Mushrooms

lovinoutside

12 years ago

Wondering if anyone knows some good items to make the tall mushrooms using hyper tufa..

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Comments (3)

billie_ann
12 years ago
By "good items" do you mean molds? If so, you can use damp sand in a container to make the shape for the mushroom top. Just remember that you will be working upsidedown. The stem is formed separately either using a mold or forming a hypertufa log by hand then rolling up in plastic to help hold it's shape until it's partially cured. You can insert a piece of rebar or landscape spike with the end sticking out of the hypertufa so you can stick it in the ground. Depending on how you form the two pieces you can balance the top on the stem or "glue" the pieces together when cured with fresh hypertufa mix. If you glue the pieces together make sure you wet both pieces before adding the hypertufa mix. Billie
lava_ns
12 years ago
I use a very large size stainless steel bowl (the kind restaurants use for mixing salads). Be sure to line it with plastic, or it will become a permanent fixture! For the stem, I cut a 20 inch piece (longer, if you like) of sona tube (available at a building supply store), set it in a plastic-lined bucket or small waste basket and fill it with tufa mix. I pack it down with a homemade tool (I filled a small, flat bottom container with cement and inserted a 1 inch piece of metal tube that functions as a handle). I make an indentation in the bottom side of the mushroom with a piece of the sona tube to mark the size, so that the finished stem will fit into the space. Depending on how deep your bowl is (I also shape molds in sand), the result is a large mushroom about 2 - 3 feet tall.
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Coey, as long as it's a wee little spike you shouldn't have any trouble at all. Just don't knock it off while replanting the phal. I would say the earlier in it's development the better. I would up the watering a bit after you repot. Old bark retains a lot more water than new bark so you may stress the phal if you don't make sure it's getting the same amount of water that it was so happy with before the repotting. And then check it every couple of days until you establish it's new water requirements. Start the repotting by soaking the new bark for at least 30 min and at most 24 hours before you're ready for it. That will insure that it's good and moist. Also, chances are that you won't need a bigger pot so just repot with new bark in the same pot. But it wouldn't hurt to have one size bigger on hand just in case you get in there and it's root bound.
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Heh, I use tinned condensed soups sometimes. Sometimes I make my own. It can depend on the dish and what I feel like cooking at the time. Sometimes depends on what i have on hand at the time. If you want and have a lot of mushrooms, you can do a duxelles to freeze off in portions to finish off with your thickening and liquid agents later. You can sort of skip a step in the OP's process if you cook the mushrooms on low till they become self-retained and straight flour toast the mix before adding your liquid. Instead of making a separate roux and adding it to the mix. Kick-ups to cream of celery are be sure to use the leaves and ribs. Add in minced fresh parsley stems and also leaves. Use leeks instead of shallots. Add some celery seed if you can. Lovage and celeriac are good to use if you can get them. For intensity in onion and meat soups- caramelize you onions, take time to reduce your stock and make demiglace. And food safety of Maw-Maw's Chicken- yes, since it's a short marinade time in the fridge, and also cooked along with the meat to safe eating (temp check your sauce if you need to). Boneless pork chops or loins work well for this recipe too. Growing up it was Mom's pork chops in mushroom gravy :) If you feeling beefy, use beef tips, loins, medallions..., and instead of 1c buttermilk, use 1/2 c red wine and 1/2 cup beef stock, omit the hot sauce, but add a bit of mustard. Finish it off with a nice bit of sour cream to the liquid after baking if you are so inclined, and serve over noodles for a nice stroganoff. bbstx's OP mushroom soup base is a rather good one. The use of bacon grease as the browning agent for the chicken is spot on- great flavor.
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lovinoutside
Original Author
12 years ago
Thanks to you both ...I got all excited, and tried a few yesterday..I've just took the molds off and they look great...except the color is a green look.. I used the 1 11 ratio of perlite, peatmoss, and Portland, also cut up a few pcs. Of straw I hope it holds...for molds I had just come home from town and had purchased a lg. tea from McD's I used the cup and I had. A little sand bucket so I lined the bucket with bubble wrap..it's cute and so is the cup one..I think I'm gonna go buy some plastic wine goblets and try them for I really want a tall skinny shrooms...can't seem to find the right size..but soon as warm weather comes I'm gonna make some in deep sand and try that..I love little critters ..can't wait for warmer weather got so many ideals..again I enjoy reading all the forums on here..

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Mushrooms

Comments (3)

billie_ann

lava_ns

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lovinoutside
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Mushrooms

Comments (3)

billie_ann

lava_ns

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lovinoutsideOriginal Author

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lovinoutside
Original Author