Emma Wilson
Mushrooms are a versatile ingredient, adding flavour to pizzas, pastas, and more. They are also easy to grow at home, even without a garden. Mushrooms can be grown indoors in a basement or closet, or outdoors in prepared ground or logs. They grow best in a rich, fertile, moisture-retentive growing medium, such as horse manure, or even kitty litter or cardboard boxes. The growing process can be lengthy, taking anywhere from six months to three years. However, with the right conditions and care, you can enjoy a continuous supply of fresh mushrooms for your favourite recipes.
| Characteristics | Values |
|---|---|
| Types of Mushrooms | Cremini, Enoki, Maitake, Portobello, Oyster, Shiitake, White Button, Lion's Mane, Pink Oyster, Blue Oyster |
| Growing Conditions | Dark, Humid, Warm |
| Growing Medium | Horse Manure, Kitty Litter, Cardboard Boxes, Logs |
| Harvesting | Cut with a Sharp Knife, Avoid Pulling Up |
| Storing | Refrigerate Cooked Mushrooms in an Airtight Container for up to 5 Days, or Freeze for up to 6 Months |
| Cooking Method | Pan-Fry, Roast |
| Seasonings | Salt, Pepper, Garlic, Lemon, Thyme, Butter |
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What You'll Learn
Growing mushrooms at home
Mushrooms are a versatile, nutritious, and healthy addition to any diet. They are low in calories and fat, high in fibre, and packed with vitamins, antioxidants, and other nutrients. They can be grown at home in a bucket, box, or on a log, and there are also mushroom-growing kits available.
Using a Bucket
To grow mushrooms in a bucket, you will need to start with spawn (living fungal culture) or spores. If using spawn, sterilise the bucket, drill holes in it, fill it with wood chips, and add boiling water. Drain the water, squeeze out excess moisture, and layer spawn and slightly damp wood chips, ending with a final layer of spawn. If using spores, you will need to pasteurise your substrate before inoculating it with spores. Drill holes in the bucket, fill it with your pasteurised substrate, and add spores.
Using a Box or Log
You can also grow mushrooms in a box or on a log. If using a box, purchase a mushroom-growing kit, which will include a block of substrate colonised with mycelium. Place the box in a warm spot, cut an X in the plastic, and spritz with water. Keep the block moist, and mushrooms will form within one to two weeks. If using a log, you will need a freshly cut log from a green, healthy deciduous tree. Drill holes in the log, fill them with spawn, and seal with wax. Keep the log in a shady spot and ensure it stays damp.
Care and Harvesting
Mushrooms need consistent, moderate temperatures (60-80°F) and humidity levels below 80%. They do not photosynthesise but respond positively to light. Keep your growing medium moist, and mushrooms will be ready to harvest in about 10 days to two weeks. You can reuse your growing medium by letting it dry out, soaking it in water, and then returning it to grow more mushrooms.
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Storing cooked mushrooms
Allow Cooked Mushrooms to Cool
Before placing cooked mushrooms in the fridge, it is important to let them cool down to room temperature. This helps prevent excess moisture buildup in the storage container, which can promote bacterial growth and cause the mushrooms to spoil faster.
Choose the Right Storage Container
Always store cooked mushrooms in an airtight container or a sealed container. This helps maintain the quality of the mushrooms and prevents them from absorbing flavours from other foods in the fridge. If using a resealable plastic bag, consider placing a paper towel inside to absorb any excess moisture.
Store in the Fridge
Cooked mushrooms should be refrigerated to extend their shelf life. Place the airtight container or sealed bag in the vegetable section of your refrigerator. Maintain a consistently cold temperature to slow down deterioration. The ideal fridge temperature can vary, so refer to guidelines or your fridge's settings for the optimal range.
Consume Within a Few Days
Even when properly stored, cooked mushrooms have a shorter shelf life than fresh mushrooms. It is recommended to consume cooked mushrooms within 4 days. Always check the mushrooms before eating; if they don't look, feel, or smell right, it's best to discard them.
