People always think the real mycology work happens in the lab — the sterile tools, the plates, the bags, the transfers.
But the truth is… the kitchen teaches me just as much.
Every time I cook with mushrooms, I’m reminded how alive the whole process really is.
You start with a species you’ve worked with a
thousand times, and somehow it still surprises you in a pan.
Different textures, different aromas, different ways it wants to be treated.
Shiitake, lion’s mane — they never behave exactly the same twice.
They tighten up, loosen, brown, soften… almost like they have their own mood for the day.
That stuffed chicken dish I shared last time — the one packed with shiitake, lion’s mane, black pepper, real butter, and herbs — that wasn’t a
recipe.
It was an experiment.
Just like everything else I’ve ever done in this space.
And that’s honestly my favorite part about all of
this.
The growing.
The cooking.
The teaching.
The experimenting.
It all comes from the same place:
follow the process, pay attention, and let nature show you what it wants to become.
Every plate I pour, every class I teach, every Daily Bliss batch I blend… it’s all connected.
The kitchen feeds the lab.
The lab feeds the work.
And the work feeds the community that’s been watching me build this thing one step at a time.
If you want more — the behind-the-scenes, the recipes, the real techniques, the one-on-one support, the lived experience — that’s all on Patreon:
https://www.patreon.com/c/FullsendOrgaNicksMycology
And if you want to try any of the blends or ingredients that come out of this whole process, everything’s here:
https://fullsendorganicks.com
Talk soon,
Nick
