I grew up on a chicken farm in New South Wales and when I was about eight years old my parents decided for some crazy reason to convert it to mushroom sheds. So pretty much I just learned to love it and it just became something that was in my blood. I have a group of, just in the harvesters alone, about 130 female workers and they range from anywhere from 19 up to late 60s. All these women come from different backgrounds their different nationalities but they come every day with a smile on their face and they work really hard to support their families. As the largest supply of mushrooms to Woolworths we have a very strong relationship. We harvest based on the Woolworth’s supply and we can pick up to 16 tonne a day of mushrooms that’s all hand-picked. I’d probably say with mushroom farming it’s science-based but it’s also gut feel. Mushrooms themselves are very sensitive so it’s a very controlled environment just to ensure that they’re happy. We produce the compost and we send about 600 tonnes of compost from that yard to this site every week. We put it through a tunnel complex and in those tunnels we do the pasteurisation and also the spawning of the compost and then we start the process of growing the mushrooms indoors. It’s 14 days before we start harvesting. Once you harvest the mushrooms they’re picked packed chilled and they’re on your table within 24 hours. During the bush fires all the borders were closed for us and we were unable to get raw materials like our spawn through and we couldn’t get any support supply from the other farms on the east coast. Then on top of that we’ve been suffering under the drought since last October which affected the straw which is essential to growing mushrooms. Then COVID in early January, first it was quite scary because obviously everyone just wanted to be home with their children who couldn’t go to school. So it meant that we had to bring on a lot more employees just to try and maintain the day-to-day operations. It was a pretty hard time for us to begin with and now we’ve been going through it for months. Yeah. The team just pulled together the hours were longer the days were harder but we got through it because everyone knew the reason we needed to do it. Biggest thing now is just to ensure that we maintain the quality can meet the standards that are required for Woolworths customers. Woolworths was a great support during this time, not only did they give us the sense of security that we knew we could harvest and supply them, they also had store managers come to site and they could see what we’re going through. I would say my outlook is extremely positive not only because the demand for mushrooms is high, people are realising that there’s such a great food to eat, on top of that we’re employing more people so we’re supporting the community to ensure that they can keep working through those hard times.
Month: March 2022
hi i’m dr michael juan eating healthy food is very important to help you preventing cancer and living a healthy life today i will show you how to make a healthy and delicious vegetable fall and tell you why the shiitake mushrooms in the recipe are wonderful cancer-fighting food this is the recipe for you to keep and let’s start to prepare the vegetables while the cooking is going on let’s look at some research without showing the cancer fighting effects of shiitake mushroom shiitake mushrooms are also called turkey tail mushrooms they are not only nutritious but also packed with cancer-fighting molecules psk and psp this is the partial chemical structure of psp the cancer-fighting molecules in the shiitake mushroom a recent scientific paper published on the journal applied microbiology and biotechnology showing that research results from around the world including the clinical trials on human beings demonstrate that psk and psp in shiitake mushrooms are active anti-cancer compounds they have multiple ways to fight cancers including boosting functions of our immune system inhibiting the growth and accelerating the deaths of cancer cells reducing the symptoms caused by cancer chemotherapies and can even prolong the survival time for patients with several types of cancer so shiitake mushrooms are really good food not only for healthy people to prevent cancer but also helping cancer patients to receive better treatment outcomes okay coming back to our cooking hope this recipe and the research about shiitake mushroom is interesting and helpful if you like this video please give us a sum up so we can show you more cancer-fighting recipes to get more cancer-fighting recipes visit our website showing on the screen you can also scan this qr code with your mobile phone enjoy the shiitake mushroom fall see you next time
– Every time I bring these stuffed mushrooms to a holiday party, they disappear fast. They are the perfect cheesy mushroom bite with hints of garlic, onion, fresh herbs, and crunchy pecans. And then, baked until soft and golden. Basically, they are the perfect savory vegetarian appetizer and oh, so good. They’re one of my personal favorite party appetizers, and I think they’re going to become one of yours as well. So let me show you how to make ’em. To get started, preheat your oven to 400 degrees Fahrenheit and oil a baking sheet with a little bit of olive oil or avocado oil. I just drizzle it out and then use a paper towel to make sure that the entire sheet pan is coated. When it comes to the mushrooms for this recipe, I recommend white button mushrooms, or cremini mushrooms, which are also known as baby bellas. Baby bellas are what I’m using today, and you’ll need 20 of them. Remove the stem from the mushroom by just gently pushing it sideways. And it should pop out fairly easily. If it’s sort of snug and not wanting to pop out, push it to one side and then to the opposite side. And that usually does the trick, but make sure that you save the stem as we’re going to chop it up and use it in the filling here