File:20161028-AMS-LSC-0104 (30837218735).jpg

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Description20161028-AMS-LSC-0104 (30837218735).jpg	Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster, crimini and portobello mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. Recipe provided by Dave Santucci whose family has been in the mushroom business more than 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.USDA photo by Lance Cheung.
Date	28 October 2016, 12:30
Source	20161028-AMS-LSC-0104
Author	U.S. Department of Agriculture Lance Cheung/Visual Information Photographer/USDA/Lance Cheung
Permission (Reusing this file)	Flinfo has extracted the license below from the metadata of the image (tag "IFD0:ImageDescription" contained "USDA photo"). The license visible at Flickr was "Public Domain Mark".

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This image or file is a work of a United States Department of Agriculture employee, taken or made as part of that person's official duties. As a work of the U.S. federal government, the image is in the public domain.

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This image was originally posted to Flickr by USDAgov at https://flickr.com/photos/41284017@N08/30837218735 (archive). It was reviewed on 26 June 2019 by FlickreviewR 2 and was confirmed to be licensed under the terms of the Public Domain Mark.

26 June 2019

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	Date/Time	Thumbnail	Dimensions	User	Comment
current	20:53, 26 June 2019		6,979 × 3,926 (16.65 MB)	Tomer T (talk \| contribs)	Transferred from Flickr via #flickr2commons

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This file contains additional information such as Exif metadata which may have been added by the digital camera, scanner, or software program used to create or digitize it. If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. The timestamp is only as accurate as the clock in the camera, and it may be completely wrong.

Camera manufacturer	NIKON CORPORATION
Camera model	NIKON D800
Author	Lance Cheung
Exposure time	1/200 sec (0.005)
F-number	f/22
ISO speed rating	200
Date and time of data generation	12:30, 28 October 2016
Lens focal length	32 mm
User comments	USDA Photo by Lance Cheung.
Label	Review
Credit/Provider	USDA/Lance Cheung
Source	Digital
Image title	Mushroom Sauté a la Vince with mushrooms, butter, and parsley displayed with a raw oyster, crimini and portobello mushrooms at the VegU education tent, during the USDA People’s Garden - Farmers Market Fall Harvest Festival, on Friday, October, 29, 2016, in Washington, D.C. Country Fresh Mushroom Co. Regional Sales Manager Dave Santucci cooked and talked about the preparation during his food recipe demonstration. Samples are provided after each demonstration at the VegU tent. The mushroom display and information was presented in partnership with the American Mushroom Institute, Mushroom Council and To-Jo Mushrooms, Inc. King Mushroom of Barclay, MD, donated the button mushrooms used for the cooking demonstrations. Recipe provided by Dave Santucci whose family has been in the mushroom business more than 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.USDA photo by Lance Cheung.MUSHROOM SAUTÉ A LA VINCEServes 4Prep Time: 10 minutes \| Cook Time: 5 minutes \| Total Time: 15 minutes16 oz. fresh mushrooms (any type – white, baby bellas, shiitakes, or oysters)2 tbsp. butter, unsalted1 pinch garlic salt (or salt and a clove of garlic if desired)1 pinch black pepper, freshly ground¼ cup fresh parsley, coarsely chopped1 tbsp. Parmesan cheese, grated (or other favorite hard cheese)Note: A pinch is between ⅛ and ¼ teaspoon.1. Rinse mushrooms and slice into ¼ inch thick slices. Smaller mushrooms may be quartered, and oyster mushrooms should be separated into individual leaves.2. Heat half the butter in a large skillet over medium heat.3. Add the mushrooms and sauté for 2 minutes over med-high heat, just until their water evaporates. For shiitake or oyster mushrooms, which have less moisture, add 2 tablespoons water or chicken stock during the sautéing process.4. Add the parsley, garlic salt, the black pepper and the remaining butter for the last 30 seconds of sautéing.5. Oﬀ the heat, sprinkle Parmesan cheese on top and serve as a side dish or as a topping for steak or pasta.Recipe provided by Dave Santucci of Country Fresh Mushroom Co. whose family has been in the mushroom business over 100 years starting in 1908. His mother’s simple recipe is called Mushrooms a la Vince after his father, brother and son.THIS WEEK VEGU IS ALL ABOUTMUSHROOMSMushrooms belong to the fungi family because they grow from microscopic spores, not seeds. A mature mushroom will host as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer’s equivalent of seed).Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in the growing medium. The medium, called compost, is scientiﬁcally formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Then it’s pasteurized and placed in large trays or beds. Next the spawn is worked into the compost, and the trays are placed in specially constructed houses where the farmers can regulate the heat and humidity.Once the root structure, or mycelium, is established, a layer of pasteurized peat moss is spread over the compost. Eventually, tiny white protrusions called “pins” form on the mycelium and push up through the peat moss. The pins continue to grow, becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. The entire process from preparing the compost to shipping mushrooms to market takes about 4 months.There are many varieties of mushrooms, the most popular being the white or button mushroom. Crimini or brown mushrooms are grown and harvested in the same manner as the white mushroom, but come from a diﬀerent spore. They have a darker color and slightly denser texture. Other cultivated varieties include portabella, which are larger versions of crimini, oyster, shitake, enoki, and maitake. Morels, truffles, and chanterelles are wild mushroom varieties.
Usage terms	www.usda.gov
Orientation	Normal
Horizontal resolution	300 dpi
Vertical resolution	300 dpi
Software used	Adobe Photoshop CC 2015.5 (Macintosh)
File change date and time	01:16, 7 November 2016
Exposure Program	Manual
Exif version	2.21
Date and time of digitizing	12:30, 28 October 2016
APEX shutter speed	7.643856
APEX aperture	8.918863
APEX exposure bias	0
Maximum land aperture	3 APEX (f/2.83)
Metering mode	Center weighted average
Light source	Fine weather
Flash	Flash fired, strobe return light not detected, compulsory flash firing
DateTime subseconds	60
DateTimeOriginal subseconds	60
DateTimeDigitized subseconds	60
Color space	sRGB
Focal plane X resolution	2,048.4022216797
Focal plane Y resolution	2,048.4022216797
Focal plane resolution unit	3
Sensing method	One-chip color area sensor
File source	Digital still camera
Scene type	A directly photographed image
Custom image processing	Normal process
Exposure mode	Manual exposure
White balance	Manual white balance
Digital zoom ratio	1
Focal length in 35 mm film	32 mm
Scene capture type	Standard
Scene control	None
Contrast	Normal
Saturation	Normal
Sharpness	Normal
Subject distance range	Unknown
Serial number of camera	3078763
Lens used	17.0-35.0 mm f/2.8
Date metadata was last modified	20:16, 6 November 2016
Rating (out of 5)	5
Unique ID of original document	D7621DC117EA0838F945A4F0D95286A9
Copyright status	Copyright status not set
Keywords	U.S. Department of Agriculture USDA Farmers Market Washington DC mushroom Tom Vilsack american mushroom institute Mushroom Council demonstration display information portobello oyster mushroom button mushroom Dave Santucci Country Fresh Mushroom Co.
Contact information	lance.cheung@oc.usda.gov www.flickr.com/photos/usdagov 1400 Independence Avenue, SW Washington, District of Columbia, 202150 USA

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