This is going to be a short update on our mushroom growing adventure. The top picture is of the portabellas I harvested 2 days ago. They were pretty good sized, and meaty – just as they should be. I used three of them in last night’s dinner which was a stew of goat meat, chana dahl beans, onion, garlic, basil, oregano, a can of tomatoes, and the portabellas. As I’d hoped, none of the children (except Noah, but he eats anything so that’s ok) even NOTICED the mushrooms! Noah almost gave it away, but at the mention of the word “mushroom” I gave him a quick “shh!” and the mom look. Thankfully the other children were not paying any attention, and though Hannah asked what we were talking about, she hadn’t heard the cursed word. Phew! Everyone cleaned their plates – Andrew finished first – which was a big surprise.
This morning I looked again at the directions for harvesting the Lion’s Mane mushrooms. I was waiting for the “fur” to get longer, but then I found that if they are starting to turn at all yellow or brown on top that they need to be harvested NOW. And they were. So I cut off the three that had been growing. The first picture is before harvest, showing the furriness of the mushroom. Picture two is what it looks like on the inside – much like coral. They are much spongier than even button mushrooms.
The third picture is my breakfast. I cooked up one of the Lion’s Mane mushrooms with onions, garlic, and broccoli. Then scrambled some eggs to keep on the side. The mushrooms are supposed to taste like lobster when cooked with onions and butter. I’m not sure I agree with that at the moment, though I did like them. First, I don’t think I cooked them enough. Second, the broccoli kind of took over the flavor. So next time – no broccoli and a longer cooking time.