Fresh Mushrooms Ebook

Mushroom Growing 4 You

This ebook from Jake White, Certified Mushroom Grower, teaches you how to grow your own mushrooms in your backyard! Since you were a kid, you have probably been told to never eat wild mushrooms But what if you had a way to grow your own wonderful-tasting mushrooms? Wouldn't that taste so much better than bland, grocery store mushrooms? Food that you grow in your own backyard tastes so much better than food from the store. Mushrooms from the store can actually be very dangerous They are as absorbent as sponges. When farmers spray pesticides all over them, they absorb every little drop. Eating store-bought mushrooms is like buying a box full of poison. Jake White can teach you how to easily grow all of the mushrooms that you want, of any kind! Learn how to grow amazing tasting mushrooms that do not have any of the bad drugs on them that store bought ones will! Read more here...

Mushroom Growing 4 You Summary


4.7 stars out of 15 votes

Contents: Ebook
Author: Jake White
Official Website:
Price: $37.00

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My Mushroom Growing 4 You Review

Highly Recommended

Recently several visitors of websites have asked me about this book, which is being promoted quite widely across the Internet. So I bought a copy myself to figure out what all the publicity was about.

My opinion on this e-book is, if you do not have this e-book in your collection, your collection is incomplete. I have no regrets for purchasing this.

Sweetbreads And Mushrooms

2 3 c. chopped green onion 2 c. sliced fresh mushrooms 1 8 tsp. thyme 1 2 c. sherry Wash sweetbreads and soak in cold water for 20 minutes. Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt. Bring to a boil cover and simmer for 20 minutes until tender. Let cool in liquid for 20 minutes. Drain remove membranes and dice sweetbreads set aside. Melt butter in non-stick skillet. add onion and saute for 5 minutes. Add mushrooms and saute 5 minutes longer. Sprinkle on remaining salt and thyme. Add sweetbreads and sherry. Cover and simmer until thoroughly heated. Serve immediately. Makes 6 servings. 130 calories per serving.

T Omelet with Wild Mushrooms

Wild mushrooms are full of delicious earthy flavor. Tante Marie's cooking school in San Francisco developed this recipe with fresh herbs and exotic mushrooms. 8 ounces wild or domestic mushrooms, brushed of dirt and cut in 'A-inch slices or pieces 2 Heat > 2 tablespoon olive oil in a small saut pan, over medium-high heat. Cook the shallots until soft. Add the mushrooms all at once and cook, stirring, until the mushrooms are half wilted. Add the herbs and ricotta cheese. Season to taste with salt and pepper. Continue cooking until the cheese has melted. Remove from the heat. 4 Cover one half of the open omelet with the mushroom mixture. Then fold over the other half of the omelet. Slide the omelet onto a heated serving plate.

T Mushroom Garlic Medley

Horizons contributed this delicious homage to mushrooms and garlic. Additionally, it's full of other vegetables like snow peas and red and green peppers, giving you tons of phytochemicals and antioxidants. V* cup abalone mushrooms (sliced thinly) Vi cup oyster mushrooms (sliced thinly) 1 Vi cups shitake mushrooms (sliced thinly) 2 Vi cups button mushrooms (sliced thinly) 1 cup broccoli (separate the individual heads) V* cup carrots (sliced thinly) Vi cup zucchini (sliced thinly) V* cup red pepper (sliced into long strips) V* cup green pepper (sliced into long strips) cup garlic (sliced thinly) 1 tablespoon olive oil V* cup enoki mushrooms 1 Blanch the mushrooms and vegetables (except for the enoki mushrooms). Take a look at the section Blanching vegetables for optimum taste and nutrition, earlier in this chapter for help. Drain well. Set aside. 2 In a wok, heat olive oil over medium-high heat and saut the sliced garlic until golden brown. Add blanched mushrooms and vegetables, and...

