Posts Tagged ‘mushrooms’

Posted on 14th April 2010

Grow | Mushrooms

By MEREDITH KIRTON

mushroom

Mushrooms can be grown anywhere that is dark and where the temperature remains fairly constant, without experiencing any extremes of either hot or cold, and without being too wet or too dry.  For this reason, many unused old railway tunnels are used for commercial production.  It sounds more complicated that what it is, especially these days now that you can buy mushroom kits ready to go.  Whilst you might not have a tunnel at home, many houses built on piers have the perfect environment for mushroom growing, or even down the south side of some houses where the sun rarely shines can be a good spot.

To start your mushroom kit off, you simply need to place the spawn layer down and then cover it over with the peat material provided.  Water it well, but not so it’s sodden.  Don’t let it dry out and place in a well ventilated, shaded spot.  In 3 weeks or so you should have the first fruiting bodies of your fungus appear.  These are the mushrooms which you pick.  Use a sharp knife to cut them cleanly from the main fungal body, and you should continue to get a few subsequent flushes.

Once your mushrooms have finished cropping, you can dig the spent compost into your veggie patch…cauliflowers and cabbages love it.  Grow mushrooms when humidity is fairly high but temperatures are not too hot.  Autumn and winter is normally the ideal time.  Kits available include Portabello, or Swiss Browns, Oyster Mushrooms and regular white caps, which grow if left into quite large field mushrooms with dark chocolate coloured gills.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under grow
Posted on 14th April 2010

Harvest | Mushrooms

By MANDY SINCLAIR

frozen mushrooms

Storage:
Store mushrooms, unwashed, in a brown paper bag the refrigerator for up to 5 days. Mushrooms will sweat and go soft if stored in plastic. Before using, trim stem and brush or wipe with kitchen paper to remove any dirt.

What to do with glut

  • Freeze:

Wipe any excess dirt from mushrooms and place in a clip lock bag. Freeze for up to 1 month. Thaw and slice when ready to cook.

  • Preserve:

Scatter mushrooms, cap side down on a baking tray. Drizzle with oil and top with a few sprigs of rosemary and thyme. Bake at 180c or 160C fan for 10-12 mins. Season well and pack into sterilized jars. Cover with vegetable oil, pressing mushrooms down to release any air pockets. Seal and store in a cool place for up to 3 months.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under harvest
Posted on 14th April 2010

Cook | Mushrooms

By MANDY SINCLAIR

mushrrom fetta bruscetta

Mushroom & fetta bruschetta

4 field mushrooms
2 tbsp olive oil
25g fetta
4 bruschetta slices, lightly toasted
1 cup basil leaves
¼ cup vegetable oil

1. Preheat oven to 180C or 160C fan. Line a baking tray with baking paper. Lay mushrooms on tray and drizzle with oil. Bake for 5 mins. Crumble over fetta and season well. Bake for another 5 mins, until mushrooms are tender.
2. Meanwhile, make basil oil. Place basil and oil in a small food processor. Process until smooth.
3. Spread basil oil over each bruschetta. Top with a mushrooms and serve with extra basil oil for drizzling.


tip ….
You could use brown or button mushrooms in this recipe. Leave whole or chop and cook as per step 1.

try this ….
Mushrooms ragout…

Melt 30g butter in a large frying pan. Cook 300g mixed chopped mushrooms for 2-3mins, until golden. Add 1 cup of beef stock and 2 tsp wholegrain mustard and simmer for 5 mins, until liquid has reduced by half. Stir through 2 tbsp cream. Serve with beef or chicken.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted under cook