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Fun Recipes for Lion’s Mane Mushrooms

There are hundreds of ways to enjoy fresh lion’s mane mushrooms. This unique fungi often serves as a meat substitute, and its one-of-a-kind texture leaves lasting memories. Below are some fun recipes to try for bruschetta, tacos, stir fry, pasta, crab cakes and omelettes – all using lion’s mane!

Lion’s Mane Tacos

Ingredients:

1 lb lion’s mane mushrooms, shredded
2 tbsp olive oil
1 packet taco seasoning (or 1 tsp each of cumin, smoked paprika, chili powder, garlic powder, and onion powder)
½ cup vegetable broth or water
1 cup shredded lettuce or cabbage
½ cup guacamole or avocado slices
½ cup pico de gallo or salsa
¼ cup sour cream (or dairy-free alternative)
6 small corn or flour tortillas

Instructions:

Heat oil in a pan over medium heat.
Add shredded lion’s mane mushrooms and sauté for 5-6 minutes.
Stir in taco seasoning and vegetable broth, cooking for another 2-3 minutes until well-coated and slightly crispy.
Warm tortillas on a dry skillet or in the oven.
Assemble tacos with the sautéed mushrooms, shredded lettuce, guacamole, pico de gallo, and sour cream.
Serve immediately with lime wedges on the side.

Jerk Lion’s Mane Bruschetta

A smoky, spicy twist on classic bruschetta, perfect as an appetizer or snack.

Ingredients:

For the Jerk Lion’s Mane Mushrooms:

1 cup lion’s mane mushrooms, shredded or torn into bite-sized pieces
1 tbsp olive oil
1 tsp jerk seasoning (store-bought or homemade – see below)
½ tsp smoked paprika
1 clove garlic, minced
½ tsp soy sauce (or coconut aminos for a milder taste)
½ tbsp lime juice
½ tsp brown sugar or honey
½ tbsp fresh thyme (or ¼ tsp dried thyme)

For the Bruschetta:

1 small baguette, sliced into ½-inch thick pieces
2 tbsp olive oil (for brushing the bread)
1 garlic clove, halved (for rubbing on toast)
¼ cup cherry tomatoes, finely diced
2 tbsp fresh basil, chopped
¼ tsp salt
¼ tsp black pepper
¼ cup shredded cheese (optional – cheddar, gouda, or mozzarella work well)
1 tbsp balsamic glaze (optional, for drizzling)

Instructions

Prepare the Jerk Mushrooms:
- Heat olive oil in a pan over medium heat.
- Add shredded Lion’s Mane mushrooms and sauté for 2-3 minutes.
- Stir in garlic, jerk seasoning, smoked paprika, soy sauce, lime juice, and brown sugar.
- Cook for another 3-4 minutes until mushrooms are golden and slightly crispy.
- Remove from heat and set aside.

Toast the Baguette Slices:

- - Preheat oven to 375°F (190°C) or use a grill pan.
  - Brush both sides of baguette slices with olive oil and place them on a baking sheet.
  - Toast for 8-10 minutes or until golden brown.
  - While warm, rub each slice with a halved garlic clove for extra flavor.

Assemble the Bruschetta:

- - - Mix cherry tomatoes, basil, salt, and black pepper in a bowl.
    - Spoon the sautéed Jerk Lion’s Mane mushrooms onto each toasted baguette slice.
    - Top with the tomato-basil mixture.
    - Sprinkle with cheese, if using, and broil for 1-2 minutes until melted.

Finishing Touches:

- - - - Drizzle with balsamic glaze for a sweet contrast to the spicy jerk seasoning.
      - Garnish with extra fresh basil and serve warm.

Enjoy this unique fusion of Caribbean spice and Italian-style bruschetta!

Lion’s Mane Pasta

Ingredients:

1 lb. lion’s mane mushrooms, shredded
12 oz pasta (linguine, fettuccine, or spaghetti)
3 tbsp olive oil
3 cloves garlic, minced
½ tsp red pepper flakes (optional)
½ cup white wine or vegetable broth
1 tbsp lemon juice
½ cup grated Parmesan (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

Instructions:

Cook pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large pan, heat olive oil over medium heat.
Add lion’s mane mushrooms and sauté until lightly browned (5-7 minutes).
Stir in garlic and red pepper flakes, cooking for another minute.
Deglaze with white wine or vegetable broth, letting it reduce for 2 minutes.
Add cooked pasta, lemon juice, and reserved pasta water as needed to loosen the sauce.
Toss with Parmesan (if using) and fresh parsley.
Serve hot with extra Parmesan and black pepper.