shortly. So you can just make a pile of those stems off to the side. When you’re shopping for mushrooms, also choose ones that are on the smaller rather than larger side. This allows you and your guests to pop an entire mushroom in your mouth without having to bite it in half and potentially letting some of that filling slip out. And trust me, they’re just easier and less messy to eat if you can pop the whole thing in your mouth. So smaller is better. Use a chef’s knife to roughly chop up the stems into small little pieces and then place them in a bowl so that you can transfer them over to the stove here in a sec. Next, finely dice half of a medium onion. After I’ve chopped it, I always run my knife through it a couple of times just to make sure that the pieces are small enough. Remember that the onion and mushroom are going to be sauteed, and then stuffed back inside those little mushroom caps. So you don’t want it too chunky. And once that’s done, place it in another bowl. For garlicky goodness in these stuffed mushrooms, you’ll need two garlic cloves. And right now, you can just bash them with the side of your knife to help remove the skins as you’ll mince them straight over the pan. And with those three ingredients, you can now take everything over to the stove. Heat a pan on medium heat and add two tablespoons of butter. Once it’s sizzling and the bottom of the pan is coated, toss in the chopped mushroom stems and stir it together. Saute the chopped mushrooms for about five minutes or until most of the moisture has been removed. If you’ve never cooked with mushrooms before, they release a significant amount of liquid when cooked and you don’t want watery filling. So it’s best to get rid of that moisture now. And after about five minutes, the sauteed mushrooms will have shrunk down in size and be more golden in color. Add the diced onion to the pan along with those two garlic cloves, which you can just mince right over the pan. And then, add half a teaspoon of kosher salt and a quarter teaspoon of ground black pepper. Give that a stir for another one to two minutes, or until the onion has started to soften a bit. And then, transfer the mixture to a mixing bowl. You’ll want to let this cool for five to 10 minutes in the bowl so that it doesn’t immediately melt the cheese. But that’s perfect as you now have five to 10 minutes to prep the remaining ingredients. And that includes grating a third cup of fresh Parmesan. You can also use Pecorino Romano, Gruyere, or another hard cheese. So feel free to use your favorite. I have a little bit more than a third cup of cheese today, but that’s fine as a few tablespoons always end up in my mouth as I’m making the recipe. Next, you’ll want to chop a third cup of whole pecans. Most stuffed mushroom recipes use breadcrumbs like Panko in the filling. But to make these gluten-free stuffed mushrooms, I’ve omitted the breadcrumbs and swapped in chopped pecans. I think it actually adds so much more flavor to the recipe. And the end result is that these stuffed mushrooms taste cheesy and nutty rather than bready. And I think that’s a good thing. So once the nuts are finely chopped, add them to a bowl. The last ingredient is fresh parsley and you’ll need a quarter cup of chopped parsley. Fresh herbs improve the flavor of every recipe they’re added to, and it’s no different with these stuffed mushrooms. Plus, the parsley adds a little pops of green, which you know I love. And once that’s all chopped up, add it to another bowl. Now, before we go ahead and mix everything together, take a little bit, like a tablespoon or so, of the pecans and Parmesan, and set those aside as we’ll sprinkle those on at the end as topping. I also like to save a little bit of the parsley and sprinkle that over the plate before serving. All right, it’s time to mix together the filling. And now that the filling has cooled a bit, you can add four ounces of cream cheese along with the grated Parmesan, chopped pecans and chopped parsley. Then use a large spoon to stir everything together. You might have to use the back of the spoon to sort of mush the cream cheese at the beginning until it all starts to blend together. But when it’s well mixed, it should look like this. And now you can stuff the mushrooms. take just a small spoonful of the filling and fill up the mushroom caps. Then place them on the baking sheet. I recommend not overfilling the mushrooms at first, just to make sure that you have enough filling to go around. And if you have extra filling after they’re all full, you can just pile a little bit more on top. And I found that the amount of filling you have often depends on how big your mushroom stems were to begin with. Once the mushrooms are all filled and on the baking sheet, you can add just a tiny sprinkle of that Parmesan cheese you reserved to the tops of each mushroom. And then, follow that with a little extra sprinkle of chopped pecans. Pop the stuffed mushrooms in the oven for about 20 to 25 minutes, or until the mushroom caps have softened and the tops look lightly golden. Your kitchen is going to smell absolutely amazing while these babies are baking. And once you take them out of the oven, you’re going to want to dive right into them. So enjoy a couple of stuffed mushrooms, but don’t forget to save some for your guests. Be forewarned that they are highly addictive and you may accidentally eat a few more than you had planned if you’re not careful. As I mentioned in the intro, these little bite-sized stuffed mushrooms are always a hit at parties, especially around the holidays like Thanksgiving and Christmas. So I often make a double batch just to make sure that I have enough. After you plate them up, sprinkle a little extra chopped parsley on top for those fresh and festive vibes. Then enjoy. I hope you enjoyed today’s video. And if you did, make sure to give it a thumbs up. Share it with your family and friends. And I will see you again in the next video.
