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.
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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.
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Eat More Mushroom on Keto
so i’m going to talk about why you should probably add more mushrooms to your diet okay there’s several reasons first of all is a mushroom a vegetable no it’s not it’s a fungus okay it’s a fungi and fungus and mushrooms are very very keto friendly let’s break it down we’ve got 92 water okay in mushrooms four percent carbs two percent protein and less than one percent fat so in one cup of mushrooms we only have two grams of carb and one gram of fiber so really we only have one gram of net carb so again mushrooms are extremely uh keto friendly but it’s not just the low carbs that we’re interested in they have a lot of other things very rich in the b vitamins especially b2 b3 b5 folate very high in selenium which is a powerful antioxidant that is vital for your thyroid and a precursor for glutathione for the liver which is the most powerful antioxidant also loaded with zinc which i’ve done a million videos on that great copper source okay copper is part of the vitamin c complex which is important in making collagen and also in your immune system and it has a good amount of potassium also if that mushroom is exposed to uv light there’ll be some vitamin d in a in a form that’s like a pre-vitamin d that has to be converted but there’s some vitamin d in that mushroom but i think the biggest benefit of mushrooms go way beyond just the nutrients it goes into the antioxidants the chemicals in these mushrooms are incredible i mean it has beta glucans which are anti-tumor there’s many many different chemicals in mushrooms that give some very cool effects to support your adrenals for stress to support vitality to support your immune system to help you reduce inflammation and the list goes on and on funguses have been around for a very long time even before plants and funguses are more related to animals than they are to plants fungus even has the ability to break down plastic in our environment not in years but even by weeks so they have adapted to many different harsh environments in their survival and have created different compounds that can benefit us as well and on the spectrum you have mushrooms that are poisonous that can kill you yet you have mushrooms that can heal you and are used for medicine and there’s a couple other very interesting things about fungus number one you probably heard of good friendly bacteria it’s called the microbiome or probiotics or flora well you actually have friendly fungus you have friendly yeasts which are a type of fungus that greatly benefits your immune system helps you make vitamins helps make nutrients more soluble to be absorbed in the soil we also have a tremendous amount of fungus that’s not researched as much as bacteria but fungus and bacteria work together to take the rocks in the soil to take the clay to take the sand and to break it down into certain minerals that the plant can then uptake and in exchange the roots of that plant give off certain things like even sugars and other types of carbohydrates and amino acids to the fungus and the bacteria so they can work back and forth and so it’s a very interesting topic especially for someone that’s creating a garden and wants to make sure that plant is very very rich in nutrients you really need the fungus not just the bacteria so those are just a few reasons why mushrooms are very uh not just keto friendly but extremely healthy for you hey before you go real quick i have a course entitled how to bulletproof your immune system it’s a free course i want you to take it and here’s why here’s you here is your environment everyone is focused on this over here avoiding your environment but what about here what about strengthening your immune system that’s what’s missing this course will show you how to bulletproof yourself and so you can tolerate and resist your environment much better by strengthening your own immune system i put a link down in the description right down below check it out and get signed up today
If you love mushrooms you are going to love this recipe. I’m Tess and today I’m going to show you how to make marinated mushrooms. Stay tuned! (intro music) This marinated mushroom recipe is so easy and it is great for an appetizer or snack for parties and get-togethers. You can use button mushrooms or baby bella mushrooms for this recipe. I’m using about a pound of mushrooms and these are the smallest that I could find. They will shrink considerably when cooked. If you use bigger mushrooms you can half or quarter them. I cleaned the mushrooms and now we are ready to cook. I have a pan of salted water that I’m bringing to a boil and adding in the clean mushrooms. I’m going to let these cook for about three to four minutes just until they’re tender and then I’m going to drain and let them cool to room temperature. I am saving the mushroom broth for soup. Don’t throw it away it has some great flavor! I’m going to make a homemade dressing for the marinated mushrooms but you can make this really easy and skip this step and use your favorite Italian or Greek dressing. In a bowl I’m combining some extra virgin olive oil, apple cider vinegar and I have used red wine vinegar in the past, salt, pepper corns, oregano, brown sugar, Dijon mustard, some red pepper flakes for a little heat, a bay leaf, sliced or minced garlic and some finely diced red onions. Giving that a good whisk until well incorporated. Now I’m adding the cooled mushrooms in the bowl along with some fresh chopped parsley, a small jar of drain pimentos and some cooked pearl onions. I found these jarred pearl onions at our local grocery store. Giving everything a good gentle toss, putting this in a lidded container in the refrigerator for at least eight hours and even up to three to five days is even better. The marinated mushrooms are to be served at room temperature. These marinated mushrooms are so good and they don’t last very long. You may want to double up the recipe. I hope you give these easy and delicious marinated mushrooms a try and enjoy. If you like this recipe please hit the like and subscribe button. Remember to hit the bell next to the subscribe to make sure that you get my future video recipes. You can also find me on Steemit, Facebook and at my website. Feel free to share this recipe and my channel with your friends and family. And until next time, Much Love!
