Written by the MyceliumNest Team Dried mushrooms are the most underused and most powerful ingredient in most home kitchens. This guide gives you the complete technical foundation — and once you have it, the soaking liquid alone will change how you cook. The Most Wasted Ingredient in Cooking Most cooks who use dried mushrooms soak…
Written by the MyceliumNest Team Mushroom Soup Recipes: Mushroom soup is the dish where technique separates transformative from forgettable. The double-mushroom method in this guide is the single change that elevates every mushroom soup recipe regardless of the specific species you use. The Double Mushroom Secret The depth difference between a good mushroom soup and…
Written by the MyceliumNest Team Portobello is the mushroom with the most undeserved reputation problems — waterlogged, dark-staining, disappointing. All of those problems are technique failures, not species failures. This guide addresses every one. The Most Important Portobello Truth Portobello Mushroom Recipes: Portobello is simply a mature crimini, which is a mature button mushroom —…
Written by the MyceliumNest Team King Oyster Mushroom Recipes: King oyster is the chef’s mushroom — the species that professional kitchens use when they want a mushroom with genuine presence on a plate. The techniques here are how restaurant kitchens actually cook it. Cook the Stem, Not Just the Cap Every king oyster recipe begins…
🕒 The Pink Oyster Harvest-to-Pan Countdown Most Perishable Cultivated Mushroom ✨ Hour 0–12 Peak condition. Striking pink colour. Firm, fresh, mild tropical scent. Best for all preparations including raw presentation. ✓ Hour 12–24 Still excellent. Colour slightly duller. All cooked preparations work perfectly. Best overall window for buying from markets. ⚠ Hour 24–48 Declining. Cook…
Written by the MyceliumNest Team We cultivate shiitake on logs in our own garden and cook with both home-grown and purchased dried shiitake regularly. The techniques in this guide address the most common shiitake cooking mistakes — and why getting shiitake right is worth the effort. Why Shiitake Is Different Shiitake contains the highest naturally…
Written by the MyceliumNest Team We grow our own lion’s mane — which means we’ve cooked with it dozens of times and developed these recipes specifically for home-grown and farm-fresh specimens. Every technique has been tested and refined. The Secret to Perfect Lion’s Mane Squeeze out the moisture first. Lion’s mane holds an enormous amount…
Written by the MyceliumNest Team Every recipe here has been developed and cooked in our kitchen — many using oyster mushrooms harvested from our own growing blocks. We grow what we cook and cook what we’ve grown. The Key Technique High heat. No crowding. No stirring. Oyster mushrooms are 85–90% water. A cold or crowded…
