How I'm Growing my own Shiitake Mushrooms
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- čas přidán 22. 06. 2024
- 00:00 - Intro
00:48 -Shiitake History
02:21 - Shiitake Logs
09:55 - Homegrown Ramen
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Metal Mixing Bowls:amzn.to/2Pgpdqd
Pyrex Mixing Bowls: amzn.to/2X5bIO7
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Thanks to Jordan and Silvan, check them outl! @HomegrownHandgathered
Shop my favorite curated kitchen gear at Prohomecooks.com
Follow me on instagram @lifebymikeg for behind the scenes action!
Music Credits:
Epidemic Sound: www.epidemicsound.com
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Video Credits
Creator, Host - Mike G
Editor- Christopher Pressler
Assistant Editor - Cooper Makohon
Creative Producer - Joshua Greenfield
Motion Graphics - Raphael Oliveira - Jak na to + styl
Thanks so much for having us Mike! Still dreaming about that ramen 😊
The dream team
I remember favoriting & sharing your mushroom video awhile back with my family. Such a great idea & tutorial!!!
Not super familiar with your channel, but will have to check out your other videos
Love the name Sylvan! I live in a 3 storey walk up with a balcony - any channel suggestions for small space food growing?
@@angelaroseart3898 any "guerilla gardens" in your area? And now there's "covert gardening" apparently... Good luck!!! 👃✌️🥰🇨🇦
Cool stuff, your handheld drill might last alot longer, and go faster if you use a wood drill instead of a metal bit 😉
Just a tip, sea lettuce is more used as a side dish. Royal kombu is found all around the world. So if you have a sea next to you it probably have royal kombu. And research it online, it's really easy to identify, it look like long ribbon (mostly brown) with pleated edge. And as always with seaweed only take the one that are still attached to rocks. If its free floating in the sea it's mean it's dead and probably rotting. Just rince the seaweed in the sea and let it dry in a ventilated area. Don't scrub it after it's dry, the white crystals/powder is actually MSG released by the seaweed, it's the stuff that you want for your broth.
See ya.
Thank you for this info! And MSG is pure magic. 🥰🤤
I don't live by the sea so I have to order it in.
But I love kombu! The whiter, the better, lol. Basically, $1 an oz
I buy 3 pounds at once and go through it about every other year.
Two nice pieces (4" by 5" or so) in my chicken or beef stock while it'd simmering down adds such a rich flavor yet doesn't change the profile. Ive also added a few shiitake mushrooms to my soup stocks as I make them.
My shiitake logs are only going to be 2 this year so I'm hoping for a bigger harvest.
My mother lost a huge red maple in a storm and let me salvage logs. I wish I had taken more lol
I get so excited seeing the little mushrooms pin and then pop unto big mushrooms in a day or so. But we have slugs here so I have to pick early sometimes, or I don't get any, lol.
Awesome info!! Let's not forget the sea salt on it!!
Wow Mike you have really taken gardening and cooking to the next level. I have had a vegetable and herb garden for my whole adult life (I'm 78) until a couple of years ago. I miss it terribly. In spite of my physical limitations, I'm going to start
a new herb garden soon. I noticed puff balls in my yard after recent rainy weather. They're easy to identify, so have harvested and had them, but love the idea of shiitake growing. Who knows, might try them. Keep those videos coming.
GET IT CAROL!!!
It is SO nice to see you with other people, just sharing skills and knoledges, it feels better to watch as cooking is much more interesting and fun with other people. You could do that more often !
I subscribed u😊
Very cool idea. And a good collaboration!
I am currently on a similar processes. Trying to see if I can grow mushrooms from the spent grains and liquids from my brewery, and then give those mushrooms to the kitchen of our tap room, to prepare some very cool, up-cycled dishes with.
As a carpenter it hurts me a bit seeing them use a metal drill bit. Not a wood dril bit that will easily save haff the drill time...
*half
@@joeypethan5083😂
Love this! Very inspiring! I've never been one for plants, but you really inspired me to grow some of my own food. I'm starting small and haven't had a huge harvest, but when I do get to harvest something, boy is it exciting and fulfilling! Your garden is such a goal! And this shiitake collab and cultivation was such a great idea!
