Today: Amanda grows mushrooms with her kids, then cooks them up for a snack.
Shop the Story
A few weeks ago, we began featuring Back To The Roots' grow-your-own Mushroom Garden in our Shop. We loved the idea of raising a bunch of mushrooms right inside your home, and bonus points went to Back To The Roots for making their mushroom soil with recycled coffee grounds. We ordered a box so I could tackle the mushroom project with our kids, Walker and Addie. City living be-damned, we were going to grow, harvest and eat our own oyster mushrooms! Here are the bountiful results:
To get started you cut a large, deep cross in the interior bag that's filled with the coffee grounds soil, and soak the bag in water for 12 hours. Then you slide it back into the box, open the front square, mist the opening of the bag twice a day and watch it grow.
For the first few days, you may feel alarmed by the lack of activity. But once the mushrooms decide to spring up, watch out! This is what happens in a matter of days.
For the harvest, we decided scissors were the way to go.
Cut as low as you can.
Admire the fine specimens you've grown.
There are lots of different sizes.
Cook them in olive oil until brown. Sprinkle with flaky sea salt.
Eat like potato chips!
Photos by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.