Reheating and Food Safety
When reheating cooked mushrooms, ensure they are heated thoroughly to kill any potential bacteria. Practise good food safety habits, such as not leaving cooked mushrooms at room temperature for extended periods, as this can promote bacterial growth.
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Types of mushrooms to cook
Mushrooms are a versatile ingredient, prized for their meaty heft and texture. There are many types of mushrooms to cook with, from common varieties to gourmet delights. Here are some of the most popular types of mushrooms and how to use them in your cooking:
White Button Mushrooms
The most common mushroom variety, white button mushrooms, are mild in flavour and soft in texture. They can be eaten raw or cooked and are extremely versatile. Use them in soups, salads, pizzas, pasta, and stir-fries. They are also great stuffed or sautéed.
Portobello Mushrooms
Portobellos are mature white button mushrooms with a dark brown cap. They are commonly used in Italian cooking, adding depth to sauces and pastas. Their dense, meaty texture makes them an excellent meat substitute and they stand up well to grilling and stuffing.
Cremini Mushrooms
Creminis, also known as baby bellas, are young portobello mushrooms. They are light brown, firmer in texture, and more flavourful than white button mushrooms. They can be used interchangeably with white buttons in recipes.
Shiitake Mushrooms
Shiitake mushrooms are common in East Asian dishes and are believed to have medicinal benefits. They have thin stems and wide, umbrella-shaped caps. Fresh shiitakes have a light, woodsy aroma, while dried shiitakes have a more intense flavour. They are commonly sautéed or added to soups, but also taste great fried and roasted.
Oyster Mushrooms
Oyster mushrooms grow in clusters and resemble oysters in colour and shape. They are tender and chewy with a mild, slightly sweet flavour and aroma. Once cooked, they take on a meaty texture. They are incredibly versatile and can be used in soups, sauces, stir-fries, pasta, and risotto.
King Oyster Mushrooms
King oyster mushrooms, also known as king trumpets, have thick white stems and brown caps. They have a savoury, slightly sweet flavour when cooked and a meaty texture. They can be cooked like a good piece of meat—roasted, grilled, or sautéed. The stems can also be used to make vegetarian scallops.
Enoki Mushrooms
Enoki mushrooms have long, thin stalks with small, button-like caps. They are commonly used in Asian cuisines and can be eaten raw or cooked. They add a nice crunch to salads, stir-fries, and soups. They are also popular in hot pot and as a garnish for sushi and sashimi.
Black Trumpet Mushrooms
Black trumpet mushrooms have a rich, smoky flavour and notes of black truffle when dried. They have a delicate texture, so limiting cooking time is best. They are excellent for boosting the flavour of mushroom risotto or any dish where you might use truffle oil.
Morels
Morels are a seasonal delicacy found in the wild during spring. They have a rich, nutty flavour and a distinctive honeycomb appearance. They are versatile and can be sautéed in butter, used in pasta sauces, or enjoyed on their own. They can also be pickled and served with cheese and charcuterie.
Chanterelle Mushrooms
Chanterelles have a trumpet-like shape with a depression in the centre of their cap. They are vibrant orange with a delicate, fruity flavour. Chanterelles are best sautéed or used in creamy sauces for pasta or poultry dishes. They can also be used as a gourmet pizza topping or dehydrated for long-term storage.
Porcini Mushrooms
Porcini mushrooms are difficult to find fresh outside of Italy and France, but dried porcinis are common in larger grocery stores. They have a deep, intense, woodsy flavour and a smooth texture. Use them in mushroom noodle soup, mixed mushroom risotto, or wild mushroom polenta.
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Preparing mushrooms to cook
Preparing mushrooms for cooking is a straightforward process. First, you'll want to clean them. If the mushrooms are a little dirty, wipe them with a damp paper towel. If they are very dirty, rinse them under running water for about 10 seconds, then gently brush them dry with a paper towel. Blot them dry again before cooking.
