jomobimo: Fly Agaric by mikka631 on Flickr

jomobimoFly Agaric by mikka631 on Flickr

(via mycology)

Tags: 'shrooms

Why Mushrooms are God

essentialnature

By Chris Woods

They are omnipresent.

They take many forms.

People think they’re in heaven when they see them.

People get down on their knees to see them.

They are spontaneous…appearing when and where they want.

They are ephemeral…disappearing on a whim.

They may nourish you.

They may kill you.

They may help you transcend your physical being.

They may make you believe you’ve seen God.

(via mycology)

Tags: 'shrooms

hirop44: Oudemansiella mucida - Porcelain Fungus on Flickriver

Tags: 'shrooms

bakingmarathon: Mushrooms Stuffed with Brie
ooOOOOoooo ‘shrooms, cheese, garlic???? oh yeah … I’ll be double batching this one, yep! Make!!
1) USE GARLIC..not powder. Makes a HUGE difference
2) Fill mushroom with brie so it overflows a little after baking
Cost: Around $11 for 9 servings

bakingmarathon: Mushrooms Stuffed with Brie

ooOOOOoooo ‘shrooms, cheese, garlic???? oh yeah … I’ll be double batching this one, yep! Make!!

1) USE GARLIC..not powder. Makes a HUGE difference

2) Fill mushroom with brie so it overflows a little after baking

Cost: Around $11 for 9 servings

(via thezoologicalgarden)

(Source: smurfberries)

Tags: 'shrooms

deaners:

Entoloma hochstetterii (by New Zealand Wild)
Blue mushrooms!

deaners:

Entoloma hochstetterii (by New Zealand Wild)

Blue mushrooms!

(via mycology)

Tags: 'shrooms

scientificillustration: 
1. Boletus luridus
2. Section through cap and tubes of Fig. 1 showing the blue colouration of the flesh when cut
3. Boletus chrysenteron
4. Boletus scaber - now called Leccinum scabrum
5. Coryne sarcoides - now called Ascocoryne sarcoides
6. Cyathus striatus
7. Hydnum repandrum
8. Calocera viscosa
From: ‘British fungi with a chapter on lichens’ by George Massee, published 1911

scientificillustration

1. Boletus luridus

2. Section through cap and tubes of Fig. 1 showing the blue colouration of the flesh when cut

3. Boletus chrysenteron

4. Boletus scaber - now called Leccinum scabrum

5. Coryne sarcoides - now called Ascocoryne sarcoides

6. Cyathus striatus

7. Hydnum repandrum

8. Calocera viscosa

From: ‘British fungi with a chapter on lichens’ by George Massee, published 1911

(via mycology)

Tags: 1911 'shrooms

designaday: Mushbrellas 
Like two, partially raised patio umbrellas, these mushrooms rise out of a moss-covered stump

designadayMushbrellas 

Like two, partially raised patio umbrellas, these mushrooms rise out of a moss-covered stump

(via mycology)

Tags: 'shrooms

(Source: smurfberries)

Tags: 'shrooms

veganandsara:
Perfect Grilled Portobellos
Grilling really brings out the juicy best in these portobellos, so I use the bare minimum of ingredients to let them really flaunt their flavor. A little (cheap!) chardonnay for depth of flavor, tamari for a bit of saltiness, baslamic for a touch of zest, and garlic for, well, it’s garlic! Choose firm, light colored mushrooms with fresh, healthy looking gills that spring back when you gently rub your finger across them. Don’t remove the gills, they are loaded with flavor and texture, not to mention they soak up garlic and marinade beautifully. Gently wash your caps before marinading and you are A-ok. Skip that anemic hamburger bun and go for a bready focaccia that can stand up to the portobello juices that are bound to make you lick your fingers.
Tip: Save your portobello stems for gravy or broth.

