GROWING MUSHROOMS

The Basics of What you need to know

Whilst most of the world’s mushroom supply comes from commercial mushroom farms, growing mushrooms is not as simple as many people believe. In fact, mushroom growing is one of the most technologically advanced and sophisticated agricultural industries in the world. Commercial mushroom production costs are high and require extensive capital investment. Whether you grow on small scale as a hobby; or on a larger scale, modern mushroom production is highly mechanized, requiring detailed knowledge and a high level of management skill and commitment for success. This commitment is required from the start all the way through to cropping and marketing.  

In South Africa the white button and brown mushrooms are mainly grown, both of these belonging to the genus Agaricus. Furthermore it is mainly a fresh market with only a small percentage of SA’s mushroom production being processed into canned product, sauces and other value added products. It seems that the South African consumer has clearly made the choice to eat fresh mushrooms rather than processed mushrooms. 

Less than 5% of the mushroom market is taken up by so called exotic mushrooms, including Pleurotus spp (Oyster mushrooms) and Lentinula spp (Shiitake). Although these mushrooms seem on paper to be less complicated to grow, one should not be deceived in thinking that it is an easier option. Even though oysters grow on uncomposted cellulose material (no casing material is needed), and Shiitake on woody substrates containing lignin compounds, they still require the sophisticated technology to manufacture substrate and then climate controlled growing rooms.

The basic process of growing Agaricus Mushrooms is set out below

DO YOU WANT TO SHOW OFF YOUR CULINARY SKILLS, RAISE YOUR PROFILE AND WIN A STASH OF CASH?

SHOW YOUR FUNGI FLAIR AND WIN

AND TO RAISE YOUR PROFILE

Ingredients:

Method:

1. Clean and cut broccoli into 1cm pieces.
2. Steam these in a steamer until just tender (about 10 minutes). Set aside and reserve 200ml of the steaming liquid.
3. Whilst the broccoli steams wipe and slice the mushrooms.
4. Melt the butter in saucepan over medium heat and add flour to this and stir to form a roux.
5. Allow the roux to cook for 2 minutes, stirring all the while then gradually add the chicken stock, stirring with whisk and gently bring to a boil.
6. Turn heat the low then add the broccoli, mushrooms, sour cream and spices. Allow to heat through, but do not boil. Serve as soon as the soup is hot.

A Pithivier is a round, enclosed pie usually made with puff pastry. The pie is traditionally finished with a distinct shine to the top of the crust by egg-washing. If it is a sweet pastry it is finished off by caramelising a thin layer of sugar at the end of the cooking process. This pie is said to have originated from the town of Pithiviers in France.INGREDIENTS:

 Serves : 4

Ingredients

150g        bottled artichokes, sliced
1              onion, chopped
30ml        Olive oil
400g        mushrooms, sliced
125ml      white wine
250g        canned chopped tomatoes
15ml        tomato purée
500g        bought puff pastry, thawed
1               egg

Method:

1. Preheat the oven to 200C
2. Saute the Jerusalem artichokes and onions in a little olive oil until glossy
3. Add the mushrooms and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes
4. Roll the pastry sheets into two circles about 3mm thick, one 26cm diameter and one 22cm. Place the smaller on a baking sheet and top with the filling, leaving a 2cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.
5. Make a hole in the centre and brush the pastry with the egg glaze and bake for 20 – 25 minutes until puffed and golden.

Serve the pithivier with a crisp green salad