Sunday, September 23, 2012

Monster Shitake

Year three and the shitake logs are going strong.  I pulled a 10" mushroom still fresh off one of our hickory logs.  Commercial shitakes are grown on oak, which wind up with the strong tannic taste characteristic in Oriental recipes.  The hickory produces a mild nutty taste, perfect for the venison pot pie they found themselves in.

After yesterday's haul, the next batch should be ready in a couple days.

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