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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
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
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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
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
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Wipe mushrooms with a damp cloth, remove stems. Chop stems finely. Melt 1/4 cup of butter in a skillet. Saute mushroom caps briefly on both sides just until they begin to turn beige in color and are well coated with the butter. Remove to a jelly roll pan. Melt remaining butter in same skillet. Saute mushroom stems and shallots briefly, do not over cook. Remove from heat. Add bread crumbs, parsley, savory, salt and pepper too skillet, toss lightly to mix. Spoon into caps. Bake in moderate oven at 350 degrees for 20 minutes or just until mushrooms are tender.