinkled product. The stem of a mushroom is a great way to determine a products age. Always pick mushrooms which have stems that are firm and healthy in appearance.


Storing

0 degrees celcius at 90-100% relative humidity. Keep mushrooms covered and away from refrigeration fans. 


Harvesting & Packaging

Mushrooms are harvested in 7-10 days’ cycles. They are harvested by hand using a twisting motion to remove them from the bed. Thereafter the stalk is trimmed, with mushrooms usually graded straight into the boxes which they will be sold in.  This minimises handling to ensure quality of product without bruising.

As mushrooms are very perishable, with their appearance deteriorating each day it is important they are well cared for throughout the logistics chain with produce only exported by an experienced trader in mushrooms to ensure integrity of product. Deterioration of mushrooms will be minimised if they are cooled immediately and kept cool throughout the distribution chain.  

For export we would recommend that mushrooms are sent pre-packaged to ensure freshness on delivery and to best minimise product damage from bruising whilst in transit.


Availability

Available all year round.

Nutrition

Mushrooms are good source of vitamin B group (riboflavin and niacin) and also contain potassium, dietary fibre, folic acid and zinc. A mushroom will provide around one-third of your daily needs of riboflavin and biotin, and one-quarter of niacin.

VITAMIN B2 (ROBOFLAVIN)

Riboflavin is primarily involved in energy production and helps to promote good vision and skin health.

VITAMIN B3 (NIACIN)

Niacin is essential for the body to convert carbohydrates, fat and alcohol into energy. This essential vitamin helps maintain good skin health, whilst also supporting the nervous and digestive systems.

POTASSIUM

High potassium and low sodium levels may help in the prevention of high blood pressure. Potassium assists our bodies in maintaining blood pressure and fluid transfer within cells. As potassium causes the blood vessels and arteries to relax, it thereby reduces the strain on the cardiovascular system decreasing the chance of developing heart conditions like coronary heart disease and may prevent a heart attack or stroke.

DIETARY FIBRE

Fibre contains no calories, and is a necessary element of a healthy diet in sustaining normal blood sugar levels and in promoting a healthy digestive system. Dietary fibre reduces the transit time of food in your gut, improves gut microflora and assists in lowering blood fats.

ZINC

The human body has more than 300 different enzymes that require zinc in order to function properly. Zinc aids in the proper functioning of the immune and digestive system, control of diabetes and energy metabolism. As an integral part of the diet zinc can assist with stress levels, weight loss, improve hair and skin, alleviate colds and provide an increased rate of healing for wounds.


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