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| Articles about Mushrooms |
| Hair + Oil = Mushrooms + Cleaner Environment? | | 2008-07-02 13:19:00 | | Unlike this funny set of equations, this seems like an improbable equation. How could hair and oil possibly give off mushrooms and a cleaner environment?According to a San Francisco-based non-profit, the answer is quite easily. Human hair is woven into mats which are used to absorb motor oil. These soaked mats are then spawned with oyster mushrooms (which are edible) that then turn the gunk into something that is easily compostable.For more information, including how to donate, check out this post.
| | By: Out in 10 | | |
| | Mushrooms with Ministry and the dumpster ridden cowgirl | | 2008-06-05 18:02:30 | | Name: John
Age: 30
Location: Detroit
I often tell people that I’ve never backed down from a fight, but then again, I’ve never won a fight either.
I picked up my brother-in-law at the county road commission where he works around 4:00 p.m.. and from there we picked up his friend at the county dump where he works and headed into [...]
| | By: Regretful Morning | | |
| | Food - An Introduction to Mushrooms | | 2008-06-05 06:48:00 | | Mushrooms belong to the Fungi group. They are fleshy plants that grow from decaying materials. They need the nutrients that they get from the decay because they do not have chlorophyll. This means that they cannot produce their own food. They usually grow in the more temperate regions of the world and during the seasons when the weather is warm and moist. Mushrooms can most likely be found in pastures, meadows and woodlands. There is a wide variety of mushrooms and they have many different colors. Some mushrooms are brown or white while others are red, orange, or in shiny pastel colors. They also differ in shape and sizes. The most common mushrooms are short with thick stems and caps that look like umbrellas.Inside these umbrella-like caps are thin sheets of flesh called gills. The gills grow between the cap lining and the stem. These gills house the tiny spores that grow as the mushroom ages. Eventually, these spores are blown away by the wind and settle on the ground. In time, these | | By: Health Articles - Information on Health, Health Ca | | |
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| Peanut Butter and Jelly, with Mushrooms | | 2008-06-03 00:00:00 | | ....there I was
on Trellis Lane
Where I had grown up
Only now the years had passed
Tinkling on the grass, my pup
Then the intensity raged
as I reveled in the thought
My dog died when I was still a child
Cheeks now flushed red hot
Staring at this home
Once I called my own
Now with hair on my chin
With occaisionally achey bones
....then a tug
on my foot
pulling me into the cement
Transforming to a vapor soul
back to my present home I went
Trying to blink away the trip
my limbs were numb and spent
Drooling as I tried to speak;
as I paid my mental rent | | By: GotPoetry - News for Poets. Place to Write. | | |
| | | Curry Mushrooms Soup | | 2008-03-26 15:31:00 | | This evening while my baby was playing alone, I got a chance to cook curry Mushroom soup for my husband. I was glad when I opened our ref there are still fresh mushrooms. I just put a little bit water with curry crème and boiled in a minutes then I put a little bit vegetables seasoning then I put mushrooms and let him a little bit boiled then my husband said “perfect taste”. I prepared for him for main menu “ravioli food” a traditional Italian Pasta which filling with spinach and cheese hmm it was yummy! I forgot to took a photo of ravioli. | | By: Amazing life | | |
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| Mushrooms | | 2008-03-08 08:42:38 | | Protein, anybody? Mushrooms contain more protein than any other vegetables. They are very low in calories and they take in of potassium, vitamin E and phosphorus. Also, with sources of up-to-date research, one field or 3 small mushrooms contains enough of B12 for your day.When buying or mushrooms, you are looking for firm, plump and clean ones. Then preparing for you dish, wipe your mushrooms with a damp cloth and remove any dirt by hand. Putting them under pressure water will plunder their dainty skin. The best way to store loose mushrooms is to keep them in the refrigerator either placed in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish that is covered with a moist cloth.So, slice some mushroom and put them in your tomato sauce, egg omelet or make some gravy for your chicken or steak.Recommended for: Stress and Fatigue | | By: Weight Loss | | |
| | Fern Root Vermicelli With Chicken And Dried Enoki Mushrooms | | 2008-03-05 08:42:27 | | 150 g fern root vermicelli50 ml + 1 Tbsp soy sauce40 g dried enoki mushrooms200 g boneless, skinless chicken breasts, cubeda cube of fresh ginger root2 cloves garlica pinch of chili powder1/8 tsp curry powder1 tsp brown sugarCook vermicelli for 10 minutes in boiling water. When they're cooked rinse with cold water.Soak mushrooms in warm water for a few minutes. In a cup mix together soy sauce, sugar, chili and curryCut garlic very thin, and ginger in tiny cubes. Heat some oil in wok. Fry garlic for about 30 seconds, add ginger, fry for a minute, or until garlic begins to brown (do not allow it to burn) and add chicken. Stir fry for about 3-5 minutes, then remove chicken on a plate, leaving garlic and juice in wok and stir fry for another 5 minutes (be sure to taste the mushrooms if they're done). Pour in soy sauce mixture and chicken and stir fry some more. Serve immediately.Note: This is a part of Presto Pasta Nights at Once Upon A Feast.
