Mushroom Info

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dragnlaw

dragnlaw

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Joined
Feb 16, 2013
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Waterdown, Ontario
I have purchased kits from these people. Have had kits from another source as well. Results have been less than spectacular for sure but I believe it is only because I don't have a good environment. I'm posting this as info for others who might be interested.
LOL I'm pretty sure you other 'seasoned' mushroom growers already know most of this info but hey, never know, might be a tiny gem to help out.
This is a Canadian company and doubt they ship into the states but it is more for than info than anything else.
Fall Planting - mushrooms
 
So I decided to start the 2nd cube of mushrooms. Had bought them both at the same time but only started the one, which was a bit of a bust. Yes, got some but not many.
As per usual they take a long time to appear. Started to think they were also a bust when I suddenly saw little bumps. Within days they have "blossomed" to harvesting.
These are called Elm Oysters and are a beautiful creamy white. I've harvested only the big ones. Resprayed the others, cut some new slots and put back up on top of the bookcase under its tent.
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That 'X' is what they tell you to do and the mushrooms are supposed to grow out of there. Well they never did. However I had made two cuts on either side of the cube which is where these came from.
1727883117783.png

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left a couple
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Turned a couple over & tried to edit a bit to show them off a bit better.
 
Now all I have to do is figure out how I want to cook them :unsure: and from someone who is a professional fence sitter- going to be a tough job.
As they are very delicate (like a lot of mushrooms) I'd better not dilly dally around. :rolleyes:
Any suggestions?
 
I would probably sauté them in butter or olive oil and serve them over toast or a baked potato.

Those kits would make an interesting family project!
 
Thanks Aunt Bea. That is definitely one way I'll be doing them.
So far on my list are -
- I also think I'll do a soup with them, albeit hopefully a small pot if I can trim down a good recipe. A lot of them serve 4 or 6.
- Another suggestion I heard was to bread them and bake.
- I saw a recipe for a meatless mushroom shepherds pie which was a little too complicated for my tastes, lol. Rather think your suggestion of fried (butter! yes!) over potato, mashed or not, sounds the same and a lot less trouble, eh?
- Once made a mushroom pie, think it had sour creme in it. Was wonderful but can't find the reciipe. Believe I got it from Allrecipe's quite a few years ago. Think the author said it was from her Russian (or Ukrainian?) mother.

Anyhow this fence is getting very wobbly and I have to jump off of it soon. :(
 
My comfort food is a creamy mushroom soup. A fried pressed bunch of mushrooms is a nice middle for a 'vegan hamburger'. Dice mushrooms and walnuts make a nice substitute for ground beef in some recipes.

This is a chef I've been watching recently. He has a master class list on using mushrooms and how to use them. There are many videos on the list, all about mushrooms. I hope this helps. https://www.youtube.com/playlist?list=PLs4BDq9QT73o27w2fwrk_qGYu-sOv7G5_
 
dragnlaw said:
Thanks Aunt Bea. That is definitely one way I'll be doing them.
So far on my list are -
- I also think I'll do a soup with them, albeit hopefully a small pot if I can trim down a good recipe. A lot of them serve 4 or 6.
- Another suggestion I heard was to bread them and bake.
- I saw a recipe for a meatless mushroom shepherds pie which was a little too complicated for my tastes, lol. Rather think your suggestion of fried (butter! yes!) over potato, mashed or not, sounds the same and a lot less trouble, eh?
- Once made a mushroom pie, think it had sour creme in it. Was wonderful but can't find the reciipe. Believe I got it from Allrecipe's quite a few years ago. Think the author said it was from her Russian (or Ukrainian?) mother.

Anyhow this fence is getting very wobbly and I have to jump off of it soon. :(
Click to expand...

I like to mix oil and butter about 50/50. The oil gives me a higher smoke point, while still getting that nice buttery flavor.

CD
 
caseydog said:
I like to mix oil and butter about 50/50. The oil gives me a higher smoke point, while still getting that nice buttery flavor.

CD
Click to expand...
I read an article recently that stated mixing oil with butter doesn't change the fact that the milk solids will still burn at the same temperature, i.e. does NOT raise the smoke point. You are just using less butter, so not as much milk solids to burn and mar the taste.
 
I started doing oil and butter, not so much for the supposed smoke point but I found it helped for sticking... as you say the milk solids can burn. But I dont' fry my mushrooms (nor onions) at a high temperature anyhow.
 
In the end, all those mushrooms I had, my own plus Blue Oyster from the market and some cremini (store) - I finally just fried them up at various times, usually with my breakfast eggs. They were sooo good. I had intended to make a soup and a mushroom pie but ....

Oyster mushrooms last an amazing time in the fridge, kept in their paper bag. So do cremini if wrapped in paper towels, although maybe not quite as well as the Oyster.

This Saturday at the market I was a bit late in going, they finish at 1 pm, think I was there at about 12. When I got to the booth for the mushrooms she only had 2 boxes left. The quantities looked less than normal - guess they were not the first choice of the buyers. LOL but it was to my advantage! She gave them to me 2 for 1. I was happy. All she had left were these Blues and Kings.
1728834492882.png

Although the king oysters weren't terribly big they were very tasty this morning with my eggs. Just cut off a sliver of the cut roots, sliced three of those smaller ones into 3rds and into the pan they went.
 
I still have plenty of market mushrooms left. Those Blue and Kings... and now I'm getting a 2nd crop from my own starter bag! I'm super surprised!
As I've mentioned they seem to have amazing "lasting" abilities, which is good. I have to cut back on quantities consumed as I think I'm starting to have a few side effect from them.
 
dragnlaw said:
I still have plenty of market mushrooms left. Those Blue and Kings... and now I'm getting a 2nd crop from my own starter bag! I'm super surprised!
As I've mentioned they seem to have amazing "lasting" abilities, which is good. I have to cut back on quantities consumed as I think I'm starting to have a few side effect from them.
Click to expand...
That doesn't sound good, but cutting back sounds like a good idea. Once upon a time I had a doctor. She said that one really should cut out or cut down on foods that seem to provoke a reaction. If you try to ignore it and keep eating them, you could become full allergic to them.
 
That's very true taxy I'd learned that lesson many years ago with eggs. Couldn't eat eggs for about 4 years. I can now but must be careful.
Sigh... 2 of my very favourites... eggs and mushrooms.

and tomatoes and bananas had a 40 year ban on them. I also won't touch avocado's. Possibly could now, but has sort of become a mental thing now.
 
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