6.000 x 8.750 inches
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Beverley Harper Tinsley
Painting - Watercolor And Graphite
A large, wild, edible (and delicious) mushroom (boletus edulis or a relative) surrounded in moss, graces the page of re-purposed paper from an outdated, aging, yellowing and falling apart book. The paper proves ideal for a warm, natural appearance that compliments natural subjects, although it is tricky to work on. The original has deckled/torn edges, and would look good either floated or matted and framed. I have painted near the center of the full sized book page, so if you have the original, you can decide how much to show in the frame. This is part of a series of up-cycled art I am developing using old books and sheet music no longer in use.
Boletus edulis, commonly known as penny bun, porcino or cep, is a basidiomycete fungus, and the type species of the genus Boletus. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced to southern Africa, Australia and New Zealand. Several closely related European mushrooms formerly thought to be varieties or forms of B. edulis have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are conspecific with this species. The western North American species commonly known as the California king bolete (Boletus edulis var. grandedulis) is a large, darker-colored variant first formally identified in 2007.
The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the tree's underground roots with sheaths of fungal tissue. The fungus produces spore-bearing fruit bodies above ground in summer and autumn. The fruit body has a large brown cap which on occasion can reach 35 cm (14 in) in diameter and 3 kg (6.6 lb) in weight. Like other boletes, it has tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores. The pore surface of the B. edulis fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to 25 cm (10 in) tall and 10 cm (3.9 in) thick, and partially covered with a raised network pattern, or reticulations.
Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Although it is sold commercially, it is very difficult to cultivate. Available fresh in autumn in Central, Southern and Northern Europe, it is most often dried, packaged and distributed worldwide. Keeping its flavour after drying, it is then reconstituted and used in cooking. B. edulis is one of the few fungi sold pickled. The fungus also produces a variety of organic compounds with a diverse spectrum of biological activity, including the steroid derivative ergosterol, a sugar binding protein, antiviral compounds, antioxidants, and phytochelatins, which give the organism resistance to toxic heavy metals.
The flavour has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Young, small porcini are most appreciated by gourmets, as the large ones often harbor maggots (insect larvae), and become slimy, soft and less tasty with age. Fruit bodies are collected by holding the stipe near the base and twisting gently. Cutting the stipe with a knife may risk the part left behind rotting and the mycelium being destroyed. Peeling and washing are not recommended. The fruit bodies are highly perishable, due largely to the high water content (around 90%), the high level of enzyme activity, and the presence of a flora of microorganisms. Caution should be exercised when collecting specimens from potentially polluted or contaminated sites, as several studies have shown that the fruit bodies can bioaccumulate toxic heavy metals like mercury, cadmium, caesium and polonium. Bioaccumulated metals or radioactive fission decay products are like chemical signatures: chemical and radiochemical analysis can be used to identify the origin of imported specimens, and for long-term radioecological monitoring of polluted areas.
Porcini are sold fresh in markets in summer and autumn in Central and Southern Europe, and dried or canned at other times of the year, and distributed worldwide to countries where they are not otherwise found. They are eaten and enjoyed raw, saut�ed with butter, ground into pasta, in soups, and in many other dishes. In France, they are used in recipes such as c�pes � la Bordelaise, c�pe frits and c�pe aux tomates. Porcini risotto is a traditional Italian autumn dish. Porcini are a feature of many cuisines, including Proven�al, and Viennese. They are used in soups and consumed blanched in salads in Thailand. Porcini can also be frozen � either raw or first cooked in butter. The colour, aroma, and taste of frozen porcini deteriorate noticeably if frozen longer than four months. Blanching or soaking and blanching as a processing step before freezing can extend the freezer life up to 12 months. They are also one of the few mushroom species pickled and sold commercially.
Some words used to describe this painting are:
wild mushrooms, wild mushroom, mushrooms, mushroom, edible mushrooms, edible mushroom, recycle, recycled, upcycle, upcycled, sustainable, repurposed, re-purposed, book, books, text, green, shrooms, nature, forest, wild, warm, earth, bht, beverley harper tinsley, natural, earthy, telluride mushroom festival, shroomfest, fungi, fungus, toadstool, toadstools, gold, brown, orange, red, s green, blue, violet, fall, summer, harvest, collect, foray, hunt, mycology, boletus edulis, steinpilz, porcini, porcino, penny bun, bolete, boletes
Upcycling is the process of converting waste materials or useless products into new materials or products of better quality or for better environmental value.
The first recorded use of the term upcycling was by Reiner Pilz of Pilz GmbH in an article by Thornton Kay of Salvo in 1994.
August 11th, 2013
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