Mushroom Knowledge Base

Did you know that growing oyster mushrooms is a process that has many stages?
Below are some images to highlight some of these stages.

In the image, they were packing mushroom substrates into bags before steaming.

How to Cook With Morels
Morels are delicate, so they should be handled carefully. They also need a bit more cleaning than other mushrooms. Shake them clean, swish them in cold water, lift them out, and dry. Don't clean morels until you are ready to cook them. They will soak up water, get mushy, and go bad much faster than if allowed to await their fate with a bit of dirt on them.

Typically, morels do not require a lot of prep work once clean. The mushrooms can be cut in half or quarters; smaller ones may be left whole. Morels should be cooked; eating them raw can cause an upset stomach, even cramps. It's also best to eat a moderate amount at one time.

Morels are particularly delicious when paired with a fellow harbinger of spring, asparagus. A simple sauté of morels and asparagus is a seasonal favorite when they're both piled high at the farmers' market.
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What Are Oyster Mushrooms?
Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms. Oyster mushrooms are more expensive than white button mushrooms but less so than rarer mushrooms like morels, and take little prep since they can be used whole or chopped. They are even used to make mycelium furniture and many other products.
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Dry the sliced mushrooms between 110F and 120 F, until the pieces are crispy. This process usually takes 6 to 8 hours for 1/4-inch slices, though thicker slices may take up to 10 hours. Always follow specific instructions that come with your dehydrator, as different brands may have varying dry times.

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