| | By: Palachinka | | |
| | Mushrooms enhance the immune system | | 2007-12-13 08:20:56 | | Fortify your immune system with mushrooms, they can protect you against diseases. This is the result of a research done at Tuft University in Massachusetts. Mice whose diet included champignon mushrooms had more active ‘natural killer cells’, white bloodcells which fight viruses and cancer cells. According to the author of this research report 150 grams [...] | | By: Masenka.Be - your guide to a healthy lifestyle | | |
| | Fisherman's Pie and Homegrown Mushrooms | | 2007-12-01 06:55:00 | | I've mentioned before that I am pretty hopeless at gardening, having to buy new fresh herb plants on an almost monthly basis! The only thing I can keep alive is my little bay leaf tree. Of late however though, I have been having more success. I have had a little orange tree since July, an amaryllis that just opened and an orchid that is just gorgeous. Given this stroke of good luck I decided to try my hand at growing mushrooms. Why mushrooms? Well, my kids just love them. My older daughter eats them with everything. It's one of the few vegetables (fungi really, I know) that I can get into them. I've been reading up on mushrooms and had no idea how amazing they were. I stumbled across an article on iContact explaining some of the medical benefits of certain types, which might even be banned soon. Who knew? Click here to read the article.Anyhow, I bought a little kit from Bakker to grow some nice French mushrooms in the hopes that I would end up buying less. I thought it would be a neat lesson in horticulture and mycology for Ella, who really is eager to learn about plants and gardening. I followed all the instructions to a tee and began to worry that it wasn't going to happen when a few weeks ago I noticed tiny little white spots emerging from the soil. These little spots quickly blossomed into beautiful chestnut mushrooms.Ella and her Dad picked a few from the first harvest so we could try them. I wanted to use them in a dish that would allow their flavour to come out as well as just sauteeing them in some butter.I elected to use them in a simple Fish pie, as the fish I was using was mild and would compliment the mushrooms well. The flavour from the mushrooms was incredible. A real earthy flavour, with a lovely meaty texture left us feeling quite satisfied!This is a simple recipe and a good way to get seafood into kids. You can use whatever fish you have on hand. Normally I like to add at least one smoked variety, usually haddock, to add a nice smoky | | By: The Humble Housewife | | |
| | Blog Action Day and Will Mushrooms Save The World? | | 2007-10-15 09:39:54 | | Internet marketing has proven to be very effective when it comes to promoting social, charitable, and environmental causes, and blogs have played a major role in making this possible for marketers who are on a small budget.
Blog Action Day is a great example of an initiative with next to no funding, that has gone viral by asking bloggers to do what they do best, talk passionately about a subject.
Blog Action Day was started by Collis Ta'eed, Leo Babauta, and Cyan Ta'eed based on the idea of how great it would be if bloggers all around the world were talking about the same issue on the same day. All three are passionate about the environment, and they knew it was a popular subject, so they decided to make the environment the theme for Blog Action Day 2007.
Collis Ta'eed wrote a great post on the NorthxEast blog that describes in great detail how Blog Action Day got started.