Welcome. Today we’ll be making a Steak and Mushroom Pie with Colcannon. I’m Chef Anthony, and you’re watching Publix Aprons Cooking School Online. [Music] So before we begin, you want to preheat a large sauté pan over medium heat. Then we’re going to take our salted butter and add it to that pan and just let it melt. If it browns a little bit, that’s okay. You can lower the heat, or you can let it can let it toast and it’ll give it a really nice nutty flavor. So I’m just going to swirl this around to let it melt evenly, and we want to let it heat until the foam subsides. So once your butter is melted, we’re going to start adding our vegetables. So I have some diced onion, sliced carrots; going to add some minced rosemary, thyme, and sage. We’re going to stir that around. And then once I have that all stirred together, I’m going to put in a little bit of garlic paste and stir that. So this is going to cook over medium heat for about four to five minutes, and we just want to bring out the flavor of all the ingredients in the pan and soften them up. We’re not looking to caramelize anything; we just want to bring out their full flavors. So once our vegetables soften up, we’re going to build our roux. So the first thing we’re going to do is sprinkle in some all-purpose flour. And this is going to help thicken up the gravy for our steak and mushroom pie. So when you add it, you want to cook it until you get a really nice baked bread or cooked flour aroma. And this will take about one to two minutes to get that flour cooked. So once you have your roux made, we’re going to add some stout. Now, it’s really important not to add it all at once or you’ll have clumps of roux in your sauce. So we’re going to just put a little bit. And you’ll see—it’ll start taking on the consistency of wet sand. And once you smooth that out, then you can pour in a little bit more, and I’m gonna do this in three increments, so I know that I don’t have any lumps of flour floating around in the pan. You can see that it’s really nice and smooth, almost a paste consistency. So now I can add the remainder of my stout. Once I have this really nice and smooth and I see that all of the stout has been incorporated, I’m gonna pour in some bone broth. And we’re going to stir that. Now in order to activate the roux and bring it to its full thickening ability, you do have to bring this to a boil for about one to two minutes until that roux is fully thickened. Now that our gravy has come to a boil, pull it off the heat. Now I’m gonna grab the rest of my ingredients. I’ll be right back. So now we’re going to finish this steak and mushroom pie. So I’m going to take my portabella mushrooms and we’re going to cut them into bite-size pieces. Try to keep them about the same size as the beef so we have a nice uniform bite throughout the pie. Now we’re ready to finish our pie. So we’re going to stir our beef into the gravy. Get that nice and coated. Once that’s incorporated, we are going to add our portabella mushrooms, our seasoned salt, and some black pepper. Give that a good stir. Get everything coated with that gravy. Now we’re using a nice cut of sirloin steak here. As it bakes in the oven, all the juices, all those great hearty flavors are going to come out into the gravy. So now we’re ready to build our pie. So we’re gonna start with a 9-inch baking dish on a parchment-lined baking sheet. It’s really important to put an under liner under the pie dish just to prevent any drippings from ending on the bottom of your oven. We’ll take our filling; we’re just going to put it right into the dish. There’s no need for a bottom piecrust because we want to keep this nice and rustic. So now I’m going to level it off and we’re ready to top it with our piecrust. So there are two piecrusts in this box, and you can save the other crust for another dish. We’re going to unroll it right over our filling. See, it’s that easy. You don’t want to get really fancy with this, so we’re just going to push the crust right down around the filling. No need to get fancy and do any crimping. And it’s really important to make some slits on top for venting. And this will allow some steam to escape as it’s baking. And now I’m gonna transfer it to my preheated 400-degree oven. So while our pie is baking, we’re gonna start our colcannon. Now colcannon is a traditional Irish dish made of mashed potatoes, kale, or cabbage. The first thing we need to do is start off with cold water, and we’re going to season our water with some salt. Then we’re going to add our potatoes, about a pound and a half for this recipe. And we’re gonna turn it up to high, put the lid on, and bring it to a boil. We’re gonna let it do its thing. So it looks like our potatoes are about done. We’re gonna carefully remove our lid and remove our potatoes from the boiling water. Set them aside to let them cool. Now I like to cook the potatoes with the skin on because that retains the starch and a lot of flavor in those potatoes. But while those are steaming and cooling down, we’re going to prepare our kale. So I like to remove the coarse part of the stem and just keep the leaves. As the stem goes up to the top of the leaf, it becomes a little bit more tender. So once all the stems are removed, you can discard the stems. And now we’re going to give this a real nice rough chop. It doesn’t have to be perfect. Now once chopped, we’re going to add this to our boiling water and blanch it for about four minutes. It’s going to bring out some flavor and make it a really nice bright green. So it looks like our kale is just about ready. Now we’re going to strain that. And look at that—it’s really nice and bright green, and I can tell it’s tender. So now I’m going to set this aside and while that’s cooling, I’m going to drain this water and get the rest of my ingredients. So now we’re ready to finish our colcannon. So first we’re going to take a half-cup of milk, salted butter, and some black pepper. I’m going to put this in the microwave for about a minute just to melt the butter. We’re going to start peeling our potatoes. And they’re still a little warm, so be careful. And we’re just going to peel the skin off. Because this is a rustic dish, it’s okay if some of the skin stays on the potatoes while you’re mashing them. So now that our potatoes are peeled, we’re gonna place them in the pot. So now I’ll begin to mash the potatoes. So you want to get it started, and then we’re going to incorporate our melted butter, milk, and black pepper. So I’m going to pour a little bit in and start mashing. And it’s okay if these stay nice and coarse; it doesn’t have to be a creamy mashed potato. I’m gonna add the rest of my seasoning. Now we’re ready to add our kale. We’ll stir that kale in there, incorporate it into the potatoes, and because we blanched this perfectly, the kale is still going to have a little bit of texture and crunch. So our colcannon looks perfect. It’s ready to go. And just in time to get our pie out of the oven. So our steak pie is done and ready to serve. I’m gonna take a little bit of the finished colcannon and steak pie. Now, be careful because this is very hot. You may want to let it set for a few minutes before serving. So now let’s eat! You can feel that crunch on the kale, you can taste all that creamy butter and milk in the potatoes, and it’s seasoned perfectly. Now let’s go over to the steak and mushroom pie. Make sure you get a little bit of everything on that fork. Mmm, that’s delicious. So remember, that steak went into the pie raw, but it cooked perfectly and evenly and it’s so tender and all the flavor from that beef is now in the gravy. I can taste hints of sweetness from the carrots and the onions, and then that buttery crust on top just brings it all together. This is how easy it is to create an authentic Irish dish in your own kitchen. Click the link below for this full recipe and exact measurements. Subscribe for more Publix Aprons Cooking School Online videos and other content from Publix. Happy cooking!
