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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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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
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated mushroom umami — stocks, rubs, seasoning blends
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Preheat oven to 350°. Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned. Transfer to an ungreased 1 1/2-quart casserole. Saute onions in remaining butter until pale golden; add mushrooms and saute 3-5 minutes longer; add to casserole. Mix into casserole all other ingredients. Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then. Fluff with a fork before serving.