Our book on Shii-Take and oyster mushrooms has just been published by pala-verlag:

 

Nicola Krämer / Jutta Grimm

  Shiitake and Oyster mushrooms

  How to grow in your garden,
  Vegetarian  recipes

  Available only in German, sorry

 
  144 pages, 8.80 Euro / 16.00 sFr
  ISBN: 3-89566-184-8

  Hardcover (Format: ca. 17 x 12 cm)
  Printed on 100% recycled paper

In addition to more than 110 recipes, e.g. soups, salads and recipes for the oven, the book contains information on storing and preserving mushroom products, buying tips (how to recognize good quality) and information on the nutrients contained.
The book also has an extensive section on growing mushrooms and answers to frequently answered questions.

You can order the book by e-mail (nicola.kraemer@t-online.de) or via bookshops in Germany (e.g. www.amazon.de).
The price is 8.80 Euro including postage within Germany.
Please ask for international postage rates. 

Special offer: combination of book and inoculated plugs for growing mushrooms:
Introductory offer for a combination of inoculated plugs (oyster or shiitake) and the book for 22.50 Euro + 2,35 for shipping within Germany). An invoice is included with the shipment.
Click here for information on how to place your order and our terms of business.

Here is a recipe for you to try out:

Fried Tofu and mushrooms:
4 tablespoons soja sauce
4 tablespoons water
150 g tofu
250 g soya shoots in brine
300 g fresh shiitake
Sesame oil (or other cooking oil with a neutral taste)
sweet chilli sauce
Sherry (for seasoning)

Mix the soya sauce and the water. Cut the tofu into cubes and soak in the soya sauce for about one hour. Drain the brine from the soya shoots.
Clean the shiitake and cut it into thin stripe.
Heat the oil in a wok or a large frying pan and sauté the mushrooms for several minutes while stirring. Add the soya sprouts and briefly sauté. Push the food to the end of the wok or frying pan.

Then slightly fry the tofu with some oil and mix all ingredients carefully.
Season with chilli sauce and sherry. Serve with rice.

General tips on cooking with shiitake
Shiitake mushrooms can be prepared in a similar way to champignons or oyster mushrooms, i.e. as a mushroom omelette, fried in butter or breaded. Fresh mushrooms can be dried for a day or two in the air and stored for later use. This makes the mushroom tast more pronounced.

Dried whole shiitake mushrooms are also good for savoury recipes, particularly in sauces. They must be soaked in water for several hours before use.

Nicola Krämer, Hannover * Marketing of mushroom-growing products * Home