The Steampunk Prairie Naturalist

Mushroom of the Week: Phallus impudicus

noreply@blogger.com (Crumpet) — Sat, 22 Oct 2011 15:08:00 +0000

So there you are: wandering through the woods hand in hand with your lover - the sunlight is dancing through the trees, the birds are joyfully singing, the rabbits are hopping and skipping without a care in the world. And then you smell it...

Your lover gives you a cynical glance, and you shrug your shoulders, pleading your innocence. But the smell gets stronger, and stronger, until finally, you spot it poking its head through the forest floor. An obscene and putrid smelling phallus. So much for a romantic stroll with nature!

Personally, any mushroom whose Latin name is "shameless penis" is okay in my book. Phallus impudicus, or as it is commonly known as, the common stinkhorn, is easily recognised not only by its somewhat rude shape, but by the odor that accompanies it.

When young, the growing fruiting body is called the witch's egg and is even a delicacy in some countries.* Within a few days, the fruiting body becomes aroused reaching a height between 15-25cm, with the head producing a green-blown slime called gleba. The purpose of this slime is to attract insects and mycologists who feed on it, and then spread the fungus' spores in their excrement. Mycologists are a weird bunch.

* what do you expect from the French and Germans?

Muscarine

noreply@blogger.com (Crumpet) — Fri, 14 Oct 2011 18:26:00 +0000

Muscarine is a toxin named after the mushroom Amanita muscaria (fly agaric) that affects the parasympathetic nerves endings of the autonomic nervous system. Okay, time for a quick translation. Muscarine plays havoc with your nerves receptors, in particularly, those that involuntarily regulate the parts of your body while you are at rest, such as digestion, heart, and bodily functions. It does so by mimicking the function of the neurotransmitter acetylcholine, by binding to the muscarinic acetylcholine receptors (mAChRs) of cells.

After consuming a poisonous mushroom, you begin to experience symptoms within 15 to 20 minutes, starting with a headache, nausea, and vomiting - kind of like a Justin Bieber concert, only not as fast. Puking up any undigested mushroom is a really good thing, as it helps expel much of the poison out of your system. It should be pointed out that cooking the mushrooms does not render the toxin inactive, as muscarine can remain stable even after a prolonged heating.

Muscarine is going to affect you in many different ways:

It will transform you in a pervert, someone who starts drooling at the mouth at the sight of a pretty lad or lady. This is a because of the mAChRs present in the salivary glands, which muscarine triggers resulting in excessive salivation.
It will make you weep at that movies, as the lacrimal glands responsible for tears are also affected by muscarine. Not only that, but constriction of the pupil (miosis) and blurred vision will completely ruin your movie going experience.
It's going to prevent you from getting laid anytime soon, unless that is, your admirer is extremely turned on by people who perspire profusely.
It will make you happy there is such a thing as modern plumbing, as muscarine is going to keep you on the toilet. Not only will it cause diarrhea, but the receptors on the smooth muscle of your bladder are going to make you want to pee.
It's going to affect your breathing, by constricting your airways and producing more mucus. It will also lower your heart rate (bradycardia) and your blood pressure. Better keep an eye out for these last symptoms, as a lack of oxygen reaching the brain can result in coma and death.

There is, however, good news. The alkaloid atropine completely blocks all the effects of muscarine. Just pay a visit to your doctor, and tell him about all the bad things you have been sticking in your mouth recently.

Mushroom of the Week: Omphalotus illudens

noreply@blogger.com (Crumpet) — Fri, 14 Oct 2011 14:47:00 +0000

In order to familiarize myself with different species of fungi, I have decided to focus on a different mushroom every week. This week's guest star is Omphalotus illudens, or as it is commonly called, The Jack O'Lantern.

As you may have guessed from this name, this mushroom typically appears in the fall and is noticeably bright orange. It also have a very special characteristic in that it is bioluminescent. Yup, this little guy actually glows in the dark. Okay, only its gills can glow, and don't expect and amazingly light show.

The mushroom itself is saprotrophic, meaning it likes to grow on decaying organic matter. So you will most likely find it hanging out in clusters at the base of deciduous trees and stumps, or on the ground feeding on dead roots.

Often adventurous mushroom hunters mistake it for the edible Chanterelles, which is not a good thing, given that this species is poisonous. It produces the chemical muscarine, which while not fatal, will have you running for the bathroom within half an hour.

To prevent mis-identification, pay close attention to the gills. Unlike Chanterelles, the Jack O'Latern has true gills. True gills are "individual, blade-like, structures. They can be picked off separate from the cap and each other." On the other hand, the forked false gills of Chantelles are "not easily removed from the cap, and look as though they have "melted". Also, if you peel the stem of the Omphalotus illudens,, it is also orange inside.

Rain Report

noreply@blogger.com (Crumpet) — Fri, 14 Oct 2011 13:08:00 +0000

So after a day of rain, there was a wee bit of dampness in the corner of the lab, but no actual water on the floor. I added the drain extender to the down spout, and as the spout itself seemed ready to fall off, screwed it in more securely. The gutter itself is clogged and water was dripping from it, so cleaning is a must. Weather permitting, that is this weekend's main task.

Basement and Lab Progress

noreply@blogger.com (Crumpet) — Thu, 13 Oct 2011 14:57:00 +0000

Work on the lab is progressing slowly.

Part of the cleanup phase includes working up the whole basement, as this is critical to establishing an overall clean environment. There is plenty of space in the basement that is being under-utilized, and my goal is to give the kids more space to play and hang out.

So far I have managed to scrub most of the basement floor, cleaned out the freezer, and vacuumed the cobwebs off of the ceiling. A number of items have to taken out of the basement, either to be thrown away or stored in the garage. The rest of the stuff needs to be organised. There are parts of the floor where the paint has peeled off, and it doesn't exactly improve the appearance of the room. I plan on decorating the basement on the cheap, meaning with stuff from craigslist and resale shops. I need several rugs, sofa and chairs, tables, lamps, and shelving to store things. I need a new pet gate at the bottom of the stairs - one that swings open - to keep the dogs out. I also need plenty of tubs!

The good news is that I have acquired a HEPA air purifier for $30, at least a third of the price had I purchased it new. I have also picked up a twenty foot aluminium extension ladder for $20, so can now work on cleaning out the drains. I must do that before winter sets in. Today it is raining, and I was noticing some dampness in the corner of the lab. I must definitely pick up drain spout extenders tonight, as I expect we'll be seeing more rain over the next few weeks.

I have kind of dismantled the de-humidier that I own, hoping to fix the fan that started making some noise. It was my own fault for fooling with it! I did notice that the coils do get cold, so at least it is not non-functional as first thought.

Unfortunately, I have yet to find any cheap or free tiles, kitchen cabinets or countertops. People expect me to pay for this shit! *sigh* In any event, I can't work on any of that until I know for certain that the water problem has been resolved. That means a heavy continuous rainstorm with no leaking.

