Crisp with a mild, earthy, and nutty flavor.
Know How We Grow:
Our original Wine Cap spawn came from a variety in Wisconsin and we inoculated our shade patch in our no till garden with it on December 24th, 2019. We used a mix our own compost, as well as wood chips from the Cherry tree we needed to take down this past fall. This variety produces the large, beefy dark colored Wine Caps.
On April 20th, 2020 we inocluated another shade patch in our garden with another variety from South Carolina. This variety so far tends to be thin, tall and paler in color. But that might also be because we decided to also try growing on a different substrate. Since we didn't have anymore cherry wood chips, we used our compost & wheat straw.
What do I do with them?
Nicknamed the 'Godzilla' Mushroom (as it can get up to 5 pounds) - we harvest our Wine Cap when they their caps are between 1-4".
We recommend always cooking mushrooms - any mushroom. Wine Cap mushrooms are best braised, grilled or sautéd.
Wine Cap mushrooms can be eaten stem and all & have a tender yet crunchy texture. They are great sliced and mixed into meat sauces or risotto, roasted or braised along with other fall vegetables, added to soups, or stuffed & baked.
They will keep up to a week when stored in a paper bag in the refrigerator.
Also... did you know that mushrooms provide much needed, natural, Vitamin D - but only if they can grow in filtered sunlight. Our Wine Cap Mushrooms are grown outdoors in natural filtered sunlight to ensure we get that precious Vitamin D - Especially here in the Pacific Northwest.
