Mushrooms Growing

How to Cook Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I just can't seem to get enough of them — dried, fresh, of any variety — as I am wont to say, I've never met an edible mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, but these open-faced sandwiches would also make for a nice satisfying lunch or appetizer. Because these are really easier and most pleasant when eaten with a knife and fork, they are best served over small slices of bread, such as from a baguette, if serving as hors d'oeuvres. You can be certain they will be a crowd-pleaser.

I enjoy smaller and lighter meals when the weather gets warmer. Depending on how hot it is, one does not necessarily feel like hovering over a hot stove. Filling, with plenty of taste from the earthy seared mushrooms, tart sun-dried tomatoes, spices and herbs, all simmered with creamy coconut milk and than spooned over nicely toasted crusty bread — this is just the sort of light meal I enjoy. Serve along with some lightly dressed greens, a scattering of olives and other favorite little bites for a light meal that could actually result in a craving for another serving.

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Recipe by Lisa Turner
Published on May 24, 2018

Fresh and dried mushrooms cooked with sun-dried tomatoes, herbs and creamy coconut milk and served over toast — a delicious and easy light meal

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Ingredients:

1/4 cup sun-dried tomatoes
1/2 oz (14 g) dried shiitake mushrooms
1 tablespoon coconut oil
16 oz (450 g) button mushrooms, sliced
2 cloves garlic, minced
1/2 cup coconut milk
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
fresh cracked black pepper to taste
4 thick slices of crusty bread, toasted
2 tablespoons finely chopped fresh cilantro or parsley, for garnish

Instructions:

Soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and finely chop. Set aside.
Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside.
Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the fresh and dried mushrooms and garlic and fry for 6 minutes, until the mushrooms begin to lose their juices and brown slightly. Reduce the heat slightly and stir in the sun-dried tomatoes, coconut milk, nutritional yeast, paprika, dried herbs, salt and pepper. Cook for 5 minutes, until the sauce is thickened. Add a bit of water or more coconut milk if the sauce is too dry. I made mine fairly thick.
Toast the bread until nicely browned and load up each slice with the mushroom mixture. Garnish with fresh chopped cilantro or parsley and a bit of cracked black pepper and serve right away. Best eaten with a knife and fork.

Makes 4 servings

Coconut Mushrooms and Sun-Dried Tomatoes

Other wraps, burgers and sandwiches to enjoy from Lisa's Vegetarian Kitchen:
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto
Pinto Bean and Avocado Burritos
Chickpea Quinoa Vegetable Wraps
Spiced Chickpea Cakes with Red Onion and Cilantro Salad

On the top of the reading stack: 660 Curries

Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

September 03, 2018 Beans and Legumes Dal Curries and Soups Indian Split Dals Split Peas Vegan Friendly Add Comment

As much as I enjoy cooking, even though it's just my husband and I residing here (and two cats, but they eat from a bag of rather expensive kibbles, and my best friend who comes over once a week to share dinner with a healthy appetite, but not for the cat food), it's enough some weeks just to keep up with dinner and I try to make enough so that my husband has food to take to work. I do not want him buying crap from his workplace as the options there are less than ideal. So, I usually make a more complex meal on the weekend, and throughout the week I go for faster options that usually employ staples I have on hand. As I always say, simplicity need not be boring and it can be downright delicious, especially if served up with a vegetable side and some rice or flat breads.

This split pea curry comes together in hardly any time at all, with little preparation. It's a dry curry and is ideal for serving over a hot bed of fresh cooked rice. Of course, you can add more water if you prefer, resulting in a soupier dish, but this version is one that is never a disappointment. For slight variation, use black-eyed peas instead. You really won't need to increase the soaking time, as black-eyed peas are best if you do not cook them until they are falling apart.

Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

Recipe by Lisa Turner
Cuisine: Indian
Published on May 15, 2018

Simple and light split pea curry simmered in a delectable spiced tomato sauce

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Ingredients:

3/4 cup dried yellow split peas (or channa dal)
1 tablespoons ghee or oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
2 shallots, cut into thin strips or finely chopped
2 red or green chilies, seeded and finely chopped
1 small carrot, diced or thinly sliced
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1/4 teaspoon asafetida
1 large tomato, finely chopped
water as needed
1 teaspoon sea salt, or to taste
1/2 teaspoon garam masala
1 to 1 1/2 tablespoons lemon juice
small handful of fresh parsley or cilantro, trimmed and chopped