Mushroom and Spinach Saut Serves

6 to 10 small mushrooms, sliced 3 small scallions, diced 3 ounces (about bag) fresh spinach garlic powder, to taste Coat a nonstick frypan with olive oil, add the mushrooms and scallions, and saut over medium heat. Meanwhile, pinch the stems from the spinach leaves (or leave on, if you prefer). When the mushrooms and scallions soften, add the spinach, then add the garlic powder. Stir to thoroughly mix the vegetables together. For variety, use a different type of mushroom, such as shiitake or chanterelle.

Making the Most of Mushrooms

If you haven't taken a tour of the produce department lately, you might be surprised by the variety of mushrooms out there (some can be seen in Figure 11-3), each with a distinct look and flavor. In this section, chefs from several award-winning vegetarian restaurants have supplied some creative ways to get the most flavor out of their favorite fungi. Mushrooms come in many shapes and sizes. Mushrooms come in many shapes and sizes.

T Portobello Mushroom Sandwich

The portobello mushroom has ingratiated itself to people everywhere. Its thick, beefy caps make it the perfect choice to star in this substatntial vegetarian sandwich, developed by Tante Marie's Cooking School in San Francisco. 1 With a brush or damp cloth, remove any dirt from the mushrooms. Remove the stem and save for another use. Place the mushrooms in a wide bowl and coat on all sides with the olive oil. Sprinkle generously with salt and pepper and the chopped fresh herbs. 2 Preheat a broiler, or start a charcoal fire. When hot, place the mushrooms on the grill over the fire. Grill for about 1 minute on each side. The mushrooms should be juicy but not shrunken. 3 Cut the buns in half lengthwise or cut the bread to look like hamburger buns. Place the grilled mushrooms on the buns and serve warm. 4 medium-sized portobello mushrooms 8 tablespoons extra virgin olive oil Salt and pepper to taste

T Mushrooms Stuffed with Fennet and Spinach

Classic Stuffed Mushrooms are a great finger food for a cocktail party. The chef from Horizons loves to invent funky stuffing ideas for mushrooms. This version is an ode to spring with a French accent. If you're not familiar with fennel (pictured in Figure 7-2), it has an understated licorice-like flavor. It is delicate and subtle with the added crunch of a fresh vegetable. It's Paris in the springtime 1i large white mushroom caps, stems removed 2 In a food processor, puree all the ingredients, except the mushroom caps, into a coarse paste. Set aside. 3 Place mushroom caps, tops down, in a baking dish. Fill the mushroom caps with the pureed mixture. 4 Bake for 15 minutes or until the mushrooms have softened and the filling is dark green and bubbly. Crunchy fennel is a great addition to savory stuffed mushrooms. Crunchy fennel is a great addition to savory stuffed mushrooms.

T Fresh Mushroom Salad

This dish from Barbetta in New York City (see Appendix A) truly glorifies the mushroom and the praise is well-deserved. Mushrooms are a popular and versatile vegetable with numerous health benefits. They're a great source of dietary fiber as well as many of the B vitamins, which can help support good energy levels. Restaurant owner Laura Maioglio says that this salad, traditionally of Piemonte, Italy, is made with wild porcini mushrooms and white truffles. If you can't obtain fresh porcini, cultivated cremini mushrooms still give you a delicious salad. During truffle season at Barbetta, the salad is served with white truffles hunted by the restaurant's own truffle hounds Drizzled on top of the mushrooms is the quite luxurious porcini olive oil in which porcini mushrooms steep their flavor into the oil as they sit together. Making your own olive oil can save you money because it costs a bundle in the specialty food stores 1 ounce dried porcini mushrooms 1 bunch oak leaf lettuce 10...

Shitake Mushrooms

HanGawi, the award winning vegetarian Korean restaurant in New York (www., developed this wonderful combination of sauteed organic tofu with shitake mushrooms served with vegetarian oyster sauce. You can find the more exotic ingredients (like the soybean powder, vegetarian oyster sauce, and agave nectar) at your local natural food store.