Lion’s Mane Crab Cakes

Ingredients:

2 cups lion’s mane mushrooms, finely shredded
1 egg
¼ cup mayonnaise
½ cup panko breadcrumbs (plus extra for coating)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, and cayenne)
½ tsp garlic powder
½ small onion, finely chopped
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil (for frying)
Lemon wedges, for serving

Instructions:

In a bowl, mix shredded lion’s mane mushrooms with egg, mayonnaise, Dijon mustard, Worcestershire sauce, and seasonings.
Stir in onion, parsley, and panko breadcrumbs.
Form small patties and coat them in additional panko for extra crispiness.
Heat olive oil in a skillet over medium heat.
Fry the cakes for 3-4 minutes per side until golden brown.
Serve with lemon wedges and tartar sauce.

Lion’s Mane Mushroom Omelette

Ingredients:

1 cup lion’s mane mushrooms, diced or torn
3 large eggs
2 tbsp butter or olive oil
¼ cup shredded sharp cheddar (or your favorite cheese)
¼ tsp salt
¼ tsp black pepper
1 tbsp chopped chives or green onions

Instructions:

Heat butter in a skillet over medium heat.
Add lion’s mane mushrooms and sauté until golden brown (5-7 minutes).
Whisk eggs with salt and pepper in a bowl.
Pour eggs over the mushrooms in the skillet, tilting the pan to spread them evenly.
Once the edges start to set, sprinkle cheese on top.
Cook for another 2 minutes until the omelette is fully set but still soft in the middle.
Fold the omelette in half and slide it onto a plate.
Garnish with chives and serve hot.

Lion’s Mane Stir Fry

Ingredients:

1 lb. lion’s mane mushrooms, torn into bite-sized pieces
2 tbsp olive oil or sesame oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)
2 green onions, sliced

Instructions:

Heat oil in a pan over medium-high heat.
Add lion’s mane mushrooms and sauté until golden brown (about 5 minutes).
Add garlic and ginger, cook for another minute.
Toss in the bell peppers, broccoli, and carrots. Stir fry for 3-4 minutes until vegetables are tender-crisp.
Mix in soy sauce, oyster sauce, and honey. Stir well to coat everything evenly.
Sprinkle with sesame seeds and green onions before serving.
Serve over rice or noodles.

Using Spent Mushroom Substrate for Soil Remediation

Used mushroom substrate plays a crucial role in soil remediation by enhancing soil health through its rich organic content, beneficial microbes, and capacity to improve soil structure. One of the primary benefits of substrate is its ability to biodegrade contaminants. The fungal enzymes it contains, such as ligninases and cellulases, help break down organic pollutants like hydrocarbons, pesticides, and heavy metals. This process, known as mycoremediation, allows residual fungi in the substrate to continue detoxifying the soil by breaking down toxins and sequestering harmful elements.

In addition to its detoxifying properties, spent mushroom substrate significantly improves soil structure. Its high organic matter content enhances aeration, water retention, and overall soil aggregation, reducing the risk of erosion and compaction. The substrate also introduces a diverse range of beneficial microorganisms that promote a healthy soil microbiome, outcompeting harmful pathogens and supporting plant resilience through symbiotic relationships with roots.

Another advantage of used mushroom substrate is its contribution to nutrient cycling and enrichment. Acting as a slow-release fertilizer, the partially decomposed plant material supplies essential nutrients like nitrogen, phosphorus and potassium, fostering long-term soil fertility. This process also aids in carbon sequestration, supporting sustainable carbon cycling. Used mushroom substrate can further help buffer soil pH and reduce salinity by improving water infiltration and facilitating the leaching of salts, creating a more hospitable environment for plant growth.

Spent substrate is also valuable in revegetation and habitat restoration efforts. It can enhance seed germination rates when used as a mulch or soil amendment, accelerating the recovery of natural vegetation and supporting ecosystem regeneration. By incorporating it into soil remediation projects, agricultural waste is repurposed to promote sustainable land management practices and restore degraded environments.

The Wonderful World of Mushrooms

There’s renewed enthusiasm for mushrooms, with people exploring beyond the doldrums of commodity mushrooms such as white buttons.

Gourmet mushrooms are not just a culinary delight but a powerhouse of nutrition. They are packed with essential vitamins and minerals that contribute to overall health. Mushrooms are a great source of B vitamins such as riboflavin, niacin, and pantothenic acid, which are vital for energy production and maintaining healthy brain function. Additionally, they contain vitamin D, which is crucial for bone health and immune system support, particularly when they are exposed to sunlight or UV light during growth.