Man vs Mold

noreply@blogger.com (Crumpet) — Tue, 04 Oct 2011 17:08:00 +0000

So the basement laboratory has a wee bit of mold and a musty smell. My highly trained brain tells me that this is not a good thing, especially if I need the room to be a clean as possible. Any mold spores flying about the room are only going to contaminate any agar work I do, or at least try to.

Moldy mold.

The first step in fighting mold is to know the source of the problem. In this case, it is water leaking in through the corner of the room, due to the outside drain spout dumping its contents directly besides the foundation. There is an old drain spout extender that is suppose to take the rainwater away from the house, but it keeps falling off. I blame the chipmunks for this. The little buggers keep climbing inside the drain, often to hide from the dogs. My task for this week is to purchase two more plastic spouts that are longer and hopefully more secure. I also need to clear out the gutter, but will need a ladder for this. *sigh*

WANTED: rascally rodent

Now that the room is fairly empty and I have access to the troublesome corner, I can begin the task of removing the mold. The temptation is to bring out the bleach, because as everyone knows, sodium hypochlorite (NaOCl) kills pretty much everything. However, while a bleach solution does kill the mold on the surface, it is unable to penetrate porous surfaces such as concrete. Thus the mold will live to fight another day. What's more, the water of the bleach will penetrate the wall, and simply encourage the mold to grow and spread.

The other problem with using bleach, especially in a closed room, is that it is pretty toxic stuff. On the label you will a warning about not mixing bleach with any other household cleaner. For example, because sodium hypochlorite is in solution, it actually exists as hypochlorous acid,

NaOCl + H₂O ↔ HOCl + Na⁺ + OH^-

and when you mix this with something as innocent as vinegar (acetic acid), you get the following chemical reaction:

2HOCl + 2CH₃COOH ↔ Cl₂ + 2H₂O + 2CH₃COO^-

The release of chlorine gas (Cl₂) is not something you want to be breathing a lot of.

Instead, I am using a solution of borax, which I am spraying onto the wall and allowing to dry. Borax, or sodium tetraborate decahydrate (Na₂B₄O_7.10H₂O), is a white powder commonly using as a laundry detergent and in cosmetics. Unlike bleach, it does not react to produce any toxic vapors that may inadvertently kill you. The solution I am using is made with by mixing one cup of borax to 1 gallon of water.

A more potent recipe calls for mixing one cup of boric acid (H₃BO₃) with 3 quarts water and 1 quart 33% hydrogen peroxide (H₂O₂), making a 10% hydrogen peroxide solution. Some experts also suggest substituting one of the quarts of water with white vinegar (C₂H₄O₂). The solution is sprayed onto the infected area, allowed to dry for 15 minutes, then scrubbed clean with a brush. Another coating of the anti-fungal agent is then applied.

According the research article Nonessentiality of Boron in Fungi and the Nature of its Toxicity [John E. Bowen and Hugh G. Gauch, 1966] boron inhibits the adolase enzyme that converts fructose 1,6-bisphosphate into glyceraldehyde-3-P, part of the glycolysis pathway that generates of ATP.

Here's a detailed diagram of glycolysis, added for the sole purpose of making this post look awesome.

Click to Zoom

What's Next?

HEPA Filter: removes nasty particles

With the mold being under attack, the next step is to clean the air of any spores. The best method is to use an air purifier with a HEPA filter (High-Efficiency Particulate Air) that removes 99.97% of all particles greater than 0.3 micrometers from the air that passes through. As mold spores are typically between 1 to 30 microns in size, this should do the trick.

Given the rough dimensions of the room (12.5' x 9.5' x 7'), not including the space under the stairs, the laboratory is approximately 120 square feet or 830 cubic feet. A basic purifier for this room will cost anywhere in the range of $50 to $100, although maybe Craigslist will offer some better deals.

The other is to to pick up an ionic air purifier. However, since most don't use fans to circulate air, I suspect they will be much less effective than a powerful HEPA air purifier that can circulate all the air in a room several times over in the course of an hour.

Warm cozy labs mean less clothes

As well as cleaning the air, I will also need to regulate both the temperature and the humidity of the room. While reduced humidity does not in itself kill or remove any mold, it does make the environment less hospitable for their growth. Using fans to circulate air and heating the room will have similar affects, by reducing the amount of moisture in the room. A warm laboratory also make for a happy, and often scantily clad, scientist.

Stocking News!

noreply@blogger.com (Crumpet) — Fri, 30 Sep 2011 18:01:00 +0000

So there I was, wandering through Meijer's without a care in the world, when I spotted it.
A stock pot.
A stainless steel stockpot.
A thirty quart stainless steel stockpot.
A $45 thirty quart stainless steel stockpot.

Now I have no idea how good such a stock pot would be, but for starting out in home-brewing, it's exactly what I need. Thirty quarts, or 7.5 gallons, is perfect for brewing a 5 gallon batch of beer. I'm thinking this is the minimum size of a brew I want to make, and anything bigger is going to require a propane stove.

Hopefully the stockpot will still be there next week, when I will have the funds to purchase it. In the meantime, I must make a note of the brand name, and investigate it. Last thing I want to find out is that the handles have a have a habit of falling off.

A couple of other things I spotted in the store was a small refrigerator for $100, and some specialty beer glasses. If I am going to brew my own ales, then I might as well drink them in style!

The Laboratory and Brewery

noreply@blogger.com (Crumpet) — Fri, 30 Sep 2011 15:15:00 +0000

In the south-west corner of the basement, there exists a dark and dank little room. On the far wall is the electricity fuse box, and opposite it, the main sewer vent. There is one small window letting in some day light, but otherwise the room is illuminated by two compact florescent light bulbs. In the past, when it has rained water has leaked into the room from the drain spout. The room is currently utilized as a storage room, home for all sorts of schuff, including canning jars, bottles, fabric, electric cables, old photos.

How I imagine my lab assistant to dress

This is the room I have decided will be my new laboratory.

Given the musky smell of the room, it may not seem like the most suitable place to establish a supposedly clean laboratory; but I think it can work can. The space is already enclosed, accessible through a door, which is critical for keeping out four legged creatures and roaming children. There will be enough space to work, as well as storing equipment and supplies. It will be easy to heat especially in the winter months, and will be pleasantly cool in the summer.

Of course, it is going to take some effort to clean and sanitize the room. First of all, I must find a new home for all the stuff that is in there, with the exception of the canning and brewing supplies. Then I must scrub it down, thoroughly bleaching the floors and walls to remove any mold and spore. Then I'll need a dehumidifier for the room; I found one off of craigslist last winter, but it doesn't seem to be working.

I want to install ceramic tile on the concrete floor, preferably a light color to brighten the room, and something that is easy to clean and disinfect. Will probably do the same for the walls. The goal is to give the room a clean and clinical look.

Not sure what to do with the ceiling. One thing for sure, it definitely needs better lighting.

The lab is going to need a work bench, again something that is going to be easy to clean and disinfect. Given that this is a basement and I'll be working with fungi, I am going to avoid using a wooded desk or table. Maybe I can find an old kitchen countertop to use.

Wish me luck.

Building the Brewery

noreply@blogger.com (Crumpet) — Thu, 29 Sep 2011 18:52:00 +0000

Yup, I am eventually
going to need a barmaid

I have thought about brewing beer ever since I was at Uni, but like many things I want to do, I have never quite gotten around to it. This time will be different. Promise.

A couple of years ago, we inherited some brewing supplies that are now stored in the basement. The stuff maybe old, but I'm sure some of it can be put to use. There are a couple of buckets, tubing, caps and corks, thermometers, hydrometers, stoppers and airlocks, and plenty of wine bottles. I also have some 12oz bottles, saved from previous beer purchases.

Just as with the mushroom cultivation, it will take some time to get established. No matter how much equipment I acquire, there will always be something new I can add to the brewery. I constantly fall into the trap of holding off buying something, because for a few more dollars, I can get something better, more useful, shinier! The problem is that the whole endeavour becomes too expensive! So I must remember to start off small.

I am currently in the process of reading Extreme Brewing: An Enthusiast's Guide to Brewing Craft Beer at Home by Sam Calagione. From this source, I have compiled a simple list of equipment I need to start my first batch of beer.

Price List:

8 Gallon Stainless Steel Brewpot................$64.95
Stainless Steel Brew Paddle......................$7.00
Hydrometer - Test Jar............................$4.00
Hydrometer - Triple Scale Beer & Wine............$5.75
Thermometer - Premium Lab Thermometer............$5.50
6.5 Gallon Primary Fermenting Bucket.............$8.75
6.5 Gallon Grommeted Lid.........................$2.00
6.5 Gallon Bottling Bucket (with spigot hole)....$8.75
Bung.............................................$0.90
Air Lock - Twin Bubble...........................$0.75
Ale Pail Spigot - 3/4" Easy On/Off...............$2.95
Auto Siphon Clamp - 3/8" Siphon Clamp............$2.50
Auto Siphon - 3/8" Short Siphon..................$6.75
Siphon Tubing - 3/8" - 4ft.......................$1.56
Bottle Filler - 3/8".............................$2.00
Bottles - 12 oz Amber - Case of 24 (x3).........$15.00
Bottle Brush.....................................$2.50
Capper - "Red Baron" - Handheld Twin Lever......$12.50
Caps - Oxygen Barrier - 144 count................$4.25
Total..........................................$158.36

Extras:
6.5 Gallon Glass carboy.........................$34.00
Carboy Handle - 6.5 Gallon Glass.................$6.00
Capper - "Super Agata" Bench Capper.............$34.00
Plastic Funnel...................................$2.00

Source https://bellsbeer.com

So in order to set up the brewery, it is going to require an initial investment somewhere in the region of $160. This is the minimum amount of money required in order to brew, ferment and bottle my first batch of beer. The biggest investment is going to be the brewpot, which can actually run into the hundreds of dollars, depending on the size. From this modest start, we can then invest in more bottles, glass and PET carboys, kegs, propane cookers, and perhaps stainless steel fermenters (ooooooh!)

Tonight I shall catalog my existing equipment, and figure out what I am missing in order to start the process.

Terrariums

noreply@blogger.com (Crumpet) — Wed, 22 Jun 2011 13:41:00 +0000

At some point, our fungus is going to want to fruit and produce lot's of yummy mushrooms. For this to happen, certain conditions need to be met with regards to light, temperature, humidity and CO₂ levels. So ultimately it falls to the mycologist replicate the perfect environment for a happy fungus. One that will promote fruiting and lead to a bountiful harvest. Yippee! This is where the terrarium or fruiting chamber comes in.

There is lots of information out there for creating a terrarium, from the very basic to the down right complex. You will sometimes see these mushroom habitats described as ghetto, as they constructed out of readily available supplies and often assembled will the aid of duct tape. The goal is to have a terrarium that works, not one that looks pretty. I must confess that I tend to prefer things that are aesthetically pleasing to the eye. A duct taped plastic tub does not excite me like a glass terrarium does. Alas, I will have to go with what is most cost affordable and easiest to design.

The Shotgun Terrarium (SG)

Perhaps the simplest of terrariums is the plain ol' plastic tub pocketed with many holes. The clear tub is filled with wet perlite, a volcanic glass, that increases the humidity inside the tub as the water evaporates. The quarter inch holes allow for the exchange of gases, although you need to open the lid and fan twice daily to prevent too much CO₂ build-up. At the same time, you can further mist the inside with a spray bottle. The only equipment recommended are a hygrometer and thermometer to monitor humidity and temperature respectively. Suitable for cakes.

The Poor Man Pod (PMP)

This terrarium is again based on a single tub, but with the addition of two bubblewands that pump fresh air via the bottom of the tub
. The only holes are those in the lid that allow CO₂ to escape. Humidity is maintained by filling the tub with two inches of water and then geolite. As the terrarium is automated, no fanning or misting is required. Obvious this terrarium costs more than the shotgun as you must get your greasy hands on a pumps and bubblewands. Suitable for cakes.

The Monotub Terrarium (MT)

Yet another single tub terrarium....my, aren't they popular today? Whereas the previous two terrariums are setups in which to place inoculated mycelium cakes, monotubs consist of a bed of substrate which is directly inoculated by the spawn. Each long side of the tub has four large holes, two just above the substrate, and two more close the the top, that are stuffed with polyfill. CO₂ released by the fungus is expelled via the bottom holes, whereas fresh air enters at the top. The bottom of the tub is covered with a black bin liner, and then covered with the substrate. The lid is returned and the fungus left alone to fruit. As you don't need open the lid, having one that is transparent is useful to keep an eye on things.

Martha's Green House

This green house gets is name from the fact it is made from the Martha Stewart storage closet. The closet itself is nothing more than a metal frame covered in a plastic, which is perfect for keeping in the humidity. Unfortunately, the closet typically has no bottom, so will the aid of some plastic sheeting and a ready supply of duct tape, you can soon remedy that. Chains are hung for the four corner of the closet, and the the use of s-hooks, you can add shelves to the greenhouse. Humidity is maintain by rigging up a cool mist humidifier with some hose, and inserting the hose into the greenhouse. Voila!

A Jarring Basement Experience!

noreply@blogger.com (Crumpet) — Sun, 19 Jun 2011 16:14:00 +0000

What should have been a simple job of cataloging the canning supplies somehow transformed into cleaning the utility room. The basement room is in the north east corner of the house, underneath the kid's bedroom, and like other parts of the basement it leaks when it rains. The leaking isn't too bad, probably easily fixed, but a little neglect on my part has left a moldy smell in the room. Not good. It also doesn't help that the room is used to store things, mostly in cardboard boxes. Mold likes paper! A couple of the bookcases have signs of mold damage. So I cleared most of the junk out of the room, and thoroughly bleached the floor and wall. Then used fans to dry the room.