Ginger Infused Beef and Pineapple Stir Fry

1V2 tablespoons low-sodium soy sauce 1V2 tablespoons sherry 2 cloves garlic, minced 2 teaspoons cornstarch 4 teaspoons rice vinegar Cooking spray 2 teaspoons dark sesame oil 1V2 cups cubed fresh pineapple V2 cup diagonally sliced (3-inch) green onions V2 cup thinly sliced fresh mushrooms V2 cup fresh snow peas (V4 pound) V2 cup julienne-cut (3-inch) red bell pepper strips 4 cups hot cooked somen noodles or angel hair pasta, cooked without salt or fat In a small bowl, combine the cornstarch and vinegar. Stir well and set aside. Coat a large nonstick skillet with cooking spray. Add the sesame oil and place over medium-high heat until hot. Add the steak stir-fry for 4 minutes. Add the cornstarch mixture, pineapple, green onions, mushrooms, snow peas, and red

And Summer Vegetable Cartoccio with Creamy Polenta

12 oyster mushrooms 3 Place 1 piece of parchment (or foil if using) on a flat surface. Place 2 artichoke halves in the center, followed by 3 cloves of garlic, cup of the beans, 2 oyster mushrooms, 2 pieces of tomato, some of the summer squash, plus any other vegetable you are using. Top with basil leaves, rosemary sprig, a slice of lemon, a few capers, salt, pepper, and chile flakes if using. Pour 2 tablespoons of the stock or wine over the ingredients. Fold the parchment over the filling, and crimp the edges until sealed. Place sealed packet on a baking pan. Repeat with remaining parchment and ingredients.

T Truffle Vinaigrette

Chef Vitaly Paley from Paley's Place in Portland, Oregon (see Appendix A), uses truffles in this vinaigrette to create a truly luxurious, distinct flavor. Truffles are similar to mushrooms in that they're actually a fungus but don't let that fool you they're simply wonderful. You can find truffles at most fine food stores they're worth searching for. You can drizzle this vinaigrette atop steamed vegetables or mixed greens. It contains no cholesterol and only a trace of saturated fat olive oil is one of those heart-healthy sources of monounsaturated fat and can be beneficial for lowering cholesterol levels. Often, a simple dressing is best. Steeping herbs, garlic, and dried mushrooms in oil gives you an excellent base to make your own tasty dressings. Add a little acid, like lemon juice or vinegar, and you're on your way.

Country Style Chili

1 (4 oz.) can mushrooms, stems and pieces Brown ground beef with fat drain. Add kidney beans, canned tomatoes, tomato sauce, salt, chili powder, paprika, and cayenne pepper. Simmer 1 2 hour. While simmering, cook frozen mixed vegetables according to directions. Add mushrooms and cooked vegetables to chili and simmer for an additional 1 2 hour. 6 servings. Exchanges 1 starch, 1 bread, 2 lean meat and 2 vegetables calories 246 carbohydrates 24 gm protein 23 gm fat 7 gm.

Using Several Foods for Animal Protein

There are a number of vegetarian foods that can take the place of meat, depending on what you feel like eating. Baked portobello mushrooms can taste amazingly close to a steak with the same texture and juiciness. Tofu can replace chicken in lots of dishes, especially stir-fried food. Eggplant and mushrooms are other vegetables that replace meat with ease, especially in the southern United States. Eggplant can be stuffed, roasted, marinated, grilled, even fried (not recommended). Combine it with tomato and onions and you have ratatouille.

Quick Chicken or Turkey Rice Soup Serves

1 3 cup diced mushrooms Pour meat juice and chicken broth in a saucepan and begin heating. Cut up the chicken or turkey into pieces about inch in size. Put into the broth along with the rice, scallions, and mushrooms. Stir occasionally and bring to a light boil. Add the egg, which will thicken the soup like an eggdrop soup, and stir occasionally. Cook until the egg starts to turn white. Serve, adding the garlic powder, salt, and pepper at the table.

Middle Eastern Brown Rice Pilaf

2 cups fresh sliced mushrooms 1 Heat the olive oil in a deep skillet with a tight-fitting lid over medium heat. Saut the onions, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes. Add the mushrooms and rice and cook until the mushrooms soften, about 7 to 8 minutes.

T White Beans and Spinach

3 cloves garlic, peeled and sliced thinly 1 cup sliced cremini mushrooms V* cup white wine 1 tablespoon Dijon mustard 1 Heat the olive oil in a skillet over medium-high heat. Add the onions and saut until translucent. Add the garlic and mushrooms. Cook until just fragrant. Add the white wine and mustard. Scrape up any browned bits that may be stuck to the skillet.