Ingredients:
4 portobello mushrooms, stems removed
For the marinade:1/2 cup dry white wine2 tablespoons tamari or soy sauce2 tablespoons balsamic vinegar1 tablespoon olive oil4 cloves garlic, minced
For the sandwich:4 nice sized pieces foccacia breadA few handfuls baby arugulaSlices of sweet onion (like walla walla or vidalia)Slices of tomatoA little vegan mayo
Directions:
Place the portobellos gills up in a rimmed baking sheet.
Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, spooning marinade back onto the mushrooms every ten minutes or so.
Grease up your grill with olive oil and preheat over medium/high. It’s important to keep some oil nearby for brushing the grill through out the cooking process. You can use a grill brush for it, or a paper towel wadded up and grasped in your tongs. You can also use a spray bottle of oil.
Place the mushrooms gill side up on the grill. Close lid and let mushrooms cook for about 5 minutes, lifting the lid to baste shrooms with marinade every few minutes. Use tongs to turn the mushrooms 90 degrees to make cross hatched grill marks; cook for about 3 more minutes. Flip mushrooms over and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center with tongs (where the stem used to be) and it’s very soft and juicy.
Remove from heat and let rest for about 5 minutes. This lets the flavors develop a bit and the juices taste even yummier when they are just a little bit cooled down. You can use this time to slice your bread and prep the veggies.
Assemble sandwiches and sink your teeth in.

veganandsara:

Perfect Grilled Portobellos

Grilling really brings out the juicy best in these portobellos, so I use the bare minimum of ingredients to let them really flaunt their flavor. A little (cheap!) chardonnay for depth of flavor, tamari for a bit of saltiness, baslamic for a touch of zest, and garlic for, well, it’s garlic! Choose firm, light colored mushrooms with fresh, healthy looking gills that spring back when you gently rub your finger across them. Don’t remove the gills, they are loaded with flavor and texture, not to mention they soak up garlic and marinade beautifully. Gently wash your caps before marinading and you are A-ok. Skip that anemic hamburger bun and go for a bready focaccia that can stand up to the portobello juices that are bound to make you lick your fingers.

Tip: Save your portobello stems for gravy or broth.

Ingredients:

4 portobello mushrooms, stems removed

For the marinade:
1/2 cup dry white wine
2 tablespoons tamari or soy sauce
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 cloves garlic, minced

For the sandwich:
4 nice sized pieces foccacia bread
A few handfuls baby arugula
Slices of sweet onion (like walla walla or vidalia)
Slices of tomato
A little vegan mayo

Directions:

Place the portobellos gills up in a rimmed baking sheet.

Mix all the marinade ingredients together and spoon over the portobellos. Let marinate for at least half an hour, spooning marinade back onto the mushrooms every ten minutes or so.

Grease up your grill with olive oil and preheat over medium/high. It’s important to keep some oil nearby for brushing the grill through out the cooking process. You can use a grill brush for it, or a paper towel wadded up and grasped in your tongs. You can also use a spray bottle of oil.

Place the mushrooms gill side up on the grill. Close lid and let mushrooms cook for about 5 minutes, lifting the lid to baste shrooms with marinade every few minutes. Use tongs to turn the mushrooms 90 degrees to make cross hatched grill marks; cook for about 3 more minutes. Flip mushrooms over and cook for about 3 more minutes. Your cooking time may vary depending on the size of your portobellos and the temperature of your grill. You know the mushrooms are done when you press on the center with tongs (where the stem used to be) and it’s very soft and juicy.

Remove from heat and let rest for about 5 minutes. This lets the flavors develop a bit and the juices taste even yummier when they are just a little bit cooled down. You can use this time to slice your bread and prep the veggies.

Assemble sandwiches and sink your teeth in.

(Source: , via mycology)

(Source: smurfberries)

Tags: 'shrooms

(Source: smurfberries)

Tags: 'shrooms

(Source: smurfberries)

Tags: 'shrooms

(Source: lowla, via mycology)

Tags: 'shrooms