Do you love creamy soups filled to the brim with hearty vegetables, potatoes, plump meaty mushrooms, and perhaps just a touch of sherry? How about savory stir fries and spaghetti sauces? These beautiful lilac to purple gourmet mushrooms add a mild, slightly sweet flavor and silky smooth texture to your favorite dishes. Meaty, they are perfect for searing with olive oil as a side dish. They can also be made into a healthful extract. Making an extract is easy. Check out the simple instructions below to learn how.
Blewit mushrooms need a heavy frost or freeze to fruit, so they will not fruit in tropical climates. They fruit after the first freeze during cold fall and winter months with temperatures between 30 and 40 degrees Fahrenheit. Two flushes a few weeks apart is normal.
A landscape beneficial mushroom, it not only produces water, increasing moisture in the soil, but also releases a compound called octanol which attracts earthworms that aerate and fertilize the soil. This mushroom is also a great recycler of hardwood leaves and compost, and its suggested substrate is hardwood leaf compost or composted livestock manure.
Blewit mushrooms can resemble a Cortinarius mushroom, a poisonous variety. An easy way to distinguish between the two, or to identify any mushroom, is by creating a spore print, so we have provided instructions below. Blewit spores are white where as Cortinarius spores are rusty orange.
This 5 lb. bag of sawdust spawn uses sterilized sawdust colonized with woodland blewit mushroom mycelium which feeds on the sawdust until it is ready to be spread into a new substrate in the garden (compost or leaves) from which the mushrooms will later fruit and enhance the nutrient availability for neighboring plants. One bag of sawdust spawn inoculates around 100 linear feet, or 30 to 40 logs, depending on the size of the logs and distance between your holes.
*Full instructions are included*
These mushrooms are Certified Organic, GLOBAL G.A.P, USDA Organic, Certified South Carolina, and Certified Appalachian Grown™ products.
| Genus | Lepista |
| Species | nuda |
| Item Form | Plants |
| Fruit Color | Brown |
| Additional Characteristics | Easy Care Plants, Edible |
| Harvest Season | Late Fall, Early Winter |
| Light Requirements | Shade |
| Moisture Requirements | Moist, well-drained |
| Uses | Cuisine |
| Restrictions | *Due to state restrictions we cannot ship to the following: Canada, Guam, Puerto Rico, Virgin Islands, Hawaii, Alaska |
Spore prints are used for three main purposes: mushroom cultivation, mushroom identification (as different mushrooms have different colored spores), and, of course, art.
Making spore prints is not only an easy, fun way to get to know mushrooms but also a very cheap way to cultivate more mushrooms at home.
For mushrooms with gills (spores lie on the gill surface) and mushrooms with pores (spores inside the pores underneath the cap), follow these instructions.
If you don't want to separate the cap from the stem, make a hole in an index card, place the card on a paper cup and slide the stem of the mushroom through the hole until the underside of the cap is resting on the card; then proceed as above.
If the mushroom is hard, it is more difficult to obtain spore prints. Some polypores not only take a long time to mature and produce spores but also can often live a long time after they’ve produced and dispersed their spores. Try wrapping them in wet paper towels or newspapers overnight before putting them down on foil, paper or glass to make a spore print. Note that the spore bearing surface always faces down toward the ground as the polypore grows.
To study the spores with a microscope, scrape off some of the spores from your spore print with a needle or scalpel onto a microscope slide. Place a drop of water on the spores and cover with a cover slip.
To preserve your spore print, spray them lightly with an artist spray or hair spray. Hold the spray at least 12 to 15 inches away from the print.
A double extraction will pull out water-soluble beta-glucans and alcohol soluble triterpenes. Beta-glucans are a form of soluble fiber strongly linked to boosting heart health, improving cholesterol, and regulating blood sugar to reduce the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta glucans. Triterpenes compounds have revealed anti-inflammatory, anticancer, anti-tumor, antioxidant, anti-anxiety, immunomodulatory activities, and liver protective effects. Reishi mushrooms are considered the best source of triterpenes.
Ingredients:
• 80 proof or higher alcohol (vodka and brandy are popular choices)
• Organic dried mushrooms
• Purified water
Directions:
1. Fill a quart-sized glass jar halfway with dried mushrooms.
2. Fill jar with alcohol, completely covering the mushrooms, but leaving about a 1/2 inch of space at the top of the jar. Secure lid.
3. Let it sit for a month. Shake daily.
4. After a month, strain mushroom-infused alcohol into another jar and set aside.
5. Next, make a water extract by bringing a half gallon of water to a simmer in a stock pot. Add the mushrooms from the alcohol extract to the simmering water.
6. Simmer the mushrooms for about 2 hours, until the water has reduced to approximately 8 to 16 ounces. Make sure to keep an eye on the water level, as you don’t want it to completely evaporate. You may need to add water to the stock pot throughout the process.
7. Let it cool.
8. Strain and compost the mushrooms using a funnel and cheesecloth, reserving the mushroom-infused water.
9. Combine the water extract with the alcohol extract.
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