I love mushrooms. Chanterelle, Oyster, Portobello, Shiitake, Cremini, there’s one type for everyone and every taste. One day I’ll have a farm where I will grow vegetables and live a happy quiet life. I know, that is so unlikely to happen, and my husband makes fun of me every time I mention it, because he can’t really picture me in high heels and couture picking tomatoes. Joke’s on him, because now, with Espresso Mushroom Company I can at least grow my own mushrooms in less than two weeks! I found this brand at a food festival I was telling you about last week, and the guy who was introducing me to the Espresso Mushroom was so excited and overwhelmed with passion, that I was a bit reluctant at first. I mean, yes, the mushrooms looked superb, and the idea of growing them into the comfort of your own place seemed fabulous, but to be more cheerful than a kid seeing a candy, was a bit extreme. And then, I understood everything. Let me explain.
Everything starts right after opening the package. The curiosity behind the rugged pack of soil pushes you to feelings you haven’t felt before for a kitchen garden. Two days later, after pretending you are at all curious, you see the first tiny mushrooms, all bright and pink, and everything makes sense. You get hooked and excited every time you wake up and run downstairs to check the beloved miracle in your kitchen. I have started acting quite erratic, jumping up and down, clapping, and chitchatting with my hot pink mushrooms. They create addiction, people, because they actually grow in front of your eyes. Who needs flowers, when you can have beautiful mushrooms that will jazz up your kitchen? So, how do you grow them?
Step 1. Open up
After you have removed the growbag from the box, cut the marks along the cross with a sharp knife, but don’t press too hard or go too deep. Keep the plastic flaps as they’ll come in handy later.
Step 2. Water
Find the widest pot you have and soak the bag in water until it is completely submerged. I have weighed it down with a saucepan full of water to stay in place. This step will stimulate the mushroom to come to life and fruit, replicating seasonal change and cooler autumn nights when mushrooms would typically start to grow. When the bag is underwater, give the top a squeeze to expel air pockets and allow the water in. Leave it over night for 12 to 24 hours.
After removing it from the water, pour out any excess water through the cross and replace it in the Kitchen Garden box. Place it on a tray to catch any drips from when you water it. The mushrooms will be just fine anywhere between 5-25 degrees, but keep them away from heaters. I have put them on my kitchen’s window counter, where is light and I could enjoy them every day. Spray twice a day and after a few days, they will be ready for harvest. Mine grew so fast, in six days I had to cut them because they loose their colour if not harvest on time.
That day I looked for a recipe that will enhance their taste, and since I am into a phase where I try Asian cuisine, I said why not make a Thai soup with shrimps and hot pink mushrooms? I have absolutely loved this experience, and now I am so certain I will have my farm one day. Until then, Kitchen Garden will be the perfect companion!
- Yield: 4 portions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Thai noodle soup with shrimps and mushrooms
Such an amazing recipe found on One Broads Journey website, that takes you to Asia and to endless possibilities and wonders. This Thai soup is everything you wish for: tangy, spicy, flavourful, earthy and sublime!
- Peeled shrimps - 450g
- Coconut oil - 2 tbsp
- Chopped carrots - 1/2 cup
- Red bell pepper, sliced - 1/2 cup
- Mushrooms, sliced - 1/2 cup
- Red cabbage, sliced - 1 cup
- Broccoli - 1/2 cup
- Garlic, finely chopped - 1 tbsp
- Rice noodles, thin - 1 package
- Coconut milk - 2 cups
- Red curry paste - 1 tbsp
- Ginger, finely chopped - 1 tsp
- Crushed red pepper flakes - 1 tsp
- Soy sauce - 3 tbsp
- Honey - 1/2 tbsp
- Lime juice - Half
- Fresh coriander
In a large pot heat 1 tbsp of coconut oil over medium heat and cook shrimp, about 3 minutes each side and set aside.
In the same pot heat the other tbsp of coconut oil over medium heat and saute carrots, bell pepper, mushrooms, cabbage, broccoli, and garlic.
Once veggies are slightly tender, pour in coconut milk, curry paste, ginger, red pepper flakes, soy sauce, honey and lime juice. Turn heat to medium low and simmer for 10 minutes. Add in rice noodles and continue to simmer about 4 minutes. Toss shrimp back in, cover, and remove from heat.
When noodles are tender, ladle into a bowl, garnish with cilantro and a slice of lime and Enjoy!