Ciscoe Morris shows us how to care for various types of mushrooms! Here's his simple, how-to guide:

It's quite fun and yummy to grow mushrooms right in your own kitchen. You can order these Shiitake mushroom growing kits at http://www.cascadiamushrooms.com/. The kits come with full instructions, so I'll just give the basics here so you can get an idea of what's involved.

Here's what you need to get your kit growing:

  • 1 - 2 gallons of non-chlorinated water - chlorine is a fungicide and will kill the mushroom spores.
  • Misting bottle
  • 3 or 4 plastic chopsticks, knitting needles, or metal barbecue skewers
  • Plastic grocery bag big enough to go over the block
  • Wire baking rack – optional
  • Large plate or baking sheet

Step 1: Activate block by placing in a bucket of cold, non-chlorinated water for 8 - 12 hours.

Step 2: Create a humidity chamber by sticking chopsticks 1 - 2 inches in block and cover with white or clear plastic bag. Cut 4 x shaped holes in bag for air.

Step 3: Place kit with humidity tent on wire rack, in an area out of direct sun, bright enough to read a book.

Step 4: Twice a day remove humidity tent and mist the block.

Step 5: Harvest when caps and stems are decent size. Gills should be visible under caps. Snap off with fingers or cut off with sharp knife. Use knife or scissors to cut off any remnants of mushrooms from the block.

Step 6: Restart the block by soaking in non-chlorinated water for 12 hours. Usually you get 3 for crops before done. Sometimes people get 6 crops, but each is a bit smaller harvest.

Step 7: Enjoy delicious mushrooms. They will store for 2 weeks in paper bag in fridge, but better sautéed in butter and garlic right away.

Yum, yum!