Finally, I was able to get to the canning supplies!! Then I started counting...

Phew! Totals are as follows:

Large (32oz)Jars................65
Medium (16oz) Jars..............50
Small (8oz)Jars.................29

So why all the jars, you ask. The jars themselves are from the wife's grandmother, a farmer's wife, who made her own jams. Melinda had expressed interest in canning her own fruits, so inherited all the jars when the grandmother moved to a smaller house. Pity we didn't get a pressure cooker too! *grin*

As far of cultivating mushroom is concerned, the mason jars are used in the creation of spawn. The jars are filled with rye grain, sterilized, then inoculated with fungus mycelium from agar plate. Usually, the agar plates first inoculate smaller jars (the grain master), which in turn inoculate larger jars. These jars then go onto inoculate even more jars, spawn bags, or the end substrate. Hence the need to what jars I already owned and of what size.

In addition to the jars, we also inherited some wine making equipment. This includes are lots of empty wine bottles, four plastic carboys, some tubing, buckets, and plenty of corks and bottle caps.

As far as the basement in concerned, I need to keep it clean and free from any leaks or mold. Part of the problem is that the downspouts simply ejaculate their contents in the corners of the house, which I expect is the cause of the leaks. I have fixed two of the corners by adding drain spout extensions, and need to do so for the other corners. I also need to find a ladder and clean out the drains. Anything damaged by mold needs to be thrown out with the trash, and anything stored in cardboard boxes should be kept in plastic tubs instead. I need a dehumidifier that works! I need to seal up the walls, and repaint the floors.

I want to utilize the basement better than we do now. I would love to have the kids play down there, and keep their toys there. That would make my life so much easier! It would be great if I could have a laboratory there too, but I am not sure how viable an option that is. No matter what, there will always be more mold spores floating around the basement than in other parts of the house. That means more contamination. Who knows, maybe it is possible create a "clean" room. Make a new room, tile the floor and walls, so it can be routinely disinfected. Perhaps....

Goals - Week 3

noreply@blogger.com (Crumpet) — Sat, 18 Jun 2011 15:26:00 +0000

Here's the status of last week's goals.

SUCCESS: The new bunch of recipes I took straight from a fungus book, although I failed to make any of them listed. Granted, the wife did blatantly steal my mushrooms and used them to make pasta. It was yummy, so that kinda counts....right?
SUCCESS: I did read the chapters of the book
FAIL: I bought some of the supplies for my glove box, but I still need to assemble it.
SUCCESS: The web application I actually started. So far it tests your knowledge of scientific and common names. This is a work in progress. Need to figure if I can add it to a page in my blog, otherwise the test can be found here: http://crumpet.koolserve.com/
FAIL: I did have one lesson on crocheting, but have not done anything since then. I need to devote more time to practice.
FAIL: I have yet to catalog the canning supplies.
SUCCESS: I did finally manage to spend the $25 on lab supplies from the first weeks goals.

And so, without further ado, here are this week's goals.

Continue learning to crochet in order to make a amigurumi mushroom
Read chapters 17 through 19 of Growing Gourmet and Medicinal Mushrooms.
Catalog canning supplies in possession
Complete the glovebox
Find Teks on different style terrariums/greenhouses/chambers and document requirements.
Keep an eye out on Craigslist and resale shops for possible terrarium/greenhouse supplies: tubs, aquariums, cool mist humidifier, that sort of shit!
Create a post on how to maintain a lab book

More Recipes

noreply@blogger.com (Crumpet) — Fri, 17 Jun 2011 19:55:00 +0000

Dragon Mist Soup

1 tblsp. vegetable oil
1 1/2 cups water
4 cloves garlic, finely minced
1/2 cup bamboo shoots, drained, rinsed, cut into 2-4 inch pieces.
2 tblsp. soy sauce
1/4 tsp. white pepper
5 oz. tofu (cut into 1/2 in cubes)
1 can (14 1/2 oz.) chicken broth
2 scallions w/tops, minced
1 cup thinly sliced, fresh Shiitake mushrooms
1 tsp. salt
1 tsp. sesame oil

In a sauce-pan, saute mushrooms in 1 tablespoon vegetable oil over medium-low heat for approximately 5 minutes .Add broth, water and garlic; bring to a boil, reduce heat and simmer 10 minutes. Add all remaining ingredients except sesame oil. Return to boil, reduce heat and simmer 5 minutes. Just before serving, stir in sesame oil. Serves four.

Shiitake in Burgundy Butter Sauce

1/2 cup chopped onions
1/2 tsp. ground coriander
1 cup water
1 tsp. fresh, crushed garlic
1/2 tsp. ground chili powder
1/4 tsp. ground black pepper
1 tsp. lemon juice
1 tsp. salt
1/4 cup red wine
1 tblsp. soy sauce
1 tsp. sugar
1 1/2 tblsp. cornstarch
1 lb. fresh Shiitalce caps w/1/3 cup water
3 tblsp. melted butter

In a skillet, saute the onions in the butter until transparent, then add water. Add the other ingredients, except the mushrooms and cornstarch, and stir for 1 minute. Add the mushrooms, and turn the heat to low. Cover the skillet with a tight-fitting lid, and let simmer for 30 minutes. Thicken the mixture with the cornstarch-and-water mixture, and serve alone or over rice. Makes 4 servings.

Chicken with Oyster Mushrooms

1 1/2 cups heavy cream
1/2 cup chicken stock
1 tblsp. cream sherry
1 tsp. fresh, crushed garlic
1 tblsp. prosciutto
1 tbsp. onion, chopped finely
12 ounces cooked chicken or turkey meat from breast cut into 2 inch strips
1/2 lb. oyster mushrooms sliced into 2 in.strips
2 tblsp. cornstarch mixed with 1/3 cup water.
salt & pepper to taste

Combine all the ingredients except the cornstarch mixture in a heavy skillet. You may also want to save the salting until the dish is slightly heated. Heat until simmering over a medium flame, then continue simmering over a low flame for 5 minutes. Thicken with the cornstarch-and-water mixture, and adjust for salt as necessary. Serve hot.

Morel Quiche

1 pound Morels
1/4 bacon (or "bacon bits")
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups shredded baby
1 1/2 cups milk
Swiss cheese
3 eggs
3/4 cup Bisquick
1/4 teaspoon pepper
1 teaspoon salt

Preheat oven to 4000 F. (200+0 C.). In a 10 inch lightly greased pie pan mix bacon, mushrooms, onion, green pepper and cheese. In medium-sized bowl add milk, Bisquick TM, eggs, salt and pepper. Beat until smooth. Pour into pie pan. Bake 35-40 minutes or until inserted toothpick comes out clean.

