CULINARY MUSHROOM PRODUCTS
There are thousands of things you can do with mushrooms from a culinary perspective. A mushroom can be a blank canvas and take on the flavors and character of it's co-ingredients, or it can be a featured star all on its own. Fresh mushrooms are always a treat and if you can get them, try new varieties.

Mushrooms are also easily dried simply by placing them on drying racks for a week or two keeping them in a dry environment. In our humid environment it takes up to 2 weeks to dry mushrooms in the air. Before drying, use a brush or your fingers to brush off any offensive debris. Water destroys mushrooms, so avoid washing them unless they are going right into the pot!

It is important to understand that mushrooms are a product of their environment, moreso than with plants. In urban areas mushrooms absorb and concentrate heavy metals such as lead and mercury so the location where the mushroom was harvested matters. Some mushrooms coming from Europe and China are known to have high levels of lead and mercury because of decades of uncontrolled air and water pollution. The same is true here in the states for example mushrooms growing along roadsides may still contain traces of lead from the time prior to when we had unleaded gasoline and the emissions from then may still remain in the ground. There is also a chance that pesticide and herbicide residues may remain on mushrooms growing near lawns and gardens. That said, one could conclude that...

"country" mushrooms are your safest choice ...
that's what we offer

 


FORAGED WILD CULINARY MUSHROOMS
All of the land we harvest on is private and if it is not our farmland, we have permission to harvest. We harvest responsibly and we take care to not over harvest. If the the forest does not produce something one year, we simply do without. We do not over harvest in years of plenty either. We know what we need and we harvest only those quantities. When we run out, we run out.

Mushrooms are seasonal. You can read about the mushroom seasons here. Currently we offer these mushrom varieties at markets.


FRESH & DRIED CULINARY MUSHROOMS


MOREL MUSHROOM    

CHANTERELLE

APPALACHIAN
CHANTERELLE

INDIGO MILKY

CORAL FUNGI

GEM STUDDED PUFFBALLS

CHICKEN MUSHROOM
CHICKEN-OF-THE-WOODS

THE OYSTER MUSHROOM  

SUMMER OYSTER  

CHICKEN-FAT SUILLUS

THE WOODEAR
MUSHROOM
   

HEN OF THE WOODS

BLACK TRUMPET MUSHROOM


The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking (Guide to Series)

The Wild Table: Seasonal Foraged Food and Recipes

Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms

NOTES: Reconstituting Dried Mushrooms

1 oz dried = about a 1/2 - 1 lb of fresh depends on variety.
We recommend soaking mushrooms in hot water until they appear full and fresh again. You can determine this by squeezing them gently, if they are "squeezable", they are ready to cook. Never eat a raw wild mushroom! Always cook them. The water you used to reconstitute makes a wonderful broth to add to your dish!

 


MUSHROOM SOUPS
Sun dried wild mushrooms, herbs grown at our farm, instructions for a wonderful pot of mushroom soup! Hearty enough for a main course! As available.

 
FRENCH CHANTERELLE MUSHROOM SOUP
FRENCH CHANTERELLE AND BLACK TRUMPET MUSHROOM SOUP
FRENCH MIXED MUSHROOMS SOUP
DEUTSCHE PILZSUPPE (GERMAN WILD MUSHROOM SOUP)
BLACK TRUMPET MUSHROOM SOUP
CREAM OF OYSTER SOUP
HOT & SOUR SOUP
OYSTER CHOWDER
PUFFBALL FRENCH
SHAGBARK FARM MUSHROOM PIZZA
HEN OF THE WOODS RED
HEN OF THE WOODS
 

MEDICINAL MUSHROOMS
Most medicinal mushrooms are loaded with nutrients: B vitamins, zinc, manganese, choline, dietary fiber, vitamin D, copper, antioxidants, anti inflammatory compounds. Medicinal mushrooms are typically used in wellness tonics that are either a decoction(tea) or a tincture or a mix of both methods. We offer these dried:


TURKEY TAIL MUSHROOM

TURKEY TAIL (Trametes versicolor) (YunZhi)
Known to boost immunity & promote good health. Used to prevent fatigue and boost immunity after chemotherapy. Eases side effects of chemotherapy.

