Emma Wilson
Mushrooms are versatile, fat-free, and packed with vitamins, antioxidants, and other nutrients. They are easy to grow at home, and you can choose from a wide variety of types, including oyster, shiitake, lion's mane, and enoki. When growing mushrooms, it's important to maintain a clean environment, as they are sensitive to airborne contaminants and moisture. They thrive in dark, cool, and humid conditions, preferably in places like basements or under the sink, and grow best on materials like sawdust, grain, straw, or wood chips. To prepare mushrooms for cooking, use a dry paper towel or brush to remove any dirt, and lightly cook them to access their full nutritional value.
| Characteristics | Values |
|---|---|
| Common Problems | Mold, slugs, chipmunks |
| Time Taken to Grow | 3 days to 60 days |
| Growing Environment | Dark, cool, and humid |
| Temperature | 55-60 degrees |
| Enoki Temperature | 45 degrees |
| Storage | Paper bag or wrapped in paper towels in open plastic bags |
| Shelf Life | 5 days |
| Cleaning | Use a dry paper towel or brush to remove dirt |
| Freezing | Do not freeze uncooked mushrooms |
| Types | Oyster, Shiitake, Lion's Mane, Enoki, Cremini, Portobello, White Button |
| Growing Techniques | Using a kit, growing in a container, growing on a log |
| Log Care | Logs should be soaked at the beginning and end of each season |
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What You'll Learn
- Storing mushrooms: Keep them in a paper bag in the fridge, but not for more than 5 days
- Cleaning mushrooms: Use a damp cloth or brush to clean mushrooms, avoid water as they absorb it
- Growing mushrooms: Mushrooms can be grown on logs, in containers, or using a kit
- Types of mushrooms: Some common types include oyster, shiitake, lion's mane, and enoki
- Cooking mushrooms: Cooking breaks down indigestible polysaccharides, making mushrooms more nutritious
Storing mushrooms: Keep them in a paper bag in the fridge, but not for more than 5 days
Storing mushrooms correctly is essential to prolong their life and keep them tasting their best. Mushrooms are delicate and perishable, so it's important to act quickly.
Firstly, it's important to note that mushrooms should be stored in the fridge. They are composed of 80-90% water, so they will quickly spoil if left out. They should be placed on a shelf in the fridge, ideally in the middle, and not left in the door where the temperature fluctuates.
Secondly, mushrooms should be kept in a paper bag. Paper bags are breathable and will absorb excess moisture, which helps to keep the mushrooms dry and prevent the growth of mould. Brown paper bags are best, and cardboard drinks trays can also be used. It is important to avoid airtight containers, as these will trap moisture and cause the mushrooms to spoil.
Mushrooms should be stored in this way for no longer than five days. After this time, they will likely begin to spoil, becoming slimy, wrinkled, and discoloured. If you wish to keep them for longer, it is recommended that you cook and freeze them.
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Cleaning mushrooms: Use a damp cloth or brush to clean mushrooms, avoid water as they absorb it
When it comes to cleaning mushrooms, it's important to remember that they naturally absorb water. This can make it difficult to achieve any browning during cooking. Therefore, it is recommended to use a damp cloth or brush to clean mushrooms and avoid using too much water. A dry paper towel or clean brush can be used to gently wipe away any dirt or other particles.
If you are pan-frying the mushrooms, simply rub them with a damp paper towel or brush them with a pastry brush. This will help to remove any dirt or debris without making the mushrooms soggy. It is only necessary to rinse mushrooms with water if they are going to be used in a salad or soup, where the excess water will not affect the dish.
It is important to clean mushrooms thoroughly before cooking or eating them, as they can carry bacteria and other microorganisms that can be harmful if consumed. Even if the mushrooms look clean, it is still a good idea to give them a quick wipe to remove any hidden dirt or impurities.
By following these simple cleaning tips, you can help ensure that your mushrooms are safe to eat and will cook evenly, without absorbing too much water. This will also help to extend their shelf life and keep them tasting their best.
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Growing mushrooms: Mushrooms can be grown on logs, in containers, or using a kit
Mushrooms can be grown on logs, in containers, or using a kit. Here is some more information on each of these methods:
Growing Mushrooms on Logs
When growing mushrooms on logs, the type of wood you choose is important and will influence the success of your harvest. Most mushrooms grow well on a wide range of hardwoods, but some species have specific preferences. For example, oak is a top choice for shiitake mushrooms, while birch logs work well for oyster mushrooms. It's best to avoid softwoods and conifers, except for certain species like reishi that can tolerate them under specific conditions.
To grow mushrooms on logs, you'll need to obtain mushroom spawn (fungal tissue in a carrier medium, usually sawdust) and inoculate the logs with it. There are two types of spawn commonly used: plug spawn and sawdust spawn. Plug spawn is ideal for smaller projects or if you don't want to invest in equipment, while sawdust spawn colonizes faster and is more efficient for larger projects. After inoculation, logs are relatively low maintenance, and you can grow several types of mushrooms in the same space.
Growing Mushrooms in Containers
Mushrooms can also be grown in containers such as buckets, planter pots, laundry baskets, or crates. This method can be low-cost and low-tech, requiring no special equipment or electricity. You can use organic materials like straw, leaves, wood chips, or logs as the substrate for the mushrooms.
