Peziza-boltonii-marine funghi

Mediterranean dune mushrooms.

STUDY OF THE MYCOBIOTA OF THE DUNE ECOSYSTEMS OF THE IBERIAN PENINSULA AND BALEARIC ISLANDS

Twenty-one taxa (10 Ascomycota and 11 Basidiomycota), collected in the dunes of Es Comú, Son Real and Es Trenc on the island of Mallorca, are studied and discussed. Three of them, Ciboria brunneorufa, Melanospora brevirostris and Inocybe pruinosa, are new records in the Balearic mycobiota, and two of them are new records for the island of Mallorca.

Mushrooms can be found in the forest. But also in the dunes by the sea.
Here you can find a fascinating pdf . In this scientific work you can see some new species, but also some already known species.
Most people do not look for mushrooms in the sea because they think that mushrooms only grow in the forest. But this is not true, we find mushrooms in the water, in and on fish and algae.

https://www.researchgate.net/publication/255179350_Setas_de_dunas_mediterraneas

01 Was sind Pilze und was erwartet euch – Der Pilzpodcast von Funghi Farm

Was sind Pilze und was erwartet euch auf unserem Podcast.
In dieser folgen sprechen wir schon mal ein bisschen über das große Königreich der Pilze.

Pilze sind einfach tolle Lebenswesen. Nicht Pflanze aber auch nicht Tier sondern ein eigenes riesengroßes Königreich
Pilze machen eben keine Photosynthese wie pflanzen aber super viele Pilze leben in Symbiose mit pflanzen.
Also ich glaub 90 – 95 Prozent der Pflanzen haben einen Pilz Partner. Eine super interessante Geschichte dass fast alle pflanzen im Wurzelwerk Pilz Partner haben und hier jetzt erstmal nur angerissen.
Es gibt ein Austausch, die pflanze macht Photosynthese gibt quasi dann Zuckerlösungen an den Pilz und der Pilz erschließt Nährstoffe.
Kurz gesagt, der Pilz kann über die Wurzeln in der Symbiose,

Sonst gibt es Pilze super lange auf der Erde. Ich würde sagen es sind mit die ersten Lebewesen an auf land.
Mittlerweile wissen wir auch dass es viele marine Fungi gibt also Marine Pilze. Die einfach in Algen, mit Algen, mit Fischen, auf Fischen, in Fischen, in korallen leben können. Es gibt also super viel zu erforschen

Wir Menschen nutzen Pilze schon sehr sehr lange. Wir haben also Höhlenfunde in Spanien die 19 bis 20 tausend Jahre alt sind.
Wir kennen Höhlenmalereien mit Pilzen, leider kennen wir keinen keine Höhlenmalereien von einem Äpfel, Birnen oder Getreide. Sondern sonst nur Tiere und Pilze
Wir wissen auf alle fälle dass die Höhlenmenschen schon wussten was was sie essen
Otzi der eine oder andere wird ihn kennen. Dieser berühmte Höhlenmensch, der über die Alpen gegangen ist der hat auf alle fälle zwei Pilze mit dabei gehabt.
Einmal einen Birken Porling und einen Zunderschwamm.
Zunderschwamm wie der Name schon sagt, er macht Feuer. Wir haben sehr lange sogar noch mit ins weiterhin in die modernere Zeit.
quasi sein sein Feuerzeug der der höhlen zeit
Was er noch dabei hat war ein anderer Porling, wir wissen heute dass diese Heil Pilz sehr gut sind bei bei Magenverstimmung also war das quasi seine Reiseapotheke. Man(n) weiß nie was man so zu futtern kriegt wenn man über die alpen reist
Sonst wie gesagt Pilze nutzen wir schon super super super lange von von den Höhlenmenschen, die Chinesen haben super lange Tradition, die schon über 2000 Jahre alt

Tiere essen Pilz, auf alle fälle schon viel länger als wir.
Es gibt da auch diese bei Pilz Sammlern verbreitete Lüge oder Geschichte, dass man sagt hey da wo Schnecken oder Mäuschen dran gefressen haben sind Essbar. Ich würde mich nicht darauf verlassen, außer ihr gebt den Pilz der Schwiegermutter 😉
Pilze haben die Aufgabe alles was von oben runter fällt zu ersetzen, weil sonst würden wir einfach innerhalb drei – vier Jahren am Laub ersticken und ja wie gesagt wenn ihr irgendwelche fragen habt stellt sie einfach!

