Cultivating and Cooking Garden Giants with Paul Stamets

hi folks we're in our garden and it's always a pleasure to see the garden giant mushroom stropharia rugoso annulota popping up and this is also fun the rocks were here and there's the winter savory herbs and the mushrooms popped up right where the herbs are that often times happens the condensation of moisture collects the base of plants and the mushrooms form now it's called stropharia ragosa angulata stropharia means sword belt so there's a membranous ring here otherwise known as the annulus um and on the upper reaches of this annulus if you can see going very closely is a secondary tier of ridges those actually have obsidian spores on them that's why it's called rogoso angulata ridges on the ring i can imagine a song coming on so this is a edible choice mushroom it produces very very thick rhizomorphs and this is a wandering species once you get in the garden it literally can be here for years so and interestingly this mushroom produces acanthocytes and these are little spiny units that spear nematodes and so this mushrooms like oyster mushrooms is a species known to consume nematodes so we're gonna pick it here and i'm gonna it's always fun you never know what you're gonna see until you pop it up so i i'm trying to get the base of it because we can regrow this mushroom from the stem butts whoa those are solid so this is a mushroom has a cashew like herb flavor uh strofario regas enolada should not be eaten more than three days in a row this has come to us through experience and also known in europe so basically it's difficult to digest them the third day so a great mushroom for the garden and for the table and it comes up prodigiously for many years so once you plant one patch it spreads around but we'll take the stem butts and we can take these rhizomorphs and regrow them in the wood chips and we'll have naturalized spawn spawn that has an immune system because it's directly in contact with the microorganisms of the soil so it's been able to produce antibodies that sets up the rhizomorphs for continued growth and then it selects out a guild oh and it's a beautiful wine red color that's why it's also called the wine cap mushroom so but as i was saying the mycelium sets up a guild of microorganisms that are conducive forest growth and competitive to pathogenic bacteria another competitor fungi anyhow garden giants by their nature are wanderers and so you inoculate over there and they fruit over here so these are just gorgeous right now and moving this pot [Applause] look at the mycelial network it's just such luxurious mycelium and it's rhizomorphic myself i miss white and these garden giants are being produced and gorgeous and this one in particular has a beautiful membranous annulus it has ridges on the gills that's why it's called rogoso angulata stropharia rogosa enulato the garden giant and we have some more garden giant volunteers coming up and these will quadruple in the next uh two days and where else will they be coming up this is the the way of garden giants is they surprise you by they look like little red bricks often times i've had several friends that say that thought there were red stones and they touched them they were cold and had the feeling of a mushroom so i love cultivating garden giants it's the least amount of work and the most amount of fun for the long term the advantage and disadvantage of the garden giant is it grows so rapidly so here are some specimens that are past their prime these are not really good to eat but over here we have gorgeousness these are amazing and they're at the perfect stage to consume and so we'll pop them out underneath and that is ideal when the veil is still closed the burgundy color this is when the mushrooms are the best labored and with the garden giant interestingly the flavor is best with the younger mushrooms and it definitely fades as the mushrooms mature so this is ideal the garden giant hi folks i can't believe pam my friend talked me into this but we are going to eat the garden giant mushroom and garden giant mushrooms um are fairly mellow in their flavor but they do really well with nuts and so first i'm gonna use a high temperature avocado oil and heat this up nice and red hot there and then i'm going to add walnut oil on top um this is very pretty potent and heating up very quickly and then i'm going to add cashews so here's a bunch of cashews and the cashews in the garden giant really combined well and i'm going to let this um saute for a few minutes kind of brown the nuts and as they are cooking i'm going to add some onions i'm a really big lover of onions some of my friends think i love them too much so i'm going to caramelize the up the onions with the nuts and smelling good and then i'm going to add a few sesame seeds because this is kind of like a three nut marriage with the garden giant cashews walnut oil and sesame so we're going to stir this for a while and meanwhile i'm gonna start cutting up these garden giant mushrooms which are perfect the veils are intact they're burgundy colored it's also known as a wine cap and these garden giant mushrooms are very thick flush and look at that the vast majority of that tissue is flush and when you get them when they're expanded then what happens is the thickness of the cap becomes gills which becomes spores so you lose culinary you know flesh from mushrooms becoming older so the younger mushrooms are the best so come back in a minute and we'll begin the process a minute okay we've caramelized the onions and um the cashews here and now we're gonna add our garden giant mushrooms they're gonna release a lot of water mushrooms are about 90 water so we slice them isn't that amazing i just love the iconic shapes of mushrooms you know they're very you know i think simple for some of our embedded mythical histories and so we'll just do this and then we'll cover them up because we don't want all the moisture to come off our way we're going to soften the mushrooms and we'll stir them back and forth and then we'll come back in a few more minutes a little bit of salt just a tad okay here we are take it out and i'm gonna it's pretty hot here i put something on the cracker with a cashew and that should do it good and then exactly 100 milliliters of homemade red wine this is essential it is true red wine and the garden giant go together it's also called the wine cap so interesting coincidence and uh so i hope you enjoyed it stay tuned we're going to be cooking some more mushrooms soon hi fungophiles now this is the next day and you'll notice that the mushrooms have actually continued to grow after picking this is really interesting and now the cap is more flat so i'm going to make a sport front i'm going to cut the flesh here and i'm going to then want to simply put it down on a piece of white paper now to minimize air currents you can put a bowl over this and then the next day we'll look at the sport print and from the sport print you can generate cultures also it's just great as a form of mushroom art i love sport princess art thanks you

Channel: Paul Stamets

Views: 404,509

Rating: 4.975379 out of 5

Keywords: fungi, mushrooms, garden giant, food, cultivation, farming, mycology, paulstamets, Stropharia rugoso-annulata, wine cap, gourmet, bc, pnw

Id: TERv85b9krI

Length: 10min 33sec (633 seconds)

Published: Sat Oct 10 2020

Reddit Comments

[u/dumnezero]

he has a youtube channel???