He describes how they turned an idea into a global internet campaign in less than three months. | | By: Internet Marketing Blog | | |
| | Mushrooms Gone wild! | | 2007-09-28 06:05:45 | | Thursday, September 27, 2007We went fishing again and I realize I don't have the patience of a fisherman. Hahaha. I get tired waiting for a bite. When I lose hope catching fish, I normally put my fish rod down, leave the bait in the water...and wander around the lake. Today, I noticed lots of mushroom and took pictures. My best friend Sony (my camera) is always with me by the way. I do not know what type of mushrooms they are. Identifying them requires a basic understanding of their macroscopic structure which I don't know. I didn't touch them though, I am aware that some mushrooms are toxic. I don't think these mushrooms are edible too. | | By: Life's Journey | | |
| | Pesto Penne with Kale, Bacon and Mushrooms | | 2007-09-25 20:19:37 | | I am a traditional Southern woman. I cook my greens in pork fat and serve them with sweet tea. However, if my father-in-law(from California) asks , I did not deep-fry anything today. He likes to tease me. I felt like cooking this afternoon, so I made my dinner early. I [...] | | By: Gluten Free Mommy | | |
| | Quinoa with Spinach, Mushrooms, Jalapeño, and Cilantro | | 2007-09-12 01:54:43 | | Since going gluten-free, I have heard a lot of great things about Quinoa. Considered, “the mother grain” by the Incas, Quinoa has all the essential amino acids, unlike wheat which has to be paired with a legume to be a complete protein. However, I have never cooked it until tonight! Now, I [...] | | By: Gluten Free Mommy | | |
| | Garlic Mushrooms | | 2007-09-11 16:03:00 | | Cooking and Prep time: 30mins Ingredients : 4 Very Large Mushrooms 50g/2oz Butter 2 Garlic Cloves, finely chopped Salt and Black Pepper 4 tbsp Freshly Chopped Parsley 4 Pieces of Ciabatta Bread Instructions : 1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer. 2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes. 3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich, op | | By: Forex trading, stock trading,trader,forex broker,a | | |
| | Fettuccine with Shiitake Mushrooms & Basil | | 2007-08-23 16:27:00 | | Servings: 4 servings, 1 1/2 cups eachTotal Time: 20 minutesEase of Preparation: EasyCuisine: AmericanHealth: Low Calorie, High Fiber, Low Sat Fat, Low Sodium, Heart Healthy, Diabetes AppropriateIngredients:2 tablespoons extra-virgin olive oil3 cloves garlic , minced2 ounces shiitake mushrooms , stemmed and sliced (1 1/2 cups)2 teaspoons freshly grated lemon zest2 tablespoons lemon juice juice1/4 teaspoon salt , or to tasteFreshly ground pepper to taste8 ounces whole-wheat fettuccine or spaghetti (see Ingredient note)1/2 cup freshly grated Parmesan cheese (1 ounce)1/2 cup chopped fresh basil , dividedSteps:1: Bring a large pot of lightly salted water to a boil for cooking pasta.2: Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remov | | By: Cooking is Easy | | |
| | How Mushrooms can Help Save the World - An Interview with Paul Stamets | | 2007-08-22 20:14:27 | | Paul Stamets is a well-known mycologist
from the Pacific Northwest. He has some interesting theories about
consciousness that are discussed in this interview. Specifically -
that mushrooms are conscious and that their mycelial network is
something like a neural net.
PersonalLifeMedia.com (PersonalLifeMedia.com)
What is fungal intelligence? Paul Staments, the “Mycelium
Messenger” reveals the great ecological purpose of mycelium
– earth’s new internet. Beginning with his magic
mushroom, psychedelic work covered with a DEA License and evolving
into a much more robust work that his “mother is happy
about” – this interview will prepare you to see a whole
new world the next time you walk into the forest.
Hear stories from Paul’s new book, “Mycelium
running: How Mushrooms Can Help Save the World” and listen to
a deep discussion on mushroom consciousness with the man behind
this 21st century manual for healing the earth. You’ll
understand why mycelium solutions bring new opportunities to
detoxifying and purifying polluted water, toxic spills and other
ecological issues of today.
Paul is appearing in Leonardo DiCaprio new film, the “11th
hour.” He has also discovered four new species of mushrooms
and pioneered countless techniques in the field of edible and
medicinal mushroom cultivation and in "fungal bioremediation."
