So when the dried - the color got intensified as did the smell (and so now the flavor!).
I actually stored the first batch in a sealed glass jar and one of the shrooms had a bit of white fuzz - and they shrooms had been very dry - hard - when I put them in there. So without air circulation - they reabsorbed the moisture. I just washed off that little bit of white fuzz - and since these are antibacterial and antiviral and very strong smelling of medicinal goodness - now I'm cooking up those first batch of three shrooms - harvested a week ago.
Once removed from their chilly growing environment, the extremely temperature-sensitive mushrooms -- which are still alive when harvested -- release their spores, which rapidly grow into white fuzz called mycelium. The good news is that it's safe and absolutely edible.
So it took me too long to judge when I'll get a next decent harvest. So it's difficult to ask for more orders since I will not know. This second batch weighed in at just under a quarter pound but I did not dry them all the way since they are not sliced.
I'm very excited about how strong the Umami smell is - these are NOT your sawdust shrooms grown inside. In the Wild these shrooms have to compete against trichoderma and other fungi - and so these wild shrooms have stronger medicinal value and stronger Lentinan value - more medicine!!
So some of these I did not harvest since they were too small and I hope if we do get more rain - then those shrooms will grow bigger - plus more new shrooms!!
yeah so I only harvested a baker's dozen worth of shrooms.
But I had over 20 shrooms that "fruited" - so it was my first real "fruit" and yet it was ONLY the logs that I had soaked already for two 12 hour "shocking" sessions. The logs that I did not soak for 12 hours? no shrooms!
So I guess these can also be called Donko - since they have that "cracked" flower look - it was only 40 Fahrenheit this am - I could see my "breath fog" in the tent! So cold enough for Donko shrooms to "crack." Those are considered the premiere style - why? Cuz the cold CONDENSES and therefore intensifies the flavor!!
So the smell - when I was drying them - it creates the Umami flavor when you dry them. My first experiment at growing shrooms - the back photo of this blog - I never DRIED my harvest! Well maybe once? I dried the Amanita Muscaria... haha.
So if anyone wants an international order - then I will slice the shrooms before drying and also I will then do a final "drying" in the blender - to turn the shrooms into a dried powder. But these shrooms have no pesticides and no "lead" poisoning from nearby cars - no these are grown in the forest. No preservatives for storage either. The smell is very intense Umami meaty goodness when they are dried - it's a darker color too.
Oops - I overcooked my taste sample as I fried it after cutting it up. The customer says he will stew his - a much better choice of cooking!!
I just like seeing them on the logs but I definitely needed to harvest them before the next big rain so the shrooms wouldn't get torn apart by too much water.
Ok there's more of these on the logs but I'll go to the harvest photo.
Oops - a double shroom!
OK...
Oh this was the ONLY shroom I got on the Alder logs - I inoculated the Alder logs later and they're a harder wood - also these logs are much smaller. So I am concerned the logs will just be too dried out to fruit but if I keep soaking the logs then hopefully they will fruit.
So first I tried drying them in the sun but the sun was just partly sunny - so I didn't use the passive solar over - not hot enough. I tried the survivor stove - but it didn't work well. So I moved indoors and that worked great!
So this created a nice toasty heat - you could see the heat waves in the air and no smoke - and so I did that for a few hours. I don't know what the temp was.
Yeah that's a sideway shot. Again the Umami smell really got strong as they dried. It was impressive.
Well that's about the amount a "packet" of shrooms is. So I am now going to mail it off.
thanks,
guanylic acid was discovered in 1957 from shiitake mushrooms. ... types of umami for Japanese cuisine.https://www.hokto-kinoko.co.jp/lang/en/kinoko/namadonko/
$7.30 an ounce so 4 ounces or quarter pound = $29.50 about a quarter pound
that are 100% naturally grown, not using greenhouses. Sugimoto shiitake are naturally cultivated outdoors on special sweet sap oak logs. Moreover, our drying and packaging process keeps the moisture content to less than 9% which enhances the Shiitake flavor and Vitamin D content.
Yes, this Shiitake was really grown in Japan. We use Japanese sweet sap oak tree, and grow Shiitake in outdoor. Also, all of the local growers are Japanese people.https://shiitakejapan.com/
(Chinese Shiitake is produced in a greenhouse which is placed in plastic bags filled with mixed wood shavings.)
Naturally grown Dried Shiitake contains 87μg Vitamin D or 7 times the average Dried Shiitake.
Just by sunning the Dried Shiitake you purchased can increase the Vitamin D content by 24 times.
If you place the Dried Shiitake under a strong U V Index greater than 6 for one hour is enough to increase the Vitamin D2 content by 24 times.
A Kobe Women’s University of Pharmacy study has documented that under 3 hours of sunshine at 14.6mW/cm2 (using 1 Dried Shiitake having Vitamin D2 contents of 20IU):
After 1 hour exposed to sunshine increased to 488IU (24x)
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