Late Fall Oyster Mushroom Cooking Tips
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- Опубликовано: 19 окт 2024
- The Late Fall Oyster is a nutritious and medicinal mushroom that fruits when the cold weather starts in New England. It can be a good edible with a little special preparation before adding to a recipe so this video will give you some pointers on how to make this mushroom most enjoyable while giving a little identification tips as well.
Rachel Goclawski is state-certified in Mushrooming and a Certified Educator in the state of Massachusetts. Programming Partner with the Museum of Natural History, Sudbury Valley Trustees and other non-profit orgs.
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Ah, good ol' Sarcomyxa serotina. I finally found some in northern Maine growing on dead birch. Lovely eating mushroom, and extremely beautiful with that copper patina look on the cap. Love em.
This kind of video makes me excited to "graduate" from identifying polypore mushrooms! What a great haul!
Oyster mushrooms are a great place to start when "graduating" to gilled mushrooms! :)
Thanks for sharing👍 do you have the link for that recipe? Looks goood!!
These look great! Were these the ones on the property?
Already ate those, LOL! Found these on a new to me trail in Millbury!
Thank you! I’ve been ignoring all Gill mushrooms as you suggested in your class for newbies, ready to move on to these. What trees are these found on?
When ready to tackle gilled mushrooms, oysters are a good place to start! Panellus serotinus fruits on dead or dying hardwood trees 😃
Re: Reuse of Chaga. I followed a method for a tincture extraction that required first, pulverising the chaga to a powder then extracting using ethanol ( vodka) for 3- weeks, filled by 2, two- fold dilutions with water and boiling the dilution for 20-30 minutes each. But, filter ground chaga between first and second dilution & boiling.
I grind chaga to a powder for the alcohol extraction but after tincture is finished 6 weeks later I discard that chaga powder. Studies have shown that the marc is depleted of antioxidants during the alcohol extraction so I use an entirely fresh set of mushrooms for the hot water extraction in order to have a good amount of antioxidants in my double extraction. I usually pulverize the chaga for the hot water extraction as well but small chunks are easier to re-use thus extending the use of the chaga.
Mushrooms are great SlowCooking in a soup!!!!
Yes they are! Especially these species who need a little longer cooking time :)
@@CookingwithMrsGRachelGoclawski keep the videos coming they are great!
@@polisheagledrummer5636 Thanks! So glad you like them