Fearless Foodie:

Holy Shiittake! My log bears a mushroom

121001_0001.jpgWasn't expecting this until next spring, but the log I infested in May with shiitake spore at a workshop hosted by Bob Hess of Everything Mushrooms has born its first fresh mushroom! I'm going saute the cap into some beef stew and make stock with the stem--maybe I'll have more time to research what one does with these gourmet delights by the time the next pops up. What's wonderful from my perspective is beyond the adding the spore with a drill and then covering them with red wax, I've pretty much left the log to fend for itself and I guess some of the recent rain put it in the mood to produce.
So cool. It's on a recently deceased white oak limb, the best for shiitake, and should produce a couple of pounds altogther over the next couple of years.For more scoop on Bob and the business's new building, here's a Q&A from earlier in the year:


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About This Blog


Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.