Meet GOLDEN OYSTER Mushroom: Wild Gourmet EXOTIC (New Video Lesson)

🌱Wild Food Health Boosters & Herbal Remedies🌿 - explore this new powerful online course here:
► http://www.WildFoodHealthBoosters.com

🌱Lemon Balm Love🌿 - Calm Uplift Immune Support
► http://www.LemonBalmLove.com (my gift to you)

🔔 Never Miss a Live Show; Subscribe & Hit the 🔔
👍 Thank You For Liking And Sharing! ❤️

Meet GOLDEN OYSTER Mushroom: Wild Gourmet EXOTIC (New Video Lesson)

Into the field we go to identify and harvest golden oyster mushrooms!

In this video you'll learn all about this exotic wild mushroom, scientifically called Pleurotus citrinopileatus of the Pleurotaceae family.

While often cultivated by foodies (tasty + $$$) and herbalists (healing virtues) this mushroom is now spreading freely and profusely—at least here in the Mid Hudson Valley of NY.

I love when scientific names give clues such as this: citrinopileatus = citrino: yellow + pileatus: cap = yellow capped oyster! BTW, In Japanese it is called tamogitake.

It is native to the subtropical hardwood forests of Eastern Russian, Northern China and Japan.

It was spotted in the wild in the Hudson Valley in 2012. Story goes that hurricane Irene, which hit in 2011, flooded a golden oyster grower’s mushroom house near Albany NY, spreading the spores into the landscape.

Now, in the US, it's been sighted growing wild in Delaware, Illinois, Indiana, Iowa, Maryland, Michigan, Minnesota, New Jersey, Ohio, Pennsylvania, Vermont, and Wisconsin.

Identification & Biology:
Grows in shelf-like clusters on dead or dying hardwood. Golden oysters are saprobes.
Saprobic fungus breakdown dead, or decaying organic matter, decomposing it into soil. Saprobes are decomposers; composters.

Host / substrate: dead hardwoods such as elm and oak.

Temperature: fruits above 60 degrees F.

Cap: kidney-shaped to fan-shaped in outline, or nearly round, with yellow / golden color.

Gills: running down the stem (decurrent); whitish.

Spore print: white

Stem: lateral when mushrooms are growing from the sides of logs or trees, but sometimes more or less central when growing on the tops of logs or branches; whitish; hairy to velvety; tough.

Flesh: white; unchanging when sliced.

Bug notes: check for white mealy worms infesting where stem meets cap; and black beetles in gills.

We’ve eating this loveliness sautéed, or baked. To bake: thickly coat baking pan with olive oil, place mushrooms gill side up in a single layer (mushrooms should pretty much cover the baking pan), generously drizzle with olive oil or dot with butter, sprinkle generously with salt. Bake in 405 F. degree oven for 10-15 minutes. For crispy results, go toward the 15 minutes.

If you like foraging and would like to jump into some medicine-making too, check out my new course Wild Food Health Boosters & Herbal Remedies. (Note we do not go into mushrooms here.)

In Wild Food Health Boosters & Herbal Remedies you'll learn to forage for potent wild food & create your own herbal remedies; to enhance your immune system & increase your overall health and wellbeing using plants that are easily available to you: Dandelion & Field Garlic.

You’ll learn how to forage & prepare these plants into tasty recipes that are fun to make and that you’ll love. I'll also teach you how to make your own health promoting tinctures!

http://www.WildFoodHealthBoosters.com 👈 click right here to find out all about it!

I’m very excited about this empowering new online course and I look forward to having you try the methods and recipes I share!

#Foraging #GoldenOyster #PleurotusCitrinopileatus #WildFoodHealthBoosters #OnlineCourse #InTheWildKitchen #HerbalMedicine #WildFood #DinaFalconi #ForagingandFeasting #OnlineCourse #OnlineForagingCourse