A mushroom knitting pattern. Hi everyone! My name is Norman, I run the blog nimble-needles.com and today I want to knit this cute little mushroom pattern with you. If you have been following me on Instagram, then you might already know that I love knitting these cute little softies. They are just such fun and fast projects you can easily finish in an afternoon. And they can be a great gift for someone you love or you can use them to decorate your own home. In this video, I’ll show you how I knit these little porcini mushrooms from the beginning to the end. I’ll show you all the important steps and techniques and of course, I’ll also show you how I finish them to achieve these super neat results. And one more thing before we start knitting. Definitely make sure to like this video right now if you want to support my work. And comment if you want me to record a video of a specific pattern or you just want to thank me for this one. Anyway, let’s head over to my desk and we’ll knit this mushroom together. First of all, this mushroom knitting pattern is available on my blog. It’s the first link in the description below. Download it now so you can follow along more easily. It takes me about two to three hours to finish one mushroom so I had to skip through some of the easier sections to keep this video a bit shorter. Plus there are also instructions for a larger mushroom which I’m not knitting in this video. And then of course, you need some materials. You will need some scraps in a rich brown tone and an undyed natural tone. I’m using lace yarn here to achieve a really delicate kind of mushroom. And then you will need double-pointed knitting needles size two millimeters. The pattern lists two different versions of the cap. I’ll show you how to knit the more difficult version here and in this case you will actually need a second set of double-pointed needles. And then you need some toy stuffing, a tapestry needle, and some scissors. You’ll find links to all of these items in the description below. And then we’re ready to start with this mushroom knitting pattern. Start by casting on 12 stitches with a long tail cast on leaving a tail of around eight inches. I always cast on one more stitch for joining in the round. So, I cast on altogether 13 stitches… let me check… so that’s four… one more… so uh 12 stitches er…13 stitches, sorry! And then I distribute these 13 stitches to four needles. Of course, if you want to knit with three needles or do the magic loop you can do this as well. I prefer knitting with four double-pointed needles. I think it’s the easiest method that yields the best results but do whatever feels best to you. And then we need to join in the round. So, I always slip the first stitch on the first needle back to the last needle, and then I slip that additional stitch we cast on over the one from the first needle. And then, I slip it back, and this creates a really nice and firm join. And then, we need to knit across this first round. So, one row of pure knit stitches. As you can see, this will be somewhat fiddly. So take your time, make sure that you don’t accidentally twist your stitches or so, and knit across one full row of knit stitches. And in the second round, we have to increase by eight stitches. Throughout this pattern, you’ll only increase with KLL – knit left loop. I’ll link you my full tutorial up in here. It’s my favorite increase for stockinette stitch. And the repeat for the first round is *knit one, kll*. So, lift that loop, knit one kll, and knit one. So we increased by two stitches, and we’ll do exactly the same on the next needle. As you can see, this is a bit fiddly but once you finish that first round things are really really easy. So it’s again…. it’s knit one, kll, knit one, kll. Repeat this across the whole round. And in the third round, you simply have to knit across those 20 stitches. So it’s one row of pure stockinette stitch. And we’ll also knit the fourth row together as well, and the repeat for the fourth row will be: knit two, *kll, knit five*, and then knit three. This will add four more stitches. So let me finish this one row of knit stitches here. And then we’ll do the fourth round together. So it’s: “knit two, kll, and then knit five”. Basically, if you’re knitting with four needles – as I do – you always place the kll right in the middle of that needle. And at the end of the row, you should have 24 stitches on your needles. I think it’s much easier to knit this pattern with four needles but if you’re knitting with three needles, pay attention that…. because there will be one needle where you have to add two increases. So, this is what it looks like now. And if you look at the pattern for a second, then you’ll see that these increase rounds continue until you have altogether 52 stitches on your needles. And since it’s more or less always the same – just the position of the klls and the rounds in between differ – I’ll see you there and leave you to knitting it. So I’m in round 12 now. And now, you have to knit across those 52 stitches for five more rounds in plain stockinette stitch. The reason why I’m stopping here is, some people may want to knit taller mushrooms. My porcini mushrooms are somewhat condensed and this is the way I want them. But maybe you want to have a different stalk, and you can ….I mean a much taller stalk….and you can easily adjust this by knitting more than just five rounds. Maybe 10 or even 20 if you really want to go high. For me, it’s just five rounds of stockinette stitch here. So I finished knitting across those five rounds and from here you need to decrease back to 24 stitches. But again just a quick reminder if you haven’t already – please like this video to support my work. It really helps me growing my channel and producing more of these videos. And of course, comment if you have any specific problems you want me to address. The first decrease round is *knit six…. so one two three four five six…..and then knit two together…. knit two together… and then knit eleven*…. knit eleven. The reason why is…. now some people might wonder why it’s just knit two together, right? Knit two together is the most invisible decrease for stockinette stitch. And since this is a tubular object you can just scatter it around and you don’t need any other directional decreases. In fact, if you would mix in an ssk here and there, things would stop being tubular. So, after this decrease