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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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Mar'99MP600
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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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S M T W T F S
2 - 14 days
OR
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LOW
waxwax
Seal the holes with hot wax.
400
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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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Month
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WAITAIT 6 - 18 x
STOPTOP
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April
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Water once or twiceper month if dry.
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IF
THEN
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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
Mushroo
ms
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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