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I was just watching an episode of FOOD TECH on the History Channel, in which they visited a mushroom farm.

According to this program, in order to grow, the mushroom spores attach themselves to (typically) either millet or rye seeds.  And that is not the end of it.  The mushrooms are grown in an environment of pasteurized compost that is made from hay, straw and grass.  (My understanding is that straw typically comes from wheat and/or barley stalks left over after the grains are harvested.)

So it doesn't seem like I ever see any warnings that mushrooms might not be gluten free.  But how can they be safe?  

What I'm hoping to find out from folks on this list is whether they can explain to me how gluten is or is not a danger with mushrooms.  No offense, but I'm not interested in opinions or reactions (or non-reactions) -- but in hearing from anyone who actually has some real knowledge about this process and whether or not it is safe to eat mushrooms.  I personally cannot ever recall having a reaction to eating mushrooms (and I tend to be very sensitive to gluten) -- but am concerned after hearing how they are grown.

Thanks!

~~ Suzanne

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