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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Heat the oil in batches in a skillet and saute the mushrooms for 5 mins per batch. Add the thyme and season to taste. Remove mushrooms from the pan and saute the onions and carrot cubes in the hot mushroom oil for 3 minutes, turning as necessary. Stir in the tomatoes, bring them to a boil and add the sugar to taste. Preheat the oven to 425°F. Let the puff pastry rest for 10 mins then unroll it on its backing paper. Trim it with a pizza cutter into a square and divide the square into 8 triangles. Whisk the egg yolks with 2 tbsp of water and brush the pastry with the mixture. Put the triangles on a baking sheet lined with baking parchment and bake them for about 6 mins. Stir the mushrooms into the tomato sauce and heat them up briefly. Serve the stew with the puff pastry triangles on the side.