Smallhold, which opened in 2017 in a shipping container in the Williamsburg neighborhood of Brooklyn, has seen a sudden interest in the first of the fungus; In three years, the company has grown from two to 25 employees, and is still hiring. To a wide interest in eating mushroom varieties beyond the type found in grocery stores, it is likely linked: For decades, the only mushroom in the United States had access to the button, portobello or ceremoni varieties.
All three are in fact the same species, just at different stages of development. “It’s an illusion of diversity,” Mr. McInnis said. In a state that has more than a thousand known species (the total number is likely to be several million), of which some 3,000 are edible, this amounts to a monoculture, not just a few varieties and grain varieties on our Unlike pervasiveness. .
The sudden interest in mycology at home, in particular, has a special resonance with our time. In our ruined global moment, it is a comfort to see some metamorphosis into fleshy, sculpted, delicious fruits, so it is little wonder that they have become popular in an epidemic.
In my apartment, once the cycle started, it did not stop for weeks. Every five or six days, one of my six mushroom kits makes a pile of fleshy appendages seem appropriate forever. Every time I was shocked new.
Six kits for two people quickly proved to be an outrageous addition. We had pounds and pounds of mushrooms to consume. I cooked oyster mushroom bourngigon, mushroom tacos, mushroom pasta. I cut the mane of the bulbuma lion into a thick stem and grated it in butter. When some mushrooms became too long and shrunk, I boiled them in mushroom stock for ramen. it was incredible. Still, we could barely get up.