The polystyrene block that keeps a new appliance from rattling in its box is easy to overlook until you need to dispose of it. Mycelium packaging is designed to do a similar job using a fungal network grown through plant material.

Imagine a temple kitchen where meat, fish, garlic and onion are absent, yet a pot of broth still tastes deeply savoury. This is one of the pleasures of shojin ryori, the plant-based cooking tradition practised in Japanese Buddhist temples. Shiitake has an important place in it, bringing a rounded flavour to stocks, simmered vegetables and rice.

If you are learning about mushroom cultivation, two terms you will come across early on are agar and liquid culture. Both are used to grow and manage mycelium, but they work in very different ways.

Wild fungi live in changing conditions. A hot, dry spell can affect the hidden network of mycelium beneath the soil or inside a log, as well as the mushrooms that appear above ground. Different fungi respond in different ways: some grow in sheltered places, some hold on to water for longer, and some are better suited to dry conditions than others.

This guide explains why mushrooms sometimes produce smaller harvests when grown at home. It covers common causes such as dry conditions, poor airflow, delayed opening, temperature changes and natural variation between kits.

Grain spawn and substrate spawn are two essential inoculation materials in mushroom cultivation, each offering distinct advantages. Grain spawn provides rapid colonisation and high inoculation efficiency, while substrate spawn offers lower contamination risk and is often preferred for wood-loving mushroom species. Understanding their differences helps growers choose the most effective spawn type for their cultivation goals.

There are several ways to grow mushrooms, from traditional outdoor logs to indoor bags, reusable buckets and prepared beds. Each method has its own advantages, challenges and ideal uses. Some are suited to patient growers with outdoor space. Others are designed for faster, simpler indoor growing.

Nameko mushrooms are small, amber coloured mushrooms prized for their gentle savoury flavour and naturally glossy finish in the pan. Chefs value their clean taste, silky texture, and the way they subtly thicken soups and sauces without flour or starch. Although best known in Japanese home cooking, Nameko is steadily winning fans in the UK among curious cooks who want something elegant yet approachable. What We Will Be Covering This guide explains exactly what Nameko is, how t

Before you begin: flavour, form, and prep Reishi behaves differently from familiar culinary mushrooms. The fruiting body is woody and bitter, so you do not slice it into a frying pan like Oyster or Shiitake. Treat it as a botanical. The most useful formats are dried slices or a very fine powder, and the most useful technique is extraction. Think gentle simmering in water, slow reductions, and careful blending with other flavours. Reishi’s flavour is resinous, tannic, and arom

Shiitake is one of the world’s best loved gourmet mushrooms. It brings a deep, savoury flavour to simple dishes, browns beautifully in the pan, and holds its texture in broths and stews. Whether you are a curious cook or a fungi enthusiast, shiitake offers a rewarding mix of taste, aroma, and versatility. This guide explains what shiitake is, how it is grown, what to look for when buying fresh, and the best ways to store and cook it at home. You will also find straightforward

Reishi is one of the most recognisable mushrooms in the world of functional fungi. The varnished, reddish brown “conks” look more like polished wood than a soft cap, and they have a long history of traditional use. This guide explains what Reishi is, how it is grown, how people typically prepare it and what current research is exploring. Looking to grow your own Reishi or buy it dried ? You can find both in our online store . If you are exploring gourmet mushrooms for everyd

Oyster mushrooms are one of the most approachable gourmet mushrooms to buy, cook and enjoy at home. They look beautiful, they grow in striking clusters, and they deliver a clean savoury flavour that works in everything from a weekday stir fry to an elegant pasta. If you have seen dramatic shelves of Blue Oyster in a chef’s kitchen, crisp ribbons of Pink Oyster scattered over salad, or golden slices of Black Pearl in ramen, you already know how tempting they are. In this guide

If you’re curious about functional foods or looking for natural ways to support your brain and body, Lion’s Mane mushroom is worth your...