Great idea! I suggest to add tomatoe paste to the pan before adding liquid to "cookout" the paste. It addes a depth of flavor that is just unparalleled.
what is "leftover wine"? We don't have this ingredient where I live. awesome video. Thanks for the growing info and the recipe ideas. I freaking love chestnuts.... our local mushroom grower has these consistently, so they haven't been hard to find. I will note for the other growers out there that this one has given me difficulty cloning, so you might save yourself some trouble and just get the LC.
I have some pinning right now! Been a journey. I have done buckets with golden oysters and they did great. I moved on to an All American canner and a big tent to grow in. I make my own liquid cultures and agar also. I am using 5 pounds of master's mix. I actually tried "Uncle Ben's tec and this was the only bag that made it. Everything else went to contam hell.lol I am sticking to jars. I can do 14 at a time anyway.
From my experience chestnut mushrooms in the wild have a slimy cap. Grew them in my garden. I get more when I remove the top of the bag. And my favorite recipe is sautéed in butter and spices then poured over pasta. Piopino works out great too with that recipe. Don’t last too long in the fridge though. So cook them soon after picking.
Hey long time fan!! I wondering if you ever thought about making a video about beneficial fungus for plants and how to cultivate them for long time use on the garden.also what months would you recommend to grow mushrooms
I just completed my Martha Fruiting tent Earlier this week I started various cultures to agar and sterilized some rye grains. I drink Focus usually twice a week and take my Freshcap supplements daily. Thanks.
this is weird and fun. my chesnut spawn just arrived and you are always a great source of information so here i am and haha im from the place they make that wine you used. just fun. thank you always and that dish looks great.
Another super inspiring video. The meal looked incredible. I wonder if chestnut mushrooms dry well also. I’m getting my first tent; a Black Orchid 8 ft by 4 ft x 6.5 ft next week, and I’m hoping to have set up ready around New Year. Super excited to be taking tips from your videos knowing that in a few months I will be growing for myself. Thanks for posting. Peter
I think the adiposa part comes from the texture of the cap when cooked. The stem stays crunchy, but the cap takes on a fatty texture, almost like some of the denser fat you can find on beef or pork.
Damn girl are you drinking from the fountain of youth in Canada? You look amazing.... We will definitely try this recipe. I grew /am growing wine sap mushrooms for the first time. I assumed I would love them....haha .... They were slimyer that I expected.... Any suggestions for cooking them?.... I don't eat animals any longer so I planted TONS of wine sap in my yard....haha....Thank you both for All of the great content Suzie
Thanks for the lesson! By the way, do I need to put a vent hole somewhere in the bag while it is spawning? Or should I just leave it wrapped up tight?....
enjoy your videos. i am having trouble with green mold forming on the pellet block about a week after putting the grain spawn in the fuel pellets. the grain spawn looks nice and white when making the block. i heat water up to over 200 degrees pour it in the bag and cover for ninety mins. bag has fuel pellets and brand with half of teaspoon of gypsum. after ninety mins. i put them in the pressure cooker for 2.5 hrs. at 15 lbs. pressure then let cool. put in grain spawn and seal up. all this done in front of laminar flow hood. in about a week sometimes my entire production of 7 bags form this green mold on out side of block. frustrating to say the least. room temp 70-75 degrees. its summer. I've tried different pellets, doesn't matter. its happened on Maitake, lions mane, chestnuts, and king blues. any help would be appreciated.
You learned how to how them at your level. The rest is just basic business principals and scaling up production. That will mean more capital investment but also increases efficiency and decreases labor costs. Labor costs are always your bulk of your costs. but! Do yourself a favor and follow multiple commercial level growers, meaning 100 lbs +. Earth Angle's at +1000 a week and many smaller growers are at 300 lbs. All depends on what you consider "small scale" .
Totally doable. The hardest part is juste business management and finsing your markets. Word of warning, as you scale up, many things can (and might very well) go wrong in production, so be ready to adapt and learn from your mistakes.
