I was caught a bit off guard by how quickly these matured once they started growing — by day 11, they were already putting off spores (don’t worry, they’re in a large and well-ventilated room).
In terms of taste, I would describe these as something like the crunchy egg bits on the edges of French toast, with a stronger mushroom flavour in the stems. That may be partly because we ate them a bit later than intended though — they may have more of the “red wine” taste the website described when they are less mature. We fried the second batch with oregano and butter and put them on toast with ricotta — yum!
Have you ever grown oyster mushrooms at home? Any tips for the second flush?
Mushroom kit from Grow Mushrooms Canada.
Playing in the Dirt 