enokitake mushrooms

Take another look at your fungus

 Take another look at your fungus

Shiitake, Portbella and Wood-Ear Mushrooms

Shiitake mushroom are native to East Asia and grows in the forest.  Also know as Black Forest mushroom, golden oak mushroom, oakwood mushroom.   The secon most common mushroom in the world.  It is consumed in many different Asian countries.  It can be found in miso soup in Japan.  Shiitake mushrooms also alternative medical uses.  Shiitake mushroom have been used for medical use in China before 100 AD.  It has been research for it's anticancer properties for years.  
These mushrooms contain a substance called eritadenine, which persuade body tissues to absorb cholesterol and lower the amount in the blood stream.


Wood-Ear Mushroom or also know as Tree-Ear.  In Japan, it is know as Wood-Jellyfish or Tree-Fish.  Wood Ear mushrooms have been used in Oriental medicine to prevent heart disease because it act like a anticoagulant blood thinner.

Agaricus Bisporus when mature it is know as Portabella mushrooms.  Agaricus Bisporus is on of the most commonly consumed mushrooms world wide.  These mushrooms contain a substance called eritadenine, which persuade body tissues to absorb cholesterol and lower the amount in the blood stream.  Portobello mushrooms mature from a baby crimini mushroom.  These mushroom contain a natural source of vitamin D depending on the amount of light it receives.   


Recipes to try using mushrooms. 
Wild Mushrooms Stuffing

recent work - dried mushrooms

3 different types of dried mushrooms 

Portabella, Shitakke and Woodear

Radish leafs.

garden spring

When Mushrooms become Art

When Mushrooms become Art

Recent work - Dancing mushrooms

Wild Mushrooms Stuffing

This will be the second year we have made this dish. This dish reminds me of my Grandpa JP's stuffing.


Wild Mushrooms Stuffing - Emeril's recipe

5 cups fresh white bread, crust removed and cubed

1 ½ cups milk

6 slices apple bacon, sliced into ¼-inch pieces

1 ½ onions, finely chopped

3 ribs celery, finely chopped

1 tablespoon minced garlic

1 pound assorted mushrooms, sliced, such as shiitake and oyster

1 cup Marsala wine

1 egg, lightly beaten

1 ½ tablespoons chopped fresh thyme

1 ½ tablespoons chopped fresh oregano

¾ cup chicken broth, or as needed

Salt and freshly ground black pepper, to taste

2 tablespoons fine dry breadcrumbs

Cooking Directions

In a bowl, soak the bread cubes in the milk.
In a saute pan, cook the bacon over medium-high heat until crisp and fat has rendered. Add the onion, celery, and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring, until they have released their liquid and are soft, 4 to 6 minutes. Add the Marsala and cook until nearly evaporated. Remove from the heat and set aside until completely cooled.
Preheat the oven to 375 degrees F and butter a 9-inch square baking dish.
Squeeze any excess milk from the bread and place the bread in a large mixing bowl. Add the egg, mushroom mixture, chopped thyme and oregano, and enough broth to moisten the stuffing. Season with salt and pepper to taste.
Transfer mixture to the prepared baking dish and then sprinkle with the breadcrumbs. Cover with aluminum foil and bake for 30 minutes, then uncover and continue to cook until lightly browned on top and heated throughout, 15 to 30 minutes longer.