Instructions:

Rinse the split peas and soak in enough water to cover for 5 hours or overnight if you split peas are have been around for a while. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 45 to 60 minutes until the peas are tender. Drain and set aside.
Heat the ghee or oil in a large non-stick pan over medium heat. When hot, toss in the cumin seeds and mustard seeds, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the shallot and sauté for a few minutes to soften. Add the carrot, ginger and chilies and continue to stir for another few minutes. Stir in the paprika, turmeric, ground coriander, cayenne, asafetida, and fry for another minute until fragrant. Add the tomato and simmer for 5 to 7 minutes until the tomatoes begin to reduce and thicken.
Stir in 1/4 cup of water, add the split peas, and let simmer for another 10 minutes, stirring often. Add more water as desired.
Remove from heat and season with salt and garam masala, stir in the lemon juice, and serve hot with flat breads or fresh cooked rice and garnish the dish with fresh chopped parsley or cilantro. To reheat, add a bit more water and gently warm.

Makes 4 servings

Other split dal dishes to enjoy from Lisa's Kitchen:
Indian-Style Split Pea Soup with Cornmeal Dumplings
Ash-e Anar (Persian Split Pea and Pomegranate Soup)
Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Lime-Flavored Rice with Roasted Yellow Split Peas

On the top of the reading stack: Warlight: A novel

Make Beetroot Energy with Dried Fruit, Almonds and Cacao

September 03, 2018 Beets (Beetroot) Breakfast Fruit Treats and Desserts Vegan Friendly Vegetables Add Comment

Beet Energy Bites with Dried Fruit and Cocoa

Beets are usually thought of as a salad ingredient where their cool sweetness adds a refreshing touch to greens and vinaigrettes. But that same sweetness makes them an impressive if unusual component of treats and desserts — I've used them in the past to delicious and colorful effect in beetroot cake, beetroot chocolate brownies with coconut and beetroot muffins.

This time around, the simple roasted beet is the vehicle for some tasty homemade energy balls that I've loaded with dried fruit, almonds and cacao powder. These guilt-free treats will keep you going for a good while and they make an attractive treat for guests too. You really only need one of this little bites to satisfy a craving for sweets, but the temptation to eat more than one might just leave you reaching for another.

I might add that it also would make a fine spread for crackers, so if your mixture is firm, but still on the moist side, do try some that way too. I did before chilling in the fridge for a few hours before shaping into little bites and it was quite satisfying. I like the balls coated with some of the suggestions I've noted in the recipe, but you don't even have to coat them and they're just as enjoyable.

Beetroot Energy Bites with Dried Fruit, Almonds and Cacao

Recipe by Lisa Turner
Adapted from Cook with Renu
Published on June 25, 2018

Roasted beet energy balls loaded with dried fruit, almonds and cacao for a sweet and surprising treat

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Ingredients:

1 medium beet, baked or roasted at 400° for 40 to 50 minutes
1/2 cup rolled oats
1/4 cup slivered almonds
1/3 cup dried dates, pitted and roughly chopped
1/3 cup dried figs
1/3 cup dried cherries
3 tablespoons raw cacao powder or unsweetened cocoa powder
2 tablespoons maple syrup or raw honey
1 1/2 teaspoons vanilla extract
pinch of sea salt

Suggested coatings:

raw cacao powder or unsweetened cocoa powder
protein powder
hemp seeds
chocolate shavings
crushed flax seeds

Instructions:

If you baked or roasted the beet, peel it when cool enough to handle and roughly chop. If you boiled the beet, peel and chop first before boiling until fork tender, then drain.
Toast the oats in a medium frying pan over medium heat for 2 to 3 minutes, stirring frequently, until the oats darken a few shades. Transfer to a food processor.
In the same pan used for the oats, toast the slivered almonds for about a minute. Transfer to the food processor with the oats, and add the beets. Process until roughly chopped.
Now add the dried fruit, cacao or cocoa powder, honey or maple syrup, vanilla and salt. Process until you have a sticky mass of dough. Scoop out about a tablespoon of the mixture and roll it between your hands to see if it will form a fairly firm ball. If it is too moist, the best thing to do is to leave the mixture to chill in the refrigerator for a few hours before shaping into small balls. If it still seems too moist, then stir in a bit of oat flour or protein powder. You don't want them too dry if you intend to coat the balls.
Shape all of the dough into small 1-inch balls and roll in your desired coating. Store in the refrigerator in a well-sealed container for up to several days.

