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PJ Silva

@threadsofpj

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Communing with spirits, taking shots with my ghosts.
Owner of @silvastudio.mp4
@pjsilvazouks

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Don’t forget to take the most important person in your life out on more dates. 🖤😉 by @threadsofpj

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22

2 years ago

“Submerged”

a short film about feeling in over your head

🔊 sound on for this one*

This is my first attempt at creating something more abstract with my video work that feels more like art than a story or vlog. by @threadsofpj

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2 years ago

Fun fact, @meaganledoux holds the record for most times professionally photographing me. Always a treat. by @threadsofpj

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2 days ago

Cowabunga in San Diego!

Screen grabs from videos taken learning how to surf from the great @zachary_kanzler

Shot…on @gopro ?! by @threadsofpj

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a month ago

Reno Rodeo 2026

@renorodeo

My family has been coming here every year ever since I was a kid. Bull riding is always our favorite thing to watch. It seems like one of the most terrifying yet exhilarating things a human could ever do. I may be past my days of getting to try it, but I wouldn’t count it out yet.

Wasn’t allowed to bring any cameras in so this was a good time to test out filming with just my iPhone 16 pro and using Apple Log for flexibility in the grade. Filmed using the @moment pro app with my own LUT baked in for the starting look. Will be coming back to this setup more and more. by @threadsofpj

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1

a month ago

These things make an amazing center piece

Grow block supplied by @redwoodmushroomsupply just cut and spray, twice a day.

#mushroomtimelapse #pinkoystermushrooms #gourmetmushrooms #stunning by @threadsofpj

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3 months ago

These things are unstoppable!

Grow block courtesy of @redwoodmushroomsupply

You have to give it a try. by @threadsofpj

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3 months ago

May your week come in as beautifully as this lions mane.

#lionsmane #lionsmanemushroom #mushroomtimelapse #mushrooms #gourmetmushrooms by @threadsofpj

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4 months ago

Welcome back to Cultivate and Create where we create elevated, mushroom-forward dishes using mushrooms grown in your very home! 👨🏻‍🍳🍄‍🟫

Champiñones a la Mexicana is named for the fact that it features the colors of the Mexican flag, green (jalapeños), white (onions), and red (tomato’s)!

Ingredients
• Mushrooms of your choice (preferably home grow using @redwoodmushroomsupply grow kits and grow tent)
• Jalapeños
• Onions
• Tomatoes
• Garlic (fresh or powdered)

The Recipe
1. Finely chop the onions and sweat them in a pan at low-medium heat for 3-5 minutes until translucent.
2. Add in your jalapeños and garlic and cook for another 2 minutes or until garlic starts to brown
3. Add in your diced tomato’s and mushrooms and cook until tender.

Helpful tips
• The juices from the tomato’s and the water that leaves the mushrooms creates a braising liquid that will essentially boil the mushrooms so no need to add anything else
• For a more hearty strain like Pioppino mushrooms I recommend searing the mushrooms first as these will take the longest to break down.

All mushrooms grown using @redwoodmushroomsupply ready to fruit grow blocks and their grow tent! by @threadsofpj

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2 months ago

Recado Rojo is a marinade that’s been bringing people together for over a century.

Welcome back to Cultivate Create where we take your home grown mushrooms and turn them in to culinary works of art 🧑🏻‍🍳🍄‍🟫

All mushrooms grown using @redwoodmushroomsupply grow tent and pre colonized blocks!

Shoutout @dabbzeez for inspiring me to research this recipe

Recado Rojo Lion’s Mane Steaks

For the marinade:
3 tbsp achiote paste
3/4 cup sour orange juice (naranja agria)
1/4 cup olive oil
6 garlic cloves
1 tsp dried Mexican oregano
1/2 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp black pepper
1 tbsp salt

For the plate:
Lion’s mane mushroom steaks, sliced 1–1.5 inches thick
Achiote white rice
Frijoles negros
Curtido de cebolla (red onion quick-pickled in sour orange + habanero)
Fresh cilantro, radishes, avocado

Recipe
1. Toast dry spices in a skillet until fragrant, about 60 seconds.
2. Blend all marinade ingredients until smooth.
3. Press lion’s mane steaks lightly to open the texture, coat thoroughly in marinade.
4. Let sit 30–60 minutes — no longer or they’ll get waterlogged.
5. Sear in a screaming hot cast iron, pressing down for full contact. Let the achiote crust develop.
6. Serve over rice with beans, top with curtido.
7. Enjoy with friends

The curtido is non-negotiable. by @threadsofpj

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8

3 months ago

This week we feature sopes, the deep fried taco you’ve been missing out on.