Some specific fastfood recommendations

I At Domino's Pizza, your child may have two slices of medium cheese, deep-dish pizza with peppers and mushrooms as the toppings. Peppers and mushrooms add very little to the calorie count, so you don't need to consider them in his food plan. Two slices of the pizza provides about 375 kilocalories with 10 grams of fat and about 500 milligrams of sodium. The carbohydrate count is 45 grams. A small green salad with fat-free dressing provides a satisfying, low-calorie addition.

Ctassic Turkey Loaf with Portobetto Sauce

Meatloaf is a homey food that became chic in recent years. You'll find it served in trendy gourmet restaurants, a witty addition to elaborate menus. This recipe is a dressed-up version that calls for ground turkey and is topped with fancy portobello mushrooms, those meaty giants you can find in the produce section of most supermarkets. Have this meatloaf for dinner and then in a sandwich the next day for lunch. 1 large portobello mushroom, cleaned and cut into small pieces (about 1 cup) 5 For the sauce, melt the margarine in a saucepan placed over medium heat. Add the mushrooms. Saut , stirring, until tender. 8 Ladle mushroom sauce over sliced turkey loaf.

Sweet and Savory Sauce

3 ounces sake 1 tablespoon agave nectar Vi tablespoon sesame oil 1 Vi teaspoons mushroom powder Vi tablespoon reduced-sodium soy sauce 1 teaspoon black pepper 1 tablespoon potato powder 2 Place mixture into a pot. Add sake, agave nectar, sesame oil, mushroom powder, soy sauce, and black pepper.

Casserole Sauce

For less calories, sodium and fat Substitute for cream of chicken, celery or mushroom soups in your recipes. The 1 3 cup with 1 1 4 cup water is equal to 1 can of soup, and there are 95 calories, 0.2 grams fat and 710 milligrams sodium. Campbells canned soup has 330 calories, 23.8 grams fat and 2370 milligrams sodium.

Nutrients That Can Help

In the 1970s and 1980s Berkson used large doses of alpha-lipoic acid to treat Amanita mushroom poisoning, which often precipitates liver failure and death. Alpha-lipoic acid boosts the liver's production of glu-tathione, which aids the breakdown of Amanita toxins and promotes the synthesis of new liver cells. Similarly, selenium is needed for the liver to make several glutathione peroxidase compounds, all potent antioxidants. The herb milk thistle has been used for thousands of years as a liver tonic, and its silymarin extract is now recognized as a powerful antioxidant.

Welcoming French food

French food is always associated with the term haute cuisine, which means fine food prepared by highly skilled chefs. This kind of cooking derives from Italy and was introduced to France by Catherine de Medici. The French added their own subtle techniques to the methods of the Italians from Florence, adopting their use of truffles and mushrooms and preparing lighter sauces.

T Asian Vegetable Stir Fry

2 ounces dehydrated wild mushrooms V* cup boiling water 1 Place the mushrooms in a heatproof bowl and cover them with the boiling water. Allow them to reconstitute for 30 minutes. Remove the mushrooms from the water. Chop them and reserve. Strain the liquid through a coffee filter to remove the grit. Combine the mushroom liquid, soy sauce, garlic, and gingerroot. Set aside. 2 Heat the oil in a wok or nonstick skillet. Stir-fry the mushrooms, bok choy, red pepper, carrots, and broccoli for 3 minutes. Add the soy sauce mixture and snow peas. Reduce the heat and continue cooking until the veggies are crisp tender and the sauce thickens

Salmon Or Tuna Puffs

1 2 c. mushrooms, sliced Combine fish, skim milk, mushrooms, and green pepper. Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt until stiff. Beat egg yolks, fold whites into yolks a little at a time. Pour over hot mixture and return to oven for another 20 minutes.

White Sauce

1 box fresh mushrooms 1 2 c. dry bread crumbs Saut celery and peppers in c. of margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Makes 10 generous servings.