Hey Tony, my chestnuts are maturing very slowly (pinned like 2 weeks ago) and are growing with very short, fat stems and small caps. 70°F and 85-95% RH. Any thoughts?
These never want to grow from the cut from me. They always want to grow everywhere throughout the block so I usually just remove the entire bag, Also I find they need to colonize for 1.5 months before they are ready to start pinning...
Is it better to do 20% Bran or Masters Mix with Chestnuts? Been doing Masters Mix But, your harvest didnt look too different from mine. I am averaging about 1 3/4 - 2 lbs from a 5lb block and 1 cup of spawn. If I could get those same weights from Bran, which is cheaper than soy hulls, Id definitely switch.
In my experience, some species don't grow any better on master mix than on bran. Both in terms of yield and speed. I've had slightly better yields of master mix for chestnut, but not much more and growing speed wasn't different. Pioppino is also one which seems to do as good or better on bran.
The higher than average fruiting temp must really be accelerating their growth. I was instructed fruiting temp was 55-60. My first flush harvest is almost 3 weeks long. Verrrrrrry slow mushrooms compared to oysters. Guess I need to try 70 degrees and test these results... Good work all...hopefully I've learned a better way today.
I was reading a few articles that say that mushroom powder might just be exactly that.. mushroom powder with no benefits. This has swayed me from ordering more mushrooms, can you guys shine more light on this for me?
Why would the powdered mushroom lose its nutrients? Take the psilocybe genus for example, the potency of of the alkaline stay the same even when dried and powdered.
@@youssefrochdi1994 I mean I'm no expert, I can link you the studies I read. Not all extraction methods are the same. I was just curious is all. I used to take lions mane and cordyceps powders
I love these Tony but I'm getting very small grows on a 5lb block colonized with a full qt. jar of spawn. ARe we just using sawdust? Anybody WELCOME TO RESPOND
I use bran and sawdust for these. You can supplement anywhere from 10% to 20%. Normally I pop them after 4 to 6 weeks, but pinning is always slow no matter what. They are also extremely resilient even after spending months in the fridge. Great yield and same speed.
I've got like 4 fully colonized bags sitting in my grow room right now but for whatever reason, they refuse to fruit. I've cut x's in some and cut the tops off others. It's been almost a week now and still not a pin in sight. My oysters, lions mane, etc, are all fruiting fine but these guys don't wanna come out. >_>;
@@eyesofthecervino3366 yea. But finally i foung where to buy and decided to try IT out. IT is not spectacular in taste but was not bad. I even wrote to some People to change their info of websites about that shroom from not edible.
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I literally searched to see if you had a chestnut video like 10 hours ago, lol. Thanks!
hahaha that's awesome
Great idea! I suggest to add tomatoe paste to the pan before adding liquid to "cookout" the paste. It addes a depth of flavor that is just unparalleled.
what is "leftover wine"? We don't have this ingredient where I live.
awesome video. Thanks for the growing info and the recipe ideas. I freaking love chestnuts.... our local mushroom grower has these consistently, so they haven't been hard to find. I will note for the other growers out there that this one has given me difficulty cloning, so you might save yourself some trouble and just get the LC.
We don't have that here either. There's never any wine leftover! LOL
I love when you do the videos that go from grow to cook :)
Man I've gained so much info from your channel. You rock dude
Tony you’ve been so quick with uploading videos! I just wanted to drop in and say I appreciate you and love the Vids!
I second this notion! Thanks!
Perfect timing. I LITERALLY just slapped my 1st chestnut block into to FC today. Very exciting.
🍄♥
happy growing!!
I have spores coming tomorrow!
my grains are still colonizing :)
Really good video. I like that you show the different aspects of mushroom, not only cultivation.
Some shredded beef would go really well with this recipe. Yumm
I have some pinning right now! Been a journey. I have done buckets with golden oysters and they did great. I moved on to an All American canner and a big tent to grow in. I make my own liquid cultures and agar also. I am using 5 pounds of master's mix. I actually tried "Uncle Ben's tec and this was the only bag that made it. Everything else went to contam hell.lol I am sticking to jars. I can do 14 at a time anyway.
