#pearl oyster mushroom

[plebeiangoth]

Bought myself one of these bad boys four days ago because I was bummed out about getting a bad tick bite. I'm surprised by how quickly this grew! I don't even eat mushrooms much, but they're really cool and it's great dopamine to watch!

Think I might give one of these kits to a friend of mine who's a cook and likes these kinds of kits, like Sea Monkeys

[cordyceps-fungus]

shroom beasts. shroobeasts.

Commissions

[achaossandwich]

Raised AU Presidential Campaign

Whoever wins we change the theme to their colors

[sweetsuke]

made a cookie run rarepairs discord!! if you're into an unpopular cookie run ship and want to talk to other people about it, please feel free to join 💕💕💕

(nobody under 16 or proshippers allowed, though)

[brujacopal]

all the breading came off my airfried oyster mushrooms -.-

[uptownbeancan]

I got a few mushroom growing kits for my birthday and for some reason could only read the instructions in marzipan’s voice. I’ve just been saying “now put the substrate bag facedown in a bowl of water and leave it overnight or for six to ten hours” in my best marzipan impression. Over and over. And i’m so mad at that

[freakartack]

If you've been here a while, you may remember the time i made up a waluigi game even though nobody asked. Well, in honor of waluigi's 24th birthday, and once again at the request of nobody, I have taken it upon myself to expand upon this concept. Allow me to enter fantendo mode:

Double Agent Waluigi is an upcoming* game for the Nintendo Waa. In this stealth game, you control Waluigi as he sneaks, slithers, and stumbles his way around secret bases and underwater hideouts.

*no it's not

Agent 00Γ ("double-oh wah", if you want) is not actually a secret agent. He stumbled upon the MI6 (Mushroom Intelligence, Section 6) by accident and everyone just assumed he was supposed to be there. His main goal is to be convincing enough that nobody calls his bluff...which is easier said than done.

The MI6 is helmed by the mysterious W, an old Toad who's surprisingly jovial for his line of work. W is Waluigi's- er, Agent 00Γ's one-stop shop for mission directives, crazy gadgets, and bad jokes. Nobody knows what the W stands for, but it's fine!

According to W, the MI6 has its sights on the Pearl of Wisdom, hidden within the World's Oyster deep beneath the ocean. Legend has it that this Pearl can impart great power upon whoever can find the oyster...but nobody actually knows where it went. W really wants you to retrieve it for safekeeping, lest it end up in the wrong hands...

...because Dr. Stevro Podd has about eight of those, and he'd really like to get them on that Pearl. A criminal mastermind and quite the slippery fellow, Dr. Podd has been able to evade the MI6's prying eyes for quite some time. His underwater base is pretty impervious to spies...unless you happen to be a long, purple idiot. Of course, Waluigi's cover is blown almost immediately, but because he's not actually a Mushroom Kingdom spy, Dr. Podd has no idea who he is or what he's about. But since he's here, Dr. Podd has a job opening he can't refuse...

...Thus begins the real plot of Double Agent Waluigi. Now, our favorite double-dealer has to collect clues about the Pearl of Wisdom for both W and Dr. Podd, and make sure that neither of them figure out his treacherous secret(s). Can he do it?? We'll find out...!

Of course, Dr. Podd isn't the only fishy figure he'll have to deal with. The octopodal doc has a smorgasbord of minions at his disposal, including the shocking Eelectra and the overeager Klaus. Would be a shame if you had to fight them...oh, and you know that guy has a man-eating piranha tank, so watch out for that too.

By the way, remember W? He seemed like a pretty chill guy. It's a good thing we can trust him to take care of the Pearl of Wisdom when we get it for him!

...Oh. Nevermind.

[twisted-wonderland-shenanigans]

Humans have the tendency to put poisonous plants in their mout and enjoy eating it ( coffee and anything that has effects of being spicy like chili peppers and weirdly we have the habit to eat things that are not good for us )

Like imagine anyone seeing the local human eating grapes out in the open or trying to make coffee?

Better yet eating chili peppers they found and make it part of their lunch

It'll be wild

If it looks edible, humans will put it in their mouth. That’s a fact of life—but not exactly a good idea sometimes! :V

Put a human in a world full of humanoid monsters where certain foods are toxic or can give them really bad tummy aches? You’ll either get a human complaining about a craving for something not readily available, or you’ll get this:

Yuu: *glancing around before sneakily eating bag of grapes*

Sebek: “Human! What are you eating?!”