Veal Scallopini

2 c. sliced, fresh mushrooms 1 4 c. beef broth Trim meat well and cut into 6 pieces. Combine flour, salt, and pepper sprinkle onto both sides of veal. Melt butter in non-stick skillet add meat and brown quickly on either side transfer to hot serving platter to keep warm. Add mushrooms and saut about 5 minutes add beef broth and sherry. Cook over high heat for about 1 minute. Serve over veal. Makes 6 servings. 252 calories per serving.

Charlie Trotters

Scallops with Barley, Wild Mushroom j Ragout, and Chicken Stock Reduction V i pounds mixed wild mushrooms (shiitake, cepe, portobello, and so on) 2 For mushrooms Cut the mushrooms into large pieces (smaller mushrooms can be used whole). In a medium nonstick saut pan, heat 1 tablespoon canola oil over medium-low heat. Add the mushrooms and cook, tossing or stirring occasionally, for 10 minutes, or until mushrooms are tender and all the liquid is evaporated. Add the Madeira and cook until it is completely reduced. Season the mushrooms to taste with salt and pepper and add the parsley and tarragon. Set aside. 4 To serve Place the cooked barley on each plate. Spoon some of the fennel sauce onto each plate, place a neat mound of mushrooms over the sauce, and surround with 5 scallops, leaning them against the mushrooms.

Turkey Casserole

1 2 c. cooked, enriched noodles 4 oz. cooked turkey, bite-size pieces 1 2 c. green beans, divided 1 4 c. canned, sliced mushrooms 1 oz. red onion, chopped Combine noodles, turkey, 1 4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.


1 c. sliced mushrooms Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake at 375 degrees for 30 minutes. Makes 4 servings.


Thawed if frozen, tail shells removed 1 cup fat-free Italian dressing 1 medium red onion, cut into 8 pieces 1 medium bell pepper, cut into 8 pieces 16 medium cherry tomatoes 16 small whole mushrooms 2. Heat gas or charcoal grill. Remove shrimp from marinade reserve marinade. Thread shrimp, onion, bell pepper, tomatoes and mushrooms alternately on each of four 15-inch metal skewers, leaving -inch space between each piece.

Success Hint

Dijon Chicken Smothered in Mushrooms (from 14-oz can) 1 jar (4.5 oz) Green Giant' sliced mushrooms, drained 3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Luncheon Casserole

1 box fresh mushrooms 1 2 c. dry bread crumbs Saute celery and peppers in c. of margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Makes 10 generous servings.

Brown Rice Pasta

Sometimes simple food, such as this delicious combination of kasha and pasta, tastes the best. Kasha is buckwheat groats (hulled and crushed buckwheat). The flavors are mellow and nutty with just a hint of mushroom, a step beyond blandness but still quiet comfort food. This mixture is meant to be a background dish, served with savory foods such as a chicken roasted with herbs or slow-cooked flank steak prepared with onion and dried fruits. This merger of whole grains and pasta is especially favored in Eastern European and Russian cooking. V2 cup sliced button mushrooms l'A cups brown rice rotini (Lundberg brand) 3 Add the mushrooms, broth, pepper, and sea salt, if desired. Cover the skillet and simmer until all the liquid is absorbed, about 15 minutes.

Harbor Village

4 ounces pork, boneless shoulder, cut in strips 8 red dates, quartered 8 pieces shiitake mushrooms 1 small carrot, diced 2 In a large pot, add the chicken, pork, red dates, shiitake mushrooms, carrots, chicken powder or bouillon, and water. Shiitake Mushrooms with Baby Bok Choy 4 Pour the chicken stock, oyster sauce, soy sauce, sherry, and 1 teaspoon sugar into a hot wok and bring to a boil. Add the shiitake and cook until they are heated through. Stir the corn starch-water mixture into the mushrooms in the wok, simmering 2 to 3 minutes, until thickened. 1 tablespoon oyster sauce 1 tablespoon dark mushroom soy sauce 1 tablespoon sherry 1 teaspoon sugar > 2 pound shiitake mushrooms, cleaned, stemmed, and poached until tender

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