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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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Remove mushroom stems, and set aside. Spray oil on a large baking dish. Melt butter in small sauce pan then cool. Coat mushroom caps with olive oil, sprinkle each w/ a tiny pinch of cayenne and set aside. Filling: Sautee finely chopped onion in olive oil or spray oil and cool. Chop mushroom stems and add to onion. Add crumbs, eggs and cheese and mix. Add enough water to moisten filling mixture. Stuff mushroom caps and place in baking dish. Drizzle with butter and sprinkle with Romano. Cook at 350 for 20 minutes.