robin andrea - email - url
Those look quite tasty. I never think to make stuffed mushrooms. Not sure why. I bet this “recipe” would be good as a main course in a portabella.
You should see the fungus growing all around our woods lately. They love the cool rainy season. Our latest find was a Rosy Russula. Not particularly uncommon or edible, but a beautiful sight nonetheless!
Friday: 25 November 2011 @ 13:26:06
bev - email - url
No fungi here in AZ, except a black type that seems to grow mainly on Chain Cholla cacti. Cultivated mushrooms are fairly expensive in the stores here as they seem to be shipped in from other states. I would think it would be expensive to set up plants for commercial cultivation given the low relative humidity.
Friday: 25 November 2011 @ 17:52:12
Wayne - email - url
Robin - we have Russulas too! I most often see them more or less chewed on - I suspect squirrels and maybe even box turtles. The word I recall from reading about them is “emetic.” I think you’re right - not edible. I do like their perky red caps though.
Portabellas - that’s what I was thinking of!
Bev - it would probably be harder to grow culinary mushrooms, but it’s essentially a greenhouse sort of thing now for the commercial ones. I shouldn’t think it would be all that much harder to maintain a moist environment in Arizona, especially if you work underground. Maybe there isn’t much demand?
Admittedly the mushrooms I used aren’t anything special, and may be rejected. What Robin mentioned as portabella, or other specialty mushrooms like shiitakes, or chanterelles, require special substrates like logs or other media that might have to be imported. That might be the reason.
Saturday: 26 November 2011 @ 10:10:36
I’m late here. This is a recipe I have to show my wife. She’s a mushroom. Oh, I mean she loves mushrooms. I doubt seriously she will ever turn into one.
Tuesday: 29 November 2011 @ 14:23:43
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