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RYD date created : 2024-08-02T02:53:04.497035Z
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Top Comments of this video!! :3
If you cook those mushrooms a little longer on high heat they will start to brown and form a crust like a steak. The texture changes from mushy to crispy on the outside and firm on the inside and they are amazingly delicious. Most restaurants undercook them for my taste. Give it a try. If you don’t like mushrooms normally, you might just find that you’ve been cooking them wrong.
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They're also probably the easiest mushroom to grow (outdoors at least), especially for any mushroom growing beginners (like myself). I put down a few pounds of sawdust spawn 3 years ago in a couple of the the woodchip pathways in my garden. Since then they pop up anywhere I have woodchips or thick straw mulches, and I haven't had to reinoculate at all. The first year I innoculated (in spring) I got a good amount that fall. Since then, I get a spring flush after first decent rain with warmer weather, a summer flush when we get some rain, and an early fall flush. All I have to do is add a little more wood chip or even straw mulch occasionally (every 1-2 years). They're very tasty to me, can be used when small or even quite large (and they do get quite big before becoming unpalatable), they're easy to identify with no significant look alikes (where I am anyway, always be CERTAIN before eating a mushroom), and they do produce a lot at a time for a week or two. They mature quite quickly when they pop up and you're likely to miss at least one which then goes on to produce spores which is how the spread across the garden so quickly.
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You're making me hungry and envious. Spinach and mushroom together is one of my favorite combinations.
A favorite memory is of my aunt cooking ordinary button mushrooms for family gatherings when I was growing up. They were so delicious, just sauteed the way she made them but once I watched her make them and saw that she put two sticks of butter in the pan for mushrooms for 25 people and my jaw dropped.
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your short video
prompted me to start cooking the mushrooms I bought yesterday...olive oil garlic parsley a shot of white wine salt pepper and....mushrooms of course.... not really eating carbs but my sister made fettuccine at home and she brought 200gr over as a gift...a complementary item to go with the mushrooms.....yummyyyy from Italy 💖
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Just a heads up if you do have mushrooms growing that you like harvesting for reasons like this don't do anything to the ground where you got it. What you are eating is the fruit, the actual fungus is the mycelial network in the soil. So that will keep sprouting. Some will sprout once a year, some will give off many flushes in a short timespan, etc.
But as others have said, unless you really know what you are doing it's best not to eat something you find in the wild. I have never even gone foraging myself, I grow from spores, much safer and more replicable. I could feed myself indefinitely with a closet worth of space lol.
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@PhantomSavage
1 year ago
Should be an obvious thing to know, but just in case, a reminder: Unless you want to shit and vomit blood and feel like your stomach is swirling with rasor blades, DO NOT eat yard mushrooms unless you know EXACTLY what they are
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