Our Associate, Deric Bruce, with a small portion of his day's harvest.
Varnish Conk, Ling chih, Ling qi, Ling-Zhi, Reishi
The information relative to the Medicinal Aspects of the Mushrooms below has almost exclusively come from Christopher Hobbs' excellent book 'Medicinal Mushrooms'. Please refer to this source for detailed information on preparation, dose, research results, etc...
Below are the links to mushroom availability, prices, pictures and information. In general, please contact me for information since the pages are under construction.
|Mushrooms||Food Fungi||Fun Fungi||Medicinal Mushrooms|
|Edible Fungi||Medicinal Fungi|
|Poisonous Fungi||Fun Fungi|
Dried mushrooms have a shelf life of up to a year if stored in airtight containers in a cool place, or placed in the freezer for longest shelf life. It takes ten pounds of premium fresh wild mushrooms to make one pound of dried mushrooms. Rehydrate dried mushrooms and use in cooking just like fresh mushrooms. Use about One Ounce of dried mushrooms for each 8 to 10 ounces of fresh mushrooms called for in a recipe. To rehydrate just soak in warm, lightly salted or sugared water for half an hour. Some people prefer to rehydrate mushrooms in ten parts wine to one part water.
Mushrooms preserved in salt are essentially dehydrated. In order to reconstitute them, you need to soak in warm water for a couple of hours and change the water. Repeat this about 6 times until they are no longer salty to taste. Prepare as above.