This morning I went hunting for tops of vigorously growing plants for more FPJ, and there they were, the season’s first flush of Stropharia rugoso annulata, aka the wine cap. Hundreds of shrooms all over the “fungal garden”. I plucked them, careful to keep the butts and some mycelium intact, cut the butts off and put them in between layers of wet cardboard with some wood shavings for propagating. After washing the mushrooms, I sliced them up and put them to dry in the sunlight and to boost their vitamin D.

Shroom omelet and mint tea for brunch!

Leave a comment

Your email address will not be published. Required fields are marked *