The first one is sauteed oyster mushrooms with onion, garlic, turmeric, sea salt,black pepper, soy sauce and butter, topped with fresh spring onions.

Second one is store bought Italian meatballs in home made tomato soup with lions mane.

Really happy with the first one and would make again, it was super umami!

<div class="md"><p>The first one is sauteed oyster mushrooms with onion, garlic, turmeric, sea salt,black pepper, soy sauce and butter, topped with fresh spring onions.</p>

<p>Second one is store bought Italian meatballs in home made tomato soup with lions mane.</p>

<p>Really happy with the first one and would make again, it was super umami!</p>
</div>

2 mushroom meals I made recently with oyster and lions mane

I Made Delicious Crispy Wood Ear Spring Rolls ( as promised to share the recipe)

Found some big beautiful Flammulina in my local VA mountains. Finely diced, sautéed, then I crushed up some pistachios and mixed them in. Fresh lemon juice and fresh parsley were added after the photo.

<div class="md"><p>Found some big beautiful Flammulina in my local VA mountains. Finely diced, sautéed, then I crushed up some pistachios and mixed them in. Fresh lemon juice and fresh parsley were added after the photo.</p>
</div>

Enoki-pistachio spread on freshly baked sourdough

Another home alone meal success. If you can’t tell, I love me some Hericium. 

Back to back today because my partner comes back home from a trip this evening.

Yesterday I made a vegan sausage and locally grown lions mane pizza. Lots of garlic. Very delicious. This sub has inspired me to start cooking again and being forced to do so for a week was a great way to get a couple mushroom meals in!


<div class="md"><p>Another home alone meal success. If you can’t tell, I love me some Hericium. </p>

<p>Back to back today because my partner comes back home from a trip this evening.</p>

<p>Yesterday I made a vegan sausage and locally grown lions mane pizza. Lots of garlic. Very delicious. This sub has inspired me to start cooking again and being forced to do so for a week was a great way to get a couple mushroom meals in!</p>
</div>

Lions mane vegan pizza.

Home alone for the week and decided to pick up some fresh locally grown shiitake and make some noodles!

Stir fry with tofu, quick pickles, rice noodles, a lil seasoning and secret sauce, etc.

I’m a large person so I made a large portion.

<div class="md"><p>Home alone for the week and decided to pick up some fresh locally grown shiitake and make some noodles!</p>

<p>Stir fry with tofu, quick pickles, rice noodles, a lil seasoning and secret sauce, etc.</p>

<p>I’m a large person so I made a large portion.</p>
</div>

Shiitake noodle mix up.

Wood Ears Spring Roll with Sweet and Sour Dip

My first attempt at this project! Eating grain spawn / culinary mycelium / “mushroom tempeh” / etc.

The posts on this sub will be my spot for “Culinary Reports” for the project, and I will make other posts describing the cultivation process on the other mushroom subs. Nothing new or original there yet, but just in case anyone would like more information on that part. 

This is organic red rice, with some masala spices, inoculated with Pleurotus ostreatus. 

Yesterday evening I opened my first jar out of my initial run of 6. Half are Italian herbs with King Oysters, half were this masala and Blue oyster mix. 

I cooked it two ways. The first was with olive oil butter, salt, and pepper. Sizzled in the pan until some of the grains started to pop! Which surprised me, I thought they’d be too destroyed by the fungus to do that.

The second method was to use the same pan but just add a bit of soy sauce, water, and a pinch of salt as the only soy sauce I had was low sodium. 

I did it this way to allow me to experience the full texture and flavor of the mycelium, rice, and the touch of seasoning I put in before sterilization. It was decent! Slight notes of umami ish flavor, I might compare it simply to “mushroom infused red rice”, which is essentially what it is. I think that going forward flavor will only need to be improved on a little bit. I would like it to be savory but still good at taking on other flavors. Currently leaning that direction!

From a culinary standpoint, the texture is lacking though. This first jar at least is either too dry, not colonized enough, or both. I’m assuming the moisture content is lacking in all these jars, and is something I will have to dial in going forward. Will also probably end up manipulating moisture after adding things like beans and legumes to my mix. 

It had a fairly strong mushroomy odor, very similar to a fresh oyster fruit body, however I’m assuming some of the sweetness in the aroma is from this naturally sweet variety of rice. Overall though I enjoyed the flavor. I would rank it as a 6.5 out of a 10, if a 10 was a similar fermented product like tempeh etc. I’m honestly glad my first run was edible at all!

It crumbled when removing it from the jar, and after cooking, appears only very slightly different from completely normal half cooked rice. While it was clearly colonized enough to be consumed and have some of the desired effect of the mushrooms, the remaining jars I will be letting sit for at least a few more days. I’m curious to see if that alone helps with the texture and possibly even moisture issue, as they are stored in a fairly humid cabinet currently and may absorb more.