To grow mushrooms in containers, you'll need to soak the substrate for 2-5 hours, drain it, and then drill holes in your container. Fill your containers, leaving some breathing room, and create humidity by covering them with a lid or cardboard to retain moisture. Place the containers in a shady to dark place, and water once a week or as needed to keep the media moist. After 4-5 weeks, you'll start to see baby mushrooms, and you can continue to see flushes of growth every 10 days or so.
Growing Mushrooms Using a Kit
Mushroom grow kits are an easy and low-maintenance way to grow mushrooms. These kits are completely colonized and ready to grow, requiring no soaking or spraying. All you need is the right growing conditions and some patience. Cleanliness is essential when using grow kits, and it's important to wash your hands before working with the kit. The first pinheads will usually appear after 1-3 weeks, and it takes about 1 week for the mushrooms to fully develop once the caps have appeared. Be sure to harvest the mushrooms before the veils under the caps tear to ensure the kit produces more flushes.
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Types of mushrooms: Some common types include oyster, shiitake, lion's mane, and enoki
Oyster mushrooms are a favourite for home growers as they are easy to cultivate and come in a wide variety of colours. They can adapt to almost any type of food and require very little care. Their flavour is sweet, and their texture is slightly chewy.
Shiitake mushrooms are more challenging to grow and are quite finicky. They do not do well with indoor cultivation but can be grown on natural logs outside. However, they can take up to two years to produce the first crop. Shiitake mushrooms are rich in flavour and have a meaty texture. When cooking shiitake mushrooms, heat vegetable oil in a large pan and throw in the mushrooms. Saute them for 5-7 minutes, or until they release their juices and turn golden. Remove the mushrooms from the pan and put them in a bowl. Heat sesame oil in the same pan and saute garlic for a minute, then add brown sugar and saute until caramelized. Add soy sauce, mirin, hot chilli sauce, and cornstarch slurry. Simmer until the sauce thickens, then return the mushrooms to the pan and stir. Continue to simmer until the sauce is thick and glossy, and the mushrooms are heated through.
Lion's Mane mushrooms are a great variety for beginners as they grow fairly easily and get large and beautiful. They are also delicious and offer some medicinal benefits. Lion's Mane mushrooms are large, white, and shaggy, resembling a lion's mane. They contain bioactive substances that have beneficial effects on the brain, heart, and gut. They have been shown to improve cognitive function and may help protect against Alzheimer's disease. However, there have been cases of people experiencing difficulty breathing or skin rashes after exposure, likely due to allergies.
Enoki mushrooms are identified by their long, slender stems and small caps. They are usually vacuum-packed and have a long shelf life when refrigerated. When fresh, they should be white with firm stems. To prepare enoki mushrooms, trim about one inch of the root section, tear them into small bite-size bundles, rinse, and drain. Blanch the mushrooms in boiling water for about a minute, then transfer them to a serving plate. Heat oil in a saucepan over medium heat, add garlic and cook briefly, then add light soy sauce, sugar, and scallions. Bring the sauce to a boil and pour it over the enoki mushrooms.
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Cooking mushrooms: Cooking breaks down indigestible polysaccharides, making mushrooms more nutritious
When it comes to taking care of mushrooms, it's important to note that they are still living things and will last in the fridge for up to 5 days. To clean mushrooms, use a dry paper towel or a clean brush to remove any dirt or other particles. While water may seem like an easy way to clean them, it should be used sparingly as mushrooms naturally absorb water, which can affect their texture during cooking.
Mushrooms contain a variety of polysaccharides, including alpha- and beta-glucans, which are chains of sugars made up of carbon, hydrogen, and oxygen atoms. One of these polysaccharides, chitin, is indigestible when raw, as our digestive tract does not naturally secrete the enzymes needed to break it down. Chitin is a tough, fibrous carbohydrate found not only in mushrooms but also in shellfish and insects. Cooking mushrooms breaks down chitin, making them more nutritious. This is because cooking helps to break down the indigestible polysaccharides, such as chitin, into digestible ones, thereby unlocking the full nutritional value of the mushrooms.
While raw mushrooms are safe to eat, cooking them, even lightly, makes them more nutritious and easier to digest. Cooking also helps to improve their texture. Freezing uncooked mushrooms is not recommended as they will become mushy, but you can roast or sauté mushrooms and then freeze them for later use.
Some mushroom varieties, such as Maitake and Lion's Mane, have a substrate purposely included to prolong their life. When preparing these mushrooms, be sure to remove the substrate by hand or with a knife.
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Frequently asked questions
The best way to care for mushrooms is to keep them in a brown paper bag or cardboard in the fridge. This keeps them fresh for longer as they continue to breathe after being harvested.
Mushrooms absorb water easily, so it is best to use a dry paper towel or a brush to remove any dirt or particles. Only use water if they are going into a salad or soup.
Mushrooms will last in the fridge for up to 5 days. If they start to wither, you can cook them and then freeze them for later use.
Mushrooms grow well in dark, cool, and humid environments. They can be grown indoors in a basement or under the sink, or outdoors on logs or in prepared ground.
