Standard Mushroom recipe

Dry mixture:

Wet Mixture:

Cooking instructions for a stove top:

  1. Bring 100 mL distilled water to a boil in a large pot.
  2. Have premeasured dry and wet mixtures ready for use. (Both mixes can be prepared in advance and stored at -20°C for up to 6 months.)
  3. Boil water vigorously for 10 minutes and add the dry mix. Keep the temperature source setting at high heat.
  4. Stir the mixture continuously.
  5. Allow cooking for 10 minutes. Watch for over boil. Add the wet mixture to the pot.
  6. Stir the mixture continuously to prevent clumping.
  7. Remove the pot from the heat source and cool in a water bath.
  8. Stir the mixture continuously to prevent clumping.
  9. Allow the food to cool to 40°C and pour at EXACTLY 40°C. (Pouring the food when it is below 40°C is too cold and the food will clump. Pouring the food when it is above 40°C is too hot and the food will separate prior to plugging).

Pouring Dimensions:

Equipment information:

We use pourers that more evenly dispense food into the narrow glass and plastic vials. Our pourers are manufactured by Applied Scientific and distributed by Fisher. These pourers are catalogued as fly vial filler for narrow diameter tray packed vials #AS 77D, and for wide diameter tray packed vials #AS 78D.