round you have to add two more rounds of knit stitches. And then there will be another decrease round. Just take a look at the pattern. It’s pretty straightforward. And since it’s really easy, I’ll fast forward to round 43 when things really start to get interesting. Row number 43 is *knit two together, yarn over* across all stitches. Go slowly! Those stitches tend to tighten up. Also, when you come to the end of your needle, you have to add another yarn over. So be very careful that you don’t drop the yarn over as you start on the next needle. And this is a repeat you will see very often in lace patterns but it will also create a very very lovely fold line you can use for double hems in socks and so on. And now we need to start knitting in the other direction. So, knit one more stitch, and then turn your project around, and slip that first stitch. And then, knit across. So, knit across…. Theoretically speaking, you don’t have to knit or change directions here but since the next couple of rows are just purl stitches, and most people don’t like purling, and there are also a lot of of lifted increases there, I think it’s much easier to change directions. Then, you end up with easy lifted increases and knitting. But if you don’t mind purling and knitting plls instead of kll – I guess you can try to do that as well. I always change directions. It’s so much easier. So, I finished knitting those four rounds in stockinette stitch, and I hope you can already see what a nice fold line those yarn overs created. And round 48 marks the first increase round here for the cap. And the repeat is: Knit one, and then you need to KLL- across all stitches. So always knit one, KLL. And at the end of the round, you should have 48 stitches on your needle. And after that increase round, you have to add four more rounds of plain stockinette stitch. So I finished knitting those four rounds in stockinette stitch, and this is where we need to talk about choices. The easier option of this pattern will change color here, and you continue knitting a really seamless cap that is a bit more rounded. Since this option should be pretty straightforward to knit I’ll show you the more complicated version. And this version has a tiny little overhang. And the cap isn’t all that rounded. So, it looks more like a real mushroom would. I personally like this version better and the instruction start on page seven. So, row number 53 is another increase round, and you increase up to 53 stitches. The repeat is *knit 3, KLL, k6, KLL, k3*. So, one.. two.. three.. four.. five… six.. KLL, and knit three… And I’ll see you at the end of this round. So, I finished that last increase round and this is what the lower part of my mushroom looks like now. And from here, things get a bit more complicated. You can set the stalk to the side for the moment and pick up your brown yarn – or whatever color you picked – and cast on 56 stitches with a long tail cast on using the second set of double-pointed knitting needles. So, I already joined my 56 stitches in the round and now you need to knit across one round. Just one round of knit stitches. And then, I’ll show you how to join the two pieces together. Now, to join these two parts together, first of all, you can cut the tail. You won’t be needing the white or cream-colored yarn again. And then you need to insert that part through the hole here… so like this. And then, you need to join these two parts together with a three-needle bind-off. I’ll link you my three-needle bind-off tutorial up in here. A lot of people like to do it directly but I transfer the stitches before and I’ll quickly show you how I do that. So, here’s what I do. I always slip one white stitch and one brown stitch. And one white stitch and one brown stitch…. And in that manner, O transfer all stitches I want to join together to one set of double-pointed needles. I feel this makes it much easier to knit the three-needle bind-off – or rather – it’s not going to be a real three-needle bind-off. We’re just knitting these two parts together. ….And if the stitches are on separate needles, I feel it’s much more fiddly to do that and you end up stretching stitches too much, and so on. And on the next pair of needles, you do exactly the same. I always bring the needles to the front first, and then, always slip one white a stitch and one brown stitch. It’s very important that you start with a white stitch because we will knit these stitches together in the next round. And knit two together is a right-leaning decrease. This means the second stitch will always lay on top. So, I slipped all stitches to one set of double-pointed knitting needles and now we need to knit those stitches together. So, always knit together a white stitch and a brown stitch. And again, make sure that the white stitch is always in front so you won’t be able to see it once we finish the…. well it’s not really a three-needle bind-off…. but let’s call it a three-needle join or whatever… three-needle bind-off variation. So, knit two together all stitches.I joined these two pieces together now, and as you can see, it’s really a seamless transition, and you really don’t see any white or brown yarn peeking through. And right after you join them together there’s one more increase round. So round number three in the round color is, knit four ….knit four…. then kll… kll, and knit seven. And you increase up to 64 stitches in that round. Then it’s another kll, and knit three… After that increase round, you need to add three more rounds in stockinette stitch. And by now you should be able to see… or rather you… you shouldn’t be able to see anything… that three-needle join – if done correctly – is really invisible and there is no white peeking through. So, I add three more rounds of stockinette stitch here. In round seven, you start decreasing the cap. Round seven is, knit two together, and knit six, across all stitches. And… one, two, three, four, five, six…. and then another knit two together. And from here, you need to decrease until you have only eight stitches left. This will be in round 20, and I will fast forward because it should be pretty straightforward to knit if you look into the pattern. And then we’ll talk about how to stuff the mushroom and finish it. So, I finished knitting my cap here and there are only eight stitches left on my needle. And now you can cut the tail….cut the tail…. and thread it on a tapestry needle. And