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Mushroom cultivation was practiced in Europe as early as 1600, but it wasn’t until the 18th century that a mushroom industry began flourishing in abandoned limestone quarries outside Paris. The term champignons de Paris described the white mushrooms we know today and the term is still in use among French-trained chefs.
Mushroom cultivation in the United States began near Philadelphia in the early 20th century, eventually centering on the town of Kennett Square, Pennsylvania, and neighboring areas. At first an adjunct to commercial flower production (the dark space under potting tables and the climate controlled greenhouses being ideal for mushroom growing), demand soon led to the development of special mushroom “houses”. Today, Pennsylvania still leads the nation with almost half of the total fresh mushroom production which exceeds three quarters of a billion pounds a year.
For more information on how mushrooms are grown please visit the American Mushroom Institute or the Mushroom Council. Both sites have extensive information on the subject.
