I Stopped Buying Shiitakes After Turning One Into a Harvest

I thought a grocery store mushroom was just food… until I realized it might be the start of an entire harvest. *Get your mushroom liquid cultures here* ➡️ https://www.happymycelium.com *See the exact gear I use* ➡️ https://happymycelium.com/pages/gear-list *Growing in a monotub? Grab my free checklist!* ➡️ https://happy-mycelium.kit.com/05f5e11cb5 *Equipment/Materials* Still Air Box https://geni.us/Rg8ss Pressure cooker https://geni.us/Dt9Yu2 Precision tweezers https://geni.us/IpD1q 70% isopropyl alcohol spray https://geni.us/NMvkwQg PP5 Agar Plates https://geni.us/VxK96WA Hardwood Oak pellets https://geni.us/iYKPCV Wheat Bran https://geni.us/GaSU2i *Mushroom Stroganoff Recipe* 1. Heat fats: In a large skillet over medium-high heat, add 3 tbsp ghee or butter. 2. Soften onion: Add ½ finely diced onion and cook 30–60 seconds. 3. Cook mushrooms: Add 2 lb sliced shiitake (or other) mushrooms. Season with salt and black pepper. Cook about 10 minutes, until they release liquid and start browning. 4. Add garlic: Stir in 1tbsp minced garlic and cook just until fragrant, about 30 seconds. 5. Deglaze: Add ½ cup white wine and let it simmer/reduce for about 30–60 seconds. 6. Thicken: Add pre-blended mixture of 2 cups mushroom/chicken/veg stock + 1 oz flour. Stir constantly as you pour it in. Lower heat to medium/medium-low and simmer 2–3 minutes, until lightly thickened. 7. Turn off heat: Stir in ¼ cup greek yogurt. 8. Garnish of your choosing. I recommend green onions, thyme, or parsley. 9. Fold in cooked lentil pasta, or spoon the stroganoff over rice/potatoes. These are amazon affiliate links and I may receive a small commission at no cost to you for any purchases made through these links.