Shiitake Production on LogsStep-by-Step in Pictures

FOR-77

Deborah B. Hill, Extension Forestry Specialist

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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