Your Shiitake kit ready and raring to go, you should be able to see and feel little firm ‘pinheads’ pressed against the protective wrapper.
Place the kit in a cool spot to grow, ideally at 12-20 degrees, away from direct sunlight. Proceed to spray the kit and the inside of the bag to ensure a high humidity.
You will see the mushrooms developing quickly, during this time maintain the spraying twice daily of both the inside of the bag and kit itself.
When to pick:
It is important to pick the mushrooms on time for maximum flavour, it is best to pick them just as the caps start turning up. To harvest fold the bag down, cutting each mushroom as close to the block as possible.
Shiitake Mushroom and Green Bean Pasta (serves 4) Recipe by Lou
Ingredients 12 oz (340 g) short twisted pasta 1 cup (8 oz) shiitake mushrooms 4 oz green beans, cut in half 4 tbsp butter 1 small onion, grated 2 cloves garlic, finely chopped 1/2 cup dry white wine 1/2 cup water 2 tsp dried thyme 4 tbsp Parmesan cheese
1.Cook pasta as per instructions
2. Prepare the vegetables: grate onion, chop garlic, wash and cut green beans in half, wash or brush off mushrooms, remove tough stalk
3.Melt 2 tbsp of butter in a pan over medium-high heat, saute onion for 2 minutes. Add in the garlic and cook until fragrant, 1-2 minutes. 4.De glaze the pan with 1/4 cup white wine, scraping up all the bits at the bottom. Cook until the liquid has reduced by half.
5.Reduce heat to medium and add in the mushrooms, green beans and 1 tbsp of butter . Cook stirring a few times for 5 minutes. Add in 1/4 cup of water and cook for another 4 minutes. Adding the thyme partway through. 6. Turn the heat off and add in the remaining tbsp of butter and the Parmesan cheese 7.Serve over cooked pasta
1 tb spoon olive oil handful button or chestnut mushrooms sliced 25 g grated cheddar cheese small handful of parsley leaves 3 eggs beaten Merryhill Mushrooms Traditional Mushroom Salt
Method 1.) Heat the olive oil in a small non-stick frying pan. Fry the mushrooms on a high heat, stirring occasionally for 3-4 mins until golden. Take out of the pan into a bowl and mix with the cheese and parsley. 2.) Add a pinch of mushroom Salt Put the pan back on the heat and pour the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
3.)Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate