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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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Heat oven to 350 F. Remove stems from cleaned mushrooms and arrange the caps in a shallow baking dish. Chop stems and mix with all the other ingredients, except the cream. Stuffing will be dry, but will hold together with the butter. Heap stuffing into the mushroom caps. Pour the cream over mushrooms. Bake at 350 F for 20 minutes, basting once or twice during cooking. This dish never fails to impress and it's so easy and fast. Simple to prepare in advance; just add the cream at the last minute, bake and serve.