I recently harvested a half-pound of shiitake mushrooms from my logs! I sautéed them with butter, shallots, garlic, basil, parsley, chives, and cream, and served them over fettuccine. They tasted divine. Divine, I tell you. Like a gift from the God of Fungus, whoever he might be. Mycelius, maybe?
I was going to ask you to guess what my family got me for Mother’s Day since I thought you were good at guessing games. After all, you were right about the cold cellar. But then you failed your last test across the board. (For the correct answer to the Cabot’s ice cream quiz, scroll to the bottom of the comments on that post.) So maybe I’ll just come right out and tell you what I got for Mother's Day.
I got more mushroom spawn!!
Most mothers prefer flowers for Mother’s Day, but I can’t cook with flowers. At least not well. Also, did you know that many types of mushrooms have amazing cancer-fighting health benefits? I sure didn’t know this nor care at the time I inoculated my logs last spring, but now, exactly one year after my surprise cancer diagnosis, I care very much. That combined with the fact that a couple of trees had to come down around our house, means it just makes good sense. The birch logs will be recycled with oyster mushrooms. And our next-door neighbors are donating some oak logs for additional shiitakes as well as maitake (hen of the woods). And my four existing shiitake logs, two of which have started producing, should continue to fruit for several more years.
So it’s settled. I’m building a mushroom garden!