Mushrooms as much a part of Texas now as cattle and oil By Rachel Levine with The Meteor

It should come as no suprise that in The Mushroom Capital of Texas, things have literally mushroomed in the past several years.

In 2005, The Texas Legislature gave Madisonville this title, and it remains one of the things Madison County residents are most proud of. At Monterrey Mushrooms, Inc. these edible fungi are the backbone to a very successful business.

On Sept. 20, 1975, Monterey Mushrooms, Inc. harvested its first crop of fresh white mushrooms thanks to Ralston Purina, who built and operated the facility. Purina - the same folks who create Fido's food - sold the farm in 1983 to Amfac Corporation, and today Monterey Mushrooms, Inc. prides itself on being a 30 year-old business. The company was sold in 1988 to a privately owned corporation based in California and Monterey Mushrooms, Inc. remains their baby.

Centrally located to the Dallas and Houston markets, the company attracts an abundance of state-wide and worldwide business and is the largest producer of fresh mushroms in the United States, producing more than 150 million pounds a year. “I think the popularity of mushrooms has grown because people have become more health-conscious,” Betty Smith, Human Resources Manager, said. Mushrooms are low in calories, have no cholesterol and contain many vitamins and minerals. Phytochemicals found in some mushrooms may also help ward of certain types of cancers, according to the American Institute for Cancer Research.

In the last five years, cooking shows continue to use mushrooms in many of their main dishes and “they have become a kitchen staple,” Smith said. “Sauted mushrooms are usually the most popular way to enjoy mushrooms,” she added, and several people add sliced mushrooms to their salads and pizza. When sauted, mushrooms gain a denser texture and cooking will actually increase their nutritional value. Loaded with vitamins A, B and C, iron, potassium, selenium and phosphorus, mushrooms are also a great substitute to red meat because of their hearty texture. “The Browns and Portabellas are good substitutes,” Smith said, who enjoys making Portabella mushroom burgers.

The once single-farm operation has grown into an international company with multi-site operation farms and processing facilities throughout the world. Their fresh line of mushrooms include Baby Bella (Brown), Shiitake, Portabellas, Enokis and Oyster mushrooms. “Most of the mushrooms are grown on a similiar strain,” Smith said, “except the Oysters.” “Instead of a bed of compost, Oysters are grown in a bag of cottonseed haul,” she added. These mushrooms got their name because of their appearance. “They're the pretty ones,” Smith said with a chuckle. And Monterey grows their Oysters in all different colors. They have grown pink, yellow and grays ones, according to Smith.

With the Mushroom Festival quickly approaching, more and more Madisonville residents will find new ways to enjoy an old favorite. From Wild Mushroom Chicken to Portabella Pizza, mushrooms are “pretty versatile,” Smith said, who is confident “battered and deep-fried mushrooms dipped in honey mustard” are the best.