Next, you'll want to remove the stems. Some mushrooms have woody stems, and even if they don't, removing the stems will improve the texture of your cooked mushrooms. To make slicing easier, place the mushrooms stem-side-down on a cutting board. Make a claw with your hand and slice down the mushroom to your desired thickness. For small white or cremini mushrooms, chopping is a good option, as it creates nice, meaty pieces. For larger mushrooms, cut them into wedges, or if they are thick, cut the cap crosswise and then chop. If you're cooking a stir fry, soup or stew, quartered mushrooms work well, and sliced mushrooms are best for sauces.
Now you're ready to cook! If you want to sauté your mushrooms, heat some olive oil in a wide, heavy-bottomed pan over medium heat. Place the mushrooms in a single layer in the pan—don't overcrowd the pan, as this will cause them to steam rather than brown. Leave them for 3–5 minutes, then stir and spread them back into a layer to brown the other side. When they are golden brown, season with salt and pepper, and, if you like, add aromatics like thyme, rosemary, sage, butter, lemon, or garlic.
If you want to roast your mushrooms, toss them with olive oil and salt and place them in the oven. You can also cook mushrooms in a mixture of olive oil and butter, or with just butter.
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Mistakes to avoid when cooking mushrooms
Cooking mushrooms is easy, but there are some common mistakes that can ruin your dish. Here are some tips to help you avoid these pitfalls and cook delicious, perfectly browned mushrooms:
Firstly, avoid adding salt to your mushrooms at the beginning of the cooking process, as this will draw out their water and make them rubbery and tough. Instead, add salt towards the end of cooking to enhance their flavour and texture. Mushrooms are like sponges and absorb water easily, so if you wash them, make sure they are completely dry before cooking. The best way to clean mushrooms is to use a damp paper towel, a mushroom brush, or a pastry brush to gently wipe away any dirt.
When cooking mushrooms, it is important to use a thick pan, such as a cast-iron skillet, that can retain heat well. A thinner pan may not heat evenly, leading to unevenly cooked mushrooms. Make sure your pan is hot before adding the mushrooms, as this will help eliminate moisture and give them a nice brown colour. Use a generous amount of cooking fat, such as oil or butter, as this will also add flavour and help them brown.
Be sure not to crowd your mushrooms in the pan, as this will cause them to steam instead of crisp up. Give them enough space to breathe and only add a single layer at a time. Stir them occasionally to ensure even cooking, but not constantly, as this can prevent the moisture from evaporating. Finally, be patient and allow enough time for your mushrooms to cook properly. They need more heat and time than you might expect to release their liquid and develop a delicious caramelized flavour.
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Frequently asked questions
Growing your own mushrooms allows you to enjoy healthy, gourmet varieties such as oyster and shiitake, as well as button mushrooms. It ensures a steady supply of mushrooms for your recipes and guarantees that you're not accidentally picking toxic mushrooms.
Mushrooms adapt to growing in different places, both indoors and outdoors. However, they thrive in dark, humid, and warm conditions. Indoor growing in a controlled environment is ideal as it allows for the optimal temperature and humidity.
Mushrooms can grow on many types of common materials, including kitty litter and cardboard boxes. The traditional material for growing mushrooms is horse manure, which can be purchased from a garden centre or stables. Logs are another option, but they need to be hardwood, freshly cut, and drilled yourself.
For logs, insert impregnated dowels into drilled holes. Seal with wax if instructed. Place the log in a shady spot and ensure it stays moist. For horse manure, spread the spawn across the surface and mix it 5-8cm deep, then cover with damp newspaper. After several weeks, when white thread-like mycelium appears, cover with a layer of garden soil or compost mixed with lime.
Mushrooms typically take several weeks to appear, but this depends on the variety. Oyster mushrooms, for example, can take up to 18 months. Button mushrooms should appear within three to four weeks.
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