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About Mad for Mushrooms
Mad for Mushrooms is dedicated to the proliferation and learning of wild foods and natural ecosystems. Predominantly foraged, I focus on offering unusual, and wildly delicious foodstuffs for regional chefs and restaurants. Collaboration is essential to the work, outside of foraging and sharing knowledge, I am interested in further product development, and alternative applications of biomimetics.
By participating in Foraged Market, we hope to reach a wider audience, exciting more minds and mouths with nutritionally dense wild food products. The majority of items will be sourced in the forests and hillsides of the Ohio River Valley. However, when indicated, certain items have been successfully wild-grown in my organic, vegan, urban garden to offer a greater variety.
Please visit the shop to see what we hope to discover, and feel free to reach out with any questions.
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Berkeley’s Polypore – Bondarzewia berkeleyi
Availability: In stock
Price is per1 lb.
In the few lab studies that have been done, Berkeleys Polypore has been found to produce similar anti-oxidative properties as Reishi, albeit in smaller amounts. It’s also a source of an intense yellow fungal dye
The bulk of this mushroom is often too tough to simply sauté and eat, but it’s a tremendous flavor-maker and may lend itself well to other preparations.
And maybe you can help find new uses? Other ideas a Jerky or Ground turkey substitute. Mushroom salt and vinegar chips? You tell us! Also excellent for dried mushroom powder. So flavorful!
This mushroom has a distinct and potent aroma that is also especially pronounced when dried. I also recently left out slices overnight at room temperature, and alarmingly went to see if it was possibly spoiled. Surprisingly, it smelled a bit like freshly baked bread!
Taste: They range from fairly mild, useful for soaking up any flavor around them, to very strongly flavored (best used as a seasoning, not a main course). The latter including an interesting bitterness that comes through only when cooked.
Texture: Immature they are quite tender. Mature, the edges can be quite meaty