Prepared as a decoction or tincture.


National Audubon Society Field Guide to North American Mushrooms (National Audubon Society Field Guides (Hardcover))

 


REISHI MUSHROOM

Reishi (Ganoderma lucidum) (ling zhi)
In Traditional Chinese Medicine Reishi used for enhancing the immune system, hypertension, viral infections such as the flu (influenza), cardiovascular disease, altitude sickness, preventing fatigue, chronic fatigue syndrome (CFS), insomnia, gastric ulcers and asthma and bronchial diseases. Also used in reducing stress, preventing kidney disease, hepatitis and liver disease. Eases side effects of HIV/AIDS and chemotherapy treatments. Reishi can also lower blood sugar and/or your blood pressure and thin your blood, so reishi is not for everyone.

Reishi is considered to be one of the most important to overall health, vitality, and quality of life. Taken daily it can enhance overall health. It is known as the Mushroom of Immortality and Mushroom of Spiritual Potency.

While it is technically an edible mushroom, it’s almost impossible to eat because it’s tough like leathery wood. The taste is also very bitter.

Prepared as a decoction or tincture.


MAITAKE / HEN OF THE WOODS

In Traditional Chinese Medicine Maitake is used for: cancer prevention, chronic fatigue syndrome (CFS), hepatitis, hay fever, diabetes, high blood pressure, weight loss or control, cancer including breast cancer, and easing side effects of chemotherapy.

Prepared as a decoction or tincture.


Bushcraft 101: A Field Guide to the Art of Wilderness Survival

 

TERMS
infusion - steeping herbs in hot water, usually for 15-30 minutes before filtering. This method is best for leafy and delicate herbs.

decoction herbs are simmered in a pot on the stove, usually for 20-40 min. before filtering. This is best for medicinal mushrooms and harder plant parts such as roots, barks and some berries.

tincture - ingredient infused into alcohol, sometimes diluted with water or a decoction.

broth - typically used in culinary applications, involves boiling mushrooms in a large amount of water for a reduction to intesify flavor.

RESHEI WELLNESS TONIC
To tincture reishi properly, you need to extract reishi in two different ways. Traditionally, this is an alcohol extraction and a hot water extraction.

Fill a quart mason jar with broken or ground reishi. Pour 2 cups of vodka into the jar. Put the lid on the jar. Let it sit for at least two weeks, shake it everyday. Strain the mushroom from the liquid. Keep the liquid this is the tincture. Reserve the mushrooms.

Place the reserved mushroom into a pot. Add a pint of water. Boil to reduce to half a pint or 8 ounces. Strain the water into a clean quart mason jar. When the water is cool, pour the reishi tincture into the water. If you see little solids form that’s okay, shake to combine before using.

You can take a dropperful to boost immunity. It’s not an immediate fix because it’s not fast acting. This is something that you take small amounts of everyday as it helps you not get sick in the first place!

BE AWARE: there are some long term toxicity results of reishi if taken regularly for more than four months. Watch for rashes, dizziness, or headaches. Reishi can also lower your blood sugar and/or your blood pressure and thin your blood. If you're taking blood thinners or are diabetic, discuss with a health practitioner before using reishi.

REISHI MUSHROOM BROTH
1 ounce of mushroom pieces to 2 gallons of water. Green onions & salt to taste. Reishi is bitter so choose what you add carrefully!

Boil on medium for as long as two hours, you're loking to reduce liquid by half. You must heat the mushroom up to a high temperature in order torelease the phytonutrients and polysaccharides. Strain the mushrooms out. Add other herbs after the heat is off.

TURKEY TAIL MUSHROOM BROTH
1 ounce of mushroom pieces to 2 gallons of water. Green onions & salt to taste. Turkey tails are woodsy, not unpleasant like reishi!

Add your mushrooms to a large pot with the water. To get the most flavor, bring the water to a boil and then cook at a hot simmer for at least and hour. You're looking to reduce liquid by half. Strain the mushrooms out. Add other herbs after the heat is off.




© 2009-2017 Shagbark Farm Ohio L.L.C
All Rights Reserved.