35 replies to this topic

[waylitjim]

KING TRUMPET DEEP-FRIED ON SKEWERS
Cooking time: 20 minutes

-4 Large King Trumpet/Eryngii Mushrooms
-Wheat flour
-Bread crumbs
-8 slices bacon
-1 egg, beaten
-2 cups vegetable oil
-Sliced lemon

Tear mushrooms in half lengthwise and wrap each piece of mushroom with bacon. In 3 steps, flour, eggwash and bread crumb batter the mushroom pieces wrapped in bacon. Deep fry at 340°F in a pan. Add lemon, mayonnaise or favorite sauce/condiment to your taste.


http://mycotopia.net...=1&d=1158886391

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[SharkieJones]

:gah: :gah: Stop it, you're killing me.

[the_chosen_one]

:lol: Archive Material to Edibles and Culinary Arts :p

OMG I'm so hungry!

[Freaky]

please allow me to drool ;)

:eusa_droo


WaylitJim, always am I amazed by your vast skills! Thanks for sharing! Makes me wanna get my culture syringe of these out of the fridge to try out.

[apokalypse]

I didn't want to open this thread because it has a funny looking (and I imagine sounding) name. Now I'm really glad I did, those are some nice looking pleurotus eryngii!!! I can't wait to try out some oyster growing :)

[srgtm1a]

I'm going to try them again using your deep fried skewer recipe. That looks sooooooo damn good. Thanx for the recipies!

[fahtster]

damn nice, jim! Mmmmm. :)

fahtster

[BuckarooBanzai]

God lord, deep fried breaded bacon wrapped mushrooms?

I just had a killer sushi dinner and I'm hungry again.

That sounds GOOD! Fantastic threadage, as always man.

:bow:

[iamsmiley]

Eryngiis are my favorite edible so far,i worked on a small farm growing these.Hard to tell the taste apart from chicken in a stir fry.We had them growing in pine wood chips but we found they only liked the kiln dried chips,we thought the temp. of the kiln may have gotten rid of the terpintine that mushies don't like.It wasn't uncommon to get individual mushies weighing 1/2 to 1 pound in weight!!! they also have a long self life compared to other mushies ,especailly oysters. We found they like lots of air when the mycelium was colinizing substrates.We also packed them into bricks tightly and cut open holes in the plastic for the mushies to grow from,i found they fruited best from a "v" shaped slash better than any other slash we could think of.Eryngii will often grow where you give them air with a slash .

[hyphaenation]

The crowd demands an encore ! :eusa_clap

[bear]

Surf to: sponsors
purchase: cultures

and away we go!

[hyphaenation]

This mushroom still eludes me. I've kept cultures in jars for over two years. Every time I took it to straw I got triched. Ideally It should be in a mixture of woodchips/shavings and straw but I have'nt given it the time and effort it requires.

This mushroom also likes lower fruiting temps than most oysters. Now i'm trying again to get it happening. I can't wait to eat one.

I'll always keep a small bit for transferring to new jars. One of these days.

Thanks for the inspiration Waylitjim :bow:

[Somaholic]

Excellent, along with shiitake, lion's mane, and maitake, this is one of the edibles I'm most interested in trying to cultivate. When you say you fruited it in a greenhouse, do you mean in one of the four tiers?

[myceliummatt]

Nice! Waylitjim
They are my favorite edibles. In fact I made a kamut pasta primavera last night with some locally grown organic king oysters.
Thanks waylitjim for posting some more recipies to add to my book I can't wait to try them!
Beautiful pictures too.

In awe

Matt

[TastyBeverage]

Gorgeous Waylit! So, you only get 2 flushes out of your substrate before you toss it? Or am i misreading that?