Mushroom Food

Mushroom Gravy Ingredients 1 tablespoon   olive oil 1/2 cup   chopped onion  1 1/2 tablespoons   chopped fresh sage 1/4 teaspoon   salt 1  (8-ounce) package presliced mushrooms 1/4 cup   Madeira wine or dry sherry 3 cups   Roasted Chicken Stock  1 1/2 tablespoons   all-purpose flour  2 tablespoons   water 2 tablespoons   butter  1/8 teaspoon   freshly ground black pepper Preparation 1. Heat oil in a nonstick skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add sage, salt, and mushrooms; sauté 11 minutes or until mushrooms are browned. Add wine; cook 30 seconds or until liquid almost evaporates. Stir in Roasted Chicken Stock. Boil; cook until reduced to 2 cups (about 14 minutes). 2. Combine flour and water in a bowl, stirring until smooth. Add flour mixture to pan; return to a boil. Reduce heat; simmer 2 mi...

Mushroom Gravy ref :http://www.epicurious.com/ INGREDIENTS 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or shiitake (discard shiitake stems) 4 large garlic cloves, minced 2 tablespoons unsalted butter 1 onion, chopped fine 1 tablespoon soy sauce 1/2 cup dry red wine 1 tablespoon balsamic vinegar 1 tablespoon cornstarch dissolved in 1 1/2 cups cold water 1/2 teaspoon sugar 2 tablespoons finely chopped fresh parsley leaves PREPARATION Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms and soy sauce and sauté mixture over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and simmer 2 minutes. St...

REFERENCE: http://nrcmushroom.org/ White milky mushroom (Calocybe indica) Milky mushroom (Calocybe indica) can be grown on wide range of substrates as in case of oyster mushroom. It can be grown on substrates containing lignin, cellulose and hemicelluloses. Substrate should be fresh and dry. Substrates exposed to rain or harvested premature (green color) are prone to various weed moulds which may result in failure of the crop. It can be grown on straw of paddy, wheat, ragi, maize/bajra/cotton stalks and leaves, sugarcane bagasse, cotton and jute wastes, dehulled maize cobs, tea/coffee waste etc., However cereal straw (paddy/wheat) easily available in abundance, is being widely used. Straw is chopped in small pieces (2-4cm size) and soaked in fresh water for 8-16 hours. This period can be reduced when pasteurization is to be done by steam. Main purpose of soaking is to saturate the substrate with water. It is easier to soak if straw is filled in gunny bag and dipped in water. Pa...

Cultivation of Milky Mushroom  reference:http://www.iihr.res.in/ The cultivation technology of  Calocybe   spp . commonly called as Milky mushroom has been standardized on locally available substrates. This is the first Indian mushroom variety to be commercialized by IIHR. This variety is a tropical species and has excellent shelf life. The flow chart of the technology is as follows. Substrate preparation (Paddy or wheat straw) Chopped in small (1-2cm pieces), soaked in water for 2-3 hours Substrate can be pasteurized by hot water (80°C) for 2hours (no prior soaking required in this case), suitable for small scale production  OR  steam pasteurization at 80°C for 2 hours (in autoclave or special steam chambers), suitable for semi-commercial production  OR  sterilized in an autoclave (after filling in PP bags, plugged with cotton) at 121°C, 15 lb pressure for 15 minutes (best method for commercial production) ...

பால் காளான்’ வளர் பால் காளான் உற்பத்தி செய்வதற்கு நிலத்தில் குழி எடுக்க வேண்டும்.  அகலம் 10 அடி, ஆழம் 2 அடி, நீளம் 3 அடி. (சுமார் 1 அடி ஆழத்திற்கு குழி எடுத்த மண்ணை மேல் மட்டத்தில் பயன்படுத்தி 1 அடி உயரத்தை ஏற்றிக் கொள்ளலாம்) மணல் (குப்பை மண்/வயல் மண்), கொஞ்சம் கிளிஞ்சல் பவுடர் (Calcium carbonate) மற்றும் வேக வைக்காத சுண்ணாம்பு இவை அனைத்தையம் தண்ணீர் கலந்து வேக வைக்க வேண்டும் ( 1 மணி நேரம் வரை – உருண்டைப் பதம் வரும் வரை மட்டும்) வேக வைக்கும் பக்குவத்தினை குக்கரில் மேற் கொள்ள வேண்டும்,  சூடு ஆறிய பின்பே அடுத்த தொழில நுட்ப முறைக்குச் செல்ல வேண்டும்.சிப்பிக் காளானைப் போல் பால காளான் பெட் ஓரங்களில் வளர்வதில்லை ஆகவே 1 பெட்டை 2 கூறுகளாகப் பிரித்து (அறுத்து) குழிக்குள் வைத்து வளர்க்க வேண்டும்.குழிக்குள் காளான் உற்பத்தி நடைபெறுவதால் நேரடி வெயில் படுவதை தவிர்க்க, பொய்ப் பந்தல் ஒன்று அமைக்க வேண்டும்.  இதனை சீட் (Silpaulin Carbonate) பயன்படுத்தி குழிக்கு நிழல் அமைக்க வேண்டும். தண்ணீர் தெளிப்பதற்கு ஸ்பிரிங்குலர் பயன்படுத்தலாம்.பால் காளான் சுமார் 1 வாரம் வரை கெடாமல் இருக்கும்.....