Feel free to let me know if anyone has any questions about this, however I’m not a cultivation expert. Just an identifier and forager experimenting for the slow winter season.

Also worth noting, this is by no means a revolutionary or completely original idea. I had heard of supplements being made from myceliated grain before, but I was more formerly introduced to this concept of eating it as a food product by a speaker named Robin at the OPFF this past October. 

<div class="md"><p>My first attempt at this project! Eating grain spawn / culinary mycelium / “mushroom tempeh” / etc.</p>

<p>The posts on this sub will be my spot for “Culinary Reports” for the project, and I will make other posts describing the cultivation process on the other mushroom subs. Nothing new or original there yet, but just in case anyone would like more information on that part. </p>

<p>This is organic red rice, with some masala spices, inoculated with Pleurotus ostreatus. </p>

<p>Yesterday evening I opened my first jar out of my initial run of 6. Half are Italian herbs with King Oysters, half were this masala and Blue oyster mix. </p>

<p>I cooked it two ways. The first was with olive oil butter, salt, and pepper. Sizzled in the pan until some of the grains started to pop! Which surprised me, I thought they’d be too destroyed by the fungus to do that.</p>

<p>The second method was to use the same pan but just add a bit of soy sauce, water, and a pinch of salt as the only soy sauce I had was low sodium. </p>

<p>I did it this way to allow me to experience the full texture and flavor of the mycelium, rice, and the touch of seasoning I put in before sterilization. It was decent! Slight notes of umami ish flavor, I might compare it simply to “mushroom infused red rice”, which is essentially what it is. I think that going forward flavor will only need to be improved on a little bit. I would like it to be savory but still good at taking on other flavors. Currently leaning that direction!</p>

<p>From a culinary standpoint, the texture is lacking though. This first jar at least is either too dry, not colonized enough, or both. I’m assuming the moisture content is lacking in all these jars, and is something I will have to dial in going forward. Will also probably end up manipulating moisture after adding things like beans and legumes to my mix. </p>

<p>It had a fairly strong mushroomy odor, very similar to a fresh oyster fruit body, however I’m assuming some of the sweetness in the aroma is from this naturally sweet variety of rice. Overall though I enjoyed the flavor. I would rank it as a 6.5 out of a 10, if a 10 was a similar fermented product like tempeh etc. I’m honestly glad my first run was edible at all!</p>

<p>It crumbled when removing it from the jar, and after cooking, appears only very slightly different from completely normal half cooked rice. While it was clearly colonized enough to be consumed and have some of the desired effect of the mushrooms, the remaining jars I will be letting sit for at least a few more days. I’m curious to see if that alone helps with the texture and possibly even moisture issue, as they are stored in a fairly humid cabinet currently and may absorb more.</p>

<p>Feel free to let me know if anyone has any questions about this, however I’m not a cultivation expert. Just an identifier and forager experimenting for the slow winter season.</p>

<p>Also worth noting, this is by no means a revolutionary or completely original idea. I had heard of supplements being made from myceliated grain before, but I was more formerly introduced to this concept of eating it as a food product by a speaker named Robin at the OPFF this past October. </p>
</div>

Eating grain spawn. Culinary mycelium project. V-1

New York everything bagel, reg cream cheese, crispy garlic oyster mushrooms with cilantro and hot honey drizzle 

Best way to prepare amber jellies in ramen?

Maitake chopped finely and sautéed. Added lutenitsa (Bulgarian red pepper/eggplant sauce), cumin, paprika, and chili powder to make sort of a mushroom bolognese. Added a couple eggs, a pinch of cheese and cooked em through with a lid on the pan. Set atop a bed of greens and bed of fries. Shaved white truffle to finish.

<div class="md"><p>Maitake chopped finely and sautéed. Added lutenitsa (Bulgarian red pepper/eggplant sauce), cumin, paprika, and chili powder to make sort of a mushroom bolognese. Added a couple eggs, a pinch of cheese and cooked em through with a lid on the pan. Set atop a bed of greens and bed of fries. Shaved white truffle to finish.</p>
</div>

Maitake lutenitsa breakfast bowl

Parasol-Schnitzel 🤤

Hearty Homemade Cream of Mushroom Soup in Bread Bowls

Pan-fried wild Pleurotus ostreatus, separately quick-fried mustard garlic, mixed in blender, cooled in freezer.

All raw - Onion, mixed peppers, cilantro, garlic, radishes, lime juice, olive oil, salt, pepper.

Made for a Friendsgiving.

