1/3/2021: Roach room chef
Odd occurrences are to be expected in the bug room somedays and today was no exception.
I have been working on some new methods for composting wood for detritivorous animals and among the techniques I’ve tried is fungiculture. Pleurotus species have proved promising due to their rapid mycelium growth, and in one bin things went a little too far. I was aghast to see a fruiting body of Pleurotus ostreatus var. columbinus propping up a bin lid and took swift action to harvest it so as to prevent escapes or a spore explosion. But what to do with these perfectly good, edible mushrooms?
Cue roach chef. A little garlic infused olive oil, butter, pepper, some aged mozzarella slices, and voilĂ : Roach Crossing’s own savory blue oyster sautĂ©, fresh out of the roach bin!
-Kyle