Growing your own food at home is incredibly satisfying.

Maybe you’ve tried a small herb garden, which does well in a south-facing window.

You might also consider growing some of your own mushrooms to cook and eat. I did, and it was quite the treat. Plus, they’re packed full of nutritional benefits.

How to start growing your own mushrooms

Buy a couple of kits online. I bought mine at FarWest Fungi, out of California; prices are in the neighborhood of $30 a piece. You’ll tend your fungi garden for a couple of weeks. In that time, you’ll render two to three crops (“blooms,” they’re commonly called).

Your “farmwork” is but to watch and maintain humidity levels in the grow house. Mine were essentially thick plastic bags holding the growing mediums and its mushroom spores, everything inside a cardboard holding box.

You can see that growing your own mushrooms isn’t as cost-effective as simply buying a box of buttons from the grocery store, but it’s both a whole lot more fun than that, and you can grow far more exotic sorts of ‘shrooms.

I fancied growing and cooking with two types: pink oyster mushrooms and lion’s mane mushrooms, this latter of which I became particularly fond. Lion’s mane is both versatile in cooking and well-appreciated for its homeopathic benefits.

Mushrooms are nutritional powerhouses

As a food source, mushrooms are a nutritional powerhouse: They contain all the essential B vitamins, as well as the minerals copper and selenium. They’re an excellent source of fiber. And they are the only vegan, non-fortified source of vitamin D, as well as a provider of high-quality protein.

Here are two recipes, tested and tasted, using both homegrown lion’s mane and pink oyster mushrooms. In the ragout, you can use any number of either homegrown or store-bought fungi, so the recipe isn’t limited to merely mushrooms from your home farm.

Lion’s Mane Mushroom Crab Cakes recipe

Adapted from aubreyskitchen.com and prepared by Bill St John. This vegetarian receipe contains dairy and eggs, but you can easily make it vegan. See notes below. Makes 6 cakes.

Ingredients

• 3 to 4 cups lion’s mane mushrooms, shredded
• 2 large eggs, lightly whipped
• 2 tablespoons mayonnaise
• 1/4 cup shallot, finely diced
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay brand seasoning
• 2 teaspoons Dijon mustard
• 1 tablespoon flat-leaf parsley, finely chopped
• 1/4 teaspoon kosher or sea salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs
• 2-3 tablespoons vegetable oil
• Lemon wedges, additional chopped flat-leaf parsley

Directions

Shred mushrooms into pieces (though no more than 2 inches long), resembling flaked crabmeat. Set aside.

In a large bowl, combine eggs, mayonnaise, shallot, Worcestershire sauce, Old Bay seasoning, Dijon mustard, parsley, salt and pepper. Mix until fully incorporated.

Fold in shredded mushrooms until fully incorporated. Fold in panko breadcrumbs until fully incorporated. Let the mix rest for 20 minutes, refrigerated.

To prepare: Remove mix from the refrigerator before forming into 6 equal-sized patties, each about 3/4-inch thick. Let the patties rest for a couple of minutes while heating the oil in a large non-stick skillet over medium-high heat.

When the oil just shimmers, cook the patties for 3-4 minutes a side until golden brown, flipping once (it may help to use 2 spatulas, one in each hand; do not use tongs).

Serve atop a bed of lettuce or by themselves, garnished with chopped parsley and lemon wedges.

Note: To prepare as vegan, use the same measurements in both flax seed “eggs” and vegan mayonnaise. For Worcestershire sauce, substitute 1 teaspoon soy sauce and 1/2 teaspoon miso paste.

Mushroom Ragoût (Ragù) recipe

Adapted from Martha Rose Shulman at cooking.nytimes.com and foodandwine.com and prepared by Bill St John. Serves 4-6 (or more if used as a topping for pasta, rice, or potatoes.)

Ingredients

• 1 cup (or more) light apple juice or dry white wine
• 1 handful dried porcini (also called cèpe) mushrooms
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 shallots or 1/2 white onion, peeled and finely chopped (1/2 cup or so)
• 2 cloves garlic, peeled and minced
• 1 pound button mushrooms (cremini, white, “baby Bella”), cleaned, stems trimmed and caps sliced or cut up
• 1 pound wild or homegrown mushrooms (oysters, king, hen-of-the-woods, chanterelles or the like), cleaned, stems trimmed (if woody) and sliced or cut up
• 1/2 to 3/4 teaspoon kosher or sea salt, to taste
• 2 teaspoons fresh thyme leaves
• 2 teaspoons all-purpose flour
• 1 3-inch portion rind of Parmigiano-Reggiano (optional)
• Freshly ground black pepper
• 3/4 cup flat-leaf parsley, finely chopped

Directions

Heat the apple juice or white wine just to boiling and in it submerge the dried mushrooms in a heatproof bowl or pot. The slices should be covered adequately. Soak the mushrooms for at least 30 minutes.

Carefully pour off the liquid over an open bowl using a strainer lined with a coffee filter or cheesecloth, reserving the liquid.

Under running water, rinse the mushrooms of any grit and squeeze firmly. Chop up any largish slices. Set aside.

In a large skillet (non-stick OK), heat the oil and butter until foamy and cook the shallot or onion, stirring often, until tender, about 3-5 minutes. Make an open space in the middle and cook the garlic for 30-40 seconds only, then toss in all the cut-up fresh mushrooms and the salt and thyme.

Cook like this for 7-8 minutes, stirring frequently, until the mushrooms give off their water. Add the flour and mix in well. Cook for another 2 minutes or so until the flour can no longer be seen or smelt.

Add the rehydrated mushrooms, the reserved soaking liquid, the cheese rind, and many grindings of black pepper. Stir well and continue cooking, stirring occasionally, until the liquid begins to evaporate and glazes all the mushrooms nicely, about 15-20 minutes more.

Adjust for salt, remove the cheese rind (serve it as a treat to the side, cut up into pieces), and serve the ragout over pasta, rice, or potatoes—or alone—with generous sprinklings of the chopped parsley.

More tips for cooking with mushrooms, store-bought or homegrown:

Mushrooms can deliver deep, savory flavor to almost any dish. Learn how to cook with dried and fresh mushrooms to add richness and complexity to every dish.

Learn how to choose mushrooms and master basic cooking techniques from the experts. Then try those skills with a portabella burger recipe.

Vegan cooking starts with variety. Here’s a guide that covers pantry basics and meal planning. Then try this tasty Wild Mushroom Fricassée.

These kid-friendly recipes make it easy for young cooks to prepare simple meals for Father’s Day or any time.