Edible and medicinal mushroom liquid culture syringes
OutGrow® is proud to present a full line of edible and medicinal mushroom cultures. Economically priced cultures so that everyone can enjoy the wonderful hobby of mushroom cultivation. Our cultures are made by experts and are 100% clean and viable.
The liquid culture syringes are between 10 and 12cc. Ready to inject to your substrate of choice.
Black trumpets grow around trees such as pine and white oak trees. Black trumpet mushrooms often grow in the same place as chanterelles. When you look out for golden chanterelles, you may be lucky to find black trumpet mushrooms there since they are easy to spot.
The black trumpet mushroom grows on its own in large clusters. If you find one, you will find many others close by. They grow closer together in groups of two or three.
Black trumpet mushrooms prefer to grow in dark forest locations, creeks, and banks. They grow in six to 14 days after a notable amount of rainfall.
Black trumpets grow in two forms: mycorrhizal and saprobocal. The two forms both exhibit symbiosis. The black trumpet is a special type of mushroom since it is the only one that grows in both states. Other mushrooms only exhibit one of the forms.
There are not many mushrooms that look like black trumpet mushrooms. Fortunately, there are also no poisonous lookalike mushrooms.
One of the lookalikes we have established is the devil’s urn; however, you can spot the difference after a close look-up. They are both black, but the devil’s urn mushroom is cup-shaped and not trumpet-shaped. In addition, the devil’s urn grows during spring; therefore, the two mushrooms grow in different seasons.
Another lookalike is the Entoloma subcarneum. It has a black cap that becomes indented upon maturity with a proper stem and gills. You can only confuse them from a distance.
Trumpets have a strong taste of all the wild mushrooms, especially fresh ones. Black trumpets cook very fast since they are small and hollow, like yellow foot chanterelles. Cooked black trumpets are delicious, with a great flavor echoing their smell.
Black Trumpet, just like any other mushroom, provides a wonderful combination with cream. In addition, we would advise you to cook them alone; their taste may be overcome by other mushrooms like a morel or intense flavors such as smoked food, garlic, or spicy spices. One of our favorite ways to cook them is to chop them well and make them sauces using meat stock.
You can also sauté them and use them as pizza toppings or in soups and pasta.
You should not forget that these mushrooms can be sour if you use too much on a plate. To avoid sourness, you should make sure the mushrooms come in direct contact with the oil in the pan.
Another way to cook black mushroom sauce is to cook them in a bit of butter first until they sag, then add wine.
Take note that reduction-type trumpet mushroom sauces tend to be bitterer. We advise you to store their rehydration fluid for use in a different dish or just throw it away with dried trumpets.
Trumpets often grow in large colonies. The harvest varies yearly. If you happen to be in the right place, you might find yourself lucky enough to harvest 40 pounds or more.
Fortunately, you do not have to worry about your mushrooms going wrong for you because their hollow form makes them dry fast. Unless they are very wet, we find them naturally dehydrating when left in the open air. Store them in a mason jar once they are dry.
Cleaning black trumpet mushrooms are where these become difficult. Trumpet mushrooms tend to accumulate debris and dirt due to their hollow nature. When cleaning them, you should be cautious, especially if you picked them up after a rain or from a pine area.
We recommend starting your cleaning in the garden. Carry scissors with you when you know it’s a black trumpet pick-up. A pair of scissors will help you bend, snatch, and cut off the dirty bottoms and have only clean mushrooms in your bag. Once home, give the mushrooms a brush with a pastry brush.
If your trumpets are wet or excessively dirty, you can cut them in half and dip them gently in cold water. Work on them quickly so that they do not soak up any liquid. After washing, place them on cloth towels or paper to dry slightly and drain any water that may stick to them. Afterward, prepare them, or process them as customary.