Hubs recently started experiementing in the garden, ‘planting’ a wooden stump impregnated with mushroom spores. As it won’t produce until about August, a friend presented him with a few easy-to-cultivate, pre-impregnated mediums (straw, hay??) in plastic bags.
I’ve never heard of these before but apparently, they’re well-known enough for there to be established businesses around this subject. If you’d like to try it out yourself, I’d definitely suggest PilzZucht (in Austria) and for the USA or Bahamas, a Google search should be very rewarding.
Initially, I experienced a mixture of curiousity and dismay – the latter because they were to be raised indoors. As in, in my living quarters!! If you’re confused by my reaction – please note that my only experience with living mushrooms were those that tried to cultivate in poorly-maintained bathrooms and quickly met their demise with bleach. Maybe it’s a Bahamian thing because to my limited knowledge, we don’t cultivate mushrooms for any purpose.
Still, wanting to support my husband, I acquiesced and helped create the perfect spot for it – under the kitchen window with indirect sunlight. Receiving a misting of water, twice a day, their growth was definitely noticeable upon waking and returning home – incredible.
To further prepare this novice, on an evening out to dinner, Hubs ordered the mushrooms as appetizers. OMG, they were delicious!! I was definitely onboard!
Within 7 days, there were ready for harvest and that task was left to me alone as he was out-of-town. My wonderful neighbor came over and harvested a few for her family – these things are prodigious! And noticing that she hadn’t exploded, collapsed, or reacted in any weird ways upon touching the creepy things – I, too, collected a few for a simple, ridiculously easy, not to mention a gastronomically delightful pasta dinner.
Golden Oyster Mushroom (Gelber Seitling) Pasta (click pictures for recipe)
Review: Unlike other mushrooms I’ve eaten, these have a light flavor, none of the heaviness or earthiness sometimes associated with mushrooms. The texture has bite – that is, there’s something to chew but it’s not as ‘meaty’ as a Portobello. The serving was for one and weirdly, I didn’t feel overly-full or bloated after dining and remained sate – I have no desire to eat anymore for tonight.
Golden Oyster Mushrooms are definitely a keeper and will remain (gasp!!) in my kitchen. I dislike how upon reaching a certain size they’re start to spray a fine misting of spores into the air – I can live without that in my kitchen. However, I do love how quickly they grow, harvest, clean (really, a quick rinse is all that’s needed), and cook. They’re so mindblowingly, crazily delicious and so satisfying! Nothing’s missing – texture, flavor, full satiation, color, and vitamins/minerals – I’m a convert and fan!
I’d really love to hear from other’s who’ve grown &/or created culinary masterpieces with these jewels. Until next time….