Emily Johnson
Turkey tail mushrooms are prized for their health benefits and culinary uses. They are commonly found in North America, Europe, and Asia, and have been used in traditional Chinese medicine for over 1,000 years. With their mild, nutty flavour and chewy texture, they are a versatile ingredient that can be used in various dishes. Here's how to prepare them for cooking.
First, it's important to identify and clean them thoroughly. Wild mushrooms like turkey tails can harbour bacteria and other microorganisms, so use a damp paper towel or cloth to wipe off any dirt or debris, avoiding soaking them in water. You can also trim fresh turkey tails with kitchen shears and rinse them off. Check for bug holes and ensure there are no signs of mould or other issues.
Once cleaned, you can slice or chop the mushrooms, depending on your recipe. Turkey tail mushrooms can be sautéed, steamed, roasted, grilled, or added to soups, stir-fries, sauces, stews, or broth. They pair well with garlic, onions, and thyme. You can also use them to make tea or a healthy drink by brewing them with ginger and honey. For tea, use one cup of chopped turkey tails to five cups of water, reducing it down to one cup of concentrated tea. You can also dry the mushrooms and grind them into a powder for tea.
| Characteristics | Values |
|---|---|
| Edibility | Inedible when raw |
| Preparation | Clean, chop, slice, steam, sauté, roast, grill, boil, dry, powder, steep, brew, blend |
| Uses | Tea, supplement, tincture, soups, stir-fries, sauces, risotto, broth, stews, salads, side dishes |
| Taste | Mild, slightly nutty |
| Texture | Chewy |
| Colour | White, off-white, pale cream, true cream, pale yellow, tan, dark gold, tawny brown |
| Medicinal benefits | Immune-boosting, anti-inflammatory, anti-cancer, allergy relief |
| Growing method | Buy a kit, use sawdust or plug spawn to inoculate logs, especially hardwood |
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What You'll Learn
Cleaning and preparation
Turkey tail mushrooms are versatile fungi that can be cooked in a variety of ways, including sautéing, steaming, roasting, grilling, and boiling. They can also be used in soups, stir-fries, sauces, and teas. Before cooking, it is important to properly clean and prepare the mushrooms. Here is a step-by-step guide to cleaning and preparing turkey tail mushrooms:
- Identification: Begin by properly identifying the mushrooms. Turkey tail mushrooms have tiny pores on the underside of their caps, with three to eight pores per millimeter. The pore surface should be white, off-white, or pale cream. The outer edge of the cap can be white, off-white, pale cream, true cream, or pale yellow. Avoid mushrooms with a green, grey, tan, or dark gold colour, as these may be contaminated.
- Inspection: Once you have identified the mushrooms, inspect them for any signs of insects, mould, or other issues. Fresh mushrooms should not have any bug holes.
- Cleaning: Use a damp paper towel or cloth to gently wipe off any dirt or debris from the mushrooms. Avoid soaking them in water, as this can make them waterlogged and alter their texture. Alternatively, you can use a toothbrush to gently brush off any clinging dirt or debris.
- Trimming: Use kitchen shears or scissors to trim off the edge of the mushroom that was attached to the log. Rinse the mushrooms with water.
- Drying: Pat the mushrooms dry with a clean cloth or paper towel. If using a dehydrator, place the mushrooms inside, ensuring they are well-spaced out and not overlapping. Set the dehydrator to 95-100 degrees Fahrenheit, and let it run for 24-36 hours, depending on the number of trays used.
- Storage: Once the mushrooms are dried, store them in a cool, dry place. You can also grind the dried mushrooms into a powder using a spice grinder, coffee grinder, or food processor.
After cleaning and preparing your turkey tail mushrooms, you can cook them using your preferred method or use them to make tea or other medicinal preparations. Remember always to properly identify mushrooms before consumption and consult a trusted source for specific recipes and preparation methods.
