Camille
Sep 30, 2008, 10:26 PM
Post #2 of 3
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Re: [esperanza] Wild and Cultivated Mushrooms in Mexico
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O Cristina, this is a GREAT read! My next visit to Patzcuaro will definitely coincide with the Feria.... I fell in love with the wild mushrooms of Michoacan two years ago, and thanks to a food dehydrator I have many kilos, reduced to mere ounces, from this year's visit.....
When I had my salad business in Houston, I grew 50 varieties of heirloom lettuces, a dozen or so other saladings, some herbs, and seasonal edible flowers, and a few wild ingredients, .... all in mushroom compost, the by-product of commecial mushroom farms. How lucky you are if you are near one of these farms, because if the same growing rules apply, these farms dump their compost every three or four crops, and I used to be able to hire a contractor to pick it up and bring it 70 miles to me for about $15US per cubic yard in 30 yard lots. Everything changes, of course, but as of 2006 that was the price. Maybe in Mexico it would be different, but I promise you there is absolutely nothing like mushroom compost for growing vegetables. I was getting 40 lbs. of tomatoes per bush...Raised beds, of course.
And I was interested to see a photo of a Boletus.... for many years I had a property in central Texas covered with pines which after a rain produced a big orange capped mushroom I dared not eat til I identified it as a Boletus Granulans.... because instead of gills it has what might look like a granulated underneath, which is pale yellow. It is ethereally flavorful, like eating a bright cloud....
And I love the stems of the orejas, the closest thing to a morel I've ever tasted!
So much food, so little time!!!
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