Thanks Mike, Jordan and Silvan for sharing. I've definitely learnt something from this video! Mike can't wait to watch the progress on your new crop! ❤
Loved this!! More gardening / homesteading videos please!
One thing, bonito is not small fish :) Proper name for that ingredient is Katsuobushi and it is a skipjack tuna that was fermented and dried and then sliced to the rice paper thin flakes :)
Dried Shiitake mushrooms produce much better much more flavorful Dashi than fresh ones. I heard that they have some sort of chemical reaction to create better flavor when they are sun-dried. I highly recommend you use dried mushrooms with Konbu to make a real Dashi!
When mushrooms are dried and their nucliotide metabolites bind with sodium forming the flavor enhancing compound guanylate, its the fungal counterpart to inosinic acid (a very similar shaped nucliotide metabolite created in animals) which is found in meat and especially in bonito flakes which greatly amplifies the umami sensation of glutamic acid (the source of savory flavor most commonly found stabilized as MSG and in kombu).
Foods that contain glutamic acid include fresh shitakes (dried shitakes actually loose some glutamic acid as they are being dried while guanylate levels increase), other mushrooms, kelp especially royal kombu, fermented goods like miso, soy sauce (can be a byproduct of making miso like tamari), fish sauce, vegetables etc.
Guanylate is actually better at inducing a greater, more pleasant sensation of umami than inosinic which means vegans are not left out of having good savory food when using Guanylate along side sources of glutamic acid, its so popular as a flavoring that many people have consumed it without knowing, often in the form of yeast extract which also includes glutamic acid.
So much YES!!! I love your cannel but this is one of my favorites of yours. I have planned on growing Shiitakes for several years but this year I have got my tools and some spawn. So its happening. Thank you for what you do!
love this video, the amount of work put into it is awesome
I just grew my first wine cap mushrooms and I have never been so excited for my garden!! Set some shiitake plugs too! Can’t wait!
I'm jumping back into mycology after a long break, my mother was recently diagnosed with liver cancer so I plan to grow some medicinals and then run some shiitake and portobello on the side.
Good timing for a shiitake video and respect to using old-tek :P
Hey, this was really interesting. I've been wanting grow mushrooms for many years. I am moving into a house next year, where I have a perfect shady spot for mushrooms to grow, and I could finally give it a try. Great information. That homemade homegrown ramen soup looked amazing, and no doubt tasted fantastic ❤👍
Ive been watching Jordan and Silvan on tiktok for ages so its amazing to see them here talking about what they've done!
Mike,you're an awesome Cook,and to see your skills in the garden, oh what a perfect combination. 😊
thanks. really love what you guys do.
I love Jordan and Silvan. ❤thank you for sharing this valuable information.
Shiitake are my favorite mushroom!! I was just wondering how I could raise some at home. Thanks for this amazing video! 😮🎉
As someone who's looking at buying property soon I love this tutorial!!
I love both these channels so much!!!! Thanks for another colab.
My only concern with cultivating mushrooms for people who aren't familiar or confident with foraging;
You'll still want to at least acquaint yourself with Gallerina marginata. Its one of the more abundant poisonous mushrooms but its not particularly difficult to identify either. Its also one of the most common "spooky story" mushrooms since they look similar to magic types. Learning the characteristics of these and Amanita basics largely reduces any critical danger you face foraging.
There are other poisonous and even potentially deadly species in the US, but Pholiotina rugosa looks similar to G marginata or other "LBMs", a group most food foragers would avoid to begin with. The rest are often like Jack-O-Lanterns or C molybdites in that you'll seriously regret it but wont die or generally suffer long term ill effects.
Oh I love their channel! So glad you collaborated with them!
I wondered when this was going to happen. Considering all the growing and fermenting and so on that you do, I’m sure this was only natural. Mycology is absolutely fascinating and quite a rabbit hole if one is so inclined to dive into it.
absolutely amazing video!
This looks cool. My wife always uses dried Shiitake to make her dashi really flavorful!
Great video! Love your collaboration!