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Sautéing
Turkey tail mushrooms, scientifically known as Trametes versicolor, are functional mushrooms that have been used for their health benefits and culinary uses for centuries. They have a distinctive texture and taste profile that sets them apart from culinary mushrooms, with a tough, fibrous, and woody texture that makes them inedible to humans in their raw form. However, when prepared correctly, they can be a delicious and nutritious addition to your meals. Here is a step-by-step guide to preparing and sautéing turkey tail mushrooms:
Cleaning and Trimming:
Firstly, gently clean the mushrooms with a damp cloth, a soft brush, or a toothbrush to remove any dirt or debris. You can also give them a quick rinse under running water, but avoid soaking them as they can become waterlogged. Then, trim off any tough, woody, or dirty parts of the mushroom, especially the part attached to the log.
Slicing:
After cleaning and trimming, slice the mushrooms thinly or chop them into small pieces. The size and thickness of the slices may vary depending on your recipe and personal preference.
Heat a tablespoon or two of olive oil or butter in a skillet or wok over medium-high heat. Once the oil is hot, add the sliced mushrooms. You can also add other ingredients like garlic, onions, or herbs for extra flavour. Sauté the mushrooms for around 3-7 minutes, stirring occasionally, until they are tender and lightly browned.
Incorporating into Dishes:
The sautéed turkey tail mushrooms can now be added to various dishes. You can include them in soups, stir-fries, salads, or serve them as a side dish with your favourite protein.
Cooking Time and Doneness:
It is important to adjust the cooking time according to your desired doneness. Turkey tail mushrooms should be cooked until they are soft on the outside but still chewy on the inside. Avoid overcooking them as it can reduce their beta glucan content, and undercooking may make them hard to digest.
Turkey tail mushrooms are incredibly versatile and offer numerous health benefits, so feel free to experiment with different recipes and cooking methods to find what you enjoy the most!
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Steaming
Turkey tail mushrooms are versatile fungi that can be cooked in a variety of ways, including steaming. They are prized for their health benefits and culinary uses, and are commonly found in North America, Europe, and Asia. Here is a step-by-step guide on how to prepare turkey tail mushrooms by steaming:
Step 1: Cleaning the Mushrooms
Before cooking, it is important to clean the mushrooms thoroughly. Use a toothbrush to gently brush off any dirt or debris clinging to them. You can also trim off the edge that was attached to the log with kitchen shears or scissors. Rinse the mushrooms with water and pat them dry. Inspect the mushrooms for any signs of insects, mould, or other issues. Fresh mushrooms should have a pore surface (underside) that is white, off-white, or pale cream, and an outer edge that is white, off-white, pale cream, or pale yellow. Avoid mushrooms that are rock-hard, mouldy, or contaminated with algae.
Step 2: Preparing the Steamer
Fill a pot with water and place it on the stove. The amount of water depends on the size of the pot and the number of mushrooms you are cooking. Ensure the water level is below the steamer basket or colander you will be using. Bring the water to a boil over high heat.
Step 3: Steaming the Mushrooms
Place the cleaned mushrooms in a steamer basket or colander over the pot of boiling water. Cover the pot with a lid to trap the steam. Steam the mushrooms for 5-10 minutes, depending on their size and thickness. The mushrooms are ready when they are tender and cooked through. You can check their doneness by piercing them with a fork or knife; the mushrooms should feel soft and yield easily.
Step 4: Serving the Mushrooms
Once the mushrooms are steamed, you can serve them as a side dish or use them in other recipes. Steamed turkey tail mushrooms can be added to salads, stir-fries, or soups. They pair well with ingredients like garlic, onions, and thyme. You can also simply enjoy them as is with a drizzle of olive oil, salt, and pepper to taste.
Tips and Variations:
- Steaming is an excellent way to preserve the natural flavour and texture of the mushrooms without adding extra calories from oils or fats.
- For a more flavourful dish, you can marinate the mushrooms before steaming. Try soaking them in a mixture of olive oil, garlic, herbs, and spices for an hour before placing them in the steamer.
- If you don't have a steamer basket or colander, you can create a makeshift steamer by placing a heat-proof plate or bowl over the pot of boiling water and covering it with a lid.
