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Grow shiitake on a log — fresh shiitake in your kitchen
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
Mushroom identification and foraging — field guide meets cookbook
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Grow shiitake on a log — fresh shiitake in your kitchen
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
Mushroom identification and foraging — field guide meets cookbook
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Put a large pot of salted water to boil. Sweat the bacon in a medium pot at medium-high heat, without any oil, until the fat is rendered and the bacon begins to crisp, about 3 minutes. Add 3 cups of corn and the mushrooms to the bacon pot; cook together until flavors blend and mushrooms caramelize slightly, about 2 minutes. In a blender, blend the remaining 3 cups of corn, the milk, and the cream together on high speed until the mixture is all liquid, about 1 minute. Strain the corn-cream mixture through a chinois or a fine strainer into the bacon-mushroom pot, pushing mixture down with a heavy spoon so all the liquid ends up in the pot. Simmer all ingredients together until corn mixture heats through and starts to thicken, about 2 minutes. Meanwhile, when the water comes to a rolling boil, add the fresh fettucine; cook until it is just al dente, 1 1/2 to 2 minutes. Remove pasta with tongs; add to the bacon-mushroom-corn mixture in pot. (Do not rinse pasta-you want all that stickiness so sauce will adhere.) Mix well to thoroughly coat pasta. Turn off heat; mix in the parsley and Parmigiano-Reggiano. Season with salt and more pepper. Plate the pasta, covering each serving with sauce that remains in the pot.