You two are relationship goals!
Check out @Scott_fordd on instagram.he literally grows shrooms and sell refine DMTS,LSD.he gets your orders discreetly delivered to any location.
From my experience chestnut mushrooms in the wild have a slimy cap. Grew them in my garden. I get more when I remove the top of the bag. And my favorite recipe is sautéed in butter and spices then poured over pasta. Piopino works out great too with that recipe. Don’t last too long in the fridge though. So cook them soon after picking.
Are you possibly confusing chestnut with Enoki? They look very similar and Enoki does have the slimy cap when it's fresh and moist
I was also thinking a butter mushroom pasta sounded good. Also maybe a mushroom scampi linguine
Tony thanks for always putting out great content bro.
Check out @Scott_fordd on instagram.he literally grows shrooms and sell refine DMTS,LSD.he gets your orders discreetly delivered to any location
About to harvest my first chestnut grow. I'm going to make this recipe for dinner!
Hey long time fan!! I wondering if you ever thought about making a video about beneficial fungus for plants and how to cultivate them for long time use on the garden.also what months would you recommend to grow mushrooms
Now I'm starving and I've already eaten! :)
😋
just received a culture plate & made some LC yesterday.
putting to to grains & into a fruiting block is the next steps
40 days colonization time.
Congrats on over a hundred fifty likes with zero dislikes! Had to contribute :)
amazing video, again!! Thanks!! Have you tried to grow them in a bucket? Do you think its possible?
Álamos Malbec wine from Argentina yayyyy 😃
I just completed my Martha Fruiting tent Earlier this week I started various cultures to agar and sterilized some rye grains. I drink Focus usually twice a week and take my Freshcap supplements daily. Thanks.
Imagine having a spouse that loves mushrooms as much as you do!! #MushroomFantasies × 2 💕
Can't wait to grow these beauties
nice video as always. was thinking of ordering some chestnut LC, now i got the answer that i really have to get them
Well done you two.
I'll add them to my list.
Check out @Scott_fordd on instagram.he literally grows shrooms and sell refine DMTS,LSD.he gets your orders discreetly delivered to any location
this is weird and fun. my chesnut spawn just arrived and you are always a great source of information so here i am and haha im from the place they make that wine you used. just fun. thank you always and that dish looks great.
interesting as always, well done👌
Awesome Video!! Thanks for the info!🙏🏻
Thanks Tony, good to see tegan too.
Still waiting for that turkey tail grow 🍄👍🏻
Another super inspiring video. The meal looked incredible. I wonder if chestnut mushrooms dry well also. I’m getting my first tent; a Black Orchid 8 ft by 4 ft x 6.5 ft next week, and I’m hoping to have set up ready around New Year. Super excited to be taking tips from your videos knowing that in a few months I will be growing for myself. Thanks for posting. Peter
Cutest pins ever 🙂
they are so great :)
I think beech mushrooms are the cutest
I think the adiposa part comes from the texture of the cap when cooked. The stem stays crunchy, but the cap takes on a fatty texture, almost like some of the denser fat you can find on beef or pork.
Damn girl are you drinking from the fountain of youth in Canada? You look amazing.... We will definitely try this recipe. I grew /am growing wine sap mushrooms for the first time. I assumed I would love them....haha .... They were slimyer that I expected.... Any suggestions for cooking them?.... I don't eat animals any longer so I planted TONS of wine sap in my yard....haha....Thank you both for All of the great content
Suzie
The recipe looks really good! Do you think I could try using Pioppino instead? I have some just pinning in my fruiting chamber!
Ohhhh la la!!! Gotta make this!
In fact if you let them sporulate they do get a "greasy" cap. Touch the cap and your fingers will come away dirty and sticky. Source: I grow them
thanks. Would love to see you make a video like this but for lions mane and pioppini
Awesome video!
They actually do have slimy caps if the humidity in the grow room stays on the higher end.
