In an instant Public Jejamuran was full of visitors. Monday (9 / 11) afternoon Niron Hamlet, Pendowoharjo, Sleman, Yogyakarta, was rushed into the rainy season.

Hardjo Ratidjo Soewarno (65), owner of the shop, came up with oyster mushroom chips in his hand. "Please try," he said kindly.

When the time 14:00 o'clock, the chair shop totaling nearly 250 full-filled fruit. "Every day like this," he added while snacking on chips Ratidjo mushrooms.

Visitors shop which started started in 2005 was not supposed to like mushrooms in the rainy season, grew constantly. Even the afternoon there were some visitors who claimed to come from Kalimantan and East Java. "We are interested in eating here because the menu is unique," said the man from Kalimantan visitors who came with his family.

Menu in Public Jejamuran not only unique, but also harbored aspirations to break the myth of mushroom can cause poisoning and the wishes of the farmers living up the cycle of poverty.

Ratidjo with his wife, Indaryati (52), never gave up experimenting since 2005 to find the right formula for cultivating mushrooms. "My wife wants just one, how to make mushrooms as daily food," said Ratidjo.

The ideals were later embodied in the form of processed mushrooms to taste the local menu. Indaryati make mushrooms as satay, tongseng, gudeg, Pepes, rendang, soup, and grilled mushrooms. Menu now also developed into a tom yum soup, crispy mushrooms, and shiitake mushroom omelet.

All the local menu initially tried Indaryati presented only from house to house around Pendowoharjo. "We sell the homes until the clinic, before finally opening shop in the Village tent Niron this," said Ratidjo.

In 1997 the couple's tent stalls are destroyed hit by wind. That's what Ratidjo-hardened determination Indaryati to build restaurants in the current location.

Not easy

Cultivating mushrooms taste the local menu is not easy. Not all types of fungi suitable for satay or tongseng, for example. "We do not just consider the fiber, but also seemed to fit with the type of cuisine," said Ratidjo.

Indaryati later discovered that the mushrooms are suitable to serve as satay is kind of white oyster mushroom, mushroom tongseng from, rendang of button mushrooms, shiitake mushrooms Pepes from acid-sweetness of the oyster mushroom gray, gudeg and spring rolls from the red oyster mushroom, grilled spicy chocolate from oyster mushrooms, soup of the white ear fungus, and tom yam of button mushrooms and rice straw.

The findings of this mushroom material, Ratidjo said, should be treated with the right spices so it's also not unusual in the consumer's tongue. Strangeness think it really should be avoided because most Indonesian consumers are still poisoned by the myth that eating mushrooms can cause poisoning.

"Many who do not know the results of mushroom cultivation, rather than take in any place," said Ratidjo.

My lunch menu that day tongseng mushroom satay and Carica Squash plus drinks. Interestingly, in addition to savory taste, satay made from white oyster mushroom is also a soft fiber, not chewy like beef satay, because it is very easy to chew and not stick to the teeth gap. Even better when consumed in warm conditions because of the smell of mildew is more felt.

Tongseng any mushroom dish Indaryati so fresh and healthy because it certainly does not contain animal fats as tongseng goats. "So many who come here because they want to eat healthy, but do not lose nutrients," said Ratidjo.

While Squash Carica papaya formulated from a small fruit that grows in many areas Wonosobo, Central Java, plus ice and soda. It was unique and suitable for hot washer.

Public Jejamuran until now has served about 13 types of mushroom preparations of the 20 cultivated mushrooms around Sleman. Every day at least Ratidjo requires 300 kilograms of mushrooms of all types supplied local farmers directly.

"If the production of surplus farmers, to keep me absorbed and processed so chips mushrooms, for example," said Ratidjo. It could also, he took the initiative of farmers to deliver produce in supermarkets around Yogyakarta.

The diner is open 08.30-21.00 at present is not only healthy food, but also inexpensive. Food prices range from Rp 4000 to Rp 15,000 per share. "The most expensive was shiitake omelette, to Rp 15,000 a serving, because it is the mushrooms valuable Rp 45.000 per kilogram," added Ratidjo.

Oyster mushrooms Pepes only costs Rp 4,000 per share, while the satay mushrooms, tongseng, and rendang valued USD 8000 per serving. If you're dining with family, money USD 75,000 in your pocket is enough.

When he said farewell after a little sweat to enjoy the fragrant fungi tongseng and sate a gentle, rain actually falls. Maybe that was a mushroom farmer in Pendowoharjo began grew after Ratidjo-founded Public Indaryati every day Jejamuran the fungi absorb their production.