Mycelium is a root-like structure of fungus consisting of a mass of branching thread like hyphae. It is the vegetative part of a mushroom and is typically found within the substrate that is unique to each species of mushroom.
Oyster mushrooms typically grow out of dead logs or other decomposing hard wood substrates. In commercial settings it is common practice to make hard wood blocks from hydrated hardwood sawdust pellets and soy husks or straw.
Once received and prior to use, your liquid culture syringe will remain viable for up to 3 months if stored under proper refrigeration. We recommend using your liquid culture syringe in one sitting to avoid the development of any possible contamination that could occur during the inoculation process.
While mushrooms can be washed directly prior to being used, it is not recommended to wash them but rather brush away any noticeable substrate with a clean stiff bristled tool. The substrate we use to grow our mushrooms is sterilized prior to growing and they are grown in a sterile environment so the product is still quite clean when it gets to the consumer.
It is recommended to store in a cardboard box or other breathable storage container with a piece of dry paper towel or a dry towel on top.
While this can be a subjective question based on the fish being served as well as other accouterments to the dish, it is our opinion that golden oyster mushrooms are the best variety to serve with a wide range of fish due to their delicate flavor and texture.
The short answer is YES! Not only is lion’s mane mushroom a delicious mushroom that can be used as a meat substitute, it also has been shown to support cognitive function when consumed with regularity.
No, Pebble Creek Mushroom Farm does not provide international shipping at this time.
Yes, Pebble Creek Mushroom Farm provides the ability to apply for tax exemption for agricultural businesses. Proper documentation is required for verification and needs to be submitted as well as approved prior to purchasing any products in order to receive exemption.
Danielle is a dedicated biologist with a profound passion for mycology and cultivating high-quality mushrooms for the local culinary scene. Her love for exploring the world sparked a deep appreciation for nature’s intricacies. After receiving her Bachelor’s Degree in Biology from WMU, she worked in multiple laboratories before immersing herself in the mycology world at Pebble Creek. Since joining the family farm, Danielle found herself at the forefront of a new chapter as the company recently invested over 100k into a new lab.
With a keen eye for detail and understanding of fungal biology, Danielle plays a vital role in ensuring the farm produces top-notch gourmet mushrooms. Through experimentation and data analysis, Danielle continuously seeks to optimize cultivation techniques, maximize yield and enhance the quality of the final product. Driven by a commitment to sustainability and supporting local businesses, Danielle’s work helps embody the farm-to-table ethos. By contributing to each harvest, she’s nurturing a culture of excellence in mushroom farming that enriches both palates and communities alike. Danielle continues to be a key factor in Pebble Creek winning multiple awards and species development.