Pickled Maitake (Hen-of-the-Woods)

1 cup white wine (dry)
a few slices of onion
1/3 cup olive oil a few sprigs of parsley
Juice from 1 lemon
a few cloves of garlic

Season marinade with salt, peppercorns, bouquet garni, or other preferred spices. After cleaning the mushrooms, and separating the "leaves" of Maitake in bite-size pieces, throw them in boiling water for 2 minutes, drain, and let cool on paper towels. Bring marinade to a boil and cook the mushrooms in the marinade until done to taste (crunchy to soft). Remove mushrooms. Discard solids from marinade. Store mushrooms, covered with marinade, in glass jars, with a thin layer of olive oil on top to help preserve. Store refrigerated.

Hot Mushroom Dip Especial

1 lb. fresh mushrooms*
1 tblsp. lemon juice
2 tblsp. minced onion
1 lb. carton low fat sour cream
2 tblsp. soft butter or margarine
2 tblsp. flour
2 vegetable or chicken bouillon cubes (or 2 tsp. granules)
6 tblsp. butter

Chop mushrooms quite fine and saute in pan with butter and lemon juice. Let simmer 5-10 minutes. Add onions, sour cream, bouillon granules, salt, and pepper. Simmer 5-10 minutes more. Make a paste of the remaining butter and flour. Add to hot mixture and stir until thickened. Serve hot, in fondue pot or chafing dish, with chips, crackers, or fresh vegetables. (Note: if thickened with seasoned bread crumbs, fresh dill may be added as filling for Mushroom Squares. Use crescent roll dough. Pat the dough into a small 9 inch pan, spread filling and cover with more dough. Bake 20-30 minutes at 375° F. Cut into squares and serve hot.) Hope has prepared and served this dish to the kudos of mycologists throughout the world.

Cheese-Mushroom Quiche

1 1/2 cups grated Swiss cheese
1 medium onion, chopped
1/4 lb. mushrooms, chopped
4 eggs
1 1/2 cups milk
Dash of salt, pepper, & thyme
3 tbsp. flour
1/4 tsp. salt
1/4 tsp. dry mustard

Prepare single pie crust 1 1/2 cups grated Swiss cheese. Meanwhile, sauté in butter, onions, mushrooms, salt, pepper, thyme. Add to cheese in pie crust. Beat together the remaining five ingredients and pour over mushroom layer in pie crust. Sprinkle with paprika. Bake at 375° F. (190° C.) for 40-45 minutes, or until center infirm.

Oyster Mushrooms with Basmati Rice & Wild Nettles

1 1/2 cups chopped Oyster (or Shimeji)
1 tblsp. butter
1 medium green onion, sliced thinly
1 tblsp. olive oil
1/4 cup celery, sliced thinly
1/4 cup carrot, chopped
1/4 tsp. basil
1/4 tsp. thyme
1/4 cup very dry sherry
1 cup cooked turkey breast, chopped
2 tblsp. flour or 1 tblsp. cornstarch
1/2 cup cold water
1 cup half & half cream
6 dozen nettles or 1 loose, full grocery bag

At the time you're finding spring Oyster mushrooms, the wild nettles are about to flower and ready for picking. Use leather gloves or native wisdom to keep from getting stung. Break off just the top three leaf levels of each stalk. Prepare them by rinsing in cold water, steaming over boiling water for 7 minutes and lightly salting and peppering them. (You can pick nettles in the spring, blanche for 6 minutes, andfreeze several packages for future use.) If served as below, no melted butter is needed; they have their own flavor.
Saute Oyster (or Shimeji) mushrooms in butter or olive oil with onion, celery and carrots. Let simmer in its juices for 10 minutes or until slightly reduced. Add basil, thyme, sherry, turkey bits, bouillon ranules and simmer for another 10 minutes. Taste, add salt and freshly ground pepper as needed.
Make a thickening of the water and flour (or cornstarch). Stir in slowly and let simmer for another 5 minutes or more, or until thickened, stirring occasionally.
Just before serving, add the half & half, simmer for 5 minutes or so, then pour into a warmed bowl. Serve over Basmati rice, fluffy white rice or lightly toasted sourdough bread cubes. Serve with steamed wild nettles or freshly steamed asparagus on the side and a clear light wine. "Friends will chirp with satisfaction once they get over the wildness of it all."

Broiled Rockfish in an Oyster or Shimeji Mushroom & Ginger Sauce

The following recipe uses a yellow-eye rockfish from the Pacific Northwest which is firm and delicately textured with a low fat content. The absence offat in this particular fish provides its "clean" and pure quality. The following recipe is quick, simple, and easy for home preparation.

6 oz. of filet of rockfish
1 oz. white wine
1/4 lb. fresh, thinly sliced
1 oz. sweet butter (salted)
Oyster or Shimeji
1/2 oz. preserved ginger

Brush the filet of fish with oil and broil (or bake at 4500 F.) until the translucent flesh turns opaque (7-10 minutes). Remove fish from broiling pan, place the same pan on oven burner at high heat, and de-glaze pan with white wine. When wine has been reduced by 2/3, add sliced mushrooms and preserved ginger. Saute for about 1 minute, add butter, and swirl ingredients together until butter forms a smooth texture (about 16-20 seconds). Remove immediately and pour over fish filet.
Note: Achieving the smooth texture with butter requires practice to avoid breaking the butter. Once this simple technique is accomplished, there are many variations of this recipe procedure. Butter contains half the fat content of most oils, and thus these recipes should be consistent with low fat dining strategies. Bon Appetit!

Mushroom Sauté Supreme

1/2 lb. fresh Shiitake
2 tablespoons pesto
1 tarragon sprig
1 thyme sprig
1/2 cup canola oil
1/4 cup olive oil
3 garlic cloves
1 small onion, diced
1/8th cup water
2 tblsp. shaved almonds

Trim and discard stems of Shiitake, dice upper part of stems into small pieces, and put aside. Discard lower stems. Then tear each Shiitake mushroom into six or more pieces. In medium size skillet using 1/2 cup canola oil, bring heat up to high, then add mushrooms. Cook Shiitake until golden brown on each side. Add pesto and olive oil. Lower heat to medium, add diced onions, tarragon, thyme, garlic, almonds, and water. Salt and pepper to taste. Simmer for five to ten minutes. Once cooked, this mixture can be:

mixed into white or wild rice.
mixed into pasta.
placed on top of salmon or white fish.
mixed in with tofu and cooked.
mixed into a quiche and baked.

Shiitake Omelet

1/2 cup cashews
1/2 lb. fresh Shiitake
1/2 small onion
1 cup grated cheddar cheese
2 garlic cloves
2 tblsp. tamari
8 eggs
1/4 cup water
salt & pepper to taste
2 tblsp. canola oil

Mix the eggs and water in a large bowl and beat thoroughly. Saute mushrooms in frying pan with oil until water is cooked-out. Add onions and garlic, cook for one minute then add cashews. In medium sized skillet, spray a thin coat of oil or butter, add egg mixture and cover for 1 minute. Add layer of cheese. Pour mixture that includes Shiitake, onions, cloves, etc.. . over layer of cheese. Fold over and cook for 2-3 minutes. Makes four servings.

