jomobimo: Fly Agaric by mikka631 on Flickr
(via mycology)
Why Mushrooms are God
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)
hirop44: Oudemansiella mucida - Porcelain Fungus on Flickriver
(via mycology)
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)
2. Section through cap and tubes of Fig. 1 showing the blue colouration of the flesh when cut
4. Boletus scaber - now called Leccinum scabrum
5. Coryne sarcoides - now called Ascocoryne sarcoides
From: ‘British fungi with a chapter on lichens’ by George Massee, published 1911
(via mycology)
designaday: Mushbrellas
Like two, partially raised patio umbrellas, these mushrooms rise out of a moss-covered stump
(via mycology)
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, mincedFor 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 mayoDirections:
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)