Wir wissen mittlerweile es gibt Pilze die fressen Insekten. Sie steuern sogar ihr Hirn. Wir haben Pilze sie fressen Radioaktivität oder mindestens die Strahlung

Wie viele Sporen haben Pilze ? Ich mal eine Zahl gelesen dass ein Champignon 40 Millionen Sporen in der stunde raus haut.


Ich hoffe es allen so weit gefallen. Wie gesagt abonniert den kanal.
Hinterlasst kommentare,

Bleibt gesund
Mushlove und möge die Spore mit euch sein
euer Micha

Of the mushroom of immortality – A great article in the El Aviso newspaper – Funghi Farm Mallorca

The largest and oldest living creature on earth is a mushroom.” Michael Korn manages to amaze his visitors with almost every sentence. The 36-year-old is a walking encyclopaedia of fungi.

The German Michael Korn runs a mushroom farm in Consell. He can harvest almost every day. Here with grey oyster mushrooms in front of his new greenhouses.

Hier gehts zum Artikel

marinated-mushrooms - Eingelegte Pilze

Pickled mushrooms – Antipasti easy to make at home

Antipasti -Marinated mushrooms

Quickly and easily prepare your own mushroom antipasti  

Marinerte Pilze

Marinerte Pilze

Who doesn’t know how it is to sit at an Italian restaurant in the evening and order an appetiser. Then the waiter comes with a beautiful plate and all kinds of delicacies, including antipasti.  We will now show you how to prepare your own antipasti.

First of all, you should choose quality ingredients! The small but fine difference between good and really tasty is mostly decided by the quality.

Basically, you can pickle all edible mushrooms for a tasty antipasti – the best ones are mushrooms, porcini, chanterelle, shiitake and many more.

Zutaten

Portionen: 8 Für Antipasti de Fungi

  • 500 g kleine frische Pilze, Stiele herausgeschnitten (Champignons, Steinpilze oder
  • 4 EL extra verginge Olivenöl
  • 3 EL Weißweinessig
  • 2 – 8 Knoblauchzehen, geschält und zerdrückt
  • 1/2 rote Zwiebel, ganz fein gehackt
  • 2 EL frischer Oregano, fein gehackt
  • 2 EL frischer Thymian, fein gehackt
  • 1/2 TL Salz
  • 1/2 TL frisch gemörsert schwarzer Pfeffer

Zubereitung Antipasti

– Clean mushrooms – Never wash them.2
Cook the mushrooms for approx. 10 min.
Drain the mushrooms and leave to cool.
Now mix all the spices, herbs and olive oil with the mushrooms.
Put the mixture in the fridge and leave it there overnight. The mushrooms should stand at room temperature for about 1 hour before eating.

Buon Appetito

Funghi Tip

If you have the possibility, use fresh herbs from the garden or balcony. The fresh herbs have an intense aroma which makes your antipasti. The same goes for mushrooms. The best thing to do is to grab a basket and go to the forest. If that’s not possible, the weekly market has a great selection of fresh forest and cultivated mushrooms in autumn.

sobrasada Rezept-Funghi

Champignons Mallorquin with Sobrasada

sobrasada Rezept-Funghi

One of the delicacies is indispensable in Mallorca: the Sobrasada. This typical Mallorcan spread sausage is made from pork bacon and lots of sweet peppers. Sobrasada is mostly found on a toasted piece of bread – but there is a lot more to the sausage. Sobrasada is often mixed with honey – sounds strange, but is soooo delicious. The Mallorcan housewife also uses the paprika spread sausage in pasta as a sauce, for a roast as a filling or as a fig sobrasada dessert. We have the right mushroom recipe for autumn and winter when the mushroom season begins in Mallorca.

Ingredients for four people:

75 g Sobrasada de Mallorca (Porc Negra)
½ dl olive oil (best from Mallorca)
750 g mushrooms
1-4 finely chopped clove of garlic
1 small onion 1 tsp sliced ​​fennel salt

  1. The recipe is very simple. First of all, the mushrooms have to be cleaned. Never use water here, as this would damage the fungus. It is best to use a brush. Then cut into slices Peel the onion and garlic and cut into small cubes. We take a pan and let the olive oil get hot in it. When it is hot, the mushrooms are added. Mushrooms should usually be seared. So they don’t lose water and develop delicious roasted aromas. Now the onions are added and are fried until they are glassy. Add the garlic and fennel and our sobrasada and swirl everything nicely

Bon Profit your Funghi Team

Funghi Tip

Buy only Sobrasada from Mallorca and here is a video of how the Spanish sausage specialty is made

http://www.rtve.es/alacarta/videos/aqui-la-tierra/aqui-tierra-sobrasada-tipica-ibiza/4293765/

teriyaki-pilzgericht-lecker-schnell

Teriyaki cashew mushroom pan

Teriyaki cashew mushroom pan

If you love mushrooms, you can’t miss this delicious mushroom dish. The typical Teriyaki taste fits perfectly with our mushrooms and the Cheshew kernels round off this great dish. All in all, this treat is cooked quickly and easily.

