Combine 1/2 pound (2 pints) Lion’s Mane Mushroom, 2 tbsp Extra Virgin Olive Oil, 2 whole cloves garlic, 1/4 tsp. each salt and pepper. Roast @ 350F for 30-40 minutes, stirring every 10 minutes until garlic cloves are soft.Remove from oven and mix with: 2 tbsp. mayonnaise, 1/2 tsp. soy sauce, 1 c. bread crumbs, […]
Basic Lion’s Mane Recipe
Slice the Lion’s Mane mushroom perpendicular to the spines into thin slices or tear into bite sized pieces (tearing keeps the spines intact allowing them to crisp up nicely during cooking). Add a small amount of oil or butter to pan over medium heat; add Lion’s Mane, stir occasionally. Lion’s Mane is best slow cooked, […]
Shiitake Butternut Stuffing
In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet. Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes. Pour […]
Shiitake Ginger Glaze
1/4-113 cup oil (olive or sesame) – 1/4-1/3 cup vinegar (rice or apple cider) – 1/4-1/3 cup honey -114-113 cup soy sauce -2-3 inch chunk fresh ginger, diced – 2-3 cloves garlic, crushed -1 tbsp. chili flakes (optional) – pepper to taste – 1/2 pound sliced shiitake mushrooms – 1 red or yellow bell pepper, […]
Mushroom Tempura
Heat 1 12″ -2″ oil in a deep 12″ skillet over medium-high heat until temperature registers 350°. Whisk 1 egg yolk, 1 cup cold water, and 1/4 cup ice cubes in a bowl. Add 1 1/2 cups flour and seasonings of choice, to taste; gently stir until barely combined (batter should be lumpy, not smooth). […]
Plug Spawn Instructions
Contained in the bag are spiral grooved birch dowels that have mycelium living throughout each one. Mycelium is the vegetative stage of the mushroom life-cycle; the mushrooms are the fruit. You may also find some millet grains covered in mycelium, which was used as spawn to transfer the mycelium to the dowel. The dowels are now ready to be used as spawn to transfer the mycelium further into hardwood logs.
Mass Mushroom Fest 2019
MUSHROOM FEST 2019 September 14, from 10 to 4PM Hosted at Mycoterra Farm, 75 Stillwater Road, South Deerfield, MA 01373 MUSHROOMS WORKSHOPS BURGERS, OYSTER BAR, TEAS LOCAL ART ENTERTAINMENT & GAMES ID TABLE BEER TENT LIVE MUSIC Mycologists, mushroom enthusiasts, friends and family are invited to come together for a free, family friendly festival. Mycoterra […]
Oyster Mushroom – Pleurotus Ostreatus
Oyster Mushrooms are perhaps one of the most widely consumed mushrooms worldwide. Mycoterra Farm produces several different species of oyster mushrooms including Pearl Oyster, Pleurotus ostreatus; Blue Oyster Pleurotus ostreatus var. columbinus; Golden Oyster, Pleurotus citrinopileatus; Pink Oyster, Pleurotus salmoneo stramineus; Phoenix Oyster, Pleurotus pulmonarius. Our Oyster mushrooms are grown on hardwood sawdust supplemented with organic grains. Not […]
Pioppino Mushroom – Agrocybe Aegerita The Piopino Mushroom, or agrocybe aegerita, is part of a diverse family of mushrooms, known as the Black Poplar, Velvet Pioppino, and in Italian is known as “fungus on a stick”. This thick stemmed meaty mushroom maintains a healthy bite after cooking, has subtle earthy nutty flavors, and is both […]
https://mycoterrafarm.com/mushrooms/pioppino-mushroom-agrocybe-aegerita/
Chestnut Mushroom – Pholiota Adiposa
The Chestnut mushroom, or Pholiota Adiposa, is in the same family as the Nameko. It is a stunning example of a mushroom with small rounded brown caps, bits of the veil often stick to the cap after it has opened before harvest. The common name chestnut has been mistakenly applied to the baby bella or […]
Nameko Mushroom – Pholiota Nameko
The Nameko mushroom, Pholiota Nameko, a cousin of the Chestnut mushroom, is well known in Japanese cuisine for its silky texture, thickening properties, and its subtle earthy flavor with fruity and nutty notes. For centuries it has been a staple of Japenese cusine accenting stir fries and miso soups. Native to the island and found […]
Lions Mane Mushroom – Hericium Erinaceus
The Lions Mane mushroom, scientific name Hericium Erinaceus, is also known as Sheeps Head, Pom Pom Blanc, and Yamibushiitake. It is a unique in many ways, starting with its unique shape and structure. Instead of gills, this mushroom body has little teeth that the spores are released from. These teeth are what give this funny […]