Makes 16 1-inch balls

Raw Beetroot Energy Bites with Cacao and Fruit

Other essentially raw treats you may enjoy from Lisa's Vegetarian Kitchen:
Raw Peanut and Coconut Butter Fudge
Raw Cocoa Gingerbread Brownies
4 Ingredient Raw Peanut Butter Chocolate Cups
Cocoa Fruit Treats
Creamy Chickpea Flour Peanut Butter Maple Fudge

On the top of the reading stack: The Devil Tree (Kosinski, Jerzy)

How to Cook Portobello Mushroom Wellington

September 03, 2018 Grains Mushrooms Quinoa Add Comment

It's been quiet around this place lately, but hopefully that will change soon. I've been cooking, but mostly old favorites that have already been documented. Today I am going to share a festive delight I made for Christmas dinner. Many years back, I tried my first nut roast, not knowing what to expect. It turned out even better than expected and since then, I have tired a few different ways to make nut roast.

This version incorporates a variety of nuts, quinoa for extra texture and nutrition, a good selection of herbs, and succulent portobello mushrooms. The mixture is then loving wrapped in puff pastry and baked in the oven. The kitchen smelled heavenly and the loaf was not only full of protein, but quite filling and satisfying. To complete the feast I served some oven roasted vegetables. For dessert, a homemade chocolate and hazelnut avocado pudding. Next time you are planning a special meal, I urge you to try this — it won't fail to impress your guests.

Portobello Mushroom Wellington

Recipe by Lisa Turner
Published on February 21, 2018

A sumptuous vegetarian puff pastry Wellington stuffed with quinoa, nuts, herbs and portobello mushrooms — perfect for family holiday meals

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Mushrooms:

2 tablespoons olive oil
4 large portobello mushrooms, stems removed
2 cloves garlic, minced or crushed
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
coarse sea salt and fresh ground black pepper

Nut roast filling:

2 teaspoons olive oil
1 small red onion, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon sea salt
fresh ground black pepper
1 cup dry white wine
1/2 tablespoon coconut or brown sugar
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
1/2 cup chestnuts
1/2 cup unsalted raw cashews
1/2 cup pecans
1 1/2 cups cooked quinoa
1/2 cup vegetable stock

Wellington case:

two large sheets of puff pastry
1/2 cup almond milk

Instructions:

Start with the mushrooms by heating 2 tablespoons of olive oil in a large skillet over high heat. When hot, add the mushrooms and cook for 10 minutes. Sprinkle with rosemary, thyme, garlic, salt and pepper, remove from heat, and set aside.
Heat 2 teaspoons of olive oil in the same pan over medium heat. Add the onion and sauté for 5 minutes until soft. Add the rosemary, salt and pepper, and continue cooking for another few minutes.
Raise the heat slightly, pour in the wine, and cook it down. Add the sugar and cook until it caramelizes. Pour the mixture into a large bowl.
Whiz together the sun-dried tomatoes, nuts and quinoa until the mixture resembles coarse crumbs. Add this to the bowl with the onion and gradually add the vegetable stock. Mix well until the mixture clumps.
Lay out a sheet of puff pastry onto a baking tray. Add a 1-cm (about 1/2-inch) layer of the nut roast filling mixture onto the pastry dough and shape the mixture into a log-like shape.
Place the cooked mushrooms over the filling and spoon the remaining nut roast filling mixture over top. Gently layer the other sheet of pastry over top, pushing over top of the nut filling and mushrooms, and pressing down gently.
Trim off any excess edges of the pasty with a sharp knife. Seal the edges with a fork and use the fork to poke small holes in into the loaf. Brush the pastry with almond milk.
Bake in a preheated 400° oven for 40 minutes or until lightly browned and baked throughout.
To serve, cut the loaf into thick slices using a bread knife. Enjoy hot with any toppings you may desire and a healthy dose of steamed or roasted vegetables to complete the meal.