Ingredients:

teriyaki-pilzgericht-lecker-schnell

Teriyaki-Pilzpfanne schnell und Lecker

Teriyaki mushroom pan quick and tasty

3 tablespoons sesame oil

250 g mushrooms (preferably fresh mushrooms from the forest or weekly market. Oyster mushrooms, shittake or mushrooms are also suitable.

1/4 cup raw cashew nuts, halved or coarsely chopped

1 tablespoon brown or coconut sugar

2 tablespoons tamari (soy sauce)

2 tablespoons rice vinegar

1/2 teaspoon dried red chili flakes

pinch of cayenne (optional)

1 green onion, green and white parts, sliced

2 cloves garlic, minced

1 piece fresh ginger, chopped or grated)

Reparation:

  1. First he should clean the mushrooms. Please never clean with water but with a brush and a knife. Then cut the mushrooms into mouth-sized pieces.
  2. Sauté the mushrooms and cashew hot until golden brown. Then please remove from the pan.
  3. Now add the spices to the hot pan. Briefly fry the garlic and ginger.
  4. Toss the mushrooms and sauce back together and serve preferably in a deep dish or bowl.

Bon appetite and enjoy cooking

Funghi Tip

It is best to always take fresh mushrooms! Preferably from the forest or from their weekly market. Mushrooms from the can own only conditionally. Since the mushrooms in the can develops its own taste.  Furthermore, canned mushrooms have high nitrate values.

Cremige Pilzsuppe

Creamy mushroom mushroom soup

Creamy mushroom forest mushroom soup

Autumn is mushroom time, from September our forests and weekly markets offer an excellent selection of mushrooms. Today we would like to introduce you to a popular mushroom classic.  Quick and tasty

Ingredients:


Fresh wild mushrooms from the weekly marketCreamy mushroom
600 grams of mushrooms (porcini, chestnuts, butter mushrooms, mushrooms, chanterelles or mushrooms)
2 tablespoons of butter
1 onion (I like the red onion best)
50 gram flour
1 1/2 vegetable broth or mushroom stock
4 tablespoons crème fraîche
lemon juice, pepper, salt

Preparation:
– Clean the mushrooms (always without water) best with a small brush.  Then cut them into small cubes
– Peel the onion and cut into small cubes
– Sauté the mushrooms then add the small cut onion
– Dust the mushrooms & onion with flour and add the mushroom fond/broth.  Now you can blend the soup with a hand blender and the crème fraîche nice and creamy.

Season to taste with salt, pepper and lemon juice.

Enjoy your meal

Our Funghi Tip

As an excellent side dish, dumplings are suitable for the mushroom wild mushroom soup and for garnish a fresh parsley looks tasty.

Do not use canned chaqmpignons . These are due to the production often loaded with high nitrate values.

Pilz risotto-Steinpilz

Porcini – Mushroom Risotto

Porcini – Mushroom Risotto

Autumn is just around the corner and so are the delicious mushrooms in our forests.  Once the mushrooms have been collected and cleaned, the mushroom risotto is quick and eas

What is needed for a ” Risotto ai funghi porcini “

Pilz risotto-Steinpilz

 Champignon Risotto

 

100 gram mushroom (fresh)

50 grams porcini mushrooms (fresh)

150 grams of rice (preferably round grain rice)

1/2 onion

70 grams butter

325 ml stock (preferably freshly boiled)

50 ml white wine / not too sweet and preferably from the region

45 g Parmigiano or Grana Padano cheese

Salt & pepper al gusto

How to 

 Risotto ai funghi porcin

  1. First, the mushrooms should be cleaned. Under no circumstances should the mushrooms be washed with water. Otherwise, most mushrooms will get full of water and are no longer really tasty. The best thing to do is to take a brush and rub away any dirt or soil.  Then cut our mushrooms and porcini into small pieces. During this step, the mushrooms can be examined for maggots or insect infestation.
  2. Peel the onion and chop into small cubes.
  3. Grate the Parmigiano or Grana Padano finely
  4. Now take about 20 – 30 grams of butter and melt it in the pan. When the pan is hot, add the mushrooms and fry them.  Work with enough heat, otherwise the mushroom will be covered with butter..
  5. When the mushrooms have coloured, add the rest of the butter and the onions.  (until they are translucent)
  6. Add the rice and mix thoroughly once. Now pour the broth into the pan/pot a little at a time
  7. When the broth has evaporated, it’s time for the wine.
  8. Everything should now be nice and creamy. Slowly stir in the Parmesan and serve the mushroom risotto.

