Shiitake Happens: Growing Mushrooms In Alabama

By Rhonda Britton

Gardening can go beyond just planting a standard vegetable garden. Growing mushrooms can add variety to gardens and the dinner plate. With time and a little patience, shiitake (she-TAH-kee) mushrooms are an excellent choice for growing fresh mushrooms. They are good to eat and provide a wonderful source of protein, vitamins B and D, and trace minerals. Shiitake mushrooms are also low in fat and calories and have been proven to reduce cholesterol.

Key Terms

When growing shiitake mushrooms, there are a few key words to understand. The living fungal culture is called spawn, and when grown in a substrate of hardwood sawdust, it is called mycelium

The mycelium is the part of the fungus consisting of threadlike tubes that consume and feed off the substrate.

In gardening terms, this mycelium is the equivalent to seeds for traditional garden vegetables. Inoculation is the process of introducing the mushroom mycelium to the log or hardwood sawdust.

Growing Options

To produce shiitakes at home, you need a medium on which to grow the mushrooms. The easiest option is to purchase hardwood sawdust blocks in special, sterilized bags that keep contaminates out. These blocks are already inoculated with spawn from a reputable grower. Shiitake mushrooms can be grown indoors on sawdust blocks year-round with little effort.

Another option — and much slower method — is growing shiitake mushrooms on hardwood logs. Patience is key if choosing to grow shiitake mushrooms on logs indoors or outdoors because it’s a much more involved process.

You need a drill, drill bit, inoculating tool, camping stove with a cast iron pot, metal baster or paint brush, and wax to seal inoculation holes and ends of the logs. The best log for shiitake mushroom production is white oak. You can leave these logs outside so Mother Nature can allow the mycelium to consume the log and produce mushrooms.

Water is important when growing mushrooms on logs. Unless it rains, you will need to water the log weekly. As a general rule, when you water outdoor plants and the garden, give the log a drink. Estimate if the log needs water by picking it up to see how light its color is. If the log is lighter in color, water it.

More Information

Luckily, Alabama is home to several reputable mushroom producers who can provide additional instruction. You can also contact an Alabama Cooperative Extension System home grounds agent at aces.edu for in-depth information.

Welcome back, friends! This month’s recipes are all about bread, and each one will have you turning out some of the most delicious versions of the easiest bread recipes around. In fact, these all begin with store-bought bread in some form, so they are perfect for busy families or those of us who just want more time to enjoy with our loved ones.

Leading the pack is an amped-up classic, Cinnamon Toast. Your first thought was most likely, “Who needs a recipe for cinnamon toast?” Trust me when I say this is honestly the best cinnamon toast you’ll ever eat. The trick that makes this so different from any other cinnamon toast lies in making a paste of sorts with softened butter, cinnamon, sugar and just a pinch of salt. This paste gets spread over the bread and baked. It’s important to get that buttery goodness all the way to the edges of the bread, because after you bake it for a while, you’re also going to broil it. Getting that butter spread to the edges helps keep the bread from burning under the broiler. Broiling it gets the sugar all caramelized, bubbly and crunchy — almost like the torched sugar topping on creme brûlée. I seriously had to stop in the middle of writing this and make a batch. It’s just that good!

Coming in second is a standout Garlic Bread. This is a staple on most family tables and is simple to make, but if you ever want to kick it up 10 notches or so, all it takes is a few extra minutes. By adding freshly minced garlic to melted butter along with your seasonings, you’ll end up with garlic bread that will quickly take on the starring role of your entire meal.

Rounding things out is a recipe from a beloved Alabama Farmers Federation family member, Jan Parker of St. Clair County. I’m sharing her recipe for

Tomato Focaccia

By Jan Parker, St. Clair County

Prep Time Cook Time Servings

10 mins 10 to 12 mins 4

Ingredients

1 (13.8-ounce) can Pillsbury Classic Pizza Crust

1 1/2 tablespoons olive oil

2 tomatoes or 4 Roma tomatoes, thinly sliced

1 tablespoon grated Parmesan cheese

1/2 teaspoon oregano

1/4 teaspoon sea salt

Instructions delicious Tomato Focaccia from back in July 2015. You’re going to love this recipe, and it sure doesn’t hurt that it begins with a Pillsbury pizza crust! From the first time I saw this recipe, I knew it was going to be a hit, and I certainly was not disappointed. Using the pizza crust is such a smart shortcut, and I’m already dreaming up different variations on her recipe.

Heat oven to 400 F. Lightly grease a cookie sheet.

Place crust on the cookie sheet, flatten to fit and brush with olive oil. Top with tomato slices. Sprinkle with cheese, oregano and sea salt.

Bake 10 to 12 minutes or until nicely browned.

No matter what you’re serving, a basket of warm bread just makes the meal. I hope you’ll enjoy these new ways to make old standards even more special. Until next month, may your days be filled with delicious meals shared with people you cherish. Y’all enjoy!

Best Cinnamon Toast Ever

5 mins 15 mins 4 slices

Ingredients

1/4 cup unsalted butter, well softened

1/4 cup sugar

1 teaspoon ground cinnamon

Pinch of salt

4 slices bread

Instructions

Heat oven to 350 F. In a small bowl, combine butter, sugar, cinnamon and salt.

Spread mixture evenly over one side of each of the 4 pieces of bread, being sure to cover all the way up to the edges of the bread.

Place bread on a baking sheet. Bake 10 minutes on the center rack of the preheated oven.

Next, leaving toast on the center rack, turn the broiler on. Broil until it is deep golden brown and sugar is bubbling. Watch carefully to prevent it from burning.

Slice in halves, if desired, and serve.

The Best Garlic Bread

15 mins 15 mins 8

Ingredients

1 (14- to 16-ounce) loaf soft French bread (not baguette)

3/4 cup unsalted butter

4 large cloves garlic, finely minced (about 2 tablespoons minced)

1/2 teaspoon salt

1 tablespoon dried parsley flakes

Instructions

Heat oven to 400 F and line a rimmed baking sheet with aluminum foil.

Slice loaf of bread in half lengthwise and place the pieces, cut side up, on the prepared pan.

In a small saucepan over low heat, melt butter. Once melted, add garlic, and remove from heat. Allow garlic to steep in butter about 3 minutes. Add salt and parsley. Stir to combine.

Use a spoon or pastry brush to coat cut sides of the bread with garlic butter. Bake 15 minutes or until edges are golden brown. For extra crispiness, place under the broiler 2 to 3 minutes, watching very carefully. Slice and serve warm.