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Great Kits to Grow Mushrooms at Home and Fast

Have you been searching for kits to grow mushrooms?

I love to grow my own veggies as regular readers will know, but I have never grown mushrooms. Time to try something new perhaps?


Kits to grow mushrooms

You might think mushroom growing is super tricky and that you need all the right conditions in which to grow mushrooms, but actually that’s not necessarily the case. With this mushroom growing kit all the right conditions are provided and your mushrooms can grow in as little as 2 weeks!

Isn’t that just incredible!

There is nothing quite as delicious or nutritious as homegrown veggies, and these kits to grow mushrooms even fit on your kitchen counter. All you have to do is spray it a couple of times a day so there is no messy planting involved. Perfect.


Kits to grow mushrooms


Kits to Grow Mushrooms at Home and Fast – but what type?

The types of gourmet mushroom you can grow include pearl oyster, pink oyster and white oyster. Kids to grow mushrooms are great fun and the perfect quirky gift idea for a foodie friend.

Once harvested you could even try my lovely lasagna recipe below?


Mushroom based veggie lasagna

There’s nothing quite as warming as a bubbling lasagna straight from the oven to make an Italian meal complete. The smell of fresh herbs and the rich aroma from the sauce is typical of Italian home cooking. Lasagna is traditionally made with a rich Bolognese meat sauce, but vegetarians can enjoy lasagna with a tasty alternative based on a simple variation of the best tomato sauce for pasta and using the easy all-in-one béchamel sauce method to produce a smooth, tasty white sauce to build up the layers between the pasta.




Preparing the Sauces

Before you begin cooking, grease a large lasagna dish with butter and set it aside as you prepare the sauces that will make up the lasagna.


The Vegetable Sauce

The vegetable sauce is based on a simple variation of the best tomato sauce for pasta. Here’s what you’ll need:

A tablespoon or two of olive oil
Half an onion, finely chopped
1 clove of garlic, crushed or chopped
1 large courgette (zucchini)
200 grams of mushrooms – perfect for using your mushrooms you have grown!
1 tin/carton (400 grams) Italian chopped tomatoes
250 grams passata (sieved tomatoes)
Two tablespoons of tomato puree
Salt and freshly milled black pepper
Dried or fresh basil


mushroom lasagna



Splash the olive oil into the bottom of a medium-sized saucepan and place it over medium heat. When it is hot, add the chopped onion. You can test how hot it is by dropping in one or two small pieces of onion – if it sizzles straight away, then the oil is hot enough! Easy!
Turn the heat down a little and gently soften the onion in the pan, stirring it around regularly with a wooden spoon to prevent it from sticking. Keeping it moving will also help to prevent it from burning, which adds a bitter flavor to the sauce. When the onion has softened, about 5 minutes or so, add the chopped garlic. Garlic burns much more easily than onion, so keep the heat low and stir it all around well for a couple of minutes.

Dice the courgette and slice the mushrooms and add to the pan. Season the vegetables very lightly as they sweat with just a little salt, pepper, and basil to help give them a fuller flavor. Sweat the vegetables for about 5 minutes to soften them.

Next, add the entire tin of chopped tomatoes, the 250 grams of passata (about half a carton), and the tomato puree. Give this a good stir to mix everything together. You can raise the heat a little at this stage to bring the sauce to simmering point, but turn it down low again once it is simmering. Add some further seasoning: some dried basil – about half a teaspoon should be enough – and season to taste with a decent pinch of salt and 4 to 6 turns of the pepper mill (be careful not to overdo this though). If you are using fresh basil tear a few leaves into the sauce only at the end of the cooking period

The sauce needs to simmer gently for only about 10 to 15 minutes, but remember to stir occasionally.


The Bechamel Sauce

When the vegetable sauce is ready, prepare a quantity of the easiest all-in-one bechamel sauce recipe according to the instructions (you can find many recipes online). When this has thickened to the desired consistency, you’re ready to make up your lasagna.


Making the Vegetable Lasagna

Place a thin layer of approximately a third of the vegetable sauce in the bottom of the dish. Gently shake it from side to side to even it out.

Place a layer of lasagna sheets over the vegetables, then pour about a third of the béchamel sauce over the lasagna. Spread it out gently with the back of a spoon to make sure it is covering all the pasta.

Add a further third of the vegetables in an even layer over the béchamel sauce, then another layer of lasagna sheets.

Repeat the process of layering your lasagna, finishing with a layer of béchamel.

Pop the lasagna into a preheated oven at about 180 degrees Celsius for around 30 minutes.




If you don’t have kits for growing mushrooms do try and but as organically as possible.

You might like to try a sprinkling of freshly grated parmesan over the final layer of béchamel. This gives a tasty crust on the sauce.

Sit the lasagna dish on a metal oven tray to catch any drips from the dish as it cooks. This will save you having to clean the bottom of your oven afterward – a job no one likes to do.

Serve with a simple green salad and a nice glass of Italian wine such as Chianti.



Kits for growing mushrooms is a collaborative post




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