|I’d Call It That||3.0||5.18||1||(Sarah Prentice)|
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is very very hardy and easy to grow, I have a ton of it whiting up a ziplock bag full of oak wood dowels that I never inoculated anything w except for oak twigs in said bag and water. requires room for a sclerotia formation and maybe a live oak? fruiting might present a challenge but I doubt it. About to try my and at P. eryngii; it’s not a wood eater per se maybe more of a general sapro lignin eater? I see from wild fruitings it favors grassy areas as opposed to straight up logs or dying trees as per most pleurotus. Anyways, for what it is worth, neither is difficult to obtain mycelium of and I experienced a tremendous amount of growth in my frondosa mycelium specimen despite incredible negligence and certainly; sclerotia forming fungi can be extremely resilient I guess. This is the fungus from “Maitake D” and is immuno protective as per studies and possesses an unmistakably great umami smooth flavor/odor.
frondosa is too expensive for me to use often. I usually use a little as seasoning in spaghetti. Marinated in the tomatos, with a little salt and a lot of pepper.
P. eryngii is more versatile. I use it minced in spaghetti when I want to indulge myself, often with some Oregon Black truffles if I can find or get them.
The meatiness of P. eryngii goes well with meat: on grilled T-bones or pork chops, or just slabbed and grilled in truffled olive oil.
If you know of any northern Florida pecan plantations, I’d examine them at this time or next month for truffles. Look for terre brule (burnt earth) where mostly nothing grows. Tuber lyonii robs surface plants of nutrients, killing the plants.
But I also don’t visit the higher-end groceries that would carry them.
How do you prepare your Grifola f. and P. eryngii, Daniel?
Really like Grifola f. and P. eryngii.
But wait! No truffles? Not even Tuber lyonii (Pecan truffle)?
Produced and packed in San Marcos, California.
Created: 2015-08-20 01:09:30 AEST (+1000)
Last modified: 2015-08-20 01:09:32 AEST (+1000)
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