posting pics

Sorry ... but I wanted to try out this feature after I saw another post with lots of pictures.

The picture above shows how our oyster mushrooms are grown on wheat straw. The bag on the left has grey dove oysters and they have about 1 - 2 days to go before picking. The mushrooms on the right are golden oysters and look just about ready to pick.

Thanks!

[Robin Garr]

Good picture, Rebecca! Glad you solved the mysteries of posting photos on the new forum.

Speaking of your mushrooms, by the way, thanks for the oysters! We dined on a ration of them last night. I had thought of a risotto but decided on something even similar ... sticking with the basics to showcase their delicate flavor, I just sauteed them and served them in a basic Mornay-style sauce with Northern Italian black-truffled cheese over rice. Made a great dare-I-say-it vegetarian meal ...

Robin --

I'm happy to hear you enjoyed the mushrooms ... your dish sounded simply wonderful - especially the cheese.

Thanks!

Rebecca, thanks for the pic. As a youth, my mom would haul me and my sibs over to the Bluegrass Mushroom farm (I think that's what it was called) out US60 past Middletown. All their shrooms grew in dirt that I figured also had horse doodie in it. It's interesting to see how you're growing these particular specimens.

Doogy --

The big mushroom farms that grow your basic white button mushroom (aka agaricus) do use composted material ... a lot of the horse farms ship the manure to PA. However, it does go through rigorous composting before it is ever used (very strict regulations on that). This is the same method used for the white button as well as the crimini (a brown button, also agaricus) and the portabello ... did you know that the portabello is nothing more than an over grown crimini?? It doesn't exist in nature.

Anyway, we grow all of our oyster mushrooms on organic wheat straw. Our shiitakes are grown either on oak logs or on oak sawdust and wood chips. We do not grow anything on composted materials.

Thanks!!

That ends today's brief lesson on mushroom cultivation methods

Doogie! We used to go to that mushroom farm as well! Ah back when Middletown had farms.....

Good picture, Rebecca! Glad you solved the mysteries of posting photos on the new forum.

Speaking of your mushrooms, by the way, thanks for the oysters! We dined on a ration of them last night. I had thought of a risotto but decided on something even similar ... sticking with the basics to showcase their delicate flavor, I just sauteed them and served them in a basic Mornay-style sauce with Northern Italian black-truffled cheese over rice. Made a great dare-I-say-it vegetarian meal ...

Robin, could you share the exact name of the cheese and where you purchased it? I have been looking for a cheese I had from an Italian deli in Boston called tartufello which they told me is from Puglia and made with sheep milk. It was devine! I tried something similar from Whole Foods at Christmas that was made with cow's milk and it wasn't quite as good.

Your dinner sounds amazing! Thanks, Gretchen.

Doogie! We used to go to that mushroom farm as well! Ah back when Middletown had farms.....

Yeah, back when no J-Way/Snyder Freeway existed. After we visited the mushroom farm, we'd go drive by the farm on the other side of 60 where they had the bison. That was always a special treat for us. I sure do miss those days.

[Robin Garr]

Robin, could you share the exact name of the cheese and where you purchased it? I have been looking for a cheese I had from an Italian deli in Boston called tartufello which they told me is from Puglia and made with sheep milk. It was devine! I tried something similar from Whole Foods at Christmas that was made with cow's milk and it wasn't quite as good.

Gretchen, I wish I could tell you ... I did get it at Whole Foods, in the Italian section of the flat cases where they have the fancier cheeses, right next to the Trentino Crucolo that I've been gnarfing by the pound lately. Problem is, I discarded the wrapper without writing down the name. I'm pretty sure it was also from Northern Italy, a long haul from Puglia, and that it was a cow's milk cheese, so it's probably the same as your less-wonderful alternative. It tasted great to me, without the tartufello to compare it against, and frankly, I might guess that the subtle black-truffle scent might war with the stronger aroma of a sheep cheese. I'd soitanly be willing to give it a try, though!

Next time I go to Whole Wallet^H^H^H^H Foods, I'll make it a point to jot down the name (and probably buy more) if they still have any.

Rebecca, that is absolutely fascinating! Can you divulge a little more information on the process? Are there holes poked in the bags? How long does it take a shroom to grow to picking size? Do you keep it dim and cool? I've never seen anything like this and I want to know more!

Sorry ... but I wanted to try out this feature after I saw another post with lots of pictures.

The picture above shows how our oyster mushrooms are grown on wheat straw. The bag on the left has grey dove oysters and they have about 1 - 2 days to go before picking. The mushrooms on the right are golden oysters and look just about ready to pick.

Thanks!

Where can I get them?

Do you grow Porcini? When I visit my daughter in Baltimore we go to the Farmer's Market and they have a local mushroom grower that does grow porcini along with the crimini, oyster and shiitake. Would love a local source for this lovely, tasty morsels.

Great pic Rebecca. I've always been curious how mushrooms are commercially grown, so thanks for the lesson!

Rebecca, do you have a website? Maybe you could change your signature line in your profile to include a line to your webpage.

Just in case anyone didn't already catch it, but this thread is a couple yrs old. But it's one that I never caught and I love it, so carry on... Well done Justin.