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 […]
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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.