then, slip each little stitch off that round on your tapestry needle, and pull the yarn through. Go through… go through every single stitch of that round, and secure all those stitches. So, I secured all stitches, and I guess now is a good time to congratulate you – at least if you have been knitting along – because you just finished your first mushroom…. at least knitting it. We do, however, need to stuff it and weave in the ends, and i’m going to show you how to do that now. Pick up some toy stuffing, and insert it through the hole on top. I mean, you can also stuff it through the bottom but this hole is a tiny bit smaller. So, I think it’s easier to go through the top. There are two things I need to address: First of all you, might notice that I only add a little bit every time I go in. So I don’t add it all… just a little bit. And then, I push it into the corners… the edges… so everything is filled out quite perfectly. You can massage it into place a bit. This is really important. Otherwise, your edges will never fill out properly and you end up with these kind of puckered edges. You don’t want! So, really push it into all of these edges, and then push in some more. Continue doing that until you’re satisfied. And once you are satisfied with your stuffing and you massaged it into every little corner, we need to employ a little trick. Because, right now, it doesn’t really look mushroomy. So pick up a little piece of the white yarn and thread it on a tapestry needle. And now, depending on how dense or light your toy stuffing, is you may want to add a little swatch or piece of fabric as topping here. So here…Push it in. You don’t have to but I feel it helps quite a bit. And then, entering from the top, you go all the way through, and pull your tapestry needle through one of these yarn overs…. through one of these yarn overs… and then, you go around them, and push your needle out through the top again. And then, you pull tight. And then you go in through the top again, and come out through the next eyelet or yarn over – whatever. Pull the yarn all the way through. So, go around each little yarn over / knit two together combination here at the bottom. And every time you do that, you need to tug on the tail. Imagine this is a corset. This technique will cinch the mushroom and create a really nice 90-degree transition here at the bottom of the cap. Now, this is probably a bit more difficult to show on camera but I really pull on that tail quite a lot. I have seen some projects on Ravelry, and to me, it looked like these knitters didn’t pull hard enough ….or didn’t want to pull hard enough… on those tail. Only if you really pull tight, will you get that neat 90 degrees angle. And once you went through each little eyelet here at the bottom, things should look like this. If it doesn’t, nothing speaks against going around one more time. And then you have two little tails up in here, and you can simply tie a knot…. tie a knot here… or maybe another knot here so that things are really secure. And then, you can cut these two little ends with your scissor, and just hide them on the inside. And you will probably notice how you compressed your toy stuffing quite a bit, and there’s this little cavity up in here. So you may need to add a bit more to fill the top. Don’t overstuff because then you might not end up with a really round top. But don’t add too little either, you want to fill it up. And once you’re satisfied, thread the brown tail here at the top on a tapestry needle, and pull tight to close the hole. Then check one more time if it looks the way you want it to look, and if it doesn’t, you can still add or take away a bit of toy stuffing. But if you’re satisfied, just go through each little stitch of that edge one more time…. one more time…. just go around one more time…. like this. Pull tight, and then, you can either hide the tail directly inside or maybe you want to squeeze in one little knot here. So, let’s show you how I add a knot here. So, I go around one of these knit stitches, I tie a knot, and then I hide the rest of the tail here on the inside. And then you can just cut it. And if you massage it, it will disappear. And then, you need to do the same here at the bottom of your mushrooms. So, pick up that end, and go through each little cast on stitch. Go around one time… go all the way around. And once you’re finished, you can tug on the tail, and close that hole here. And then, again, just tie a little knot here around that edge. Just tie a little knot, and then hide the rest of the tail on the inside of your mushroom. Then, you can simply cut the end, and then you only need to weave in that tail as well. There is one last little thing you need to do. You will notice how the overhang here probably doesn’t look right yet. So here’s how to fix that! I pick up some pins, and then I pin the overhang to the body like this. So, I go all the way around. So, I pinned the overhang to the cap. This is what it looks like now. And next, you need to steam block it. If you don’t have a steamer or an iron with a steaming function, you could also carefully hold it over a pot of boiling water. But at only hold the mushroom over the pot, and not your fingers, right? So, I’m back from steam blocking and my mushroom cooled down, and now you can just remove all of those pins. So, I removed the pins and this is how my little mushroom looks like now. Isn’t it cute and super pretty? And what a difference blocking made! If you’ve never blocked something before, I guess this could be one of these eye-openers moments because blocking really can bring your knitting to the next level. Quite a lot of my followers have knitted this mushroom pattern already, and some of them used really special yarn or embroidered little dots here to the cap, and made their own alterations. And I really invite you to have fun with my pattern. Also, if you go to my blog, you will find patterns for quite a lot of other mushrooms, and flowers and so on. So, definitely check that out if you want to add some further specimens. Anyway, that was my mushroom knitting pattern. I really hope you enjoyed watching, and you were able to knit along. Please, give me a big thumbs up if you like this video, comment with your feedback and your questions, and of course, consider subscribing to my channel in case you don’t want to miss any new videos. Happy knitting and enjoy the rest of your day!