Bon appétit

Tip!

If you only have dried mushrooms available, soak the dried mushrooms in lukewarm water 2-3 hours before use. This mushroom/water is very suitable to replace the broth and to intensify the mushroom flavour.

Making mushroom spawn yourself at home

Make mushroom spawn easily and conveniently at home

Edible mushrooms are not only becoming more and more popular on the table, but are also increasingly cultivated at home.
But how does it work?
How you can easily make your own grain spawn you learn now.

What is needed:

1 bucket
1 sieve
Grain (organic wheat is very suitable)
water
canning jars (old cucumber jars or these jars are best)
Polyfil/ aquarium absorbent cotton
Pressure cooker (usually someone in the family has one or look here)
Nail
Hammer

Making grain spawn tips and tricks part 1

Step 1
Soak the grain for 12-24 hours (in no case longer). Depending on the time of year, otherwise your future mushroom culture will start to ferment.

Step 2
Put the soaked grain in the saucepan and heat it slowly on level 1-2. The water should not boil properly, otherwise you will change the structure of the protein, etc. in the grain. Many colleagues use a pinch of plaster and lime as a little secret trick.

Step 3
Put the grain into the sieve and let it drain. The whole process takes about 20 minutes. After that the grain is slightly dried on the surface and ready for the next step. Here is to say that it is better if the grain appears a little dry than if the grain is wet.

If your fungal substrate is too wet, contaminants such as yeasts and molds will have an easy time.

Step 4
The lids for the jars need to be prepared.  Take the lid, hammer and nail and hammer a hole in the lid. This hole is then stuffed with the polyfil/aquarium wadding.

The filter should not be too fluffy, otherwise foreign fungi will find their way into your glass. You can also use other materials like cigarette filters, Tyvek or syringe filters from medicine.

Step 5
Fill the jars about 3/4 full with the grain and close them with the lid. Then put the aluminum foil over the lid. The aluminum foil has the advantage that dust particles and spores can not be drawn in so easily. If you do not have a Hepa filter available and work with liquid mycelium, you can simply lift the lid and pierce through the foil.

Step 6
Now the pressure cooker comes into play. If you have never used a pressure cooker before, please read the instructions.

We then fill the pot with water and then with our jars.  Now we put the lid on and it will take a few minutes for the pressure to build up.  Then the pot should stay on the stove for a good 90 min. If the time rum must first cool everything. Best over night. And with a clean cloth on the valve. The rag should have been dipped in alcohol or chlorine to avoid further contamination when growing mushrooms.

Now your substrate is ready to be colonized by the fungal mycelium.

Have fun with your Funghi Team

Here you can of course also order ready grain brood click 

P.s. Noch ein paar Einkauftips bei Amazon 😉

pressure cooker (gross) https://amzn.to/2TQDZau

Schnellkochtopf (klein) https://amzn.to/2uxaAYe

Sturzgläser 440ml https://amzn.to/30TkNKE

Sturzgläser 1000ml inkl. Trichter https://amzn.to/38G4cwM

Sprühflasche Gadena https://amzn.to/36tH030

Scalpel with spare bladeshttps://amzn.to/2sVZU4X

Organic wheat 5 kilohttps://amzn.to/2RtqMmp

Spray bottle Gadena https://amzn.to/3aHqWhr

30kg Pferdeeinstreu Kleintiereinstreu https://amzn.to/2TVVu9p

RÄUCHERGOLD® 15kg Buchenholz https://amzn.to/2U3099L

Agar Agar Pulver https://amzn.to/2TXHVq6

Petrischale Kunststoff https://amzn.to/2TY9QX0

Parafilm fürPetrischalen https://amzn.to/2Ru4u46

Pilzzuchtzelt https://amzn.to/2ut83yh

Ultarschall Vernebler https://amzn.to/37sJ64K