shiitake mushroom production on logs (step-by-step in pictures)

8/7/2019 Shiitake Mushroom Production on Logs (Step-By-Step In Pictures)

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Shiitake Production on Logs

Step-by-Step in Pictures

FOR-77

Deborah B. Hill, Extension Forestry Specialist

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sale


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mockernuthickory

sugar maple

yellow-poplar

sweetgum

white ash white oak

Choose the right tree.1

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3"

6"

Hole depth and spacing

dowel spawn

sawdust spawn

Drill the holes.

Drill holes within2 weeks of

cutting the tree.

October/February

5/16" diameter

1 - 1.5"

1.25 - 1.5"

3/8 - 5/8" diameter

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2 - 14 days

OR

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LOW

waxwax

Seal the holes with hot wax.

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LOW HIGH

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Cover with

shade cloth.

OR

Stack logs

in the shade.

Stack and shade the logs.8

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WAITAIT 6 - 18 x

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Water once or twiceper month if dry.

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Harvest and store the mushrooms.

Refrigerate at 41 .

ventilation holes

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Marketing options

Fresh = $5.00/lb.

Dry = $12.00/lb.

Supermarket Farmers' market

sale

Natural foods

2 for $1.00 $1.29 ea. .79/lb.

2001

2001

Open

Today'sSpecials

Restaurant

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Shiitake

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Illustrations by Dennis Duross, Extension Communications Specialist

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of

Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, M. Scott Smith, Director of Cooperative Extension Service,

University of Kentucky College of Agriculture, Lexington, and Kentucky State University, Frankfort. Copyright 2001 for materials developed by the University of Kentucky Cooperative

Extension Service. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include

this copyright notice. Publications are also available on the World Wide Web at: http://www.ca.uky.edu.

Issued 9-1999 Revised 9-2001 Last printed 9-2001 2000 copies 5000 copies to date

Stuffed MushroomsShiitakes

(Makes 12-15 each)

12-15 Shiitakes caps2-3", cut off stems2 tbsp butter1 medium onion (Vidalia) finely chopped1/2 cup pepperonidiced1/4 cup bell pepperfinely chopped (green, red, yellow)1 clove garlicminced3/4 cup crushed Ritz crackers (about 12 each)3 tbsp grated Parmesan cheese1/2 cup grated mozzarella cheese1/4 tsp oregano1 tbsp snipped parsley (fresh)1/2 tsp tarragon (fresh or dried)1/3 cup chicken broth

Melt butter in large skillet. Add onion, pepperoni, pepper, and garlic.Cook until tender (not brown). Add cracker crumbs, cheese, parsley,

oregano, and tarragon. Mix well. Stir in chicken broth. Mix. Spoonstuffing into mushroom caps. Place in shallow pan (place about 1/4 inchwater in bottom of pan before cooking). Bake 325 about 20-25 minutes.

Can be prepared night or morning before using and placed in refrigera-tor. Put in pan before baking.

Serve warm.

RecipeMartha Gonia

For more information:

Dr. Deborah HillDepartment of ForestryUniversity of Kentucky

Lexington, KY 40546-0073Phone: 859-257-7610Fax: 859-323-1031

Email: [email protected]

Dr.Deborah Hill

Department of ForestryUniversity of Kentucky

Lexington, KY 40546-0073

shiitake mushroom production on logs (step-by-step in pictures)

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