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Registered dietitian Sue Heikkinen admits that, as a native daughter of the Land of the Hotdish, also known as Minnesota, cream of mushroom soup is part of her heritage. Sue also notes that the recipe box inherited from her mother is full of cream of mushroom soup recipes. Nevertheless, her professional opinion on cream of mushroom soup is that it’s not so Minnesota nice at all. Chief among Heikkinen’s concerns with this soup, or at least the canned version, is the additives it contains. Sue goes on to explain that sky-high sodium content is the primary nutrient of concern in any canned soup. She also notes that Campbell’s Cream of Mushroom has 870 milligrams of sodium per half-cup serving, which is over 1/3 of the American Heart Association’s recommended maximum of 2,300 milligrams per day. “That’s why manufacturer’s like Cambell’s offer choices with less sodium.” While many are also concerned about the presence of the chemical bisphenol A, or BPA, in canned food products due to some studies showing a link between BPA and health risks, the U.S. Food and Drug Administration has evaluated hundreds of studies and still feels that this substance does not pose a significant risk. What’s more, many food manufacturers have stopped using BPA in their packaging. Speaking about the possible BPA risks posed by canned tomatoes, nutritionist Robin Miller told us that there’s really no reason to worry. Miller said that your can probably won’t contain the substance at all. Even if it does, Miller says, you’ll be getting such a low dose of it that there’s very little risk of any harmful effects. Heikkinen, on the other hand, thinks it is reasonable to limit your exposure to BPA, but she also says that Campbell’s soup cans are all BPA free. One thing that you probably won’t have to worry about with cream of mushroom soup, is getting a high dose of fat. As Sue Heikkinen notes, “Believe it or not, mushrooms are the second ingredient, after water, in Campbell’s [Cream of Mushroom] soup.” Heikkinen also notes that cream of mushroom soup contains a surprisingly little amount of actual cream. According to Heikkinen, if you look on the label, cream comes well down the list, below vegetable oil, modified food starch, and wheat flour. That said, this relative lack of cream explains why each serving of cream of mushroom soup has just one gram of saturated fat. Heikkinen does say, however, that the low proportion of cream in the canned soup may disappoint if you’re expecting a significant amount of it. But really, who would expect such a thing? Canned cream of mushroom soup on its own is actually kind of gross. More times than not, it’s used primarily as an ingredient in casseroles. “You know what’s inside this bag? Campbell’s Cream of Mushroom soup, that’s the start of it all.” If you want to eat cream of mushroom soup by itself, Heikkinen says making it at home is your best bet. This will ensure that the soup is low in sodium, additive-free, and, most importantly, tasty. However, Heikkinen admits that there is a downside to DIY cream of mushroom soup: “[Y]our homemade version may actually be higher in calories and fat, especially if you rely on generous amounts of cream and butter.” Of course, cream and butter are the ingredients that give the soup much of its flavor. The soup is called “cream of mushroom,” after all, not “broth of mushroom.” If you’d like to make a vegan version of the soup, you may do so by swapping the cream for coconut milk. However, unless you use the “lite” version, it may not be much lower in fat than one made with cream. If you’re planning to use your cream of mushroom soup as nature intended, then a homemade soup recipe might be too liquidy to serve your purpose. You can, however, find numerous copycat versions of condensed cream of mushroom soup online. A quick search on MOMables.com found a recipe that calls for butter, milk, cream cheese, and mushrooms. If you’d prefer something slightly less fatty, Recipes That Crock has a version made from butter, milk, mushrooms, flour, and chicken or beef broth. If you really want to go the healthy route, Our Everyday Life suggests using Greek yogurt or even pureed vegetables as low sodium condensed soup substitutes. Check out one of our newest videos right here! Plus, even more Mashed videos about your favorite foods are coming soon. Subscribe to our YouTube channel and hit the bell so you don’t miss a single one.
[john] hey guys it’s john. [lauren] and lauren from hot for food. [lauren] aand we’re so excited today cos we’re part of a collab with [lauren] Entertaining with Beth. [lauren] it’s part of her New Year, New Dinner series and we’re both showing you [lauren] how to make two really easy, creamy soups that are both vegan. [lauren] now we love Entertaining with Beth’s channel because it’s gorgeous, [lauren] plus she’s got so many ideas for entertaining, [lauren] gardening, how to host a party, [lauren] she’s got party themed playlists. basically theres is endless ideas [lauren] relating to food and entertaining and just because she is not a vegan channel, [lauren] does not mean we don’t love her. [lauren] uh, just cos we’re vegan, doesn’t mean we only watch vegan channels. [lauren] i would like to make that very clear and i think it’s important to get inspired by [lauren] food porn of all kinds. [john] not only are you guys getting two of our videos in one week, [john] but if you stick around till the end of this video, [john] Beth’s got a creamy broccoli soup for you too and it’s vegan and you should check it out [john] and it’s delicious. [lauren] today we’re gonna show you how to make vegan cream of mushroom soup, [lauren] and we’re just getting everything ready, this will only take you about ten minutes [lauren] to chop up the mushrooms, chop up the onions, [lauren] and open up the bottle of wine that you’re gonna drink while you make this [lauren] there’s a little bit of wine in the recipe which you can omit if you want. [john] we’re doing six cups of mushrooms for this [lauren] six cups of diced cremini mushrooms. [john] and the stems and all that goodness. [lauren] yea, never cut off the stems! [lauren] they’re perfectly fine. [lauren] so you’re gonna heat up a big saucepan over medium heat, [lauren] and add one tablespoon of coconut oil. [lauren] you’re gonna sauté the onions for about two minutes until soft and fragrant. [lauren] and then add all of the mushrooms. [lauren] now you’re gonna cook the mushrooms for about six minutes, [lauren] stirring occasionally. [lauren] until they get soft, [lauren] they’re shrunken and they start to release some moisture, [lauren] and now at this point you’re gonna add thyme, [lauren] and garlic. [lauren] just take the thyme off the springs like this, [lauren] and put the leaves in. it’s about one teaspoon. [lauren] and then stir this round for another 3-4 minutes. [lauren] at this point you’ll also probably need to lower your heat to medium low. [lauren] so that the garlic doesn’t burn. [john] once most of the moisture is gone from the mushrooms, [john] you’re gonna add about three quarters of a cup of dry white wine. [john] stir in the wine and then simmer for five minutes. [john] now add salt and pepper. [john] a can of coconut milk, [john] and a cup and a half of vegetable stock. [john] stir in, and bring the mixture back up to a simmer. [john] once it’s simmering, reduce the heat, cover, and cook for about 20 minutes. [lauren] you can really do whatever you want, you can cover it if you’re gonna like, [lauren] let it sit on the stove for a little while till dinner’s ready. [lauren] or you can take the lid off, simmer it for less time, reduce it a little, it will thicken. [lauren] you can leave it as that, or immersion blender the whole thing. [lauren] it’s really up to you, cos it’s your soup. [john] in the comment section below, #thicksoup or #thinsoup. [lauren] but all the flavour’s there so it really doesn’t matter what you do, [lauren] thick or thin, it tastes delicious. [john] we’re gonna make some cheesy baguettes, [john] and then we’re also gonna have a little bit of spinach that we’re just gonna toss on the soup at the end [john] and that will be our meal [lauren] yea. [lauren] spinach isn’t really, i guess traditionally in mushroom soup [lauren] but that’s the glory of making your own food from scratch as you can do whatever you want. [lauren] and we always like adding some green into the mix [lauren] cos it looks pretty and it’s healthy. [john] there you have it, kids. vegan cream of mushroom soup. [john] and it’s freaking delicious. [lauren] it is. it’s creamy, it’s easy, it’s a good week night meal. [lauren] now this serving that we made makes about like, [john] i would say, four side servings if you have it, like the appetizer [lauren] yea. [john] or two meal sized servings for two people. [lauren] yea, so you can double the recipe, no problem. if you want more. [john] or quadruple [lauren] yea, you could freeze it too in jars, whatever you wanna do. [lauren] we’ll see you guys next wednesday, make sure you subscribe to our channel if you like what you see [lauren] share, and follow us on twitter and instagram [lauren] and snapchat, [lauren] you can find us, we’re @hotforfood. [lauren] thank you so much, Beth for having us join in on the collabo, this was really fun. [lauren] and click the link that is coming up right now to head on over to Entertaining with Beth’s channel [lauren] she’s gonna show you how to make a vegan creamy broccoli soup.