Great video! What's up with the reverse image on the video? :) When you get to the tasting section, the video is flipped.
Looks great! Sounds like Chestnuts might be similar to pioppinio in texture and taste..
Can chestnut mushrooms grow outdoors in central Florida? I have some plugs and want to try growing them in logs
How much fresh air does this need tony? Is it something I could do and a shotgun fruiting chamber to give it humidity?
U r a genius bro. Come to India
Thanks for the lesson! By the way, do I need to put a vent hole somewhere in the bag while it is spawning? Or should I just leave it wrapped up tight?....
Sorry, I'm confused... Left over wine?? ;-P
"leftover wine" that's funny. JK, great vid guys!
Can you do the Bucket tek to make the substrate?
Bro. Long time no C. U guys r Lovely
Thank you so much 😀
How did you inoculate the block? You never used any kind of grain spawn?
enjoy your videos. i am having trouble with green mold forming on the pellet block about a week after putting the grain spawn in the fuel pellets. the grain spawn looks nice and white when making the block. i heat water up to over 200 degrees pour it in the bag and cover for ninety mins. bag has fuel pellets and brand with half of teaspoon of gypsum. after ninety mins. i put them in the pressure cooker for 2.5 hrs. at 15 lbs. pressure then let cool. put in grain spawn and seal up. all this done in front of laminar flow hood. in about a week sometimes my entire production of 7 bags form this green mold on out side of block. frustrating to say the least. room temp 70-75 degrees. its summer. I've tried different pellets, doesn't matter. its happened on Maitake, lions mane, chestnuts, and king blues. any help would be appreciated.
Could you grow them in a garden plot?
Hey dude great vid
Do you think I can go from a hobby grower to a small scale farmer without any formal education?
You learned how to how them at your level. The rest is just basic business principals and scaling up production. That will mean more capital investment but also increases efficiency and decreases labor costs. Labor costs are always your bulk of your costs. but! Do yourself a favor and follow multiple commercial level growers, meaning 100 lbs +. Earth Angle's at +1000 a week and many smaller growers are at 300 lbs.
All depends on what you consider "small scale" .
Totally doable. The hardest part is juste business management and finsing your markets.
Word of warning, as you scale up, many things can (and might very well) go wrong in production, so be ready to adapt and learn from your mistakes.
Hey Tony, my chestnuts are maturing very slowly (pinned like 2 weeks ago) and are growing with very short, fat stems and small caps. 70°F and 85-95% RH. Any thoughts?
Next time you should try with gingerbread as Spice and thickening agent =^-^=
These never want to grow from the cut from me. They always want to grow everywhere throughout the block so I usually just remove the entire bag, Also I find they need to colonize for 1.5 months before they are ready to start pinning...
Hi Tony, I couldn't see in the video, did you need soak the blocks to initiate fruiting?
Can you freeze this recipe? For future
how much spawn per block did you add?
Hi Tony! What is the temperature regime at the fruiting stage? Thank you, hello from Russia! 👍
What type of mushrooms would grow good in the same tent with these?
Tons! Anything that doesn't need a TON of fresh air like Lion's Mane, Enoki, etc.
Soyhull is work?? %35 or %50 master's mix? do you have any idea? bran vs soyhull
Can you grow these with coir substrate?
Will Chestnut work with your bucket tech video with aspen woodchips? I found that is easiest for my setup.
is there a mushroom that can help me with my hemorrhoids?
would it be possible for you to make a video on growing fly agarics
How much temperature does it need? And how much light?
What is the best variety mushroom easy to growth in the garden?
Put video about milky Mushrooms... Please
First and love your vids
glad you like the vids!
@@FreshCapMushrooms thank you!
Is it better to do 20% Bran or Masters Mix with Chestnuts? Been doing Masters Mix But, your harvest didnt look too different from mine. I am averaging about 1 3/4 - 2 lbs from a 5lb block and 1 cup of spawn. If I could get those same weights from Bran, which is cheaper than soy hulls, Id definitely switch.
in UK supermarkets they call brown button mushrooms 'Chestnut Mushrooms'. Is that just here?