Beyond vitamins, gourmet mushrooms are rich in antioxidants like selenium and ergothioneine. These antioxidants help protect your cells from damage caused by free radicals, which can reduce the risk of chronic diseases like cancer and heart disease. The anti-inflammatory properties of these antioxidants also contribute to overall wellness, potentially reducing inflammation-related conditions such as arthritis.

Mushrooms are an excellent source of dietary fiber, which aids in digestion and helps maintain a healthy gut microbiome. The fiber found in mushrooms, such as beta-glucans, has been shown to enhance immune function and may help lower cholesterol levels. This can contribute to better cardiovascular health and help manage weight by promoting a feeling of fullness and reducing overall calorie intake.

Also, gourmet mushrooms have unique compounds that offer specific health benefits. For example, shiitake mushrooms contain lentinan, a type of beta-glucan known to boost the immune system and potentially fight cancer cells. Reishi mushrooms are famous for their adaptogenic properties, helping the body resist stress and improve overall well-being. Incorporating a variety of gourmet mushrooms into your diet can therefore provide a diverse range of health benefits, making them a valuable addition to any nutritious diet.

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The Growing Popularity of Gourmet Mushrooms Explained

Gourmet mushrooms have experienced a surge in popularity in recent years, and there are many factors at play to explain this growing fungi phenomenon.

There is increasing awareness and appreciation for diverse and unique culinary experiences, with gourmet mushrooms offering a distinctive flavor profile and texture to each dish. The burgeoning interest in plant-based diets has led individuals to explore alternative protein sources, and gourmet mushrooms serve as a nutritious and savory option, especially for vegan consumers.

The rise of sustainable and local food movements has encouraged the cultivation of gourmet mushrooms, which can be grown efficiently in controlled environments using organic materials, such as hardwood pellets and soy bean hulls. This aligns with the growing consumer preference for environmentally conscious and ethically sourced foods. Essentially, more and more people want to know where their food comes from, and how its grown.

The versatility of gourmet mushrooms in various cuisines, coupled with their potential health benefits, has contributed to their popularity. Mushrooms are known for their umami taste, and chefs and home cooks alike appreciate their ability to enhance the overall flavor of a dish. Lion’s mane is used in crab cakes, and is being prepared in a variety of forward-thinking ways by chefs who like to branch outside the proverbial box (lion’s mane filet mignon, anyone?). Oysters also find their way into a plethora of culinary concoctions, like risotto, stroganoff, curries, soups and stews.

And there are many other options, such as enoki, turkey tail, reishi, cordyceps, king trumpets, chestnuts and more.

The accessibility of information and resources for cultivating gourmet mushrooms has increased, empowering individuals to try growing them at home or in commercial-scale, start-to-finish cultivation containers, Like FarmBox Foods’ Gourmet Mushroom Farm. This DIY approach has fostered a sense of connection to food production and a desire for fresh, locally sourced ingredients among consumers, as well as those in the back of the house of farm-to-table restaurants.

In short, the popularity of gourmet mushrooms has increased worldwide due to their unique culinary attributes, alignment with dietary trends, sustainability aspects, versatility in cooking, and the growing interest in the cultivation of healthy foods.

Did you know…?

-China is the world’s leading producer of mushrooms

-Fungi mycelium acts as a neutral network in the forest, connecting and benefitting flora in the vicinity.

-Mushroom cultivation and identification have experienced a big jump in public interest since the release of Paul Stamets’ documentary, “Fantastic Fungi,” in October 2019.

Remediate Soil with Mycelium-Rich Substrate

Soil remediation is a critical environmental practice aimed at restoring or improving the quality of soil that has been contaminated or degraded by various pollutants, such as heavy metals, pesticides, petroleum products and industrial chemicals. The importance of soil remediation cannot be overstated due to its numerous ecological, agricultural, and human health benefits. Mycelium substrates, specifically mycoremediation, have emerged as a promising and sustainable approach to assist in soil remediation.

Here are some key points on the importance of soil remediation and how mycelium substrates can help:

Environmental Protection: Contaminated soil can have severe adverse effects on the environment. It can lead to soil erosion, groundwater pollution, and harm to local ecosystems. Soil remediation helps mitigate these negative impacts, contributing to overall environmental protection and conservation efforts.
Agricultural Productivity: Healthy soil is essential for agriculture, as it provides the necessary nutrients and support for plant growth. Soil contamination can lead to reduced crop yields and food safety concerns. Remediated soil can restore fertile ground for farming, ensuring food security and quality.
Human Health: Contaminated soil can pose serious health risks to humans, especially if the contaminants leach into the water supply or are taken up by plants in the food chain. Soil remediation helps safeguard public health by reducing exposure to harmful substances.
Biodiversity: Many soil-dwelling organisms, including microorganisms, insects, and plants, depend on a healthy soil environment. Soil remediation efforts aim to protect and restore these ecosystems, supporting biodiversity and ecological balance.
Land Reclamation: Remediated soil can be repurposed for various land uses, including residential, commercial, and recreational purposes. This repurposing of land can revitalize urban areas and promote sustainable development.

