New Home-New Treats

by Billy Scrantom
(Murphy, North Carolina)

We just moved into our new (to us) cabin on acreage in Murphy, North Carolina. Part of our motivation included, in addition to wanting to use the property for God, being close to the land for our own delight and enjoyment.

Yesterday I noticed some mushrooms growing out of the stump of a dead deciduous tree. After investigation (using, especially your website) including an overnight spore pattern test, and beginning with a few nibbles, we concluded that they are oyster mushrooms. And, in abundance! We've got three trays drying in the oven (again, thanks to your website!).

Hope this will be the first entry of many more to come.

Thanks for the great info and tips.

Billy

Comments for New Home-New Treats

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oyster mushrooms
by: Anonymous

What interesting mushrooms. They actually look like a little oyster bed choir singing a chorus of some great song!

Yes, the season is just about here! I can't wait to get back into the forests with my camera and my grandchildren!

Congratulations!
by: Amy

Hi Billy,

Thanks so much for stopping by and I'm so glad you found the site useful. It's nice to know that it's helping people!

You sent me another message about oyster mushroom stalks, and I thought I'd respond here in case anyone has the same question. If it's not too tough, you can include parts of the stalk in your cooking when the mushroom is young. They will soften up somewhat eventually, but it may take some time.

However, if they seem very tough, or if the mushroom seems older, it's often best to just get rid of the stalk. It won't cook up conveniently, and can throw off the whole timing and texture of your meal.

I sometimes like tougher shiitake stalks, so perhaps it's all a matter of taste! You can always try cooking a small test batch, to see if the texture satisfies your palate. That said, for the most part people concentrate on the oyster caps.

Thanks for stopping by and good luck in your new home!!

Amy

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