How to make Mushroom Kulambu   Prep Time  :  15 mins  Cook Time  :  30 mins    Serves :  3   Recipe Category :  Kuzhambu Varieties   Recipe Cuisine :  South Indian  Author : Padhu Sankar     Ingredients needed    Mushroom -200 grams    Potato medium size -1    Onion (cut lengthwise) -3/4 cup    Green chillies- 2 slit     Ginger garlic paste  -1/2 tsp    Tomato -1/2 cup    Turmeric powder -1/4 tsp     Sambar powder  -2 1/2 tsp     For grinding (masala paste)    Pearl onions/baby onions- 7-9    Grated coconut - 1/4 cup    Fennel seeds/ Sombu - 1 tsp    Whole black pepper - 1 tsp     For the seasoning    Oil -2 -2 1/2 tbsp    Cinnamon -1 ...

How to Dry Mushrooms This is a great way to preserve an abundance of foraged mushrooms, or simply to make sure that the store-bought mushrooms in your refrigerator don't spoil before you get around to eating them. Most mushrooms dry beautifully, not only retaining but even gaining flavor in the process.  wh en rehydrated in hot water, their texture is almost identical to   fresh mushrooms . Dried mushrooms can be stored for at least a year. Preheat the oven to 150F/65C. First, clean the mushrooms. Contrary to culinary myth, fresh mushrooms do not actually soak up lots of water, and you don't have to skip washing them and get all of the dirt off with a brush. Go ahead and wash them in water, scrubbing gently with a vegetable or mushroom brush as necessary. This will make your prep much easier, especially with species that have lots of nooks and crannies, such as maitake. Depending on the shape of the mushroom species, it may be easiest to leave them whol...

Storing your Fresh Mushrooms So your Mushroom Factory has worked long and hard, and has been a great success and you have more mushrooms than you know what to do with. Don’t let these delicious mushrooms go to waste. Here is how. Store some in the fridge for this week’s delicious mushroom meals and preserve the rest. Mushrooms can easily be dried or frozen for future use. Lucky you, because you have grown your own oyster mushrooms, you know they aren’t filled with grit and grime. If you want to give them a quick wipe before cooking, use a damp paper towel. Be gentle and try to avoid getting them wet. Mushrooms may love humidity when they are growing but not once they are picked. Storing your Fresh Mushrooms Your mushrooms will keep up to a week in the fridge. Mushrooms should never be washed before being stored Once you’ve picked your mushrooms, wrap them in a damp (not wet) paper towel and put them in a brown paper bag. (This stops them from drying out). Keep ...

How to Freeze Oyster Mushrooms Oyster mushrooms grow shelf-like on various types of trees and can reach 8 inches in width. A low-fat and high-protein food, they are often used in cooking as a substitute for seafood because of their oyster-like flavor and texture. As oyster mushrooms tend to go bad within a few days, proper storage is crucial for long-term use. Try blanching freshly cut oyster mushrooms before freezing to kill the enzymes and keep mushrooms from losing consistency. Things You’ll Need Oyster mushrooms Metal colander Large pot Instructions Wash mushrooms thoroughly with a damp cloth and warm water. Remove any sand and grit from small crevices. Heat a pot of water until it reaches a rolling boil. Submerge the mushrooms in boiling water for one to two minutes. Remove the mushrooms from the boiling water and immediately plunge them into cold water to stop the cooking process. Place the mushrooms in a colander and allow them to drain and fully dry...

How to Dry Oyster Mushroom Without drying, a fresh oyster mushroom lasts only 5 to 7 days before it turns bad, according to the University of Kentucky Extension. However, if you dry your mushrooms correctly, you can store them for 6 months or more before eating. Commercial producers dry oyster mushrooms using complex vacuum or dehydrating equipment, but you don’t need all that to dry mushrooms at home; just a simple oven and wire rack will work fine. Preparation Before drying, oyster mushrooms should be clean and free of any debris. A brush will remove grit and dirt; wet mushrooms are slimy to handle so it’s not a good idea to rinse them under the tap. Many oyster mushrooms grow  too large to be dried whole. Instead, each mushroom is carefully cut into strips about one-eighth inch thick. This also makes them easier to store and use when cooking. Oven Drying An oven set to a very low temperature will dry out oyster mushrooms effectively. The mushrooms are spread...