Yuu: *freezes, shoving the grapes in their mouth before taking off at top speed*

Sebek: “HUMAN!! Get back here!!!”

*two hours later*

Ace: “Did you have to chase them up a tree?”

Sebek: “It’s not as if I intended to do so! The human shouldn’t have been hiding what they were eating in the first place. They are not a chipmunk!”

Yuu: *sitting on a branch high up, eating more grapes* “This is fine.”

Jack: “Wait, where did that bag come from?”

//----//

Granted, moments like these will calm down quite a bit once it’s clear that Yuu is—in fact—safe. But if the local human happens to be allergic to certain ingredients or foods, they’d better be prepared for quick hands swiping their food or getting tackled and rushed to the nurse’s office/the researchers. When the discovery that some monster students possess human DNA, this opens up a whole new world of food possibilities for them to try! In a supervised environment of course, and more on a volunteer basis just to ensure student safety.

Otherwise, Yuu will gain some snack buddies! 😃

Now, when it comes to mini!Yuu, as all little kids do, it’s highly likely that the toddler will try to put random things in their mouth.

//----//

Mini!Yuu: *playing in Jade and Floyd’s room, climbing up on Jade’s desk while Floyd isn’t looking and picking up a mushroom* “Oooh.” *goes to put it in mouth*

Floyd: “Eh, Shrimpy, what’s—Shrimpy, no!!” *bolts over and grabs the mushroom, holding it high over his head* “Don’t eat that!”

Mini!Yuu: “Why?”

Floyd: “Because mushrooms are disgusting. Bleck!”

Jade: *walks in carrying a small terrarium* “I thought I heard a commotion. Did something happen while I was away for a moment?”

Floyd: “Jade, little Shrimpy almost ate one of your mushrooms! Didn’t Azul tell you to keep your stuff away from them?”

Jade: “They did, did they? Oh my…I was only gone for a minute. Fufufu…well, it’s wonderful knowing that you were watching out for them, though I assure you that this particular mushroom is perfectly safe. It is a pearl oyster mushroom, one of the most commonly used in cooking. I had hoped to make a small terrarium of perfectly safe and non-toxic mushrooms for our dear little Yuu.”

Mini!Yuu: “I wanna try the mushy!”

Jade: “Of course, little one. Would you like to help me build your terrarium?”

Mini!Yuu: “Yes!”

Floyd: *groans*

//----//

And thus began the tiny toddler’s first part of the collection of terrariums and Floyd suffering. Jade’s just happy to have someone who will listen to him talk about mushrooms and plants he finds in the mountains, even if they don’t understand half of what he says! X’D

Anyway, as you can imagine, taking care of a child who doesn’t know what’s good and safe for them is difficult. Especially since—as any parent would tell you—it’s when you look away for just one split second that things can happen to a kid. Hence, why for some of them (Jamil, Vil, Rook, Trey, Jack, Crewel, and Trein), they’re able to just calmly reach over and snatch the dangerous food or object and replace it with something safer.

Then there are those who might end up freaking out/panicking. Funny to reminisce over, but not so funny in the moment 😂

[xxdemonicheartxx]

Most common funerary burials by flight:

Putting this one below the cut due to death mentions and burial descriptions I understand this can be a topic of discomfort no matter how vague one is when speaking on it <3

Arcane: opalization, the body is taken and layed in the shallows of intensely magic rich pools in a resting position, where it will rapidly opalize in a matter of weeks or months due to the volitile arcane energy of the land, sometimes individual scales are opalized instead and the rest of the body is cremated to be scattered amid their favorite place of study

Earth: mummification, the body is taken and embalmed, richly doused in spices, oils, and linen wraps, the organs removed are in canopic jars that resemble the dragon's own visage. Some earth mages practice petrification of the body as well upon request. Another practice is glass blowing cremated remains into colorful works of art, often colorful globes of glittering glass or glass sculptures of the deceased's visage

Shadow: the body is often cremated and the ashes greatly compressed into logs or bricks, before being soaked in spores and water to allow the mushrooms the the tangled wood to reclaim them and take them home. Other practices include burials or creating wrought iron burial markers. Celebrations of life are held around these burial sites