<div class="md"><p>Pan-fried wild Pleurotus ostreatus, separately quick-fried mustard garlic, mixed in blender, cooled in freezer.</p>

<p>All raw - Onion, mixed peppers, cilantro, garlic, radishes, lime juice, olive oil, salt, pepper.</p>

<p>Made for a Friendsgiving.</p>
</div>

Wild oyster fresh salsa

https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up

<div class="md"><p><a href="https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up">https://ecency.com/hive-151327/@theworldaroundme/drunken-wood-ears-pimped-up</a></p>
</div>

Drunken Wood Ears: Smothered in chocolate, soaked in wine and filled with brandy! Sharing these delightful tips and recipe.

<div class="md"><p>chanterelle stuffed pork loin and jowl</p>
</div>

chanterelle stuffed pork

Tom Yum Goong with gulf shrimp, green tomatoes, and cauliflower mushrooms 

Used a white cheddar and did a Parmesan crust.  Outside was slightly over cooked, but still turned out great

<div class="md"><p>Used a white cheddar and did a Parmesan crust.  Outside was slightly over cooked, but still turned out great</p>
</div>

Cheesy Chanterelle and Winter Squash Sandwich with Candied Jalapeños 

Bolognese with cauliflower mushrooms

My wonderful friends brought Western Matsutakes they found and we made dinner.  Mastutake, miso, ginger, lime, coconut milk base. Prawns, and soft-boiled egg. Toppings. 

<div class="md"><p>My wonderful friends brought Western Matsutakes they found and we made dinner.  Mastutake, miso, ginger, lime, coconut milk base. Prawns, and soft-boiled egg. Toppings. </p>
</div>

Western Matsutake Miso

<div class="md"><p>Found in Iowa</p>
</div>

From decompose to dinner!

Found these two outside my home today, a little late in the season but surprisingly fresh. Just confirmed I won’t be working tomorrow so decided to whip up a quick Matsutake meal. 

Cleaned and prepped. Dry sauté, add tofu and simmer, then add some soy sauce. Add onion and seasoning. Sesame oil to finish. Served over jasmine rice with a tiny bit of Panda Express sauce.

Ignore the small pot and cutting board and messy kitchen.

<div class="md"><p>Found these two outside my home today, a little late in the season but surprisingly fresh. Just confirmed I won’t be working tomorrow so decided to whip up a quick Matsutake meal. </p>

<p>Cleaned and prepped. Dry sauté, add tofu and simmer, then add some soy sauce. Add onion and seasoning. Sesame oil to finish. Served over jasmine rice with a tiny bit of Panda Express sauce.</p>

<p>Ignore the small pot and cutting board and messy kitchen.</p>
</div>

Western Matsutake mash up

Mushroom stuffed baked potatoes with wood blewits, porcini and matsutake.

Small auxiliary pizza with no mushrooms on it for my son, 5, who doesn't like mushrooms (yet).

<div class="md"><p>Small auxiliary pizza with no mushrooms on it for my son, 5, who doesn&#39;t like mushrooms (yet).</p>
</div>

Three-mushroom pizza: ceps, bay bolete and horse mushrooms.

Brown Butter Sage chanterelle Sauce with Winter Squash Gnocchi and Roasted Walnuts

<div class="md"><p>found shrimpies for the first time!</p>
</div>

shrimp of the woods Fra Diavolo

Roasted porcini, pancetta, and a Mt Tam cheese sauce

<div class="md"><p>Roasted porcini, pancetta, and a Mt Tam cheese sauce</p>
</div>

Porcini Pasta

Steak with Porcini Butter and Roasted Chanterelles 

Matsutake Rice

<div class="md"></div>

Creamy Tarragon Chanterelle Sauce Pasta with Chervil

I followed Forager Chef's recipe for chanterelle soup but instead used horse mushrooms and shaggy parasol stems. Pickled chanterelles on top in this pic, but they didn't really pair well. This afternoon I put honey mushroom caps on top, and I think I've had mushroom overload lol but soup was a great eay to make use of stems ththat otherwise are a little tough.

<div class="md"><p>I followed Forager Chef&#39;s recipe for chanterelle soup but instead used horse mushrooms and shaggy parasol stems. Pickled chanterelles on top in this pic, but they didn&#39;t really pair well. This afternoon I put honey mushroom caps on top, and I think I&#39;ve had mushroom overload lol but soup was a great eay to make use of stems ththat otherwise are a little tough.</p>
</div>

Cream of mushroom soup

For any meals and recipes involving mushrooms, gourmet or otherwise.

<div class="md"><p>For any meals and recipes involving mushrooms, gourmet or otherwise.</p>
</div>

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