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Mushrooms are steeped in lore
and mystery. Their study is known as the science of mycology, derived
from the Greek word myco. Oriental medicine has revered
mushrooms for thousands of years for their health-giving and health-preserving
properties.
Modern studies show that polysaccharides contained in some mushroom
species act as immune system stimulants, blood pressure regulators and cholesterol
watchdogs.
Growing your own organic mushrooms is a healthy, fun and educational experience.
Kits for indoor growing and logs or spawn for outdoor garden culture give you flexibility.
Cooking with mushrooms is simple yet delightful. Mushrooms do
not need long cooking periods and lend themselves to almost any dish from pizza
or risotto to barbeque.
Storing mushrooms is best done in brown paper, never
plastic. If left in the fridge crisper drawer, they may dehydrate naturally.
Just soak for 20 min. in warm, not hot water.
Varieties - All organically grown |
Shiitake:
Earthy, smokey and meat-like. Great
for stir-fry and BBQ.
Elm Oyster:
White, delicate flavour best suited
to chicken and fish dishes.
Blue Oyster:
Colourful addition to many pasta and
pastry dishes.
Pink Oyster:
Sweet taste and crunchy texture.
Beech Mushroom:
Light, crisp addition to stir-fry or
salads.
Enoki:
Float on miso soup for a delicious treat. |
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Reishi/Ling-Zhi:
Medicinal mushroom taken as a tea to
stimulate the immune system.
Wine Cap:
Hazelnutty, good with meat and pasta.
Wood Blewit:
Delicate, woodsy taste.
King Oyster:
Dense, satisfying white flesh.
Lion's Mane:
Great baked, basted with olive oil. |
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Cinnamon Cap:
Lovely white-stitched caps can be crisped as a colourful side dish.
Nameko:
The yellowy flat caps are much prized in stir-fries.
Phoenix:
The fawn-coloured oyster is a favoured for its mild taste.
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Mushroom Storage:
Fresh mushrooms
are stored in brown paper bags, in the fridge.
Dried mushrooms
should be stored in airtight containers.
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