Articles & Information
My current priority is culturing the fungal residents in old growth forests. One mushroom species in particular beckons me: Agarikon, Fomitopsis officinalis. This mushroom has been used medicinally for thousands of years, and known for centuries as “elixirium ad longam...
From Kevin, Bulk Materials Manager. This recipe is great as a spread on a variety of breads, bagels, sandwiches, or as a dip with chips, or even a vegetable platter. It’s great to keep around for those occasions when a...
From Katrina, Customer Service Representative. Approximately 4 cups fresh Maitake, separated into fronds Approximately 1 dozen medium-sized Shiitake, stems removed Marinade ⅛ cup balsamic vinegar ⅛ cup olive oil Coat mushrooms thoroughly in marinade. Put in colander-looking “wok” attachment in...
From Jax, Grow Room Assistant. 1 cup each kidney, pinto and black beans, cooked 1–2 lbs of fresh mushrooms: Maitake, Shiitake, Pioppino or your favorite wild delectable, chopped 2–4 fresh tomatoes, diced 1 green bell pepper, chopped 1 red bell...
From Scott. Hen-of-the-Woods (Grifola frondosa/Maitake) is the most common gourmet/medicinal mushroom that grows in Illinois. Most people are unaware of how common this mushroom is to this area and unaware of its wonderful taste. We harvest approximately 70-90 pounds per...
From saltwind. 2 medium onions, minced equal volume of portobello mushrooms (chopped) several tablespoons nut oil (peanut works nicely) 4 tablespoons of sweet paprika salt and pepper 1 small tomato, sliced in half 2 italian long pepper (can substitute green...
Aspiring mycologist Devon contacted us a while back for some information regarding Fungi Perfecti’s MycoGrow® products, and mycorrhizal fungi in general, for a series of experiments he was conducting for his sixth grade Science Fair. His project, “Fungus or Fertilizer,”...
From George. Melt a stick of butter in a large and heavy skillet, along with a couple tablespoons of olive (or other light) oil to keep it from burning. As it melts stir in a cup of flour. Keep stirring...
From SecPro39. This recipe is for people who don't want the flavor of their morels diluted with steak or sausage, etc. Slice fresh morels lengthwise and soak overnight in mild salt brine. Rinse morels and allow to drain on paper...
