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Grow shiitake on a log — fresh shiitake in your kitchen
Controlled pour dispenser — drizzle olive oil without glugging
Concentrated umami — rehydrate for stir-fries, dashi, braises
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
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Grow shiitake on a log — fresh shiitake in your kitchen
Controlled pour dispenser — drizzle olive oil without glugging
Concentrated umami — rehydrate for stir-fries, dashi, braises
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting
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preheat oven to 400f. heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. add mushrooms and leeks; stir and cook for 4 minutes or until tender. remove from heat; sprinkle with half the thyme, salt, and pepper. cut a small pocket in the top edge of the side of each chicken breast, but don't cut all the way through the breast. fill pocket with 2-3 tablespoons of the mushroom mixture. season chicken with the remaining thyme, salt, and pepper. heat 1 tablespoon oil in an ovenproof skillet over medium-high heat. brown chicken on both sides. transfer skillet to the oven and roast for 10 minutes or until cooked through. serve with the remaining mushroom-leek mixture.