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themushroomshopllc_

Gourmet Mushroom Farm
Farmers Markets and Restaurants
Original Cultures Of Mycelium
Salem, New York

Gold wine caps cultivated indoors on unpasteurized Gold wine caps cultivated indoors on unpasteurized straw with bacterial casing. 

These took 2 months to incubate after spawning and started pinning 2 weeks after introducing to fruiting conditions.

This is a culture I cloned locally from the wild 2 years ago.

I think they taste like potatoes 🥔
Reishi exposed to UV light. This is the TF05 strai Reishi exposed to UV light. This is the TF05 strain from @terrestrialfungi 

I saw this UV idea from @mushroommundo
Just before we sold out last week at the Glens Fal Just before we sold out last week at the Glens Falls Farmers Market. The new market building is so beautiful, and we are  appreciative of all the support from the community.
Chamsong-i is a Korean strain of shiitake with lar Chamsong-i is a Korean strain of shiitake with large puffy stems and small bulbous caps that don’t open. The entire thing is eaten, unlike standard shiitake strains where you typically discard the stem. 

When torn open they are full of fluffy, stringy fibers, reminds me of opening a milkweed pod.

The flavor is like typical shiitake but the texture is incredibly unique because the majority is the flesh of the stem. Reminds me of shredded steak.

They fruit fairly quickly. These took 6 weeks from spawning substrate to start pinning in the bag. Yields are low but I have a few ideas to improve it.
“Rain Works” oyster is a hybrid of a wild oyst “Rain Works” oyster is a hybrid of a wild oyster I cloned from Salem Art Works, and a wild oyster I cloned from the Rainforest in Washington state.

Not super practical to cross them, it was more sentimental and fun.
We grow from scratch without the use of chemicals, We grow from scratch without the use of chemicals, on non-GMO substrates, and in biodegradable bags.

In this photo there are blue, white, yellow, and pink oysters, lions mane, pioppino, enoki, shiitake, and kings.
Crown Tip Coral can be fruited in trays inside bag Crown Tip Coral can be fruited in trays inside bags like Cordyceps. The aroma is like mandarin oranges, and it tastes spicy when eaten raw. The flavor is similar to lions mane when cooked. I think if I did full sized trays they would yield enough to be profitable, just don’t have enough space for them at the shop.
This is a strain I’ve been calling “Hot White This is a strain I’ve been calling “Hot White Elf”, I think it’s a hybrid of P. eryngii and P. nebrodensis or possibly another species but I can’t be certain until the DNA is tested. 

This is the first warm weather “experimental” strain we’ve put into full production at the Shop. We’ve already been bringing it to the farmers market for a few weeks.

It seems to rarely if at all suffer from bacterial contamination when fruiting in warm temperatures, unlike king trumpet. They also pin and reach maturity much faster than nebrodensis or eryngii.

The caps are very dense and heavy with a unique texture almost like the stem of a Russula. The flavor is very good, similar to king trumpets.

Great to prepare like scallops with garlic and lemon!
Cordyceps cicadae is a species that can be found g Cordyceps cicadae is a species that can be found growing on the east coast of the US. It has been used medicinally in TCM and there is research showing that it supports eye health. It can be grown like Cordyceps militaris, with a few minor differences.
Harvesting about 40 of these this week for our Tea Harvesting about 40 of these this week for our Tea and Coffee.
Awesome meeting Andrew and Samantha today @mossycr Awesome meeting Andrew and Samantha today @mossycreekmushrooms
First albino Cordyceps harvest of the year. These First albino Cordyceps harvest of the year. These took about two and a half months to fruit. I tried to make them as potent as possible. I’ll be sending them in for cordycepin testing soon.
The Reishi shelf. These have at least another mont The Reishi shelf. These have at least another month to grow before harvest.
I made a Q&A video that I just uploaded to YouTube I made a Q&A video that I just uploaded to YouTube. Since there was an overwhelming amount of questions I decided to make several videos so that I can answer all of the questions. This is Part 1.
https://youtu.be/EcrnvTfu47E
This is Beech cloned from a wild specimen found in This is Beech cloned from a wild specimen found in Queensbury NY during fall of 2023. It produces much larger fruits than commercial Beech strains we’ve grown. The flavor is nutty and a bit bitter. It has a great firm texture that holds up when cooked.
“Tribbles” is a strain of lions mane bred by @ “Tribbles” is a strain of lions mane bred by @mossycreekmushrooms. The fruit bodies are very sticky when handled indicating a high terpene and sugar content, which makes this strain desirable for its potency of medicinal compounds.
Wild Pholiota. I found this specimen growing in Qu Wild Pholiota. I found this specimen growing in Queensbury NY last year.

I grew out a multi spore culture this spring, then took a clone of the largest fruit, and these are the result.

Cultivation of these are almost exactly the same as commercial chestnuts, although the yields are a bit less. Makes sense considering these are a close genetic relative.

The flavor is totally unlike chestnuts though. They have an anise aroma like oysters and the flavor is very mild. I find the flavor of commercial chestnuts can be too strong, so I prefer these.

I sent a sample to have the DNA compared to a database of other fungi sequences.
 @alan_rockefeller checked out its DNA and said it’s hard to pin down a specific species name. 
You can see the wild sighting and the DNA sequence here http://inaturalist.org/observations/187542460
Split Gill, (Schizophyllum commune) also known as Split Gill, (Schizophyllum commune) also known as White Ginseng in China. These are an edible and medicinal species. Their natural range encompasses the globe. This species possesses over 28,000 unique sexes.

They grow on sawdust, and their growing habit is like turkey tail or other bracket fungi. They colonize substrate faster than any other species I’ve seen, taking only 1 week from spawning to full colonization and pin development. They take a couple months for the fruit bodies to reach full size, and they like extremely humid and damp conditions when cultivated indoors. 

Their aroma and flavor is a bit metallic, they’re high in iron, and tastes close to shiitake when cooked. They are used in traditional cooking in many countries - including Kanglayen Paaknam a Manipuri dish containing this species steamed in banana leaves.

In traditional Chinese medicine this species is used to alleviate a variety of ailments and to improve health.
Flammula “alnicola-IN01” is an unnamed species Flammula “alnicola-IN01” is an unnamed species that I cloned from the wild last fall in Queensbury, NY. The DNA was sequenced by @ohio_mushroom_dna_lab confirming its identity. 

The aroma is like blewits, floral with some sweetness. The flavor is also floral like lilac or fresh linen. There is no bitterness. The texture is soft and not fibrous like most Pholiotas. 

Every part of the fruit body glows bright green in the presence of UV light. The spore print is reddish brown.

I grew this on 50/50 sawdust and soy hulls. It took 6 weeks to incubate and 4 weeks to reach maturity after being introduced to fruiting conditions. The yield is about 2lbs.

I think I’ll give it the common name “Saffron Cap” assuming it will be good to eat. I have eaten a few grams, but not sautéed it properly.

The iNaturalist wild sighting with the DNA sequence can be found here http://inaturalist.org/observations/187543254
Very secretive and limited Mushroom Shop shirts we Very secretive and limited Mushroom Shop shirts were made.
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