jack i want you to draw me like one of your mushrooms, all right oh hi, I didn’t see you there. Welcome to the mushroom farm. I mean it ain’t much but it’s mine. You may be asking the question, can you start a mushroom farm like i have and make profit? absolutely! it’s actually not as hard as you might think. So follow me on adventure and let’s see just if you can do what i do in my garage. We’re going to break this down into three different methods. The easy method, The medium method, and the most in-depth method. The easiest is the least laborious and time-consuming, requires minimal setup, but is the least profitable. The medium method involves a larger setup, more labour, but gives substantially more profit. And the final method involves the most labor, the most time, the biggest set up, and the highest profit! so what is the easy method and just how easy is it? well let me show you. That is the easy method. All you need to do is build a mushroom fruiting chamber. Just build one! Once you’ve built a fruiting chamber you can then buy realdy fruit blocks from a supplier. What is it ready to fruit block? Well this is one right here. You can buy them just like this, a lot of countries have them, I sell these in new zealand, there’s a lot of suppliers in America, the hard work has been done. The substrate’s in there it’s fully colonized it is ready to grow mushroom. So we simply buy these get them into a fruiting chamber like so. And after a few days you’ll have mushrooms growing! Stop for a minute, what exactly is a fruiting room? that’s a question you might ask. Well a fruiting room is something quite simple really. Let’s have a look. A fruiting room needs a couple of things, it need some lights like my led strips up here, it needs ventilation and extractor fan like what i have here, and it needs a humidifier to keep the humidity nice and high. This is my homemade humidifier this has been working for well over a year now without fail. Now i know what you’re asking, what is the medium method? well it is the biggest jump and setup. We need a preparation area like this, We need an incubation area like this, so we can grow our mycelium from its infancy to its teen years, or it’s teen weeks, or it really only needs two weeks to grow. And a lab! So what does the preparation area need and what is it used for? What you’re going to be doing out here is mixing your substrate. I use soy hulls and soft wood fuel pellets. These are pine pellets, mixing them into bags, and you’re putting the bags in a sterilizer here. I’ve got a video about my sterilizer build up in the corner.All we’re doing out here is mixing those together getting them in here and sterilizing them. After they’re sterilized we move them through to the lab. So we need the outdoor preparation area, and we need the sterilizers, and we also need the lab. The difference between the medium method and the most in-depth method is for the medium method we’re simply going to be buying our spawn, not making it ourselves. The reason we do this is spawn can be tricky to make, and having to make it on your own when you’re just starting out can be a challenge. So we buy this from a reputable vendor. So we have our preparation area ready with our sterilizers, we sterilize our substrate, we move them here to the clean room which we have built, and then we use spawn to inoculate our mushroom blocks. From here they go out to our incubation area for about two weeks. hang on hang on hang, on what exactly is a clean room or a mushroom lab? Well it’s simply a room like this that has one of these set up inside it. This would be called a laminar flow hood. Well technically it’s not really a laminar flow hood, i believe those are the ones where these are mounted horizontally above you and the air flows down. these ones the air flows out. Now that’s a clean flow of air to work in front of, and this takes all of the dust and all the contamination out of the air. So when you get your sterilized bags out of here and you open them up they are opening up in front of a clean flow of air and they won’t get any bacteria or contamination in them. Now for a mushroom lab that’s pretty much the only thing you need. There are a couple other things like a pressure cooker if you’re making your own spawn, you do need a good impulse sealer like mine, but the main thing is the laminar flow. And that’s your lab! I made my lab here in my garage you can actually see where I’ve built the walls myself, and just used giant polystyrene sheets as wall panels. It’s really simple but really effective. So we need an incubation area it’s really easy to do. You could use a wardrobe in your house you could use a hydroponic tent or you could use a room specially built for it. All you need to do is keep the incubation room at a pretty constant temperature and then after we’ve inoculated the bags we created we simply bring them out here to sit for about two weeks, and after that they go to the fruiting room. So by doing that you no longer need to buy ready-to-fruit blocks and you’re going to save yourself a lot of money and that money saved is going to be profit down the line. So the easy method involves building a fruiting chamber and buying ready to fruit blocks, the medium method involves setting up a preparation area, setting up a lab where you can inoculate, and having a space where you can incubate your blocks, that way you’re making your own blocks that will then go in to your fruiting chamber you’ve already made. And what’s the most in-depth method? well the last step you have to take is to make your own spawn so making your own spawn is it hard it can be challenging there’s lots of videos out there. I recommend getting a proper autoclave for this like an All-American what I have here. Once you get your spawn creation right you’ll make consistently high quality spawn like what i do this is going to save you money in the long run, especially if you’re using quite a large amount of spawn. But you don’t have to make spawn there are reputable spawn providers out there. If you do go from the medium method to the most in depth you don’t actually need that much more equipment you just need to set up a process to make your spawn. And remember if you are growing edible mushrooms you’re going to want to keep them in a good fridge until the point of sale. This fridge is at 1.5 degrees right now I recommend getting a commercial fruit household fridges just don’t really cut the mustard.
