After a disappointment in amount of the last fruiting, a month or so ago. The Winecap Mushrooms came back in quantity! I shifted around some of their wood chip bedding which seems to have rejuvenated them.
Wine caps taste better then a Portabello in my opinion. The heads can get huge but the mid size- think sand dollar- have the heaviest flavor. Large ones are GREAT for making sandwiches. As for the stems, they are rather chewy. DON"T discard them. Dry the stems either in the oven at the lowest setting, in mine thats at 170 degrees F with the door propped open overnight, by laying them out on a cookie cooling rack. My dehydrator broke and I have yet to get that far on the list of must haves. A new Food processor is the next purchase. THEN a dehydrator.
Once the stems are dried, you can either grind them before storing OR leave them for grinding later before use. They are superb for using in your soup stocks, dried seasoning mix or in the meatloaf's/ hamburgers. I'm sure you will come up with plenty more ideas on how to use the stems for added flavoring..
I love their flavor as well as how easy they are to grow. Truly, their maintenance is about involving as watering a flower bed during growth.
I HIGHLY suggest, once again, get yours through *Field &Forest Mushrooms*. I bought mine through them and have experienced no problems. they are a great resource and you get great product.
I'll have a new video series coming next Spring where we delve & adventure into things such as backyard mushroom growing as well as some road trip escapes.
I gathered a big basket full tonight which I shared 1/3 with Mr.& Mrs. J . Plenty more to harvest this week.
Once I dry my mushrooms in the oven, I use a Seal a meal Vac system to store them. That way no chance of moisture will get in to spoil them.
I'm still roasting peppers & tomatoes while delving into the canning of the sauce/ spread. The goal is to have at least 20 pints made for the Pantry. At least 5 jars for the gift baskets. Gotta run! I can smell the "charred" pepper skins already.
Wishing you all...
The Sweetest of Dreams,
~Tammie
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