Hobby mushrooms past expectations

“I can’t believe the results,” Bernhardt said excitedly. He explained that he uses a specific type of tree log to grow the little fungus. Once he has the log, he orders spawn and sprinkles them on the logs, then sets them aside for a year or so.

He perfected the process that fools the spores into believing that spring has arrived and little pinhead size growth appears on the logs. Within a few days the logs are covered in shiitake mushrooms. 

“People get such a kick out of it,” Bernhardt said. “They have to be one of the fastest growing organisms on the planet.”

He chose shiitake mushrooms because they are very expensive to purchase in stores, are popular for cooking and some varieties are cold hardy, such as the one he grows. He said his homegrown mushrooms are more meaty than the store bought ones. He said many commercially grown mushrooms grow on hay bales and that is why his are more meaty.

He loves to share his knowledge with others and hopes to have extra logs to help anyone interested to grow their own mushrooms. Bernhardt has accumulated a few garbage bags full of the little fungus in the six years he has been growing them. He often gives the extras away along with a recipe.

The Carlton resident will share his tips and experiences at a Carlton County Extension class on Thursday, Jan. 26 at the Carlton County Transportation Building at 1630 County Road 61, Carlton.

For more information on extension classes or to pre-register for Bernhards class call 218-384-8684 or email rustx048@umn.edu or visit the website at https://extension.umn.edu/event/growing-shiitake-mushrooms.

Mushrooms on Toast

Recipe By: Shawn Bernhardt and Deanna Keller

Ingredients:

 1 pound shiitake mushrooms, cleaned, stems removed, thinly sliced

4 Tbs Unsalted Butter

1 tablespoon Thyme, fresh and finely chopped

1/2 teaspoon salt

1 pinch Black pepper

1 Tablespoon all-purpose flour

2 Tablespoons half & half

3 Tablespoons chicken broth

3 Tablespoons white wine

1 pinch nutmeg

4 slices bread, good quality crusty

 Directions:

 1. Heat butter in a large skillet over medium-high heat. When melted, add mushrooms. Give the pan a good shake to make sure they’re in an even layer and not piled on top of each other. Cook undisturbed until golden brown on the first side, about 3-minutes. Continue cooking, stirring occasionally, until both sides are golden brown, about 3-minutes more. Meanwhile, toast bread.

2. Add half and half, then season with thyme, nutmeg, salt, and pepper. Then add flour and cook about 1-minutes, or until flour is fully absorbed, pour in wine (or half the chicken broth is substituting), scraping the bottom of the pan, then cook until the wine (or broth) has evaporated, about 30-seconds.

3. Add the chicken broth and the half and half; stir until creamy. Taste, adjust seasoning as needed. Divide evenly on top of the toasted bread, then garnish with parsley and sprinkle with additional pepper and salt. Serve immediately.

Notes:

 White wine can be substituted for an equal amount of additional chicken broth.