Light: due to the.... emperor problem.... graveyards have rapidly been destroyed and the fear of merging with Luminax sits like a stone in the heart of every imperial. Cremation is the most common practice as of now but celestial burials used to be common practice where the sun would always be able to touch you even in death (also known as sky burials) a new practice adopted from the earth flight includes taking these cremated remains and turning them into glass suncatchers

Plague: plague dragons believe that returning to the land you've survived is a must, dying of old age is a great achievement!! Often the body is returned to the land, buried or laid to be reclaimed by the ecosystem. Some more sentimental dragons or close loved ones will save scales or tan parts of wing membrane to carry close to their heart

Nature: burials are the most common practice, continuing to feed the shrieking wilds, some pathways have small markers or idols where loved ones frequent so that they can continue to pay homage in the labyrinthian jungle

Ice: ice dragons actually do not freeze their deceased, instead they take parts of membranes and tan them before tattooing a depiction of their loved one into their own hide, complete with a name, date of birth and date of death, its too cold to dig in this land so they cremate the remains and scatter them amid the tundra so in spring they can help the flowers return. The tanned memento is kept with a clan's priest, shaman, or spiritual leader with the rest of them, under expert care

Fire: forge pyres, often when fire dragons die their own heat resistance can make cremation a difficult process. So their remains are given to forge masters who are capable of reaching intense heat, working bellows and feeding the flames until the body is reclaimed by the flames. Other practices include caldera funerals, where the body is taken to be sunk in the lava of volcanoes or lava floes. Sometimes blackened skeletons can be reclaimed by loved ones in doing this

Wind: sky burials. The body is taken high up and laid under open sky for the sun and the wind to reclaim, it is believed that in doing this their spirit may continue to soar. Also refered to as celestial burials

Water: sinking of the body in designated graveyards is a common practice, often referred to as a burial at sea. Tiny tiny fragments of the dragon are often kept to be artificially put into oysters so that a pearl can be formed from their loved one's remains. Another practice is water cremation or Alkaline hydrolysis is another practice that is starting to gain traction

Lightning: the desert sand is not suitable for proper burials and grave markers aren't reliable in the shifting expanse, often the body is dehydrated first before undergoing electrical cremation, with no fluid the body will burn rapidly, the ashes then mixed with sand are placed amid one of hundreds of electrical storms with a tall metal rod in the center of the remains. To be struck by lightning turning them into "fulgurites" or "fossilized lightning" these unique and intimate structures are then returned to loved ones to be kept similarly to an urn

There are always exceptions to funeral practices. Dragons like obelisks and imperials often require additional care in the event the obelisk returns to stone or cremation is not an option for the imperial but these are the common or most popular practices in each region (non cannon)

As always I'd love to hear your own headcannons and takes too!!

[nbula-rising]

Vegan Birria Tacos Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste 4 dried guajillo peppers 3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can) 4 garlic cloves 2 tablespoons red wine vinegar 1 cup fire roasted tomatoes 1 teaspoon ground cumin ½ teaspoon ground cinnamon 1 teaspoon dried oregano ½ teaspoon smoked paprika ¼ teaspoon ground cloves

*For the Vegan Birria ¼ cup olive oil 1 ½ pounds pearl oyster mushrooms, thinly sliced 1 medium onion, diced 4 cups vegetable broth 2 bay leaves Salt and pepper, to taste

*For the Tacos 2 tablespoons olive oil, or as needed 12 corn tortillas, or more as needed (Note 1) ¾ cup shredded vegan cheese

Instructions

Cut the tops off of your guajillo chiles, then shake the seeds out. You can cut slits up the sides of the peppers as well if this makes it easier.

Place the peppers into a small bowl or heatproof cup, then cover them with just boiled water. Let the peppers soak for 20 minutes. You can prep your other ingredients, such as the mushrooms and onion, while you wait.

Once the peppers have finished soaking, remove them from the water and place them into a blender or small food processor fitted with an s-blade. Add all of the remaining ingredients for the paste, and blend until smooth.

To make the vegan birria, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the mushrooms. Cook the mushrooms for about 5 minutes, until they soften and shrink a bit.

Add the onion to the pot and cook it with the mushrooms for about 5 minutes, stirring occasionally, until it softens slighty.

Add the paste to the pot with the mushrooms and onion. Stir to combine the ingredients, then sauté the mixture for about 1 minute, stirring constantly.

Stir the broth and bay leaves into the pot. Raise the heat to high and bring the liquid to a boil. Lower the heat to medium and let the mixture simmer for about 30 to 45 minutes, stirring occasionally, until the mushrooms are very tender and the liquid has reduced by a third or more.