Morel Creme Superieur

1 pint to 2 pints of heavy cream
2-3 tblsp. butter
1/2 lb (or more) fresh Morels (cut into 1/4 in. cartwheel sections)

Warm cream over a camp stove or wood fire in a small pot. Do not let cream burn onto the pan's bottom. When the cream simmers, place the sliced Morels into pot with butter, and remain until cream returns to a simmer for at least 5 minutes. Morels should not become limp before tasting, using toothpicks or forks to retrieve them. After the last Morel is removed, Larry notes, that lots must be drawn to determine the lucky soul who has the privilege of downing the heavenly, rich, spore darkened cream soup.

Shiitake Teriyaki

1 cup dried Shiitake
1/4 cup sake
1/4 cup shoyu
2 tblsp. light brown sugar
2 chopped green onions
a few drops (roasted) sesame oil

Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.) Cut off and discard stems. Squeeze excess liquid from caps and slice into 1/4 inch pieces. Place pieces in saucepan with 1/4 cup sake, 1/4 cup soy, and 2 tblsp. light brown sugar. Bring to boil and simmer, uncovered, till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill. Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.

Shiitake Hazelnut Vegetarian Pate

4 oz. Shiitake Mushrooms
1/8 tsp thyme
3 tblsp. butter
1/4 tsp. salt
1 clove garlic, minced
1/8 tsp. pepper
1/4 cup toasted hazelnuts
2 tsp. dry sherry
3 oz. Neufchatel cheese
1 tsp. fresh parsley leaves

Trim and discard woody ends from mushrooms. In a food processor, finely chop mushroom caps and stems. In medium skillet, melt butter. Add mushrooms and garlic and saute for at least 5 minutes. Stir in thyme, pepper, and salt. In food processor, chop parsley. Add hazelnuts and process. Add Neufchatel cheese and process until smooth.Add sherry and mushroom mixture. Process until well mixed. Spread or mold in serving dish. Cover. Chill at least 1 hour. Serve with crackers .Yield: 1 cup. Other mushrooms can be substituted for, or combined with Shiitake. (Vvariation on this recipe is to first sauté the mushrooms before adding them to the food processor.)

Maitake "Zen" Tempura

1 oz. . dried Maitake or 1/3 lb. fresh Maitake
1/3 lb. flour (2 cups)
1/2 cup cold water
2 eggs
vegetable or canola (rape seed) oil
tempura sauce

If using dried Maitake, soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Discard water. Cover mushrooms with more cold water and soak for another 20 minutes. Drain and discard water. In a separate bowl, mix flour with eggs and cold water. Dip and roll the mushrooms into the flour/egg mixture. Deep fry the Maitake mushrooms in hot oil (3 56° F. = 1800 C.)) for one minute. Remove any damp excess oil with paper towel. Serve with tempura sauce. This recipe can also be used as a base to make tempura shrimp, white fish, andlor assorted vegetables such as zucchini, potato's, onions, etc.

Burn, Bunsen, Burn!

noreply@blogger.com (Crumpet) — Fri, 17 Jun 2011 17:46:00 +0000

In all the mushroom websites I have come across, I have read about the importance of aseptic technique. Scalpels and inoculation loops need to be constantly sterilized by placing them in the flame of an alcohol lamp, whereas media, jars, syringes should be sterilized using an autoclave or pressure cooker. Then there are the various "Teks" on how to construct a laminar flow hood - which require both space and money - and simple gloveboxes.

However, the one thing I have not come across is the use of a bunsen burner as part of the aseptic technique.

You see, the nice thing about the pretty blue flame of the bunsen burner is that it heats the air around it, thereby creating a convection current. Any contaminant that gets caught in this current is swept away from your work bench, dashing any hopes they had of spoiling your hard work. This make the bunsen burner a great tool when working with agar plates.

In addition to this, you would also use the burner to:

sterilize inoculation loops, scalpels and needle by flaming them until they glowed red hot,
maintain the sterility of a solution or culture in a vessel (tube, flask, bottle) by flaming the rim every time you remove and return the cap
remove the bubbles from unset agar plates (technical term: debubblification)
melt glass and shit

I'm beginning to wonder if it is worth investing in a propane bunsen burner, instead of trying to work within the confines of a glovebox. Plus, bunsen burners are just so damn sexy!

Playing with algae

noreply@blogger.com (Crumpet) — Fri, 17 Jun 2011 15:42:00 +0000

Ever wondered how you make a mushroom in the lab, you know, from scratch? Well, guess what....I am about to inform you. There are actually three options you have available:

you can grow the mushrooms from an itty bitty baby spore, or
you can grow fungus mycelium from a stock culture, or
you can clone an existing mushroom.

Did I just say cloning? Why, yes, I did as a matter of fact! Doesn't that sound exciting? Anyway, whatever method you need to use - and you will use all three - you will start off by growing the fungus on a magical medium called agar. So before I go into the details of growing a fungus, I will bore you with agar.

Gelidium amansii
Killed for its cell walls

Agar is a gelatinous compound extracted by torture from red algae, and can often be found in Asian grocery stores under the name agar-agar. It is the properties of agar - a melting point of 85°C and solidifying around 32-40°C - that make it a useful tool for microbiologists and mycologists alike. As most microorganisms are unable to digest agar, other ingredients are dissolved with the agar to provide them with their recommended daily allowance of sugars, amino-acids, and essential minerals.

In the lab, you can either make your own agar recipes from the raw ingredients (described below), or alternatively use a premixed nutrient agar to which you add water.

Once you have your agar recipe mixed in a bottle, you seal the top loosely with the cap, or with aluminium foil, and autoclave the fuck out of it. Any bacteria or fungal spores that were hiding on the inside of the bottle, in the water, or in the agar, will be annihilated. Dead. Deceased. No more. What you have is a sterile liquid agar solution. (The moment you take the bottle out of the autoclave, the outside of the bottle is now contaminated.)

Agar Petri Dish

After the agar bottle has cooled to a temperature that can be safely handled without uttering words of blasphemy*, then it is ready to be poured into your petri dishes. Should the agar solidify in the bottle, then a hot water bath may be in order. For the agar that is, not you.

When pouring the agar, an aseptic technique is critical. If your method of aseptic technique involves preparing the petri dishes on a table in the middle your kitchen whilst nude (photo not available), then don't be surprised if you get some form of contamination. Microorganisms live everywhere. The little buggers are on the surfaces you touch; they are in the air you breath!!! The simple act of opening a lid of a sterile petri dish exposes it to the air and any airborne spores. Mold will happily grow on your agar.