Now, let’s explore how mycelium substrates plays a role in soil remediation, which FarmBox Foods customer BLH Farm has been doing since acquiring a Gourmet Mushroom Farm:

Mycoremediation: Mycoremediation is a bioremediation technique that employs fungal mycelium, the thread-like vegetative part of fungi, to break down or absorb contaminants in the soil. Mycelium has several properties that make it effective in soil remediation:

Biodegradation: Mycelium can secrete enzymes that break down complex organic molecules, making them more easily metabolized by other microorganisms and reducing the toxicity of contaminants.
Metal Accumulation: Some species of fungi have the ability to accumulate heavy metals in their mycelium. This can help to immobilize or concentrate metals, preventing them from leaching into groundwater or affecting plant growth.
Soil Structure Improvement: Mycelium can also improve soil structure by binding soil particles together, increasing soil porosity, and enhancing water retention.
Carbon Sequestration: As fungi grow and decompose organic matter, they contribute to carbon sequestration, which can help mitigate climate change.
Low Environmental Impact: Mycoremediation is often considered an environmentally friendly approach because it typically requires minimal external inputs and doesn’t produce harmful byproducts.

While mycelium substrates offer promising solutions for soil remediation, it’s essential to note that their effectiveness depends on various factors, including the type and extent of contamination, the specific fungi species used, and environmental conditions. That being said, mycoremediation is often used in combination with other remediation techniques to achieve optimal results. Additionally, research and development in this field continue to expand our understanding of how fungi can be harnessed for sustainable soil remediation practices.

Exploring the wonderful world of mushrooms

Edible mushrooms have been consumed by humans for thousands of years and are a popular ingredient in various cuisines around the world, but there’s still much to be learned about their nutritional benefits and potential for reducing the risk of chronic illnesses.

Luckily, the science community is putting a greater focus on fungi, which has become a more ubiquitous element of dishes across many cultures in recent years.

Mushrooms belong to a separate kingdom of organisms from plants and animals. They have unique nutritional profiles and are a good source of dietary fiber, antioxidants, vitamins (such as B vitamins and vitamin D), and minerals, such as selenium, copper, and potassium.

Some commonly consumed edible mushroom varieties include shiitake, oysters, portobello, cremini, enoki, trumpets, button, lion’s mane and more. Edible mushrooms are used in a wide range of culinary preparations, including soups, stir-fries, sauces, stews, salads, and even as a meat substitute in vegetarian and vegan dishes.

Mushrooms are typically low in calories and fat, making them a healthy choice for those watching their weight or following a low-fat diet.

Edible mushrooms are known for their umami flavor, which is a savory taste sensation often described as “meaty” or “earthy.” The unique flavor profile makes them a versatile ingredient in many dishes.

Mushrooms are the only non-animal food source of vitamin D. When exposed to sunlight or ultraviolet light, they can naturally synthesize vitamin D, which can be beneficial for individuals with limited sun exposure.

Some edible mushrooms, such as shiitake and maitake mushrooms, have been studied for their potential health benefits, including immune system support and anti-inflammatory properties. Likewise, lion’s mane has been identified as a booster for cognitive function.

FarmBox Foods has designed and manufactured a high-output, all-in-one mushroom cultivation container, which comes with a ribbon mixer to create your own substrate, a steam cabinet to pasteurize the substrate, a clean lab, incubation room, and a fruiting room. It’s a centerpiece of the Colorado company’s suite of containerized farms. It allows for commercial scale growing of oysters, lion’s mane, enoki, chestnut, trumpet, reishi and more.

It’s worth noting that while many mushrooms are edible and safe to consume, there are also poisonous varieties. It is crucial to have proper knowledge and identification skills or to rely on trained experts when foraging wild mushrooms.

New Business Grows Mushrooms in Upcycled Shipping Container

A Westfield, Indiana, couple is celebrating the launch of a new business centered around specialty mushrooms that are sustainably grown in a controlled-climate farm.

Mark and Julie Downs harvested their first batch of blue oyster mushrooms in mid-July, just weeks after their innovative, container-based farm was delivered.