Makes about 12 servings or enough to feed 6 diners

Other nut roasts to enjoy from Lisa's Kitchen:
Spicy Lentil Quinoa Nut Loaf
Mushroom Nut Roast in Puff Pastry
Quinoa Loaf

On the top of the reading stack: 12 Rules for Life: An Antidote to Chaos by Jordan Peterson

How to Cook Mediterranean Mini-Loaves with Kalamata Olives and Sun-Dried Tomatoes

September 03, 2018 Breads and Muffins Italian Vegan Friendly Add Comment

I must confess that I miss my kitchen. I've been in the hospital for over a month at this time, and although I am getting better, I have a long way to go. I'm going to have to build up strength, which will take a while, and I don't foresee a return home for a while yet. But the harder I work at things, without overdoing it, then I hope to go home to my own bed, kitties and kitchen, even though it might take a while to really get back in the swing of things.

Mini-Loaves with Kalamata Olives and Sun-Dried Tomatoes

On of the last things I made before going to the hospital were these little dinner-roll-size Mediterranean-inspired crusty loaves. Needless to say, they go well with a hot bowl of soup, but they are perfect on the side too as they are bursting with flavor because of the addition of fresh Kalamata olives, zesty sun-dried tomatoes and dried herbs. Slice and serve with some butter or just enjoy as is.

The dough is soft and a pleasure to work with, and while they are easy to make, they do take some time, though most of that is rising time, so mostly it's hands off except for kneading and shaping the dough.

Mediterranean Mini-Loaves with Kalamata Olives and Sun-Dried Tomatoes

Recipe by Lisa Turner
Published on July 17, 2018

Warm, crusty mini bread loaves with a soft herbed interior filled with Kalamata olives and sun-dried tomatoes

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Ingredients:

3/4 cup warm water
1 teaspoon white granulated sugar
1 package (8 g) active dried yeast
2 cups light spelt flour
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
1 teaspoon sea salt
1/4 cup olive oil
3 tablespoons pitted Kalamata olives, finely chopped
4 medium sun-dried tomatoes, soaked in hot water for 30 to 40 minutes, drained and finely chopped
olive oil for brushing

Instructions:

Pour the warm water into a small bowl and stir in the sugar until dissolved. Sprinkle the yeast over the water, but don't stir, and let sit for about 10 minutes until frothy.
Whisk together the flour, rosemary, oregano and salt in a large mixing bowl. When the yeast is frothy, stir the olive oil into the water and then gradually stir the oil and water into the flour mixture. Stir until everything is well incorporated and the dough is moist but not too sticky. Add a bit more water or flour if necessary.
Shape the dough into a ball and turn out onto a lightly floured work surface. With floured hands, knead the dough until it is smooth and silky soft, adding a dusting of flour as needed, for about 5 minutes. Continue to knead the dough, sprinkling a few of the olive and sun-dried tomatoes over the dough at a time. Continue to knead, folding the dough from the top back towards you, until all of the olives and sun-dried tomatoes are evenly incorporated into the dough. The should take about 3 minutes.
Form the dough into a ball again and transfer to a medium or large bowl brushed with olive oil. Cover with a piece of waxed paper brushed with olive oil and a light damp cloth. Move to a warm place to rise, such as the top of a refrigerator or in the oven with only the inside light turned on. Let sit until the ball of dough rises to roughly twice in size, about 1 hour.
Now gently punch down the dough to deflate and transfer again to a work surface that is oiled lightly with olive oil. Oil a rolling pin and roll the dough out into a rectangle about 8 × 10 inches, making sure the shorter side is closest to you. If necessary, sprinkle a bit of flour over the dough to prevent it from sticking to the rolling pin or use a bit more olive oil on the rolling pin. Slice the dough in half lengthwise using a lightly oiled sharp knife and then divide each of the 8-inch long pieces into four 2-inch pieces, leaving you with 8 pieces.
Line a baking sheet with parchment paper. Working with one piece of dough at a time, fold in the long sides and pinch the seams together to seal. Shape it gently to make it a loaf shape and place seam side down onto the lined baking sheet. Repeat with the rest of the pieces of dough. With a knife, make 3 diagonal slashes on the top of each loaf, about 1-inch long. Once finished with all the pieces, cover the baking sheet with a piece of waxed paper brushed with olive oil and then with a light damp cloth. Leave in a warm place again to rise until the dough has again roughly doubled in size. This should take about 45 minutes.
Now let the prepared baking sheet sit on the countertop and preheat an oven to 450°. Remove the damp cloth and waxed paper from the top of the shaped dough. Because of the oiled waxed paper, the dough should be slightly oily on top, but brush a bit more olive oil over the dough if desired. Transfer the baking sheet to the middle rack of the oven and reduce the temperature to 375°. Bake until the loaves begin to turn golden, about 25 to 30 minutes. Remove to a metal rack to cool completely and then store any remaining loaves in an airtight container for up to 2 days. Alternately, you can freeze the loaves in a well-sealed freezer bag.

