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Tuesday, July 6, 2010

Edible Balcony - First Mushrooms


My first successful harvest of winter mushrooms!


I used an online mushroom kit service that allows you to grow mushrooms at home in a box.


I highly recommend this company http://www.fungi.net.au/ . It's important to source kits from a reputable supplier. The kits cost between $20 - $30 and are posted to you.
 My first box from the Bunnings hardware gardening chain hadn't been properly innoculated with mushroom spore and went mouldy and produced no mushrooms.


I selected a box innoculated with swiss brown mushrooms spore because I love their meaty flavour. You can select several varieties from white button to Japanese varieties.


The box comes with everything you need including simple growing instructions.
You just have to give the mushroom compost and casings a daily water spray and keep your mushrooms in a cool dark spot.
I used my laundry (so not technically the balcony!)


And in two weeks I got my first mushies.



They smelled so fresh -  like a forest after a downpour.


They tend to come up in clumps. So hold firmly and just given them a little twist and a gentle pull.


...and there are lots more ready to emerge over the next month...

I'm scouring my cookbooks for some suitable recipes.
Any suggestions?

5 comments:

  1. Hi Indira, I haven't had success with Bunnings mushy kits either. Rather then email you I've popped this in the comments so others can share the recipe so here is my latest favourite recipe with swiss browns from Karen Martini's cooking at home
    Shredded cabbage, mushroom and herb salad
    ingredients (serves 6)
    100ml extra virgin olive oil
    2 1/2 Tsp light soy sauce
    sea salt, to taste (I use murray river salt)
    1 green chilli, finely sliced
    1/2 small cabbage, finely shredded (I use a chinese cabbage that I grow all year round)
    3cm piece fresh ginger, cut into very fine matchsticks
    1/2 bunch Thai basil, leaves only
    2 sprigs dill, leaves only
    5 sprigs mint, leaves only
    8cm piece white radish (daikon), peeled and cut into very fine matchsticks
    1 clove garlic, finely chopped
    1/2 lime, juiced

    combine the olive oil, soy sauce, salt and green chilli in a bowl. Add the mushrooms and stir to combine. Set aside for 5 min (can be longer though)
    Place the remaining ingredients in a large bowl and toss to combine. Stir in the mushroom mixture and serve immediately

    I love adding sliced duck breast that has been marrinated in an asian flavoured marrinade with skin fried crispy

    Cherie

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  2. Hi Indira,
    I only recently discovered your blog and I love it! Very inspiring. I really like the mushroom bourguignon recipe from the blog www.smittenkitchen.com

    Erica

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  3. How exciting! The mushrooms look so good. Thanks for the tips re the mushroom box. i must keep this in mind for when I move out with the fiancee. he loves mushrooms. I used swiss brown mushrooms in a risotto and it tasted fantastic!

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  4. That looks like an easy do it yourself method there. I could try that one.

    magic mushroom kits

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