I use a lot of discarded wood and aspenwood since I'm in Colorado to make wands. I'm a ginormous Harry Potter fan and actually am a wand smith IRL and have gotten quite good at making wands over the years.
I need to do this again. I did a few logs probably 8-9yrs ago. So much fun. It was eye opening how fast they grow.
that is crazy! and so inspiring. ah, it looks so good!
I’ve got a little tent with a humidifier where I grow bags of oyster and lion’s mane. I make LC, which I put to sterilized oats, and found a free local sawdust hookup. Really wanna do maitake.
What a solid clean natural meal to share, amazing!
Love this vid!!! And the collaboration
Is very cool
Really cool video! Love the content
Are there any safety implications of doing this? Like any potential issues with similar looking toxic mushrooms growing on said logs?
I don't know.
there is the funeral bell, that looks a little like shiitake, but when you google how they look, you can 100% differentiate between them and the mushrooms you want. Besides that, its veeeeeery rare for them to grow on already inoculated logs, but still keep an eye out in case you see them, since funeral bells, as the name suggests, are highly toxic
@@averybrown7910Neither does Mike
You can research more on line, but the 1st rule of inoculating mushrooms on logs is don't use old wood. Fresh cut logs should rest for a couple of weeks, but not older than 4 weeks. That's why these lovely folk were stalking tree trimmers.
Also mushrooms all have a preferred medium for growth. The funeral bells mentioned prefer conifer, or broadleaf tree stumps. Shitake prefers oak or other hardwoods.
Stay safe & happy mushrooming!
@@brandyjean7015 All these should be at least put as a disclaimer to the video, maybe even in small print.
Thanks soo much for this video!! Still binging your channel! ❤🎉. Gonna def try this!
I love both of your channels so much :)
What a lovely setting. I'm wanting to grow mushrooms now.
Magic mushrooms?
Wow. Great video
I loved this video style. Very interesting
Awesome video! Very original!
This is so cool, can't wait to start growing my own food too
This is so great! I would love to grow some mushrooms.
This is so cool :) Love how it's literally a bowl of Ramen with everything homegrown or otherwise not bought :D
such a cute collaboration 😊
Sooo cool!!!
Wow, this is really interesting!
Excellent Collab
Wow man Its so great to see how far you have come. I remember the days when you were just at 5k followers
Omg over the top so impressed
Terrific video, wonderful job you are all doing on growing your own food. I have been growing mushrooms for a while, but I tend to have a lot of troubles with fungus gnats. I am always open to any suggestions to help deal with them as they will get in and ruin a harvest quickly. I am in Melbourne, which is a highly humid environment where they thrive year round. Thanks for any suggestions!
Wow, this is really cool!
I told them about my idea of feeding the chickens hot peppers also. I hope I can get everyone to do this ❤. I am now totally going to try growing mushrooms outside like this. I have the other bag type in my root cellar but they are short lived and expensive.
.. can you share what happens when you feed chickens hot peppers
@@Lumablueglass The carotenoids (orange redish pigment found in plants) in the skin of the peppers imparts on the eggs laid a more yellowish red yolk seen in fancy grocery stores, you can do the same by feeding your chickens calendula or marigold flowers which are healthy for them to eat as well, since birds cannot detect the spicy compound capsasin they are not detered by eating hot peppers (especially considering birds are the primary dispersal animal for hot peppers in the wild) hot peppers do however affect gastrointestinal parasites and helps to purge and keep your chickens from free from many kinds of nasty worms, feeding them hot peppers alongside cadulas/marigolds results in healthier chickens and fancy colored yolks (know that your eggs don't become spicy as a result only the colour changes), the taste as a result may get richer due to the health of your birds.
Amazing
Mike is the goat he helped me take my boxing game to a next level with home cooking. I learned a lot from his videos great dude
Boxing?
@@susanweber5089 hes a pro home boxer
One actual Life goal and you doing it ❤
Great to see @homegrownhandgathered on Mike's channel, hey guys!
Great video.
I grow magic truffles for microdosing.😂
Homegrown...are a cute couple. I subbed. ❤
Thanks for the great content! Question to that maybe I missed? Best time to seed the logs for production during the year in zones 7-9?