Ideally, you should pour the agar next to a lamina flow hood, which creates a sterile flow of air. Failing that, you can perform the work inside a glovebox. Although the glovebox is not a sterile environment, it is a sealed container that greatly reduces air currents and the potential for rogue spores. The inside can be completely wiped down with an antiseptic solution, such as isopropanol.

Once the agar has been poured, leave to cool and set. Store them upside down in the plastic bag from which they came.

* The choice word of blasphemy for microbiologists is "Gordon Bennett", whereas mycolgists opt for a "You bastard son of a Pox Licking Mother Fucking God". If anything, mycolgists have a colourful language.

Malt Extract, Yeast Agar (MYA/MYPA)

water....................1000 ml
agar agar................20 g
barley malt sugar........20 g
yeast....................2 g
peptone (optional).......1 g

Potato. Dextrose, Yeast Agar (PDYA/PDYPA)

water....................1000 ml

potatoes (broth).........300 g (boil 1hr in 2000ml water)

agar agar................20 g

dextrose.................10 g

yeast....................2 g

peptone (optional).......1 g

Oatmeal, Malt Extract, Yeast Enriched Agar (OMYA)

water....................1000 ml

instant oatmeal ........80 g

agar agar................20 g

barley malt sugar........10 g

yeast....................2 g

Dog Food Agar (PDYA/PDYPA)

water....................1000 ml

dry dog food.............20 g

agar agar................20 g

Corn Meal, Yeast Glucose Agar (CMYA)

water....................1000 ml

agar agar................20 g

cornmeal.................10 g

malt o glucose...........5 g

yeast....................1 g

Is there a yeasty smell around here?

noreply@blogger.com (Crumpet) — Sat, 11 Jun 2011 05:44:00 +0000

It my have slipped you notice, but I have expanded my blog description from just being about mushroom cultivation to "...the world of Fungi and Mushroom Cultivation." So what?, you yawn to yourself. Well seeing as you are so fascinated, let me explain.

By including all fungi in my blogs and not just those that form fruiting bodies, I open the door to talking about that most wonderful of topic: - home brewing.

Just a warning.

Goals - Week 2

noreply@blogger.com (Crumpet) — Fri, 10 Jun 2011 16:08:00 +0000

It's Friday, and that can only mean one thing! The weekend is almost upon us. Oh, and it's time for my weekly goals....

I was able to get most of last week's goals accomplished, with the exception of buying equipment for my lab and reading one detailed article on fungus biology. As far as the former is concerned, I did find a local store that stocks lab equipment, so I may pay that place a visit in the near future. Also, I started pricing equipment and supplies online, in order to get a feel for how much I can expect to pay for stuff. If there is one thing that is true about me, it's that I'm always interested in getting the most for my bucks.

So, without further ado, here are my goals for the week:

To build a ghetto glovebox for sterile lab work. Document procedure, with fun photos!
Find ten more recipes to add to the list, and make one of them.
Start work on a simple web application to help identify mushroom species. Application should:

test your of knowledge of common name to scientific name, and vise versa.
identify mushrooms from photographs
identify mushrooms from characteristics

Learn how to crochet, in order to create my first amigurumi mushroom
Read chapters 12 through 19 of Growing Gorment and Medicinal Mushrooms.
Catalog canning supplies in possession

...and the winner is: The King Oyster

noreply@blogger.com (Crumpet) — Fri, 10 Jun 2011 15:55:00 +0000

It turns out that finding my first candidate for cultivation wasn't too difficult. The general consensus is that oyster mushrooms (Pleurotus) are one of the easiest to grow, therefore are recommended to beginners. If I want to keep things simple, then the quickest way to get started is to go online and buy some spawn. Spawn? Yup, this is want we call a sterilized substance that has been inoculated with fungal mycellium - usually it is jars of grain or bags of sawdust.

But I'm not about to keep things simple! Pbbbtttttttt!

In buying spawn, you are paying for all the time and effort it took to get the fungus to this stage of growth. In other words, all the sterile lab culture work. Now for a complete beginner, I can understand how they may want to avoid fooling around with agar, petri dishes, and sterilization, and jump straight into growing the fungus on a substrate and get it to fruit. Lab work can be intimidating - but it does not scare me. Nor should it. After all, I spent three years of my life in a laboratory doing exactly this sort of thing.

By doing your own lab work and producing you own spawn, not only do you have great control over quality, but you also reduce your expenses by building a collection of stock cultures. From these stock cultures, you can grow your fungus and produce mushrooms time after time. Yay!!

The King Lives
Pleurotus eryngii

Of the different species of Pleurotus mushrooms, I'm opting for the King Oyster (Pleurotus eryngii). While it may not be as high yielding as the Indian Oyster (Pleurotus pulmonarius), it does has a good shelf life and is considered the yummiest of the oyster mushrooms. In case you are wondering, yummiest is a a technical term used by mycologists.

So now that I have a my candidate, what do I need to get started?

Agar Culture Work

Spores (Pleurotus eryngii).............$15.00
Petri dishes............................$7.00
Nutrient agar (MYPA/PDYA)..............$39.95
Scalpel/Inoculating Loop................$6.95
Pressure cooker/autoclave.............$250.00

GloveBox...............................$25.00

Alcohol burner..........................$8.00

Isopropanol.............................$2.99

Hydrogen peroxide.......................$1.69

Spawn Media Work

Pressure cooker/autoclave...............

Canning Jars........................... n/a

Rye Grain (5 lbs)......................$10.95
Thermometer............................$10.00

Hygrometer.............................$10.00

Substrate and Fruiting

Sawdust (40 lbs).......................$29.99

Wood chips..............................$?.00
Bran....................................$?.00

Spawn Bags.............................$10.00

Estimated cost (equipment): $295
Estimated cost (supplies): $110

Cute and Cuddly 'Shrooms

noreply@blogger.com (Crumpet) — Wed, 08 Jun 2011 20:04:00 +0000

The wife is big into crocheting, and one of the things she has done recently is to make some amigurumi, which is defined by Wikipedia as:

"the Japanese Art art of knitting or crocheting small stuffed animals and anthropomorphic creatures."

Sigh. I have a soft spot for the cute and cuddly. Many years ago I had a collection of plush fruit - Arnie the Apple, Peter the Peach, Melony the Melon (that's right, they had names) - which I totally adored. Now I am not talking about toys I had as a kid, hell no! I was in my mid twenties when I purchased these beauties. There was no therapy involved.

When the wife crocheted her first amigurumi toys, I was impressed. I liked them. They were cute. They were fun. I wanted her to make more. There is in fact a whole array of creatures you can make, and yes, you've guessed it, that includes mushrooms! Whereas my beloved green-haired beauty makes these toys with the intent of giving them away, I want to be selfish and keep them for myself. I dream of having a whole herbarium of amigurumi mushrooms, perhaps with some plants and snails thrown in for luck...heck, a why not a whole flipping ecosystem!? We could put it on display, so visitors can oooooh and ahhhhhh at.