Hey welcome to UK Wildcrafts so I’ve be taking a walk through this mix woodland, we’re in October and we’ve had a lot of heavy rain so there’s mushrooms coming up everywhere, and I’ve seen these couple of mushrooms here which I could tell straight away they’re from the agaricus family there’s a few giveaways that I’ll show you in a second. This is this family that contains a lot of your edible mushrooms ones you’ll find in the shops sort of like your button mushrooms the chestnut mushrooms and the Portobello so there’s a lot of good edible mushrooms in this family but there’s also a few that will give you a bit of a bad stomach, and I’ll show you some of the little tests you can do. First of all to tell it’s from the agaricus family most importanly got check the base as you do with all mushrooms and there’s no egg sack there there’s no like volva which we find on some of the more deadly species and also it’s got a skirt halfway up that used to join to the cup when it was younger and most importantly the gills that’s are like a pink colour rather than white, white ones will be a lot of your deadly like amanitas like the death cap but with the agaricus yeah they’re pink and they’ll go dark brown with age sometimes even a black color. Another important test to do is the smell if it’s a edible species like your horse mushroom or your field mushroom they’ll have a nice Pleasant mushroomy smell sometimes a bit of an aniseedy smell but the more the poisonous ones they can have the more chemically smell and yeah this one doesn’t smell too good, but a very important test you want to do when you’re checking a mushroom from the agaricus family is you want to scratch the cap. And you see where it goes yellow that means that this mushroom is a yellow stainer which is actually a poisonous one it’s pretty much the only difference you can tell from this and an edible field mushroom or horse mushroom so yeah very important scratch the it goes yellow don’t eat it.
Mushroom Hunting in Vermont
– [Ari] If you’re thinking of a wild mushroom, you’re probably thinking of death and poisoning and vomiting. – [Jenna] But, now that I’m a mushroom hunter, I think wonder. – [Ari] Opportunity. – [Jenna] Delicacy. – [Ari] Potential. – [Woman] Beauty. – [Man] Every corner in the forest has a new surprise in the mycological world behind it. My name is Ari Rockland-Miller. – [Woman] And I’m Jenna Antonino DiMare. – [Ari] And we are mycophiles. – [Jenna] AKA, mushroom lovers. (easygoing instrumental music) – In the United States alone, there are at least 40 or 50 gourmet edible wild mushrooms, and those run the gamut from the chanterelle with a powerful apricot aroma, to the black trumpet with an earthy fig-like flavor to hen of the woods, which looks like a hen roosting at the base of an oak tree in the fall. There’s an unbelievable diversity. When I was a little kid, I would just pile up every mushroom I could find in the woods around my house. That was the beginning of the journey. I do have dreams about wild mushrooms, and then I sort of wake up. And the first thing I want to do the next morning is get out for mushrooms. (lively instrumental music) Often, I’m moving fast, looking for brightly colored mushrooms. Other times, I’m really getting down on my hands and knees crawling around the moss at the base of a beech tree looking for a black trumpet. – Ari can become extremely enthusiastic about hunting for mushrooms. And there have been times in the past where he’ll be out for hours and hours and hours at a time but won’t come back with anything. – Finding them does take time, but every now and then, all of a sudden, you see one. (upbeat instrumental music) And that is the most powerful reverie, unbelievable rush every time. We use our knife and our mushroom brush, and fill up our basket. – [Jenna] We don’t over-harvest mushrooms. There isn’t a monetary incentive. – [Ari] We do want to leave some in the ground to spread their spores and to reproduce. The hunt is intrinsically satisfying. It’s an epic treasure hunt. It reconnects me to a childhood sense of wonder. On a good day, we can bring home many pounds of wild mushrooms. – [Jenna] When we bring our mushrooms back, it’s always such a joy to look through our find from the day and cook them up that evening. (easygoing instrumental music) We don’t resell the mushrooms that we find in the forest. We instead enjoy them ourselves. We pick just enough to share with our family and friends. – [Ari] Mushrooms have taught me that even in the tiniest things, there’s so much potential that there are whole worlds that we ignore that contain so much flavor, beauty, mystery, wonder.