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When you receive your grow box, if you aren't ready to use it over the next couple of weeks, put it somewhere cold like a basement or refrigerator until you're ready to use it. When ready, follow the steps below. 

Step 1: Open the box, remove the misting bottle and alcohol wipe, and close the box back up.

Step 2: Turn to the back of the box and remove the perforated window in the center.

Step 3: With the alcohol wipe, wipe off the window and a sharp knife, box cutter, or pair of scissors. Allow alcohol to dry and then cut an 'X' across the entire window.

Step 4: With the misting bottle, mist the window where it's been cut. There is no need to move the flaps - they are there to help prevent moisture loss and contamination. The biggest vector of contamination is your fingers, so it's best to leave the flaps alone.

Step 5: Continue misting the window twice a day. Over the next week or so, you'll begin to see 'pins' form. These are the start of your mushrooms. If you previously refrigerated your box, please be patient while it warms back up and comes out of dormancy.

Step 6: Watch your mushrooms grow over the next few days as you continue to mist twice a day. Your mushrooms will be more firm and last longer in the refrigerator the earlier you harvest them. Also, with oyster mushrooms in particular, they can release a lot of spores as they near the end of their lifecycle. We recommend placing a piece of dark paper under your box as the mushrooms reach maturity and that you harvest as soon as you begin to see a dusting of spores. 

Step 7: Harvest your first flush of mushrooms! To harvest, either cut them off flush with the window, or just pull them away from the box and then cut any remaining substrate off of the base of the mushrooms.

This substrate is just sawdust and soy hulls that have been sterilized and then colonized with mycelium.

Step 8: Keep spraying your box to get a second smaller flush, and possibly even a third!

What should I do with my mushrooms now?

What should I do with the box of substrate?

Looking for recipes? Check out a couple of our favorite food bloggers for mushroom recipes:

Alan Bergo at ForagerChef.com

Alan Bergo is James Beard Award winning chef whose focus is, as you may have guessed, foraged foods. As a result, he cooks up a huge range of mushrooms including many that are also cultivated. If you are a true mushroom lover, you absolutely have to try his recipes! Check out his Lion's Mane Crab Cakes, Oyster Mushroom Soup with Soba Noodles (also good with Chestnut mushrooms), or Crispy Baked Oyster Mushrooms (great with those delicate Golden Oysters).

Nisha Vora at RainbowPlantLife.com

One of the best cooking blogs out there and, believe it or not, it's vegan! She makes vegan dishes that are more flavorful than you can believe. If you're trying to cut down on (or eliminate) meat consumption, you've got to give her recipes a try! Check out her Mushroom Stroganoff or her Mushroom Risotto.

Need more recipes? Check out over 300 recipes on the Mushroom Council website:

https://www.mushroomcouncil.com/recipes/

General Mushroom Cooking Tips

Depending on what type of mushrooms you're cooking, the cooking times may vary, but the concepts are the same. Whether you're cooking button mushrooms, oyster mushrooms, or lion's mane, these tips will help you make the most out of your mushroom dishes.

1. Experiment with different mushroom varieties:

There are various types of mushrooms available, each with its own unique flavor and texture. Consider the recipe you are preparing and select a mushroom variety that complements the other ingredients. For example, blue oyster mushrooms have a meatier texture that holds up well and can be used as a flavorful alternative to the ubiquitous button mushroom, whereas lion's mane mushrooms have a flavor and texture similar to crab, and is often used as a substitute for crab, shrimp, or lobster.

2. Clean mushrooms properly, if at all:

If you've grown your mushrooms at home from a grow box, you can probably skip this step altogether. Otherwise, use a soft brush or paper towel to gently remove any dirt or debris. Avoid washing them under running water to preserve their natural flavor and prevent them from becoming soggy.

3. Considerations for cutting:

The size and shape of mushrooms can greatly impact the final dish. Lion's mane mushrooms are often sliced into "steaks" or torn into shapes resembling lump crab meat. Likewise, king trumpet mushroom stems can be sliced into medallions and used as a substitute for sea scallops. Oyster mushrooms can be torn away from the base of the bunch, as shown below, or the entire bunch can be sliced up including the base. For some varieties, you may want to discard the denser base of some stems. 

4. Cook Mushrooms on High Heat:

Mushrooms contain a high water content, and cooking them on high heat helps to evaporate the moisture quickly. This allows the mushrooms to develop a rich, savory flavor and a desirable texture. Sautéing or stir-frying mushrooms in a hot pan with a little oil or butter is a great way to achieve this. Others sear on a higher heat first and then turn the heat down to medium finish cooking.

5. Enhance the Flavor:

Mushrooms have a naturally earthy and umami flavor, but you can enhance their taste by adding complementary ingredients. Garlic, onions, herbs, and spices are excellent choices to pair with mushrooms. Additionally, a splash of soy sauce, balsamic vinegar, or a sprinkle of Parmesan cheese can elevate the flavor profile of your dish.