Oh dear, I am getting a little bit ahead of myself...

For this to happen, I am going to have to take up crocheting. There is no way in hell the missus is going to do this for me; as it is, she already has enough on her plate. Plus there is the added thrill of making something yourself. With your own hands; your own sweat, blood and tears*. I've seen the satisfaction she gets when she produces something spectacular, and her face is aglow with that unforgettable I made this look.

I know this is a craft I can acquire if I am determined enough. Plus the nice thing about amigurumi is that they are small projects that, once the skills are mastered, can be completed is a short period of time. So what am I waiting for? Snap to it!

* Despite what you may think, amigurumi is a dangerous hobby. The crocheted toy market is controlled by the Japanese mafia, and wars between rival factions often results in murder and mayhem. See the Time magazine article "The Cutthroat World of Crochet" , Oct 2007.

Recipes with buttons

noreply@blogger.com (Crumpet) — Wed, 08 Jun 2011 18:03:00 +0000

Didn't I promise you some recipes? Well, here is my first list, all using the plain and unadventurous button mushroom (Agaricus bisporus). Yeah yeah yeah, I realise that this doesn't make for scintillating reading, but just wait until I try to cook some of these recipes! There will be excitement, there will be drama, there will be tears, there may even be some explicit sex scenes. Yup, all that to look forward to!

In my next list, I shall try to delve further into the more exotic species - shiitake, oyster, morels. It's be fun!

Baked Stuffed Mushrooms

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese.
Brown lightly. Add sweet Vermouth last. Toss light

Marinated Mushrooms

1 pound whole fresh mushrooms
1 large onion, sliced
3/4 cup olive or vegetable oil
1/4 cup white or balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
crushed red pepper flakes to taste

In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon.

Grilled Portobello Mushrooms

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

Mushroom Turnovers

1 (8 ounce) package cream cheese
1 cup butter
1 1/2 cups all-purpose flour

2 tablespoons butter
3/4 pound fresh mushrooms, finely chopped
1/2 medium onion, chopped
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons all-purpose flour
1/2 cup sour cream

In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Mushroom Risotto

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot

Mostaccioli Mushroom Bake

8 ounces mostaccioli pasta
1 pound lean ground beef
1 onion, chopped
1 (4 ounce) can mushrooms, drained
1 (24 ounce) jar Classico® Tomato and Basil Sauce
2 cups shredded mozzarella cheese
1 clove of carlic
1 tbsp Italian seasoning

Bring a large pot of lightly salted boil water to a boil. Cook mostaccioli pasta in boiling water for 8 to 10 minutes, or until al dente. Drain well.
Meanwhile, cook ground beef and chopped onions in a skillet over medium heat until browned.
In a large bowl, mix together the mushrooms, pasta sauce, shredded mozzarella cheese, pasta, and browned ground beef and onion mixture. Transfer to a greased, 9x13 inch casserole dish.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until very hot.

Hungarian Mushroom Soup

4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. - Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

Cream of Mushroom Soup

5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Spinach Mushroom Quiche

2 tablespoons butter
2 cups fresh sliced mushrooms
2 cups torn spinach leaves
6 green onions, chopped
1 (8 ounce) package refrigerated crescent rolls
1 (1 ounce) package herb and lemon soup mix
1/2 cup half-and-half
4 eggs, beaten
1 cup shredded Monterey Jack cheese

Preheat oven to 375 degrees F (190 degrees C).
Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

Crab Stuffed Mushrooms

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon ground savory
ground black pepper to taste
1/4 cup grated Parmesan cheese
1/3 cup mayonnaise
3 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
Bake for 15 minutes. Remove from oven, and serve immediately

Tomato-Mushroom Soup

1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 1/2 cups beef broth
1 cup water
1/4 cup red wine
1/4 cup tomato paste
ground black pepper to taste
1/4 cup Parmesan cheese
2 tablespoons chopped fresh parsley

Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
Add mushrooms, cooking for 5 minutes.
Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Goals

noreply@blogger.com (Crumpet) — Fri, 03 Jun 2011 14:01:00 +0000

I find I work best when I have a list of goals and objectives I need to achieve. My objectives are very broad, and can be broken out into five areas:

To become re-acquainted with fungi biology
To be proficient in recognizing and finding mushrooms species in the wild.
To acquire the skills, tools and equipment needed for a functional mycology laboratory
To successfully cultivate a variety of mushrooms species
To learn how best to cook said mushrooms and gather recipes.

Obviously, achieving these objectives isn't going to happen over night, no matter how much I pray*. What I can do, however, is set one or more goals each week that can be easily achieved. Each goal will be an element of one of the five objectives: biology, hunting, lab, cultivation, cuisine. Each Friday I shall set out my goal(s) for the week, and then report back on how I did.

So, here's goes. This week's goals are...

Create an comprehensive inventory of tools, equipment and supplies used in a laboratory. Prioritize the importance of each item, and record the potential cost.
Find a candidate species for cultivation that requires minimal expertise or cost. Document requirements.
You have a budget of $25. Go out and spend it.
Establish a required reading list of books and articles.
Read the sections on cultivation and mushroom hunting from the book Edible and Poisonous Mushrooms of the World
Study the article "Introduction to Fungi" on fungal biology.
Gather no less than 10 recipes where mushrooms are a critical ingredient. Make one of the recipes.

Okay, I think that is enough to get me started. While this seems like a lot of work, I think it is essential research and reading needed to progress to the next level. This information will no doubt form the basis for future goals.

* which just so happens to be zilch.

Spore.

noreply@blogger.com (Crumpet) — Thu, 02 Jun 2011 19:45:00 +0000

Once upon a time, in a far off place, where the sky was always ~~blue~~ grey and the rivers ran deep with sludgy brown water, there lived a boy. Actually, he was more of a man. A man of science; a man of nature; a biologist. His love of Discovery and of All Living Things eventually lead him to a Great School of Learning, and there he acquainted himself with the ways and wherefores of tiniest lifeforms on the planet. They fascinated him. He wished to learn more about these little creatures, but alas, it was not to be....

The Fates had other plans....
.....other ideas...
...so they whisked him away...
.....to a new land...
...where he slowly forgot...

Until now.

I have decided to cultivate mushrooms. Usually when I decide to do something, I find myself thinking about it for quite a long time. Sometimes that is all I do. When it comes to committing resources - whether it is time or money - and turning the idea into a reality, I fail miserably.

This time will be different, damn it!!

To encourage me to get this hobby off of the ground, I am going to blog about it every week. To tell the whole world, or whoever is unfortunate enough to stumble across this pathetic excuse for blog, what I have been doing in the week that passed. Whether I post about a book I have read, a piece of equipment I have purchased, or heavens forbid, an actual mushroom I have cultivated, it doesn't really matter. This purpose of this blog is to act as witness, proof that I am committed to achieving my goal. That is, to live with morels.