Makes 8 mini-loaves

Italian Mini-Loaves with Olive and Sun-Dried Tomatoes

Other breads to enjoy from Lisa's Kitchen:
Lemon Chia Seed Cornmeal Bread
Jalapeño Spoon Bread
Rustic Sun-Dried Tomato Bread
Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

10 Types of Mushrooms and Best For You Healt!

August 06, 2018 Types of Mushrooms Add Comment

Fungi or often we know as mushrooms. Fungi are eukaryotic organisms that are single-celled or many with no chlorophyll. In the classification of living things, the fungus is separated in its own kingdom, the function enters the kingdom protist, monera and plantae. Mushrooms do not have chlorophyll because that fungus is included in the category of heterotof living things (obtaining food from other organisms). In general, fungi live saprophytically or live by decomposing organic waste. There are also fungi that live parasitically and with symbiotic mutualism.

Here are types of Mushrooms:

1. Oyster Mushroom.
Types of mushrooms that are worth eating from all over the world !!!
Oyster mushroom has the scientific name Pleurotus ostreatus, this fungus has various benefits that are good for body health. Some of the benefits of oyster mushrooms can prevent anemia, improve the immune system, be able to fight cholesterol, prevent bad bacteria from growing in the body and be able to prevent tumors and cancer.

This type of fungus is a mushroom that is widely consumed and is one of the most popular mushrooms among the people of Indonesia, a fundamental reason because oyster mushrooms can be easily found in many places. Oyster mushrooms are widely cultivated in Indonesia with sterile wood powder growing media and then packed in white plastic bags and placed at a humid room temperature.

Oyster mushroom has the shape of a hood stalk similar to a clam shell with the top having a basin in the middle, this fungus is white to cream.

2. Button Mushrooms
Types of mushrooms that are worth eating from all over the world !!!
Button mushrooms are another type of consumption mushroom. Called button mushrooms because this mushroom has a shape similar to buttons. This mushroom has a round shape with clean white, beige and brown.

Button mushrooms have the Latin name Agaricus bisporus has many benefits. Each button mushroom with large size contains sodium, fat free and rich in vitamins (such as vitamin B and pottasium) besides button mushrooms have high mineral content and are low in calories and have a sweet rassa.

Besides having a lot of benefits, many countries in the world cultivate this type of fungus because this mushroom has a slightly expensive price which makes it a lucrative business opportunity.

3. Mushroom Merang
Types of mushrooms that are worth eating from all over the world !!!
Mushroom has a scientific name Volvoriella Volvaceae, a type of fungus that has a total production of 16% in the world, this fungus is widely cultivated in tropical and subtropical regions, such as countries in Southeast Asia and some European countries.

Mushroom can be easily found in the market and sold fresh or has been preserved in a glass or plastic bag. Peanut mushrooms have a lemur texture and sweet taste, so it is much preferred.

The content contained in every one mushroom contains 3.2 grams of protein and will increase to 16 grams in dry conditions. Then calcium 51 mg and phosphorus 223 mg and 105 kj calories and fat 0.9 grams.

Many benefits are obtained from consuming mushroom mushrooms, including low cholesterol, beneficial for diabetics, preventing cancer cells, good for diet and increasing the body's immune power, can strengthen bones, prevent low blood pressure or anemia, very good for people with heart disease, different from free radicals and lastly suitable for consuming vegetarianism.

4. Shitake mushroom / toadstool
Types of mushrooms that are worth eating from all over the world !!!
Shitake mushroom is a mushroom that many Asian people consume, especially in Japan and China. Asians know this mushroom as the Chinese Black Mushroom. Since 2000 this fungus has been known as a good mushroom for consumption.

Around 900 years ago the Chinese population had cultivated this mushroom traditionally and began to be mass-traded around 1940 in Japan's Sakura country.

There are several benefits if consuming this shitake mushroom, among others, to improve blood circulation, restore fatigue, as a source of energy and relieve liver disorders.

5. Ear Mushrooms
Types of mushrooms that are worth eating from all over the world !!!
Ear fungus consists of three types, namely white ear fungus (Tremella fuciformis), black ear fungus (Auricularia polytricha) and red ear mushroom (Auricularia auricula-judae). Of the three types, Indonesians usually consume black ear mushrooms.