JUDY WOODRUFF: Mushroom hunters have fanned out across forest floors for hundreds of years searching for what can be lucrative and delicious finds. But is climate change affecting these fungi? From the Cronkite School of Journalism at Arizona State University, Melanie Porter found weather change, at least, isn’t all bad news for these foragers. WOMAN: It’s like I said. It looks like it’s a shallot. MELANIE PORTER: A delicacy found on the forest floor only a mushroom lover would treasure. WOMAN: These, usually, you need like a saw. MELANIE PORTER: The Arizona Mushroom Society has a mission to provide educational and scientific opportunities for members to learn about mushrooms in a hands-on environment. WOMAN: Just blow the spores. MELANIE PORTER: The Society hosts dozens of workshops throughout the year. MAN: Could turn out to be a four-hour, five-hour hike down the mountain. MELANIE PORTER: Members also have the opportunity to trek to areas across Arizona to look for precious fungi. FABIAN MONJE, Arizona Mushroom Society: It’s the adult idea of a Easter egg hunt. MELANIE PORTER: Mushrooms can be used in teas, broths and medicinal remedies. WOMAN: These are bioluminescent. MELANIE PORTER: But it takes a careful eye to determine which are poisonous and which are safe to eat. This group knows enough about mushroom species to understand not to eat them before they’re properly identified. WOMAN: This one, I believe we are calling (INAUDIBLE). MELANIE PORTER: And these mushrooms also bring balance to the forest. FABIAN MONJE: The ecosystem, we need the mushrooms just like the bees need the flowers. The mushrooms provide the mycelium, the mycelium on the mushrooms, for the trees. MELANIE PORTER: Fabian Monje is a foray leader for the Arizona Mushroom Society, and he’s seen firsthand how mushrooms reflect a changing climate. FABIAN MONJE: Mushrooms come and go with the season and how much rain we get. And we had a great winter. It could have had a very productive summer if it had continued. But, you know, you can’t have it both times. MELANIE PORTER: And while these mushroom hunters see climate change happening locally, research shows that, globally, fungi could adapt to the changing climate. WOMAN: Beautiful. MELANIE PORTER: One study from Spain found that wild mushrooms thrive when there are changes in temperatures and moisture across a growing season. In fact, they found climate change had no negative long-term effect on mushrooms. It actually helped produce more mushrooms by increasing their fruiting and growing season. WOMAN: Underside of the gills are even brighter purple. MELANIE PORTER: Based on the weather in this part of Arizona, foragers said this season was decent, but not the best. RAY YOUNGHANS, Arizona Mushroom Society: Some years are definitely spottier than others. It has not been the juiciest year. MELANIE PORTER: The study found that these forest gems do well in areas with more rain at the beginning of the season and warmer temperatures at the end, like some Arizona mountains. FABIAN MONJE: Every monsoon season is different in different areas. But that time is a very small frame and a very small window. MELANIE PORTER: Mushroom hunters are taking advantage of this window of opportunity by hitting the trails all around the state. WOMAN: Mmm, delicacy. MELANIE PORTER: They’re hopeful that the mushroom crop will continue to be fruitful. ELIZABETH BILODEAU, Arizona Mushroom Society: We are just hoping that our season still isn’t over yet. When the temperatures start to drop, the mushrooms hide. MELANIE PORTER: But they’re prepared to say goodbye to these delicacies until next season. For the “PBS NewsHour,” I’m Melanie Porter with Cronkite News in Tucson, Arizona. JUDY WOODRUFF: Who knew? A benefit from climate change. There you have it.