You can also grow
Oyster, Lion's Mane, Comb Tooth, Reishi, Olive Oysterling, Nameko, Chestnut, and Turkey Tail like this too!
Love Mushrooms!
Thanks for your wonderful video. I was wondering what is the best season to inoculate the logs? Thank you!
So this video humble me - I saw this video title screen and started wining to my wife “ mikes videos are leaning a little unrelatable . Would love to see some ticktock air fryer go to recipes again…… “ - I am so humble in my pre judgement. This video was awesome! Truly so relatable and something we could do at home. It was clear, made well, and made me feel like I could do it. the ramen at the end looked by awesome and ez to make!
This is so satisfying to watch, as a man i too would love to live this kind of life
Great video 😀
So I see 2 types of shiitake in stores?
1. Most common in chain grocery stores are the flat smooth head with inedible woodie stem that cost about $3.50 small box.
2. In Asia Market that have more world foods, the shiitake are more of the button style with rounder head and edible stem. The head has criss crosses on them. they are 1/2 the price or less.
1. type is on the left of opening video picture on log.
2. type is on right side on log.
??? What's the difference in health benefits of the 2?
Hi great stuff, what about the necessary weather conditions? Like what time of year could that be done or what should be the average temperatures or humidity? Thanks!
Nice 😊
Great
silvan tryna lift up that egg was fun to watch xdd. great video!
I got excited about this since we have oak trimmings and power tools, and I went out looking for shitake inoculated substrate to buy. All the sources I saw were for commercial growers in totally insane quantities for the home grower. Anybody have a source for small quantity inoculated sawdust?
14:00 i'd make a recommendation for making potato noodles since potatoes are pretty easy to grow.
Do shiitake take on some of the flavor of the wood? Like hickory or mesquite, etc.
Love the video. I am judging you for making one bowl for the two of them though 😂😂
Thank you for sharing the folks with the mushrooms! That was just wonderful!
I have had many hungry slugs in my garden, attacking the shiitake fruiting bodies. So, I had to hang the logs up under a tree. I wonder for how long the wax seal is able to keep insects out of the spawn holes. It ought to be a few weeks, until the mycelium grows into the wood.
Thanks!
Thank your this information, well done. I have a basic question: How many time do you use the same logs before replacing them? or you use it until the log decay. Thanks
So I don't normally like videos, however, there was an energy off everyone that appealed to me. Total sublimity, thanks guys and stay light. #organicisthenewnormal
I have a question and i hope you will answer. For the wood log, is it the fresh cut log or the dry one is ok ? Or i missed that part of info in the video ?
Thank you for answering 😊
Edit : when is the right time (season) to start growing this mashroom?
yes i love growing shrooms too
Outlet powered driver should do the job of the angle grinder mods no problem.
Honestly, modding angle grinders, which are already extremely dangerous, to drills doesn't sound like a good time.
This video pisses me off. The editing is perfectly paced, the mushroom farm I dream of, the perfect cooking and delicious food!
OMG they look thick and delicious!!!!!!!
My favorite way to eat shitake this big and fresh and nice, is to take off the stems, load that dent with kewpie mayo, topping with cheese, black pepper and a drop of soy sause and put that in the oven.
homemade fresh shitake would blow your mind eaten this way😂
i have a qustion , did she eventually got the egg or not ?
eventually yes 🤣
Does it matter what time of year you seed them in the logs? Northern states vs southern?
Corded drills are a thing.
fascinating stuff also i love seeing an angle grinder not being used to steal a bike or catalytic converter
What do U use wood wise in Australia
At 11:08 are you using an induction cooktop? What brand is it? Do you like it?
sh*ttake is my favorite mushroom! Such a deep complex flavor 🍄
that ramen looks fire
From where can you buy those "plunger" tool? Thanks
If you created a new channel called, say, Pro Home Farmer/Gardener, I would totally watch that
Mushrooms of unusual provenance are a bit of touchy subject here in Australia at the moment... 😬
3words I have to say :Mario .is .proud😌
thanks so much for this video, this is exactly what I want to do next year!