For Indonesians, this fungus is easily found, especially in nature, which usually grows on decayed stems.

The benefits of ear mushrooms are overcoming hypertension, anemia, treating hemorrhoids and reducing heat illness due to burns.

6. Enokitake mushrooms
Types of mushrooms that are worth eating from all over the world !!!
This fungus has the Latin name Flammulina velutipes. Commonly known as winter mushrooms. Because it is usually widely spread in a snowy world. And only grows on the surface of the stem of the celtis sinensis tree.

Enokitake mushrooms that grow in the wild have two types of colors, namely brown to pink. While the white enokitake mushroom is a fungus whose cultivation is protected by sunlight.

This fungus is most widely used in traditional Chinese medicine for example to treat constipation.

7. Maitake mushroom
Types of mushrooms that are worth eating from all over the world !!!
This mushroom is classified as rare and the high price can reach the price of pure silver. Because of the scarcity that people call this mushroom with dancing mushrooms. So that the mushroom hunters will dance if they find it. Maitake's own meaning is dancing.

Prof. Dr. Hiroki Nanba, a mushroom researcher from the cherry country said that the benefits of the maitake mushroom are two. The first is to treat cancer and alternative medicine for people with HIV / AIDS.

8. Matsutake mushroom
Types of mushrooms that are worth eating from all over the world !!!
The next rare mushroom is Matsutake mushroom, this mushroom cannot be cultivated in bulk. This mushroom has a very expensive price in Japan, because this mushroom can only be harvested in the fall in the cool areas of pine forest.

9. Truffle Mushrooms
Types of mushrooms that are worth eating from all over the world !!!
This fungus has a unique shape, usually used as a cause of French cuisine. This fungus is also categorized as a very expensive mushroom in the world. To get this fungus, you need help from a dog that has a sharp smell.

The texture is abstract and brown, making this mushroom the favorite mushroom as the best food in the European region.

10. Mushroom Ling Zhi
Types of mushrooms that are worth eating from all over the world !!!
Ling Zhi mushroom with the scientific name of Ganoderma Lucidum was discovered by a farmer from China named Seong Nong. He was dubbed as a holy farmer. Because of its ability to assess medicinal plants.

This fungus according to him is said to be a medicinal plant which if consumed for a long time does not cause side effects. So that the kings and Chinese nobles made this plant an herbal medicine.

Its warm, spicy and late nature makes this plant have effects that can protect the body's organs and also have a positive impact on healing for other organs.

Many benefits of this fungus include analgesics, anti-HIV, protection for the liver, kidneys, hemaroid, anti-diabetes, as an immune and anti-allergic.

9 Mushrooms You Can Eat and Growing on Tree!

August 04, 2018 Mushrooms growing on tree Add Comment

Most people think of mushrooms as delicious foods that are easily found in moist places, some say that mushrooms are dangerous parasites. Speaking of mushrooms, there are indeed various types of mushrooms spread throughout the world. Mushrooms can grow in moist places, even fungi begin to be cultivated because they are safe for consumption and taste good. Then, when in the wild, do all the mushrooms look suspicious for consumption?

Wild Mushrooms
Not all wild mushrooms are poisonous and not all wild mushrooms are non-toxic. When in the wild, knowledge of mushrooms is very useful especially in survival conditions, considering the forest is the habitat of most fungal plants. There are several types of poisonous mushrooms in the wild, but it does not rule out the possibility of being able to feel the pleasure of mushrooms if you really know the species of fungi that are safe to consume.

Here are the general characteristics mushrooms you can eat fungi:
1. Color of brown spores (straw mushrooms), white spores (brown, white or yellow oyster mushrooms, ear mushrooms).
2. Do not have a ring at the base of the stem.
3. When applied to the skin does not cause itching.
4. If the fungus is seen, many insect bites, snails or other animals, means that the fungus is safe to eat.
5. Color is not flashy.
6. Does not produce a strong odor (for example the smell of ammonia).
7. Does not produce stains when cut.
8. No color changes occur when cooked.

Many people are not interested in getting to know mushrooms with dirty and poisonous reasons, even though some types of mushrooms can be consumed and some even have medicinal properties. Getting to know mushroom plants that are safe to consume will be a special benefit for outdoor activists.

