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.
Quickly and easily prepare your own mushroom antipasti
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.
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
– 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.
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.
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
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
Buy only Sobrasada from Mallorca and here is a video of how the Spanish sausage specialty is made
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.
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)
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.
Sauté the mushrooms and cashew hot until golden brown. Then please remove from the pan.
Now add the spices to the hot pan. Briefly fry the garlic and ginger.
Toss the mushrooms and sauce back together and serve preferably in a deep dish or bowl.
Bon appetite and enjoy cooking
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.
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
Fresh wild mushrooms from the weekly market
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
– 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.
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 “
100 gram mushroom (fresh)
50 grams porcini mushrooms (fresh)
150 grams of rice (preferably round grain rice)
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
Risotto ai funghi porcin
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.
Peel the onion and chop into small cubes.
Grate the Parmigiano or Grana Padano finely
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..
When the mushrooms have coloured, add the rest of the butter and the onions. (until they are translucent)
Add the rice and mix thoroughly once. Now pour the broth into the pan/pot a little at a time
When the broth has evaporated, it’s time for the wine.
Everything should now be nice and creamy. Slowly stir in the Parmesan and serve the mushroom risotto.
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.
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:
Grain (organic wheat is very suitable)
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)
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.
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.
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.
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.
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.
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.