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Shiitake Production on LogsStep-by-Step in Pictures
FOR-77
Deborah B. Hill, Extension Forestry Specialist
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Mar '99MP600
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sale
mockernuthickory
sugar maple
yellow-poplar
sweetgum
white ash white oak
Choose the right tree.1
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MushroompeopleFrank MichaelP.O. Box 220Summertown, TN 38483Phone: (931) 964-4400Fax: (931) 964-2200Order: (800) 692-6329Email: mushroom@thefarm.orgA, B, C, D, E, F
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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S M T W T F S
2 - 14 days
OR
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6
LOW
waxwax
Seal the holes with hot wax.
400˚
6
LOW HIGH
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Cover withshade cloth.
OR
Stack logsin the shade.
Stack and shade the logs.8
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WAIT 6 - 18 x
STOP
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Water once or twice per month if dry.
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9Keep logs damp.
IF
THEN
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Harvest and store the mushrooms.
Refrigerate at 41̊ .
ventilation holes
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<1 hour
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
Mushrooms
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, Lex-ington, and Kentucky State University, Frankfort. Copyright © 2006 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. Revised 9-2001
Stuffed Mushrooms–Shiitakes(Makes 12-15 each)
12-15 Shiitakes caps–2-3”, cut off stems2 tbsp butter1 medium onion (Vidalia) finely chopped1/2 cup pepperoni–diced1/4 cup bell pepper–finely chopped (green, red, yellow)1 clove garlic–minced3/4 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. Spoon stuffing into mushroom caps. Place in shallow pan (place about 1/4 inch water 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.
Recipe—Martha Gonia
For more information:Dr. Deborah HillDepartment of ForestryUniversity of KentuckyLexington, KY 40546-0073
Phone: 859-257-7610Fax: 859-323-1031Email: dhill@ca.uky.edu
Dr. Deborah HillDepartment of ForestryUniversity of KentuckyLexington, KY 40546-0073
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