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To produce shiitake mushrooms, 1 metre (3-foot) hardwood logs with a diameter ranging between 10–15 cm (4–6 in) are inoculated with the mycelium of the shiitake fungus. Inoculation is completed by drilling holes in hardwood logs, filling the holes with cultured shiitake mycelium or inoculum, and then sealing the filled holes with hot wax.
Place whole mushrooms in pot with water and bring to boil. Remove from heat, cover and let sit for 30 minutes (mushrooms will become very soft). With slotted spoon, remove mushrooms, discard stems ...
The scents of cinnamon and star anise add big flavors to this quick soup. Butter adds body and a silky texture. Fresh udon noodles take only a few minutes to cook, but dry udon noodles work well ...
This is also known as inoculation, spawning or adding spawn. Its main advantages are to reduce chances of contamination while giving mushrooms a firm beginning. [3] [4] Mycelium, or actively growing mushroom culture, is placed on a substrate—usually sterilized grains such as rye or millet—and induced to grow into those grains.
Lentinus shiitake (J.Schröt.) Singer (1936) Lentinus tonkinensis Pat. (1890) Lentinus mellianus Lohwag (1918) The mushroom's Japanese name shiitake is a compound word composed of shii (椎, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (茸, "mushroom"). [5]
In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized.
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