Have you ever tried to grow Hypholoma lateritium?
Tony! How come you go for your hardwood/bran mix instead of a masters mix?
both can work great, the hardwood/bran has always been my go-to
In my experience, some species don't grow any better on master mix than on bran. Both in terms of yield and speed. I've had slightly better yields of master mix for chestnut, but not much more and growing speed wasn't different.
Pioppino is also one which seems to do as good or better on bran.
Should provide the recipe as far as amounts of what.
i have the munchies and then i watch this lol
Look him up 👆
The higher than average fruiting temp must really be accelerating their growth. I was instructed fruiting temp was 55-60. My first flush harvest is almost 3 weeks long. Verrrrrrry slow mushrooms compared to oysters.
Guess I need to try 70 degrees and test these results...
Good work all...hopefully I've learned a better way today.
To cold shock or not to cold shock, that is the question?
Your wife is so pretty and her cheerful countenance makes her even more attractive 😊
LOL the mushrooms seemed like such a trivial part of the cook....
If I use Masters Mix do I still need to add Bran?
Do they make you trip
I was reading a few articles that say that mushroom powder might just be exactly that.. mushroom powder with no benefits. This has swayed me from ordering more mushrooms, can you guys shine more light on this for me?
Why would the powdered mushroom lose its nutrients? Take the psilocybe genus for example, the potency of of the alkaline stay the same even when dried and powdered.
@@youssefrochdi1994 I mean I'm no expert, I can link you the studies I read. Not all extraction methods are the same. I was just curious is all. I used to take lions mane and cordyceps powders
Wish you’d would have cooked the mushrooms thmselves
Left over wine? Never heard of it.
LOL
I cannot find the video, where you describe how you build your fruiting chamber. Somebody there who can help me out?
Don't know where you live, but Bimart has small green houses for $30. Looks like tony has one similar.
The caps ARE slimy when they are pinning!
I would have cooked the mushrooms separately.
I love these Tony but I'm getting very small grows on a 5lb block colonized with a full qt. jar of spawn. ARe we just using sawdust? Anybody WELCOME TO RESPOND
I use bran and sawdust for these. You can supplement anywhere from 10% to 20%. Normally I pop them after 4 to 6 weeks, but pinning is always slow no matter what.
They are also extremely resilient even after spending months in the fridge. Great yield and same speed.
Do you sell liquid cultures or prints??
no, we do not sell any mushroom growing supplies or cultures at the moment
leftover wine? what's that?!
Mine didn't spawn very fast (grain spawn). What's the recommended temp/humidity for them?
JK lmao... I asked too soon
I threw some of my spawn in a jar full of cardboard (layered of course), do you think they'll do well? If you're not sure, I'll keep you updated!
I've got like 4 fully colonized bags sitting in my grow room right now but for whatever reason, they refuse to fruit. I've cut x's in some and cut the tops off others. It's been almost a week now and still not a pin in sight. My oysters, lions mane, etc, are all fruiting fine but these guys don't wanna come out. >_>;
They almost never pin within a week. You can mist them directly on the cut. Be patient, they may take 2 weeks.
The chestnut mushrooms from the shop look so different, why is this?
I see this is two years old.. hop you nonlinear add distracting background music. But thanks for the helpful information.
Dunno why but everywhere i am reading about this mushroom they say it is not consumable... Why?
It has a poisonous lookalike. It's really important not to eat something that looks like this unless you can absolutely, 100% positively identify it.
@@eyesofthecervino3366 yea. But finally i foung where to buy and decided to try IT out. IT is not spectacular in taste but was not bad. I even wrote to some People to change their info of websites about that shroom from not edible.
FYI LINK ISN'T WORKING
Can you use soy hulls instead of bran? I keep seeing recipes with both.
Leftover wine????
Never seen that.
Yeah, yeah, yeah, but what do you start growing them from!?