April 26, 2012 |
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.
July 23, 1989 |
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.
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.
June 14, 2013 |
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.
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.
January 25, 1987 |
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.
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.
March 25, 1987 |
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.
April 26, 2012 |
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)