GROWING GOURMET - Anto2ni.it

GROWTH PARAMETERS 393
Figure 349. When properly initiated, mushrooms form and mature through the holes in the plastic. Once
mushroom balls begin growing exterior to the bag, internal fruitings within the plenum of the bag are arrested
or prevented.
Its flavor is greatly affected by the maturity of the harvested mushrooms, their moisture content, the
method of cooking, and particularly the other foods that are cooked with this mushroom. To some,
this mushroom has a flavor similar to lobster; to others the flavor is reminiscent of egg-plant.
We cut the mushrooms transverse to the spines, into dials and cook them at high heat in canola
(rape seed) oil until the moisture has been reduced and the dials are light golden brown. (Garlic, onions,
and almonds also go well with this mushroom.)The addition of a small amount of butter near the
end of the cooking cycle brings out the lobster flavor. A combination of Shiitake and Lion's Mane,
sauteed in this fashion, with a touch of soy or tamari, and added to white rice results in an extraordinarily
culinary experience with complex, rich fungal tones.
Comments: This mushroom grows quickly and is acclaimed by most mycophagists. From a marketing
point of view, H. erinaceus has distinct advantages and few disadvantages. The snow-ball like
forms are appealing. Picked individually and wrapped in rice paper or presented in a see-through container,
this mushroom is best sold individually, regardless of weight. A major disadvantage is its high
water content and white background which makes bruising quite apparent, although the mushroom
may be, as a whole, in fine shape. Once the brown bruises occur, the damaged tissue becomes a site
for bacterial blotch, quickly spreading to the other mature parts of the mushroom. In short, this mushroom
must be handled ever so carefully by the harvesters. By reducing humidity several hours before
harvest to the 60-70% range, the mushroom loses sufficient water and tends not to bruise so readily.
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