Faqs Hero Image 1920X500

Frequently Asked Questions

Have more questions about Giorgio Foods?

All types of processed and fresh mushrooms you purchase in supermarkets are grown and harvested inside climate-controlled buildings.

Mushrooms are a very healthy food choice. They are high in A & B vitamins and are the only item in the produce area that naturally produces vitamin D. Mushrooms are high in Potassium and they have many essential micronutrients. They also have zero fat and are low in calories.

The growing conditions in our rooms do not support any mushroom species other than the commercially cultivated varieties that we grow.

From the moment compost is filled into a production room, mushrooms are ready to harvest in under four and a half weeks. Making the compost takes a little over three weeks, including indoor pasteurization in bulk before filling the rooms.

Mushrooms actually are grown on a layer of peat moss. The compost underneath is formulated with a variety of ingredients, sometimes including horse bedded straw and poultry litter, and is pasteurized to remove anything harmful to the crop or to consumers. Actually, the high temperatures achieved in the composting process remove any substances that potentially could harm humans. The final compost, regardless of ingredients, is very clean, sweet smelling and filled with high quality carbohydrates and protein the button mushroom requires.

The other varieties of commercially cultivated mushrooms have growing environment and nutritional requirements quite different from button mushrooms. They mostly require pasteurized sawdust to support their growth, not a nutritionally complex substrate prepared from many ingredients over several weeks.

They actually do not grow overnight. They go through a long growth cycle like cultivated mushrooms, including producing small mushrooms out of view deep in the grass or leaf litter. The final growth spurt can be fast, but they do not grow overnight.

We do not add any gluten-containing ingredients to our stuffed, canned or jarred mushrooms. However, our Dawn Fresh Steak Sauce does contain gluten. We do not test our products for gluten; therefore, we cannot guarantee they are 100% gluten-free.

From the day of processing, canned and jarred mushrooms have a 3 year shelf life. After opening, we recommend transferring the product to an airtight container, refrigerate it, and use it within 3 days.

We do not recommend consuming the product after its best-by date.

We use a blend of Button White, Portabella, and Crimini/Portabella Mushrooms depending on the specific style used. All of these mushrooms are from the species Agaricus bisporus

Below are the products that contain allergens.

  • All Stuffed Mushrooms contain Milk
  • All Savory Wild Portabella Jerky contains Soy
  • Savory Wild Sesame Ginger and Korean Chili Portabella Jerky contains Soy and Sesame
  • Dawn Fresh Steak Sauce contains Wheat and Soy

Yes. Both our canned and jarred mushrooms are thermally processed and can be eaten directly from the container.

Convection Oven: Preheat oven to 350°F. Place mushrooms in an oven safe dish or tray (If you do not have the version that does not come in the oven-safe tray) and bake for 6-8 minutes or until they have an internal temperature of 165°F

Conventional Oven: Preheat oven to 400°F. Place the mushrooms in an oven-safe dish or tray (If you do not have the version that does not come in the oven-safe tray) and bake for 10-14 minutes or until they have an internal temperature of 165°F

Microwave: Set the microwave to 60% power. Place the mushrooms in a microwave-safe dish (unless you have the microwave-safe tray) and microwave for 30 seconds or until they have an internal temperature of 165°F. Monitor closely to ensure the cheese does not bubble over.

Dark mushrooms that are jarred or canned do not mean they are spoiled. The color of the mushrooms may be indicative of the strain of the mushrooms. If the mushrooms are a naturally darker strain (For example, a portabella or crimini mushroom), they may become darker after thermal processing. Assuming that the product has no inferior odor or texture, they are safe to consume.