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Project Noah Nature School
Schizophyllum commune
This small, light-brown fungus clings and multiplies on a moist of decaying tree branches especially after a long rain. In my home province in Bicol, Philippines our folks gather them to be cooked for their meals.Kurakding is a favorite dish in Bicol and its rarity is what makes it a sought after commodity.
Not all tree stumps produce kurakding, but it thrives well on certain tree species like the mango. Creeping urbanization and increasing population puts severe pressure on resources such as idle land where kurakding grows, making it rare.It grows profusely after the rainy season where the right amount of humidity and heat provide the ideal condition for growth. Because of its ‘rarity,’ kurakding now commands a premium in the market. You’re in for some money if you’re able to successfully grow this in your farm.
It is my pleasure to share to you the rare recipe for this edible fungi. This recipe is endangered that only few individual know how to cook it All ingredients have no exact measurements. Please bear with me! Kurakding Cooked in Coconut Milk with Hot Pepper Procedure: 1) Wash kurakding to remove dirts and other foreign materials then set aside. 2) On a separate pan put enough amount of coconut milk with chopped onion, garlic, ginger and three bulbs of lemon grass. Blend them using the coconut shell laddle until the coconut milk comes to boil. 3) When the coconut milk is already boiling, add the remaining ingredients like kurakding, chopped pork and bagoong na alamang (salty shrimp paste). Add salt if it is needed. 4) Simmer for ten minutes or until cooked. 5) Serve delectably.^^ Kurakding cooked in Coconut milk is a rare delicacy in the province of Albay, Philippines. Its name was coined from the term 'kurot' means to pinch by fingers. Kurakding are harvested by pinching them with fingers a little harder because they have a strong hold from the tree branches where they grow.
Have eaten them when I was small. Growing up under the care of my maternal grandparents in the rural areas of Bicol. They thrive on decaying woods and we would have them after the rains. I am interested in farming these still considered wild Bicolano delicacy.
do these species have physicochemical records available already?? what exact nutritional fact do these mushrooms have??
I have never seen this mushroom in the Philippines but is this chewy or leathery? I love everything that is cooked in coconut milk though.
ShannonInCT, I am sure it is the edible Kurakding because I live in the place in the Philippines where it is common and being eaten.
It looks like what you have there is the common split-gill mushroom, not the same kurakding that other people are eating in the Philippines. Though the common split-gill is edible.
Spotted on Jun 18, 2012
Submitted on Jun 18, 2012