Once the birria has finished simmering, remove the pot from heat. Remove the mushroom filling (the birria) from the liquid (the consommé) either using a slotted spoon, or by carefully pouring the mixture through a fine mesh strainer. Season the birria and consommé with salt and pepper to taste.

To make the tacos, coat the bottom of a large skillet with olive oil and place it over medium heat.

Once the oil is hot, dip one side of a tortilla into the consommé, then place the tortilla, dipped side down, into the hot skillet. Repeat the process for as many tortillas as you can fit into the skillet without them overlapping. Place about 3 tablespoons of the mushroom birria filling in a strip down the center of each tortilla, then top the filling with about a tablespoon of shredded vegan cheese.

Let the tacos cook for about 3 to 4 minutes, until the tortillas have gotten crispy, then carefully fold the tortillas in half over the fillings. Cook the tacos for a minute or two longer, until the cheese has started to melt, then remove them from the skillet and transfer them to a plate

Repeat the cooking process until all of the tortillas and filling have been used.

Serve the tacos with consommé on the side for dipping, along with any accompaniments of your choice.

Recipe Notes Make sure you have about 16 tortillas on hand. This recipe makes about 12 tacos. Each serving contains about 3 tacos.

[vinosities]

Winter — Air tasting of crystalized pearls, scented of pine, appearing as a palette of deep emerald greens. Vodka Espresso in the bamboo garden. Took my glass with me to the car, still laced in foam. Afternoons overtaken by clouds, with nights blackened, crusted in iridescent light. Visiting Turin, Milan and Venice next winter; my notes are copious and vigilant, as though painting in rich oils. The novel's first chapter is complete, finally; its first half is now clear; this upcoming year remains one of submissions. Disinterested in social media unless it provides a form of journalistic/learning sentiment. Instagram? I'm rarely there and it's freeing. Watching films for research, listening to La Reverdie, reading Il Gattopardo, studying sparkling wine for the 102 exam. Life is laced by this cool earth, oyster and king mushrooms drizzled in oil with Celtic salts, and prints of birds: Eurasian Orioles to Trumpeter swans. Soon, I'll be stringing soft lights in the trees, and baking a Sicilian lemon cake.

[speedlimit15]

im like 99.99999% sure these are pearl oysters but theyre the size of my thumbnail rn so im going to check back in a few days to see if they grew... i would kill for some late season oyster mushrooms

[nyctophilic-rose]

a chill (as in swag) veggie soup

i just made this yesterday. friend i gave it to really enjoyed it. this is also the first time i’ve written down a recipe so pls be kind <3

ingredients:

- dry white lima beans

- 2 tbsp olive oil

- three good sized stalks of kale sliced

- three large carrots cut into small pieces

- half a red onion, diced very small

- 5 cloves of garlic diced

- 1 c oyster mushroom (or any mushroom) cut into small pieces

< a good dash of the following >

- oregano

- parsley

- sage

- thyme

- pepper

- salt

- a large bay leaf

~~ i did think to add this when i made it but pearl couscous would be good in this

directions:

1. soak 1.5 cups dried lima beans in 5 cups of water overnight (8-12 hours)

2. in a medium sized pot heat 2 tbsp of olive oil on medium and toast the pepper. add onion and garlic and stir together

3. add kale, carrot, and mushroom and stir until combined. add oregano, parsley, sage, thyme, salt, and bay leaf, and stir.

4. drain and rinse beans, and add to pot and stir.

5. add enough water to cover everything with an extra 1 cm of water and simmer on low for 1.5 hours , or until beans are tender.

6. enjoy!!!

} not a huge fan of correspondence lists, but here’s what i used the the ingredients for {

kale, carrot, mushroom, and thyme for grounding

sage, bay, and salt for cleansing

onion, garlic, and pepper for protection

oregano and parsley for taste!

[najia-cooks]

[ID: A soup with light broth, barley, carrot, mushroom, bitter gourd, and 'meatballs.' End ID]

苦瓜排骨汤 / Ku Gua Pai Gu Tang (Cantonese bitter melon rib soup)

Bitter melon is a polarizing gourd with a distinctive bitter taste. The cultivar most common in China is light green, about the size and shape of a Western cucumber, with a bumpy surface; it is eaten in stir-fries, soups, and dim sum.

