Hello, take a peek into the grow room with me. We have Rocky Top Blue Oysters on top, Chestnuts (and a blue) down one, and the Lion’s Beard on the bottom. In the background are Reshi. These and a few more will be available this week through Kitsap Fresh. If you have purchased our mushrooms…
Also known as the Pearl Simeji. Being tough when raw, it is best when cooked as it has a bitter taste when raw which disappears completely upon cooking. The cooked mushroom has a firm, slightly crunchy texture and a nutty flavor.
Pls join me as we welcome the newest addition to our product line…the not-so-humble phoenix oyster mushroom. Three months back we started growing out the mycelium in the lab and have progressed now to our first harvest.
“I made the “meat” balls for dinner and they received rave reviews from the family.” – Deena The recipe goes like this…. Ingredients: 1 lb finely chopped mixed mushrooms (Rocky Top Blue, King Trumpet, Chestnut, Shiitake, Lion’s Mane) 1/4 c diced onion 1 clove of crushed garlic 1 tbsp fresh Italian seasoning 1/4 c bread…
Tony from FreshCap.com teaches us about Chestnut mushrooms.
We love this “steak” recipe from The Wicked Kitchen. The recipe uses Lion’s Mane Mushrooms. Check out their Youtube page for more delicious mushroom recipes.