Here are some harmless wild mushrooms found in wild forests:

1. Mushroom gymnopus sp
In some areas, the gymnopus fungus is also called fungus fungus west. This fungus is very popular because when grown up can be eaten with delicious flavors. Gymnopus fungus grows during the rainy season and is quite difficult to find. Gymnopus fungus is one of the wild mushrooms that are safe to eat and develop so that it is clustered in moist soil.

Gymnopus Mushroom
The characteristics of the fungus gymnopus: Yellowish or brownish white veil, and Clean white rod.

2. Calvatia
As the name implies, mushrooms calvatia grows a lot under coconut trees and sometimes also called round mushrooms.

Calvatia
Characteristics of calvatia mushroom: Round shape. When young, the fruit is white or yellowish white. When old, the inside turns into a powder that can blow out if pressed.

3. Marasmius mushroom
Not just fireflies that can ignite in the dark, even wild plants like mushrooms can become lanterns in the dark. Marasmius mushroom is a rare non-hazardous fungus and is only found in certain areas. In Indonesia, this fungus can be found in Ujung Kulon National Park. The ability of bioluminescence to make this fungus can ignite functions to attract insects to help spread spores.

Marasmius Mushroom
Maritime mushroom characteristics: Body structure in the form of sheets. In other species it is shaped like a small toadstool. White with a size of about 5 cm. Other species are brown. Can light up in the dark.

4. Hygrophorus
Hygrophorus mushrooms are spread in tropical climate and subpolar forests. This harmless mushroom grows on soil, weathered wood and moss. This fungus is a parasite that can rot wood and fruits. Hygrophorus is a wild fungus that has the same shape and growth properties as hidnum.

5. Hydnum
Hydnum usually grows on mossy soil and weathered logs with the following characteristics:

Shaped like an open umbrella out.
Thick stem.
Yellow body color, white or brownish white.
The bottom of the hood is not like a gill, but resembles a cave stalagtite

6. Mushroom Umbrella (collybia)

Umbrella mushrooms have a popular name for shiitake in Japan, whereas in the area west of Jawa, it is known as jengkol mushroom. These wild mushrooms that are safe to eat grow to shoot on weathered wood. In a state of survival, toadstools can be processed with burned or boiled techniques.

Toadstool
Characteristics of toadstool:
A hood measuring about 3 - 10 cm.
Stalk height is about 3 - 9 cm.
Elastic, yellow to brownish in color.
Scented like jengkol.

7. Ear Mushrooms
Ear fungus is a wild fungus that is popular because of its efficacy. The name ear mushroom is very appropriate because this fungus is shaped like a human ear. Ear fungus grows on sticks that have rotted in wet and humid places. Ear mushrooms consist of black ear mushrooms, red ear mushrooms and white ear mushrooms.

The characteristics of ear mushrooms:
Has a fruit body that is springy when fresh and hard when dry.
Bowl-shaped, sometimes like ears.
Has a diameter of about 2 - 15 cm.
The meat is thin and chewy.
Generally black, dark brown or blackish brown

8. Klitos (Clitocybe)
Klitos is a wild mushroom that grows in forests, gardens and seaside forests. Because it causes hallucinations, klitos are very useful in the pharmaceutical field. There are several parts of this fungus that are safe to eat and some are poisonous, quite risky to consume them.

Klitos

Characteristics of klitos mushrooms:
The body of a fruit like a mushroom bends the moon with a hood opening out, shaped like an umbrella.
Yellowish white or light brown.

9. Coral Mushroom (Clavaria)
This harmless wild fungus was found in the primary forest of the TNKS area in Sungai Piring, Napalicin Village, South Sumatra, Indonesia. Coral fungi grow on mossy soil and weathered logs, usually growing scattered in pine forests. Coral mushrooms are non-toxic and can be consumed.

Coral Mushrooms
Characteristics of coral mushrooms:
Shaped like a sponge, branching like a coral.
Yellowish beige, yellowish or bluish white.
Chewy, slippery and runny.
The lower fruit flesh is thicker than the top.
Approximately 2-5 cm in height and about 1-3 cm in width

Since the time of BC, the days of ancient Egyptian and Greek kings, mushrooms have become a popular ingredient. Recognizing the characteristics of fungi is important before trying to consume wild mushrooms. Theory, practice and practice are very necessary to recognize wild mushrooms that are safe for further consumption. By recognizing wild plants that are safe to consume, your adventure is guaranteed to be more perfect with a variety of natural resources that can support life in the wild. Happy Adventure!