Organic Mushroom

Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi. They grow in a wide variety of habitats, often on decaying organic matter. For food products, mushrooms are typically cultivated on farms or wild-harvested, then cleaned, sliced, and dried or processed.

Mushrooms are used to add a savory, umami flavor and meaty texture to foods. They can be used whole, sliced, or powdered as a seasoning. They are commonly found in seasoning mixes, sauces, frozen meals, and meat alternatives.

Mushrooms are a source of vitamins, minerals, and antioxidants. The U.S. Food and Drug Administration (FDA) recognizes mushrooms as Generally Recognized As Safe (GRAS) for use in food. International bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated mushrooms and their components. While generally considered healthy, some individuals may have sensitivities or allergies to mushrooms.