He is indeed a magic man. | | By: MindMods CogSciTech Biofeedback & Neurofeedbac | | |
| | Life on a smaller scale [Mushrooms in Grass] | | 2007-08-18 22:53:00 | | These two small groups of mushrooms are the type that spring up immediately after some rain, and then disappear as quickly as they came. Although we have had a lot of rain here lately, I actually took these photos a few years ago when the Kodak C330 was new. These photos depict two different types of mushroom, one group short with a slight brownish tint to their "caps", or "heads", and the other tall and thin, with flatter, white caps. I think this photo conveys a sense of silent, stealthy growth - the mushrooms appear to be "still life", but all the while they are quietly growing underfoot.The first of these two photos has the popular "bi-focal" arrangement - two major subjects dominate the picture, complementing each other and providing an interesting field in which the eye can play. On the left, we have the tight bunch of 4 small mushrooms, while on the right a sprig of grass splays out, leading our eyes in the opposite direction.In the second photo, the mushrooms seem to be strain | | By: David's Nature Photography Gallery | | |
| | Sauerkraut Schi with Mushrooms | | 2007-07-31 07:43:00 | | Ingredients:50 g dry mushrooms;1 ea carrot1 ea onion;2 ea parsley roots;10 ea pepper peas;1 tb flour;salt;sugar;oil.Instructions:Soak mushrooms in water for 2-3 hours, then boil them in the same water(they are ready when they drown on the bottom). wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze. Chop sauerkraut finely, stew with a little sugar, 1/2 tb oil, 3 tb water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut`, mushrooms and fried vegetables in mushroom water. Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens. | | By: Cooking at home is very simple! | | |
| | The mushrooms we had for breakfast... | | 2007-05-20 11:31:00 | | I can still remember it, though the details are of course a little more hazy now. I remember us meeting at the retro clothing store in Camden, run by a very unfriendly man who only allowed one "night time" shopper in at a time. This is the name he used for anyone who took their time browsing. Strange man. You were there, moving casually between the overcoats and the corduroy, making a very bad job of pretending you weren't watching me from the corner of your eye. I'd seen you around before - in the market, on the bus. We always played this game - I'm sure I was just as unsubtle about looking at you. But I remember how I felt that first time you broke the ritual by speaking to me, like a dog-eared page in a storybook had finally been turned to reveal the most colourful of pictures, making you fall in love with the tale all over again. If only I could remember exactly what it was you said! You told me your name was Peter - my father's name - and we found out we didn't live too far a | | By: The Boy Who Could But Didn't | | |
| | Love of nature mushrooms into fulfilling work | | 2007-02-05 07:00:00 | | TelegramGrowing up in Ottawa, Canada, Terry Stoleson and her family lived in a modest home with a front yard the size of a postage stamp and a backyard not much bigger.
The backyard was a vegetable garden and the front yard was a flower garden.... There were bleeding hearts, a snowberry bush. That little postage stamp was covered with cosmos and marigolds and zinnias, snow on the mountain, Stoleson said... | | By: The Flower Expert - Flowers Encyclopedia | | |
| | Meatballs with Mushrooms and Red Wine Sauce | | 2006-01-04 21:52:00 | | Some nights I like to take the time to make a dinner for my husband and myself that tastes like one you might eat in a restaurant (minus the butter and cream that's almost always guaranteed to be in your restaurant meal). When these whims hit, I turn to The Newlywed Cookbook by Robin Vitetta-Miller. Tonight I based our dinner on a combination of two of Robin's sauces and added my own spin to create a scrumptious dish.Meatballs1 pound mix of ground veal, pork and beef1 boiling onion, chopped1/4 cup whole wheat bread crumbs1/4 tsp. dried oregano1/4 tsp. dried basil2 tbsp. fresh parsley, chopped1/2 tsp. salt1/4 tsp. ground pepper1 eggSauce1 tbsp. olive oil1 8 oz. package of sliced mushroomsI buy Dole pre-cleaned ones, but I always re-rinse them under cold water1 tsp. dried thyme1 cup beef brothI buy Health Valley, available in both fat free and no salt added fat free - contains no msg or artificial ingredients1 tbsp. cornstarch1/4 cup red wineI had Reserve Tapestry on handPreheat oven to 360 degrees FLine a baking sheet with aluminum foil, coated with cooking spray (helps to prevent the meatballs from sticking)Step 1 - In a large bowl, combine meat, onion, bread crumbs, spices, parsley, salt, pepper and egg. Mix well (I like to use a fork). Form mixture into sixteen 2 inch meatballs.Step 2 - Place meatballs on lined baking sheet, evenly spaced and bake for 20-25 minutes until done.When there is about 10 minutes left of cooking time for the meatballs, it's time to start preparing the sauce.Step 3 - In a medium skillet, heat olive oil over medium high heat. Add mushrooms and sauté for about 5-7 minutes or until tender and the juices start to be released.Step 4 - Add the cooked meatballs to the mushrooms and add the thyme. Stir to coat the meatballs and mushrooms. Add the beef broth and simmer for 3-5 minutes.Step 5 - Dissolve cornstarch in the red wine and add to skillet. Stir together and simmer until sauce thickens.I like to serve the meatballs and sauce over pasta | | By: Best In Food | | |
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