For my birthday, my sister-in-law and brother bought me this Mushroom mini farm. This is the box I received. "Cool! I never made mushrooms before. So let's give it a try. " I thought to myself. I went home and the very next day, I started. I had to cut a cross in the plastic bag and soak the mushrooms packet upside down for 8 hours. I ended up soaking it for 10 hours, oops. Then each day for 10 days I needed to add a teaspoon of water into the opening area and then I waited. And, waited.
It takes 10 days to get your mushrooms.
Here is the 7 day image:
Here is the 10 day image:
Wow, it really grew. It grew so large in three days. If you do make these, be sure to cook them right away on the 10th day. They seem to go downhill fast after they mature. If you want to buy this mushroom's farm, I added a link to Amazon: Organic Mushroom Mini Farm (USDA Certified Organic Oyster Mushrooms)
I harvested my Swiss chard and my grape tomatoes from my garden and thought it would be great with these oyster mushrooms. Here is how I made my Oyster Mushrooms, Swiss Chard with Spaghetti recipe. I hope you try it and share the recipe with others.
Ingredients:
1 package Spaghetti - I used gluten-free
1 cup Grape or cherry tomatoes halved
2 cups Swiss Chard remove vain and slice into strips
1.5 cups of Oyster mushrooms cut in half any larger pieces
1 cup Onion (yellow) - chopped
2 cloves Garlic - minced
1 teaspoon Red Pepper flakes
1 tablespoon Olive Oil
1 tablespoon dairy-free butter spread or butter
1 teaspoon of aged Balsamic Vinegar
Salt and Pepper to taste
Grated Parmesan Cheese for topping
Instructions:
First add olive oil and butter or butter spread, and garlic into a warm skillet for 3 minutes.
Then add onions and red pepper flakes to skill, cook until onions are cooked about 3 minutes.
Start water for spaghetti.
Add the oyster mushroom and cook about 4 minutes or until cooked.
Don't they look delicious!
Add tomatoes and cook about 3 minutes or until cooked.
Add Swiss Chard to the skillet. Add salt and pepper to taste.
Drain the Spaghetti and add to skillet and toss. Then add a drizzle of aged Balsamic Vinegar and toss again. If it is a little dry, add more olive or and or butter.
Add Parmesan cheese if you wish.
I hope you try it, please let me know how it was. I and the visitors would love to hear about your experience.
Also, I added a printable if you wish to print the recipe for later.
Save to BigOven 
Ingredients
- 1 package Spaghetti gluten-free
- 1 cup Grape or cherry tomatoes halved
- 2 cups Swiss Chard -removed vain and sliced into strips
- 1.5 cups of Oyster mushrooms- cut in half any larger pieces
- 1 cup Onion (yellow) - chopped
- 2 cloves Garlic - minced
- 1 teaspoon Red Pepper flakes
- 1 tablespoon Olive Oil
- 1 tablespoon dairy-free butter spread or butter
- 1 teaspoon of aged Balsamic Vinegar
- Salt and Pepper to taste
- Grated Parmesan Cheese for topping
Instructions
- First, add olive oil and butter or butter spread and garlic into a warm skillet for 3 minutes.
- Then add onions and red pepper flakes to skill, cook until onions are cooked about 3 minutes.
- Start water for spaghetti.
- Add the oyster mushroom and cook for about 4 minutes or until cooked.
- Add tomatoes and cook for about 3 minutes or until cooked.
- Add Swiss Chard to the skillet. Add salt and pepper to taste.
- Drain the Spaghetti and add to skillet, and toss. Then add a drizzle of aged Balsamic Vinegar and toss again. If it is a little dry, add more olive or and or butter.
- Add Parmesan cheese if you wish.
Please note these are affiliate links through Amazon and at no additional cost to you, I will earn affiliate fees if you decide to make a purchase.
Janet Barclay
I never knew you could grow your own mushrooms. I just may try that - as well as your yummy recipe!
Sabrina
Try it - it is so easy. I found out later (after the mushrooms bag) dried that you can make more mushrooms with it if you keep the bag moist. I plan on buying it again for me and friends for Christmas gifts. =)