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Mushrooms

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NEWS
April 26, 2012 | Craig LaBan
2 pounds king oyster mushrooms (marinade is sufficient for up to three pounds) 3 sheets nori seaweed 1/4 cup soy sauce 3 tablespoons sriracha hot sauce 1 teaspoon fresh grated ginger 4 tablespoons honey 1 teaspoon freshly ground black pepper 2 tablespoons vegetable oil, for sauteing 1. Preheat oven to 350 degrees. Slice the mushrooms lengthwise (from the cap to the stem) into thirds, and set aside. Toast the sheets of nori in the oven for about 1 minute.
NEWS
July 23, 1989 | By John V. R. Bull, Inquirer Staff Writer
Nestled amid the rolling hills of Chester County and surrounded by sumptuous flower gardens, the Longwood Inn is a cozy haven for fine dining. The Kennett Square restaurant may not be widely known, but superb French- Continental cuisine and a classy 18th-century setting could change that. Appropriately for a restaurant in the heart of Mushroom Country, some of the inn's most outstanding dishes involve mushrooms: Indeed, if you're a mycophage (one who loves mushrooms), this is the place to go. The Mycophagist's Special ($13.
NEWS
June 14, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Crazier things have made it, even made it big, in the American marketplace, but fungal furniture - furniture made from mushroom roots - may be a little too "out there" for most people. Yet "out there" - in the marketplace - is where Brian McClellan, 23, and Merjan Tara Sisman, 21, aspire to be with the mushroom chair and pendant lights they created for their senior project at Philadelphia University this year. "I hate mushrooms, sadly. The texture is too funky. But I love their growing capabilities," says McClellan, who graduated in May and is working part time as a bartender while he refines the design of his pendants.
ENTERTAINMENT
February 9, 2012
ROB APTAKER'S SHIITAKE SAUTÉ 2 tablespoons vegetable oil ½ teaspoon sesame oil 4 cups shiitake mushrooms, sliced 2 tablespoons tamari or low-sodium soy sauce In a frying pan, heat oils over medium heat. Add mushrooms and sauté until they give up their liquid, about 5-8 minutes. Season with soy sauce and serve over brown rice. Serves 2-4. MASSIVE MUSHROOM CHILI 1 cup each kidney, pinto and black beans, cooked 1 to 2 pounds of fresh shiitake or wild mushrooms of your choice, chopped 2 to 4 fresh tomatoes, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 to 4 carrots, sliced 2 to 4 celery sticks, sliced 1 onion, diced 5-plus garlic cloves, crushed 1 to 2 zucchini, chopped Juice of 1 lemon One 12- to 14-ounce can tomato puree One 6-ounce can tomato paste 2 to 4 tablespoons dark brown sugar 4-plus tablespoons chili powder 4-plus tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne 2 to 4 tablespoons tamari or soy sauce 1 to 2 tablespoons each dried, or 1 handful each chopped fresh basil and thyme leaves Salt, pepper to taste Simmer all ingredients but herbs for one hour.
ENTERTAINMENT
February 9, 2012
HERE'S a step-by-step guide to growing your own mushrooms. 1. Purchase spawn in sawdust or ready-to-go plugs. If using the sawdust kind, you need a little tool called an inoculator, which costs about $35. If using plugs, just whack them into drilled holes with a hammer. 2. Use freshly felled oak logs about 6 inches in diameter. Cut in lengths 36 to 40 inches long. Using a 5/16 drill bit, with a stop, cut evenly spaced holes along the log in a diamond pattern, 5 to 6 inches apart.
FOOD
January 25, 1987 | The Inquirer staff
Researchers at the Pennsylvania State University are experimenting with a refrigeration system to extend the shelf life of fresh mushrooms and give a boost to grocers and growers. Storing mushrooms at temperatures between 32 and 38 degrees could extend mushroom shelf life by as much as five days, says Robert B. Beelman, a food- science professor at Penn State. Beelman said he would test the effectiveness of an open-faced refrigeration case, called a Pinnacle Upright Merchandiser, in maintaining the low temperatures needed to slow mushroom decay.
NEWS
October 25, 2013
LEEK & WILD MUSHROOM STUFFING 1 1/2 cups hot water 1/2 ounce dried oyster mushrooms* 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound oyster mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 baguettes French bread 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl.
NEWS
March 25, 1987 | By Christine M. Johnson, Special to The Inquirer
Chase Church, son of the late U.S. Sen. Frank Church of Idaho, was sentenced to six to 23 months in prison yesterday in Chester County Court for growing hallucinogenic "magic mushrooms. " Testifying at a sentencing hearing before President Judge Leonard Sugerman, Church, 29, of Bethesda, Md., apologized to his friends and family, saying he had "no criminal intent in the growth of these mushrooms. " Sugerman sentenced Church to Chester County Prison, fined him $1,000 and court costs, and required that he serve 200 hours of community service upon parole.
NEWS
April 26, 2012 | Craig LaBan
For garlic bread crumbs (makes more than needed for recipe): 12-ounce loaf of (sourdough or baguette) day-old bread, sliced. ½ cup garlic oil For mushrooms: 3 cups fresh mixed mushrooms (oysters, maitakes, shiitakes, beech, king oysters) 3 tablespoons olive oil, for roasting mushrooms For macaroni: 5 cups milk ½ large yellow onion, chopped, about 1 cup 2 garlic cloves, smashed with the flat side of a knife, skin left on 4 parsley sprigs 4 fresh oregano or marjoram sprigs 3 fresh thyme sprigs 3 bay leaves 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons softened butter (for buttering dish)
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ENTERTAINMENT
November 7, 2014
ON A RECENT Saturday afternoon, I finally went hunting. I was outfitted to fight the elements and loaded for - not bear, but certainly hen of the woods and other kinds of wild-growing edible mushrooms. Armed with a knife and an old grocery bag, I set out with fungi enthusiast and local photographer Michele Frentrop and expert mushroom collector Felix Giordano to earn our food just like our ancestors did. Well, Felix's ancestors, anyway. I doubt mine ever had a plant-based meal that didn't originate in a freezer.
NEWS
September 3, 2014 | By Michael Matza, Inquirer Staff Writer
More than a century after a Quaker florist spread spores he imported from England beneath greenhouse benches and sparked mushroom farming in southern Chester County, cultivation of the fertile fungi is a $500 million industry that still provides jobs for hard-working immigrants. Next weekend, nearly 100,000 visitors are expected to flock to Kennett Square, a 1-square-mile borough, for its annual festival celebrating the self-declared Mushroom Capital of the World. "Nobody grows as many mushrooms as us in a concentrated area," said festival coordinator Kathi Lafferty, whose Kennett gift shop, the Mushroom Cap, offers T-shirts emblazoned: "Shiitake Happens.
NEWS
October 25, 2013
LEEK & WILD MUSHROOM STUFFING 1 1/2 cups hot water 1/2 ounce dried oyster mushrooms* 1 cup (2 sticks) butter 1 pound fresh shiitake mushrooms, stems removed, caps sliced 1 pound oyster mushrooms, sliced 1 1/2 cups chopped leeks (white and pale green parts only) 6 garlic cloves, chopped 2 cups dry white wine 1 tablespoon chopped fresh thyme 1 1/2 baguettes French bread 1 large egg, beaten to blend Combine 1 1/2 cups hot water and dried oyster mushrooms in small bowl.
NEWS
June 14, 2013 | By Virginia A. Smith, Inquirer Staff Writer
Crazier things have made it, even made it big, in the American marketplace, but fungal furniture - furniture made from mushroom roots - may be a little too "out there" for most people. Yet "out there" - in the marketplace - is where Brian McClellan, 23, and Merjan Tara Sisman, 21, aspire to be with the mushroom chair and pendant lights they created for their senior project at Philadelphia University this year. "I hate mushrooms, sadly. The texture is too funky. But I love their growing capabilities," says McClellan, who graduated in May and is working part time as a bartender while he refines the design of his pendants.
ENTERTAINMENT
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.
FOOD
March 29, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
Mariah Bey was the first to arrive in the kitchen for our third cooking lesson. "Hellooooo," she crooned, throwing her arms wide open to announce herself. "What are we cooking today?" "Omelets," I said. "And you get to decide what to put in. I have lots of choices: mushrooms, peppers, greens, cheese, tomatoes. And we're also going to dye eggs for Easter. " "We're going to dye eggs!" she cried, her eyes filling with excitement. "This is the best cooking class ever!" I've been cooking once a week with fifth- and sixth-grade girls from St. Martin de Porres school in North Philadelphia, with the goal of improving not only their culinary skills but also their nutrition with easy meals they can make themselves.
NEWS
November 22, 2012
Man angered by monkey bite? BOISE, Idaho - Prosecutors say the man accused of killing a monkey at Boise's zoo hoped to steal the animal but was bitten and then clubbed it to death with a tree branch. Ada County Deputy Prosecutor Fafa Alidjani said Wednesday that Michael J. Watkins entered the zoo Saturday morning, manipulated a lock to get into the primate enclosure, and removed the patas monkey by wrapping it in his jacket. Fourth District Judge Michael Oths denied a request from Watkins' public defender to reduce bail from $150,000 to $10,000.
NEWS
November 13, 2012 | By Tracie Cone, Associated Press
LOOMIS, Calif. - It's a story that plays out often in California once the fall rainy season starts and mushrooms sprout: someone unintentionally picks and eats a poisonous variety, leading to hospitalization or even death. But Friday's mass poisoning at an assisted-living facility near Sacramento was shocking in its scope - two dead and four sickened, including the caregiver who had prepared soup for residents using toxic wild mushrooms. Amateurs take a big risk when they harvest wild mushrooms, especially when they serve the fungi to others, said Casey Jonquil, owner of Alpine Foragers in Portland, Ore., who certifies and sells up to 8,000 pounds of wild mushrooms a day. "You just don't do that.
NEWS
November 12, 2012 | Associated Press
SACRAMENTO, Calif. - The deaths of two residents of a Northern California assisted-living facility and the hospitalization of four others come despite warnings from health officials not to eat mushrooms picked in the wild. According to state data, there were more than 1,700 reported cases of mushroom ingestion in California in 2009 and 2010. They included 10 cases of serious poisoning and two deaths, including an 82-year-old Santa Barbara man who died after cooking wild mushrooms with his steak and a Lodi woman who died after eating mushrooms she had picked in a local park.
NEWS
June 28, 2012
8 to 10 shiitake mushrooms 2 tablespoons sesame oil ¼ cup Banyuls vinegar (balsamic or sherry can substitute) ¼ cup soy sauce 1 tablespoon brown sugar 1 teaspoon togarashi pepper     1. Julienne the shiitake mushrooms, and heat the oil in a medium sauté pan over a medium flame. 2. Add the sliced mushrooms and cook, stirring occasionally (while keeping an eye on the flame to prevent them from browning) until they have lost some of their moisture and begin to feel spongy, 7 to 10 minutes.
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