- Always practice mushroom safety and properly identify turkey tail mushrooms before consuming them. While they don't have any known poisonous look-alikes, incorrect identification can lead to consuming the wrong type of mushroom, which may not provide the desired medicinal benefits.
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Tea
Turkey tail mushrooms are named for their colourful stripes that resemble the plumage of a turkey. They are a type of bracket fungus that grows on dead logs and fallen trees in woodlands worldwide. Turkey tail mushrooms have been used in traditional Chinese medicine for centuries and are known for their immune-boosting and cancer-fighting properties.
To prepare turkey tail mushrooms for tea, you can start by cleaning them and trimming off the edges that were attached to the log with kitchen shears or scissors. Rinse the mushrooms and check for bug holes—fresh specimens should not have any. Then, pat them dry and lay them out in a dehydrator set to 95-100°F for 24-36 hours. Alternatively, you can dry them in an oven on a baking tray lined with parchment paper at the lowest temperature setting for 1-2 hours. Make sure to flip them halfway through to ensure even drying.
Once the mushrooms are dehydrated, you can grind them into a fine powder using a spice grinder, coffee grinder, or food processor. This powder can then be mixed with hot water to make tea. You can also add other ingredients such as honey, maple syrup, or lemon to taste.
If you prefer loose leaf tea, you can chop the mushrooms into small pieces and add them to a French press or a pot of water. Bring the water to a boil and let it simmer for 1 hour to 1 hour and 15 minutes. Then, strain the mixture and pour it into cups. You can add flavourings such as honey, maple syrup, or lemon as desired.
Turkey tail mushroom tea is a convenient way to consume the recommended dose of functional mushrooms, which provide immune support and promote overall health and vitality.
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Growing
Turkey tail mushrooms are a type of bracket fungus that grows in tiered layers of overlapping clusters or rosettes on dead logs, stumps, and branches in hardwood forests. They are characterised by their concentric rings of varying colours, resembling the tail feathers of wild turkeys.
If you want to grow turkey tail mushrooms, you can do so both indoors and outdoors. For outdoor cultivation, you can use the standard drill-and-fill method of log cultivation. Here are the steps for this method:
- Cut logs with a diameter of 3-8 inches and a length of 36-40 inches from healthy, living trees during the dormant season.
- Rest the logs for a minimum of two weeks before inoculating them.
- Protect the logs from excessive drying by storing them on the ground, shielding them from direct sunlight and wind, and allowing them to receive natural rainfall.
- Expose the colonised substrate to fresh air by opening the top of the bag or cutting a slit in the side.
- Provide ideal humidity and temperatures to encourage fruiting. You can use a simple humidity tent or a fruiting chamber for this purpose.
For indoor cultivation, you can use supplemented sawdust blocks or grow kits. If you're using a grow kit, simply follow the provided instructions, and remember that you can fruit your kit outdoors if the weather conditions remain suitable. If you're growing turkey tails indoors using bags, containers, or buckets, you'll need to prepare, inoculate, and incubate your mushroom substrate.
Remember, growing turkey tail mushrooms requires some patience. Outdoor log cultivation may take a year or more before you see any mushrooms.
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Frequently asked questions
Turkey tail mushrooms have tiny pores on the underside of their caps, with 3-8 pores per millimeter. The pore surface should be white, off-white, or pale cream, and the outer edge of the cap should be white, off-white, cream, or pale yellow.
Clean the mushrooms with a damp paper towel or cloth to remove dirt and debris. Avoid soaking them in water as they can become waterlogged. You can then slice or chop them, depending on your recipe.
No, they have a thick and woody structure, so they need to be prepared in specific ways.
You can sauté, steam, roast, or grill them. To sauté, heat oil or butter in a skillet, add sliced mushrooms with other ingredients, and cook for 5-7 minutes. For steaming, use a steamer basket or colander over boiling water for 5-10 minutes.
Yes, Turkey Tail Mushrooms are known for their immune-boosting, anti-inflammatory, and potential anti-cancer properties. They can be prepared as a tea by boiling and simmering, or dried and ground into a powder for consumption.
