Embark on a Mushroom Adventure!
Cultivate Nature’s Delights at Home with Our
Mycota Forest Packs!
The Adventures of
Cap & Gil
Friends Cap and Gil love exploring forests for exotic mushrooms. One day, they find beautiful mushrooms and create a delicious feast. Inspired, they make Cap & Gil Mushroom Grow Packs so everyone can grow exotic mushrooms at home.
Join the Adventure – Grow Your Own Mushrooms!
Start Your Mushroom Journey with Mycota Forest Packs
01
Prepare
02
Cut
Gently remove the perforated front card to expose the black plastic.
The plastic helps the mushrooms retain the water already in there.
Make an 'X' in the plastic, creating flaps.
This creates a micro environment for the mushrooms to start growing.
03
Mist
Spray under the flaps daily with 1-3mL of water.
If the room is quite warm they may need more misting due to evaporation.
04
Place
Keep in a room with 18-30°C temperature and 8-12 hours of light, mimicking a forest in late autumn.
05
Grow
06
Harvest
Watch for pinning within 1-3 weeks. Mushrooms will double in size daily.
Pick when caps are curved under; avoid flat caps to prevent spore release.
Try These Recipes
Elevate your culinary creations with these delightful recipes, perfect for your freshly harvested Mycota Forest Pack mushrooms.
Toast
White Oyster Mushrooms on Brie Toast with Thyme
INGREDIENTS
200g White Oyster Mushrooms
3 tbsp butter
2 crushed garlic cloves
1 tbsp white wine
4 sprigs of thyme
4 slices of thick crusted bread, toasted
125g Brie cheese
METHOD
Pan fry fungi in butter on medium heat for 2 minutes.
Add garlic and wine and cook for another 2 minutes. Add thyme and set fungi aside.
Top toasted bread with a slice of Brie and 1/4 of the cooked fungi.
Arrange the toasts on a tray lined with baking paper and place under a medium-hot grill for 1-2 minutes, or until the Brie has slightly melted.
Tacos
White Oyster Mushroom Tacos
INGREDIENTS FOR FUNGI SAUTE
400g chopped White Oyster Mushrooms
2 tbsp soy sauce
1/4 tsp paprika
Salt and pepper to taste
1 tbls sesame oil, 1 tbls honey
INGREDIENTS FOR TACO FILLING
2 diced tomatoes, 1/2 cup grated cheese, 1/4 cup chopped coriander, 1 cup sliced lettuce, 1/2 cup guacamole, aioli to garnish, corn tortillas prepared as per packet instructions.
METHOD
Mix fungi sauté ingredients and marinade while preparing taco filling ingredients. Panfry fungi on medium heat for 10 minutes, stirring frequently. Fill tortillas with desired amounts of ingredients.
Noodles
Soba Noodle Salad with White Oyster Mushrooms
INGREDIENTS FOR SALAD
250g soba noodle
400g White Oyster Mushrooms
Seasoning:
1 tbls olive oil
1 tbls soy sauce
1 tsp cooking sake
1 tbls mirin (Japanese sweet rice wine)
1 tsp butter
1 tsp sesame oil
1 cup hulled edamame beans
¼ cup chopped coriander
2 chopped spring onions
1 tbls sesame seeds
INGREDIENTS AND METHOD FOR DRESSING
3 tbls soy sauce
1 tbls water
1 tbls lemon juice
½ tsp wasabi paste
Whisk ingredients together.
METHOD
Prepare noodles as per packet instructions.
Panfry fungi in olive oil on medium heat for 4 minutes.
Add seasonings and cook for another 2 minutes.
Boil edamame beans for 5 minutes.
Toss noodles, fungi, edamame, coriander and spring onions together.
Garnish with sesame seeds.
Saute
Sauteed White Oyster Mushrooms in White Wine
INGREDIENTS
1 tbls olive oil
1 tbls butter
450g sliced White Oyster Mushrooms
3 chopped spring onions
2 garlic cloves, crushed
⅔ cup cream
⅓ cup white wine
2 tsp of mixed spices and salt to taste
2 tsp of chopped fresh parsley
METHOD
Add olive oil and butter to a skillet over low heat until the butter melts.
Add the white oyster fungi spring onion and garlic.
Cook while stirring for 2 minutes.
Add cream and white wine, spices and season with salt.
Cook for 15 minutes.
Stir in parsley and serve.