This Cantonese soup features bitter melon in a light, aromatic, savory broth sweetened with red jujube. Ka Gua Pai Gu Tang is usually made with pork bone ribs; this recipe instead makes TVP meatballs flavored with vegetarian oyster sauce, ginger, garlic, and white pepper.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the soup:

1 bitter melon / 苦瓜 (420g)

3 large or 5 small dried shiitake or wood ear mushrooms

2 carrots, sliced

1/4 cup pearl barley (optional)

1 dried red date / 大枣 / da zao / jujube

1 yellow onion, diced

2 cloves garlic, peeled and crushed

2 slices ginger (washed, no need to peel)

Mushroom soaking liquid

Dash of light soy sauce

1 tsp vegetarian pork or beef broth concentrate (or soy sauce)

Water to cover

Green onion, sliced, to garnish

Cantonese pork bone broths tend to be fairly mild. A small amount of vegetarian beef broth concentrate, plus soy sauce for added umami, mimicks this flavor.

For the meatballs:

1 1/4 cup (115g) TVP

1 cup vegetarian pork or beef broth from concentrate (I used Gia vi nau pho instant beef flavor paste)

1/2 Tbsp light soy sauce

1/2 Tbsp vegetarian oyster sauce

1 clove garlic, grated

1/2-inch chunk (5g) ginger, grated

1/2 tsp ground white pepper

2 Tbsp chickpea flour (besan) or rice flour

1 Tbsp tapioca flour

Neutral oil, to fry

Instructions:

1. Soak mushrooms in cool water for several hours, or in warm water for about an hour, until hydrated. Reserve soaking water and slice mushrooms.

2. Prepare the bitter gourd. Scrub the gourd thoroughly. Halve it lengthwise and scoop out the spongey flesh and seeds, leaving some light green flesh and the darker green rind. Slice the gourd widthwise. Soak sliced gourd in saltwater for 20-30 minutes to remove some of its bitterness, then rinse.

3. Heat oil in a large pot on medium. Fry onion for several minutes, until tender and translucent.

4. Fry carrots and mushrooms for a couple minutes. Add water, mushroom soaking liquid, soy sauce, stock concentrate, red date, barley, ginger, and garlic. Raise heat to bring water to a boil, then lower heat to simmer. Simmer, covered, for 30 minutes.

You can dissolve the stock concentrate more easily by whisking it into a ladle or small bowl of hot broth, before adding that broth back into the pot.

5. Add sliced melon and simmer for another 30-40 minutes, until melon is tender.

For the meatballs:

1. Mix all ingredients except TVP and flours in a large bowl. Add TVP and allow to soak for about 10 minutes, until hydrated.

2. Add flours and mix well. Squeeze firmly to form large meatballs and set aside on a plate.

3. Heat about a Tbsp of oil in a large non-stick skillet on medium. Fry meatballs in a single layer, occasionally turning gently (scraping the bottom of the pan with a wooden spoon), to brown on all sides.

To serve:

1. Add meatballs to soup immediately before serving. Garnish with green onion, any broken meatballs, mirin, and light soy sauce, if desired.

[tastesoftamriel]

I'm in Gideon for a bit of work, and a brother of mine recommended me the food at the Egg and Hammer. (He says the swamp eel with blackberry wine sauce is excellent.) However, I overheard one of the shopkeepers saying the food was dubious. Have you been? What's your opinion?

I don't know about the food being dubious, as I've had nothing but good experiences at the Egg and Hammer Inn. It's tidy, the staff are courteous, and the customers aren't rowdy. More importantly, here's the menu; let it speak for itself in terms of dubiousness!

The Egg and Hammer Inn

Gideon's most prestigious watering hole

Starters

Spicy fried frog legs, with tangy homemade mango barbecue sauce

Curry sausage bites, wrapped in Blackwood coconut-smoked bacon

Argonian-style fried meatcakes (monkey, fish, or snake), with lime and ginger dipping sauce

Mains

Mudcrab omelette, served hot and fluffy with crispy oyster mushrooms

Twice-cooked swamp eel, smoked and roasted in sweet wine and fish sauce atop pandan rice

Clouded Funnel mushroom tagliatelle, with creamy white wine sauce

Dessert

Papaya, mint and watermelon gelato trio, with chewy tapioca pearls

Banana coconut cream pie, with salted caramel drizzle

Rum baba, with vanilla custard