Mushroom Growing Kits from Windy Heights

Grow your own gourmet mushrooms on your kitchen counter or a shelf! Simply cut a slit in the plastic bag, mist daily for hydration and harvest your fresh mushrooms within two weeks. Now available in 3lb small and 7lb large sizes! 

• Black King Oyster – (Pleurotus ostreatus/eryngi) Hybrid from Japan. It's distinguished by its darker cap, particularly when young and grown in colder temperatures. They are delicious pan-seared (like bacon!). Another great way to prepare them is to crosscut the stem and sauté like scallops.
  -- Edibility and Taste: Delicate and savory.
  
  
• Blue Oyster – (Pleurotus ostreatus)  is a beautiful mushroom with a grey/blue color and wonderful meaty texture with a sweet flavor. The stems are tough and used for stocks or powered and added to dishes for flavor and health benefits. The blue color quickly fades into a light steel-blue, grey color. Like all oysters, these mushrooms are high in protein and wonderful sautéed, grilled, or fried as a side or even the main course!  Oyster mushroom strains are known for their antiviral properties as well as cholesterol lowering abilities.
  --Edibility and Taste: Sweet and meaty.
  
  
• Brown Oyster – (Pleurotus ostreatus) strain is one of the best tasting in our collection and it has a softer, inflated stem that is edible! The entire mushroom can be sliced and cooked, making it a great value for consumers. This strain can grow to almost a foot across and the cap margin becomes a beautiful, wavy shape when mature. Not as sweet as the blue, this one is the best meat substitute we have, and can be oiled and grilled whole for oyster sandwiches or cubed up and threaded onto kabobs. 
  --Edibility and Taste: Meaty and Earthy.
  
  
• Chestnut – (Pholiota adiposa) this wonderful clustering mushroom forms dense clusters of beautiful, dark orange gilled mushrooms with a slightly shaggy cap. The entire mushroom is edible with a nutty flavor and the texture is a little crunchy when flash sautéed.
  --Edibility and Taste: Nutty in flavor and having a crispy texture.
  
  
• King Oyster – (Pleurotus eryngii) taste exactly like the freshest scallops you could ever dream of and can become addictive. The entire mushroom is basically an enlarged, tender stem, that when laid on its side and sliced into thick dials, can be sautéed with butter, basil and a dash of salt to produce an amazing dish. Great mushroom for anyone with shellfish allergies that wish they could eat shrimp or other seafood, this mushroom has a hard time making it to the dinner table, where most are plucked directly from the pan when no one is looking, and are much safer than some seafood!
  --Edibility and Taste: Like scallops with butter and basil, dash of salt.
  
  
• Lions Mane – (Hericium erinaceus) are large white, shaggy mushrooms that resemble a lion’s mane as they grow. Lion’s mane mushrooms (Hericium erinaceus) are unlike anything else in the mushroom world, with their incredible cascading, icicle-like shape. In the wild, it can almost look like coral escaped the ocean and latched onto a tree. Beyond its unusual appearance lies a delectable treat, with a sweet, meaty crab-like flavor.. Lion’s mane has a flavor and texture similar to crab or lobster. It has also been used as a chicken substitute. Very easy to grow! A great option for first-timers!
  --Edibility and Taste: Sweet and savory, with a stringy texture.
  
  
• Pearl Oyster – (Pleurotus ostreatus)  is a beautiful mushroom with a beautiful delicate pearl coloration and wonderful meaty texture with a sweet flavor. This strain is similar to blue oysters but with a more pronounced stem.  The stems are tough and used for stocks or powered and added to dishes for flavor and health benefits.  Like all oysters, these mushrooms are high in protein and wonderful sautéed, grilled, or fried as a side or even the main course!  Oyster mushroom strains are known for their antiviral properties as well as cholesterol lowering abilities.
  --Edibility and Taste: Sweet and meaty.
  
  
• Phoenix Oyster – (Pleurotus pulmonarius) mushrooms are the true summer oyster, that prefer warmer temperatures and can be distinguished from white-spored P.os treatus with their beautiful lilac colored spore-prints.This mushroom is a treat to eat, has a soft, velvety and sweet flavor reminiscent of anise and is super easy to grow during the warmer months of the year!
  --Edibility and Taste: Sweet and meaty.
  
  
• Pink Oyster – (Pleurotus djamor) -  This tropical Oyster strain thrives in warm weather. It produces beautiful clusters of pink to near red mushrooms that are a favorite at farmer's markets. The color intensifies when they grow with adequate light.
  --Edibility and Taste: Savory and meaty.
  
  
• Shiitake – (Lentinula edodes) tan to dark brown, with caps that grow between 2 and 4 inches. Shiitake has a meaty texture when cooked and is good for drying and reconstituting in winter soups. It pairs beautifully with tamari, ginger, and garlic and can bring needed umami to many different dishes. These are more sensitive mushrooms and require a bit more advanced care.
  --Edibility and Taste: Savory and meaty.
  
  
• Yellow/Golden Oyster – (Pleurotus citrinopileatus) strain is one of our most beautiful oyster species, this warm weather strain is VERY FRAGILE when mature. They resemble a bouquet of beautiful yellow flowers, smell like fresh watermelon, and taste like roasted cashews when you saute them in oil! Try them on melted brie on toast or dipped in tempura batter and deep fried.
  --Edibility and Taste: Sweet and nutty.