A Quote by Itzhak Perlman
I'm a mushroom freak. I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels.
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Everyday I eat some soup. This is part of our culture - our mommies and grammies make it, and at any restaurant in Serbia, you can go in and find some soup. There might be minestrone, butternut squash, chicken noodle soup, tomato soup, mushroom soup, lamb soup. Whatever you can find, you can make a soup with that.
The rich, hearty flavor of portobello mushroom caps are a dynamite alternative to the traditional burger.
Growing the mycelium of the Chaga mushroom under laboratory conditions provides an ecologically friendly alternative supply of this unique medicinal mushroom.
It's interesting, isn't it? . . . the chandelier . . . it reminds me of mushroom soup.
Agarikon contains antiviral molecules new to science. Researchers for pharmaceutical companies may have missed its potent antiviral properties. Our analyses show that the mycelial cultures of this mushroom are most active but that the fruitbodies, the natural form of the mushroom, are not.
Maitake mushrooms are known in Japan as 'the dancing mushroom.' According to a Japanese legend, a group of Buddhist nuns and woodcutters met on a mountain trail, where they discovered a fruiting of maitake mushrooms emerging from the forest floor. Rejoicing at their discovery of this delicious mushroom, they danced to celebrate.
Maitake mushrooms are known in Japan as “the dancing mushroom.” According to a Japanese legend, a group of Buddhist nuns and woodcutters met on a mountain trail, where they discovered a fruiting of maitake mushrooms emerging from the forest floor. Rejoicing at their discovery of this delicious mushroom, they danced to celebrate.
But surprises were nothing new to her. Like opening a can of mushroom soup and finding tomato instead; be grateful and eat it anyway.
On these matters of specific fact, like is the mushroom an extraterrestrial and that sort of thing, I haven't the faintest idea. The mushroom itself is such a mercurial, elusive, Zen sort of personality that I never believe a word it says. I simply entertain its notions and try and sort through them, and I found that to be the most enriching approach to it.
Mushrooms provide a vast array of potential medicinal compounds. Many mushrooms - such as portobello, oyster, reishi and maitake - are well-known for these properties, but the lion's mane mushroom, in particular, has drawn the attention of researchers for its notable nerve-regenerative properties.
I once was asked to contribute to a mushroom poem anthology. I didn't have anything, and so instead ended up writing the introduction. I think that request made me more alert to mushrooms, and now they've cropped up in my work, the way mushrooms themselves do after rain, quite a lot. But I've only just now taken up mushroom hunting, after going to a class offered at my local library.
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
I'm just some lunatic macaroni mushroom, is that it?
Thou fool! Nature alone is antique, and the oldest art a mushroom; that idle crag thou sittest on is six thousand years of age.
Ask any deer camp old-timer for a foolproof recipe, and you're likely to encounter a lot of Campbell's Cream of Mushroom Soup. There is a reason for that: Mushrooms plus cream plus game meat adds up to a perfect trinity of flavors.
Getting cut off from the knights' magic rock also required a period of exile from their giant glass mushroom. (Those of you in the Hushlands, I dare you to work that last sentence into a conversation. "By the way, Sally, did you know that getting cut from the knight's magic rock also requires a period of exile from their giant glass mushroom?")
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