Oh the delicious flavor of fresh shiitake mushrooms. I enjoy most fungi, but I have a particular fondness for the earthy, rich taste and firm texture of the shiitake mushroom. Early spring crops, such as snow peas, sprouts and bok choy combine wonderfully with shiitake in healthy stir fry dishes and soups. However until recently, limited supply made shiitake mushrooms a pricey gourmet delicacy. In the winter of 2008-9, I became curious about growing shiitake mushrooms after experimenting with a few wonderful Asian dishes in David Thompson’s Thai Food cookbook, and I decided to do a bit of research.
Originally discovered in China, the shiitake, (Lentinula edodes), has been consumed in Asia since the beginning of recorded time. Although these delicious fungi were initially harvested from the wild, the Chinese soon began cultivating shiitake, for both medicinal and food use, approximately 1,000 years ago. At first, shiitake were eaten raw, but soon they were steamed and simmered, finding their way into a variety of Asian dishes including Chinese stir fry, Japanese miso soup and dozens of Thai, Korean and Vietnamese dishes. Eventually, as European explorers discovered the delights of Asian cuisine, the shiitake made its way across the globe, and into the ‘New World’.
Fascinated by the history and seduced by the flavor of this freshly harvested, gourmet delight, I quickly developed “mushroom growing fever”. Late one February night -curled beside a fire on my blustery hilltop and connected to a world of information and commerce via satellite- with the click of a button, a kit was ordered, and my mushroom gardening experiment began. In the spring of 2009, the first crop of shiitake were planted, (hardwood logs inoculated with spawn-plugs -see details below), and with a rainy season ahead, nature simply took its course. Shiitake require one season to maturity, so there is a bit of a wait for the first crop, but after this delayed start the logs will produce mushrooms for many years – until the logs completely deteriorate. Fast forward to spring 2010, and I am now enjoying and sharing the fruits of my first shiitake harvest…
How Shiitake are Grown
After doing a bit of research, I ordered my shiitake-spawn-plugs from a company called Mushroom People online. The shiitake spawn arrived in an express package from the USPS in the early spring of 2009. Looking at the tiny packet for the first time, it was hard to imagine delicious shiitake mushrooms resulting from such humble beginnings. When the weather moderated -above freezing- it was time to get started!
Hardwood logs with a diameter of 4-8″ were gathered from storm-damaged trees on the property -oak and beech work well- and cut to 40″ lengths with a chainsaw. After collecting the logs and assembling them in a production line on saw-horses, holes were drilled with a 5/16″ bit to a depth of 1″ to accommodate the size of the plugs. A grid pattern was used to maintain proper spacing -roughly 6-8″ between the holes- for the shiitake.
Next, all of the shiitake-spawn-plugs were set into the pre-drilled holes and gently tapped into place with a hammer.
Meanwhile, back in the kitchen, the cheese wax was melted in a recycled tin can set in a double boiler. Once liquified, the wax is stirred with a clean, natural-bristle paint bush and brought out to the logs to seal the shiitake-spawn-plugs…
My inspiration: David Thompson’s Thai Food
Article/photos copyright 2010 Michaela at The Gardener’s Eden. All Rights Reserved.
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