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    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / TOTM for May - FUNKY FUNGUS
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    TOTM for May - FUNKY FUNGUS

    JoyfulCook
    Tue Apr 30, 2013 8:25 am
    Forum Host



    Mushrooms add an interesting flavor and texture to a variety of global cuisine, There are literally hundreds of different types from the usual cultivated button mushrooms that you get in your Supermarket to the gourmet mushrooms that can be purchased fresh or dried.

    The surest (and most entertaining) way to grow mushrooms at home is with a mushroom kit, which makes a great winter tabletop project. Depending on the kit, you can grow several types of gourmet mushrooms in a matter of weeks, including oysters and shiitake as well as various button mushrooms - I have had immense fun growing mushrooms using the mushroom farm boxes that you can purchase at your local gardening store



    Drying mushrooms is great specially if you get a sudden glut or can buy them cheaper than usual
    The simplest method for drying is stringing the mushrooms together through their stems with thread, and hanging them upside down in a warm, dry room for a handful of days to a week. (Many shroom-driers hang theirs in windows to dry them in the sun.) This technique also works with drying racks -- place sliced or whole mushrooms on a rack in the sun until sufficiently dried.



    Either cooking with mushrooms growing them or drying them we would love to hear your tips and ideas.


    Last edited by JoyfulCook on Fri May 31, 2013 12:58 am, edited 1 time in total
    chicken_feets
    Fri May 03, 2013 8:35 pm
    Experienced "Head Chef" Poster
    All my life I've had a love / hate relationship with mushrooms. As a kid, I didn't like them. As a young adult, I liked the ones they served at Sizzler Steak House.

    Then later in life I lived with someone who put canned mushrooms in EVERYTHING! I was soon burned out on them.

    Then, for cooking fun, I made Coq Au Vin. I used button mushrooms. In the end, I thought the mushroom taste was WAY too strong, but it was supposed to be that way.

    I used the leftover coq as an addition to my regular chicken and dumplings. The addition of stock for making gravy mellowed out the strong mushroom taste and the end result had no leftovers at all!

    I am definitely a fan of the funky fungus icon_biggrin.gif
    Linky
    Sat May 04, 2013 11:52 am
    Food.com Groupie
    Reading the info on drying mushrooms in a sunny window or on a rack makes me wonder: what about using a dehydrator? I dry herbs, peppers, venison jerky, apples, etc but mushrooms never occurred to me. Any thoughts? Thanks icon_confused.gif
    Dib's
    Sun May 05, 2013 9:32 am
    Food.com Groupie
    Linky wrote:
    Reading the info on drying mushrooms in a sunny window or on a rack makes me wonder: what about using a dehydrator? I dry herbs, peppers, venison jerky, apples, etc but mushrooms never occurred to me. Any thoughts? Thanks icon_confused.gif


    I slice mushrooms and dehydrate them using my dehydrator. Works like a charm!

    As Dibs says it would work really well. but not everyone has one but this gives them a good alternative.
    Zurie
    Sun May 05, 2013 2:01 pm
    Forum Host
    Normally I never post my own recipes, but this one is really great for vegetarians, or as a side with a BBQ. Using different types of mushrooms really works well.

    Mushroom Kebabs for the Grill

    In the recipe I mention "Vietnamese coriander". It is in fact Vietnamese basil! In the small herb garden of our holiday cottage in Stellenbosch I have found -- to my delight -- that the tiny plant named Viet. basil I put in is now a healthy little bush! It has elongated leaves, not as round as that of sweet basil. And strangely, it does taste of coriander (the leaves, not the seeds) as well as basil.

    This time there, there wasn't a chance to buy the interesting exotic mushrooms to make this skewer, but I could imagine how it will enhance the mushroom skewers when grilled.
    JoyfulCook
    Mon May 06, 2013 9:30 am
    Forum Host
    Dib's wrote:
    Linky wrote:
    Reading the info on drying mushrooms in a sunny window or on a rack makes me wonder: what about using a dehydrator? I dry herbs, peppers, venison jerky, apples, etc but mushrooms never occurred to me. Any thoughts? Thanks icon_confused.gif


    I slice mushrooms and dehydrate them using my dehydrator. Works like a charm!

    As Dibs says it would work really well. but not everyone has one but this gives them a good alternative.


    Your right! a dehydrator would be great, this gives other alternatives for successful drying
    *Parsley*
    Mon May 13, 2013 9:55 am
    Food.com Groupie
    Why did the mushroom get invited to so many parties?


























































    He was a fun-gi ! icon_redface.gif icon_lol.gif
    chicken_feets
    Mon May 13, 2013 11:25 am
    Experienced "Head Chef" Poster
    Because he's a fungi! icon_biggrin.gif
    Rinshinomori
    Sun May 19, 2013 7:04 pm
    Food.com Groupie
    ooooh, I love mushrooms. I dry enoki mushrooms in a sun until dry - usually few hours and keep in refrigerator. If you eat about 1 T chopped dried with hot water (ie enoki tea), it supposed to melt the fat in the stomach. It can also be used in cooking to boost the umami.
    JoyfulCook
    Mon May 20, 2013 8:29 am
    Forum Host
    Rinshinomori wrote:
    ooooh, I love mushrooms. I dry enoki mushrooms in a sun until dry - usually few hours and keep in refrigerator. If you eat about 1 T chopped dried with hot water (ie enoki tea), it supposed to melt the fat in the stomach. It can also be used in cooking to boost the umami.


    Rinshinomori does that mean it boosts the immune system. sounds good!
    Rinshinomori
    Mon May 20, 2013 3:58 pm
    Food.com Groupie
    It's a big boom in Japan eating dried enoki mushrooms. Besides high vitatmin D and what is known in Japan as エノキタケリノール酸 enokitakerenoru (not sure how to translate this), but it has properties to reduce stomach fat within 1 month of eating dried enoki mushrooms. Can be used as tea (hot water) or used in any type of cooking.

    I dry 5-6 bag of enoki mushrooms at a time and use this in cooking ie stir fry, soups, dressing, etc as well as making a broth ie tea.
    JoyfulCook
    Tue May 21, 2013 6:48 am
    Forum Host
    As soon as I have a few minutes to spare I am going to look it up on the net, sounds just so interesting (packers are arriving in two days before we move - so am a bit preoccupied lol
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