Emily Johnson
Oak trees are a great resource for growing mushrooms, and there are many edible mushrooms that can be found on oak trees. Some of the most common mushrooms that grow on oak trees include shiitake, lion's mane, blue oyster, and maitake mushrooms. If you're interested in growing your own mushrooms on oak trees, fall is the perfect time to start inoculating oak logs. When selecting logs, it's important to choose healthy trees without decayed wood or signs of infection. The ideal dimensions for mushroom-growing logs are between 3 and 4 feet in length and 3 to 10 inches in diameter. Once you've selected and prepared your logs, you'll need to maintain their moisture content above 35% and keep them in a shady, humid, and warm environment. With the right care, your oak logs can produce mushrooms for years to come.
| Characteristics | Values |
|---|---|
| Spices | Currant, cherry, laurel, dill, horseradish, celery greens, black pepper, allspice, bitter pods, garlic, parsley root |
| Preparation | Cut mushroom caps into 2-3 parts, boil in water for 18-27 minutes, drain, layer in jars, sprinkle with salt and spices, pour boiling brine |
| Contraindications | Diseases of the gastrointestinal tract, allergies, pregnancy and lactation |
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What You'll Learn
Wash and clean the mushrooms
There are various ways to wash and clean oak mushrooms. Firstly, it is important to note that mushrooms are porous and will soak up water quite easily. Therefore, it is best to wash them just before you need to use them.
If the mushrooms are relatively clean, you can simply brush off any dirt with a mushroom brush or a dry towel. You can also cut off any sections of the mushroom that are holding dirt, generally, the base or end of the stem. If you are using a mushroom brush, cut the mushroom in half lengthwise first, then wash the two halves by swooshing them in a bowl of water. Dry them in a salad spinner or bundle them gently into a thin cotton dish towel and swing them around to remove the moisture.
If the mushrooms are very dirty, you can wash them in water. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around in the water to loosen any dirt, then remove them to a clean, lint-free towel and pat them dry. If there is any remaining dirt, use a damp paper towel to wipe it off.
If you are planning to sauté, bake, or roast the mushrooms, you can be a little more generous with the water. However, make sure you cook them right after washing to avoid sogginess.
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Cut the caps into smaller pieces
To prepare oak mushrooms, start by harvesting the fruiting bodies, which are often found under a layer of fallen leaves. Clean the mushrooms of any large debris, then place them in a container of water. Use a soft brush or kitchen sponge to clean the caps. Next, soak the mushrooms in a spacious container for 2–3 days, changing the water in the morning and evening. This process helps to remove the bitter taste from the pulp. You can add 2 tablespoons of salt for each liter of water to speed up the process.
Once the mushrooms have been soaked, it's time to cut the caps into smaller pieces. If the caps are too wide, cut them into 2–3 parts so they fit into your jar or container. The size of the pieces is up to your preference, but keep in mind that smaller pieces will cook faster and be easier to work with. Place the cut caps in a cooking pot and cover them with cold water. Bring the water to a boil and let it cook for 15 to 27 minutes over low heat. The cooking time may vary depending on your desired level of doneness and the size of the mushroom pieces.
While the caps are boiling, you can prepare a marinade. There are many different marinade recipes to choose from, but a simple option is to use a mixture of olive oil, garlic, herbs, and spices. You can also experiment with different combinations of spices such as currant, cherry, laurel, dill, horseradish, celery greens, black pepper, allspice, or garlic. After boiling the caps, layer them in prepared jars, sprinkling each layer with salt and your chosen spices. Finally, pour boiling brine over the mushrooms to cover them completely. You can then store the jars in the freezer, and your oak mushrooms will be ready to use in your favourite recipes!
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Boil in water for 15-27 minutes
To prepare oak mushrooms (Lactarius zonarius), start by washing and cleaning the mushrooms of any debris. If the mushroom caps are too wide, cut them into 2-3 parts. Place the caps in a container of cold water and bring to a boil. Let the water boil for 15-27 minutes over low heat.
While the mushrooms are boiling, prepare a marinade. You can also make brine by adding salt and spices to the boiling water. After boiling, throw the mushrooms through a colander or gauze bag. Layer the mushrooms in prepared jars, sprinkling each layer with salt and spices. Finally, pour the boiling brine over the mushrooms in the jars.
The foam that forms during cooking should be removed. Oak mushrooms are not dried, so freeze the boiled caps after the liquid has drained.
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Layer in jars with salt and spices
To prepare oak mushrooms (Lactarius zonarius), you must first harvest them from under a layer of fallen leaves. After harvesting, the mushrooms are sorted and cleaned of debris. The mushrooms are then soaked in water for 2-3 days to remove any bitter taste. It is recommended to add 2 tablespoons of salt for each liter of water to speed up this process.
Once the mushrooms have been soaked, they are ready to be cooked. The caps are cut into 2-3 parts if they are too wide and then placed in a cooking container with cold water. The water is brought to a boil and the mushrooms are cooked for 15-27 minutes over low heat.
Now the mushrooms are ready to be layered in jars with salt and spices. Choose from spices such as currant, cherry, laurel, dill, horseradish, celery greens, black pepper, allspice, bitter pods, garlic, or parsley root. The cooked mushrooms are laid out in layers in prepared jars, sprinkled with salt and spices, and then covered with boiling brine.
The oak mushroom is not typically dried, but if you wish to do so, you can freeze the peeled and boiled caps after the liquid has drained.
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Pour boiling brine over the mushrooms
Oak mushrooms, or *Lactarius zonarius*, are often found under a layer of fallen leaves. After harvesting, the mushrooms are sorted and cleaned of debris. The caps of the mushrooms are washed, and cut into 2-3 parts if they are too wide. The caps are then placed in a container of cold water and brought to a boil, which lasts 15-27 minutes over low heat. The marinade is made at the same time.
Once boiled, the mushrooms are drained and placed in prepared jars. They are then sprinkled with salt and spices. The spices can include currant, cherry, laurel, dill, horseradish, celery greens, black pepper, allspice, garlic, or parsley root. The choice of spices is up to personal preference.
Finally, pour boiling brine over the mushrooms in the jars. This brine is the same liquid in which the mushrooms were boiled. The oak mushrooms are then frozen.
It is important to note that salted milk mushrooms, which include oak mushrooms, are not recommended for those with gastrointestinal issues, allergies, or for pregnant and lactating women.
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Frequently asked questions
First, clean the mushrooms of any debris and cut the caps into 2-3 parts if they are too wide. Then, pour cold water into a pot with the caps and bring it to a boil for 15-27 minutes.
After boiling, place the oak mushrooms in jars and sprinkle them with salt and spices. Then, pour boiling brine over the mushrooms and freeze them after the liquid has drained.
You can use currant, cherry, laurel, dill, horseradish, celery greens, or a combination of these spices.
Soak the mushrooms in water for 2-3 days, changing the water in the morning and evening. You can also add 2 tablespoons of salt for each liter of water to speed up the process.
