NEWS
Employee Mushroom Garden
October 4, 2024
Carlos Camacho spends his days in our warehouse packing and shipping your orders. He has also been helping our mycologist in our mushroom lab and learning loads of great information. He’s taken this new found knowledge home where he has started his own home grown mushroom cultivation.
Carlos began growing his mushrooms using monotubs, but has since found the grow tent to be a more streamlined and efficient setup for gourmet mushrooms. He starts by inoculating his blocks in bags, then puts them in a cool, dark cabinet. Once they’ve started to turn white, he cuts the bags open and puts them in his grow tent.
He has his tent setup in his living room – complete with lights and humidifier. His biggest advice is to keep things clean. He cleans his tent every two weeks, after every harvest.
Some of his favorite recipes from his harvests? For Lion’s Mane, “chicken” alfredo – substituting the chicken for mushroom. He said it was delicious and had a wonderful texture. Lion’s Mane is a very versatile mushroom as it will soak up any flavor you add to it.
For Blue Oysters, lasagna with mushrooms instead of meat. And the Pink Oyster, he says, is perfect in the morning for a delicious scrambled egg. Mostly however, he just pulls out the butter, onions and garlic and makes a mean stir fry as a treat for his friends.
Carlos’s setup is pretty advanced for someone who just started learning a few months ago, but with a professional mycologist on hand for lessons, he couldn’t go wrong. Redwood Mushroom Supply customers can also take advantage of our mycologist’s brain power. Just visit our Redwood Mushroom Supply website!
growing on substrate under the grow light
growing on substrate under a grow light
growing on substrate under a grow light
