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barb365 last won the day on July 9 2017

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  1. barb365

    Lion’s Mare?

    I generally only fry them lightly, then add to a cream sauce for pasta. They're fabulous that way. Taste lobster-like.
  2. barb365

    Mushroom cultivation

    I grew Pleurotus and Lentinula many years ago when I first became interested in mushroom hunting (and eating)! My spawn came from Fungi Perfecti. Both were successful. Hericium was not. fyi - I read somewhere that you should let green wood rest a few months before innoculation. However, Pleurotus seems to grow on just about everything. Since my original innoculation, I've simply spread oysters around by lying them on downed wood (relatively fresh). They especially like Tulip. I live in Morgan County In the woods, so we have a lot of mushroom-ready material. Shiitake logs grow mushrooms for several years. So you get a good long harvest from them. I've never innoculated Maple, however. Good luck!!
  3. Same here. Very disappointing.
  4. barb365

    Edible Native Strains?

    When I find oysters - and they grow everywhere in Indiana throughout the summer and even into December some years - I will take some of the ones that are too far gone to cook up and simply place them on a downed tulip tree - especially at a split or where bark is ripped. Or the tops of tulip stumps. The white spores can easily be seen under the mushroom placed on the log. It's best to use recently dead tulip - though wait 3 or so months before inoculating in this way. I live south of Indy in the woods, so I have great access. It takes a year or maybe 2 - but generally the following season - before you will see oysters on the tree you inoculated. Regular rains help. You can water it if there is a dry spell and a water source is near. Also helps if the wood is shaded.

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