Welcome back to Cultivate Create where we take your home grown mushrooms and turn them in to culinary works of art 🧑🏻‍🍳🍄‍🟫

This was a staple in my home and I hope it becomes one in yours.

What should I learn to make next?

The recipe

Ingredients
The shells
* 3 cups masa harina
* 1tbsp salt
* 2-2.5 cups of warm water

My moms recommended toppings
* refried beans
* chicken breast
* Chicken stock
* Onion
* Garlic
* Avocado
* Tomato’s
* Cotija or queso fresco
* Cilantro

Additional toppings
* lions mane or oyster mushrooms
* Salsa
* Any other kind of bean or protein
* Lettuce or cabbage
* Pickled veggies
* Lime

Seasonings
* Salt
* Pepper
* Cumin
* Garlic
* Chili powder

Preparation
* Mix the masa and salt together dry, then start working in the water. Ideally in a big, wide, shallow bowl.
* Take pieces around 50g and flatten into a tortilla shape but 2-3 times as thick.
* Lightly toast on both sides, and let cool.
* Pinch the edges while working in a circle to create the dish shape.
* Fry these in oil until golden brown
* Season chicken breast with all the seasonings, then boil for 12-15 minutes in chicken stock with onions and garlic.
* Shred the chicken in a bowl.
* Season your shredded mushrooms in the same seasonings then sauté.
* Top your sopes with refried beans, shredded chicken, (mushrooms), tomato’s, avocado, cotija or queso fresco.
* My mom’s secret technique is spooning a bit of the broth from the chicken over thing to turn this into a soup dumpling style taco.

Let me know what y’all think!

#mushrooms #mushroomgrowers #homegrownmushrooms #gourmetmushroom #mexicanfood by @threadsofpj

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4 months ago

Mom’s Fideo with oyster mushrooms and chicken 🍜

Welcome back to season 2 of Cultivate and Create where we show you how to turn those home grown mushrooms into culinary experiences. 🧑🏻‍🍳

This season I will be digging a bit into my Mexican culture with dishes I had growing up as well as some I’ve always wanted to learn how to make.

This sopa de fideo was a staple in my house growing up. Not a single one of my mom’s 5 children could turn down second’s or thirds of this dish when it came around. This dish was passed down from my mom by her dad who learned it from his family in Guanajuato Mexico.

⚠️ Although yellow oyster mushrooms are used here any oyster mushroom or pinoppino will do. Yellow mushrooms have become considered an invasive species and it is no longer something growers are encouraged to produce or sell. This was a leftover block I had lying around that I wanted to put to rest.

Mom’s Fideo 🥫🥣

Ingredients
2 boxes chicken broth/stock
5 baby cans tomato sauce OR 1 bigger can & 1 baby can
1 lb thick-cut bacon
3 bags fideo coil noodles
1 bottle room-temperature water
Garlic powder to taste
Onion powder to taste
Salt to taste

Instructions
Start by frying the bacon (crispy) in the pot.
Drain fat.
Combine all wet ingredients in the pot (medium heat).
Fry the noodles at the same time (in batches):
Fry just until they lightly brown (~30 seconds each side).
Use vegetable oil (enough for noodles to float).
Cook on high-medium.
Test oil temperature with a small piece of noodle (should be bubbling around it).
Let dry on paper towels (should be golden by the time it’s fully dry; it will get darker as it dries—cook minimally).
Add cooked noodles to the wet ingredients.
Bring to a boil, then let simmer for 1 hour.
Make sure it doesn’t stick to the bottom! This will lead to a burnt/bitter flavor for the whole pot. :(

#mushrooms #gourmetmushrooms #oystermushrooms #cookingwithmushrooms #culinary by @threadsofpj

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5 months ago