Articles & Information
From Delicia Ambrosino. WHERE'S THE BEEF? Oddly enough, the Portebello mushroom has a flavor reminiscent of beef. Therefore I use it for many different dishes where I may want to cut down on the usage of beef or eliminate it...
Did you know that paper can be made from mushrooms? The cell walls of fungi are made of a biological polymer called chitin, which is a similar to cellulose—the key ingredient in plant-based paper. The use of cellulose fibers from...
From George Egger. Cultivated oyster mushrooms usually get picked at just the right size, but wild ones sometimes not. So here's what I do on those occasions when I find a few hand-sized (or larger) caps (assuming that the bugs...
Here in Olympia, Washington we've already had some well-deserved warm and sunny days which tend to lure us outdoors after a long wet Pacific Northwest winter. Upon strolling through the forest recently I noticed some young Oyster mushrooms emerging from...
UPDATE: Fungi Perfecti has just released the Phase I Report for this project: "Mycofiltration Biotechnology for Pathogen Management." For more information, please contact Alex Taylor, alex.t@fungi.com Researchers at Fungi Perfecti will collaborate with environmental engineers at Washington State University to develop a...
We are honored to announce that Fungi Perfecti founder and owner Paul Stamets will be joining the Advisory Board of the American Botanical Council. Read the full announcement at the ABC's Web site.
From Maria. 8 oz. baby portabellas washed and thin sliced 1 small onion diced 4 tblspns. (+1 tblspn. if needed) butter or margarine 2 tblspns. fresh chopped parsley 2 tblspns. flour 2 tblspns. water salt and pepper to taste Melt...
The research team at Fungi Perfecti recently completed work on an Environmental Protection Agency (EPA) Phase I Small Business Innovative Research project to develop the principle of mycofiltration—the use of fungal mycelium as a biologically active water filter. Over the course...
From Loni, FP Customer Service Representative. I have only been lucky enough to make this a few times in my life, mostly due to the rarity of Sparassis crispa, aka the Cauliflower mushroom. This mushroom has a unique firmness reminiscent of...
