Cultivated and Wild Mushrooms from the Deep Woods of The Southern Appalachia
Deep Woods Mushrooms is fungiculture and education center in the Pisgah National Forest of Western North Carolina. We are dedicated to the sustainable cultivation of edible and medicinal mushrooms, foraging and identifying wild edible mushrooms and teaching how to incorporate mushroom cultivation into your permaculture or property. We offer inoculation workshops, farm tours, and foraging tours from March – October
Our cultivated mushrooms and seasonal foraged varieties can be found at many local restaurants, co-ops, and farmers markets. Select DWM products are available year round at the farm, farmer’s markets and online.
“…With my increased intake of mushrooms and mushroom teas, I began to have more stamina and I felt healthier!”
Consultation on small or large scale mushroom cultivation (and possible buy-back program).Learn More…
Learn to forage for the wild mushrooms. Join a scheduled walk or schedule a private oneLearn More…
NEW!!! Deep Woods mushrooms has been making news! Read an article written for Mountain Traditions, a publication of the Hendersonvile Times News, on the history and operation of Deep Woods Mushrooms. Learn More…
Deep Woods Mushrooms Chanterelle Bison Pot Roast
2.5 lb. bison chuck roast (substitute ground bison or beefalo and saute in base to make a ragu)
1 lb. chanterelles or 1 lb shiitake (stems removed about 1.25 lbs. with stems)
6 large cloves garlic (1.5 oz or 38 gr by weight)
2 lbs ripe red roma tomatoes
1 sprig fresh rosemary
3 sprigs fresh oregano
15 medium sprigs fresh thyme
2 oz regular or rosemary infused olive oil
parsley for garnish
fresh ground pepper
½ cup stock (I used lamb bone & mushroom)
optional- ½ tbsp apple cider vinegar
Total cooking time for base 2 hours, total time for roast 12 hours
Makes 6 13.5 oz servings
Mushroom Bison Pot Roast
This recipe can be adapted for a Vegan or Vegetarian diet by substituting tempeh or vegetables
(being careful to adjust broth for water heavy vegetables such as zucchini) as mushrooms are high in protein.
- crush garlic and set aside for 15 minutes to allow Allicin in garlic to develop, then chop coarsely
Crushed Garlic, Rosemary, Oregano & Thyme
Coarsely Chop Garlic
- core Roma tomato (removing just the small bit at the end where the stem was attached to the fruit) and cut into large chunks
Large Coarsely Cut Tomatoes
- strip herbs from their stems
Herbs Stripped From Stems
- bring olive oil to warm in t stainless steel pot add garlic & herbs, let warm slowly until garlic begins to “murmur”, about 7-10 minutes
Warm Herbs & Garlic in Oil
Coarsely Chop Garlic
- add tomatoes, do not stir, cover, allow to sit about 45 minutes, stir, cook 30 minutes more
- clean mushrooms, remove dirt and end bits from chanterelles or remove stems from shiitakes (beforehand and make broth or save for making broth in paper bag in fridge)
- cut mushrooms into strips
Chanterelles in Strips
- add mushrooms, cover and allow to cook for about 30 minutes
- turn off heat and let rest 30 minutes more.
You now have your base and can use this for a variety of dishes, meat, vegan & vegetarian
- Place roast in crock pot, add ½ cup broth and place base on top, do not stir.
Cover and cook on low for 10-12 hours, until roast falls apart easily.
Roast Covered In Crock Pot
- Salt & pepper to taste.
- Portion and store in glass jars as tomatoes are acidic and should not be stored in plastic or metal. Place in fridge or freeze. Will keep for at least 10 days if jarred hot and seal is created.