“As a lifelong resident of Westfield, I am excited to bring something new to our growing city,” Mark Downs said. “With the upcycled container farm, we will be able to supply fresh and chemical free gourmet mushrooms year round to restaurants and residences.”

Having a local mushroom grower means chefs and grocers have access to the freshest product possible. They no longer have to rely on a shaky supply chain or buy mushrooms that have spent several days in transit and are nearing the end of their shelf life.

Downs Farm is already securing partnerships; on July 28-29, the Angry Donkey, a popular bistro and pub in Michigantown, will begin serving salmon mousse-stuffed halibut with blue oyster mushrooms grown in the tech-assisted farm.

The Gourmet Mushroom Farm — designed and built by Colorado-based FarmBox Foods — is run in part by software and hardware specifically designed for indoor growing operations. It allows farmers to control the humidity and temperature, misting and lighting schedules, fresh air exchange, and more. Cultivating mushrooms in an enclosed, food-safe space means there’s no need to use harmful chemicals in the start-to-finish growing process.

Gourmet mushrooms are becoming a big business as consumers increasingly recognize the health benefits of a wide array of mushroom types. They’re often used as a protein in vegan meals, and they’re an unbelievably delicious part of dishes like beef stroganoff, stir fry, risotto and marsala.

The Downs are growing blue oysters and lion’s mane, and plan to follow market trends for additional varieties as they expand their operation, which is based on acreage property in Westfield.

As owners of Downs Farm, Julie still has her full-time job and Mark is committing all of his time to cultivating mushrooms.

Exploring the Benefits of Medicinal Mushrooms

Mushrooms have been used for medicinal purposes for centuries in various cultures around the world, and ongoing research shows we’re only scratching the surface when it comes to fully understanding the benefits of fungi.

Immune support is one of the advantages of regularly consuming certain mushrooms. Reishi, turkey tail and maitake have been shown to enhance immune function.

Some mushrooms, including lion’s mane, chaga, and cordyceps, may possess anti-inflammatory properties, and many types of mushrooms (shiitake, oysters and porcinis) are rich in antioxidants, which help combat stress and protect cells from damage. Likewise, adaptogens are composed of substances that help the body adapt to stress and promote overall well-being.

But perhaps of the driving forces behind the recent surge of interest in mushrooms is cognitive health. Lion’s mane, in particular, has been studied for its potential to support brain health, and is believed to promote nerve growth. It may also have neuroprotective effects, potentially benefiting memory and focus.

Cordyceps have long been used in traditional Eastern medicine to enhance energy levels, endurance, and athletic performance. They are also thought to improve oxygen utilization and support the respiratory system. According to Healthline.com, they also have the potential to slow the growth of tumors.

Some types of fungi, such as shiitake, contain dietary fiber and compounds that may promote digestive health. Shiitake mushrooms also contain a compound called lentinan, which has been studied for its potential anti-tumor properties, although nothing conclusive has been declared by health experts.

Further scientific research is needed to validate the effectiveness of ingesting mushrooms. But professional and amateur chefs alike continue to come up with creative ways to incorporate mushrooms into the diets of consumers by crafting delicious sides and fanciful vegan dishes. And one of the biggest plusses is that mushrooms aren’t seasonal; most commercially available fungi grows all year long in warehouses or containerized, controlled-climate environments.

FarmBox Foods talks container farming at Indoor Ag Con

A debate that distinguished FarmBox Foods as a leader in controlled-environment agriculture drew hundreds of attendees at Indoor Ag Con in Las Vegas on Feb. 28.

Organizers for the annual indoor growing convention invited FarmBox Foods Executive Vice President Joseph Cammack to debate the pros and cons of container farming and greenhouse-based vertical farming with a representative from AeroFarms. The debate was moderated by Freight Farms’ former CEO and co-founder Brad McNamara.

While FarmBox Foods, a Colorado-based manufacturer of containerized farms, has made its name with a tech-driven Vertical Hydroponic Farm, it’s increasingly gaining attention for its start-to-finish Gourmet Mushroom Farm.

The 320-square-foot portable farms bring food production close to the consumer and incorporate sustainable growing practices into the cultivation processes. Software and specialized sensor technology enable users to program the ideal conditions for growing nutrient-dense produce.

The Gourmet Mushroom Farm is attracting considerable attention because few companies are using upcycled shipping containers to grow fungi, including lion’s mane, reishi, oysters and king trumpets. The farms are used to support grocery stores, restaurants, wholesale suppliers, community-supported agriculture programs and more.

“I’m glad people see the value in adding mushrooms to their list of offerings,” Cammack said. “Mushroom cultivation is a growing business that generates significant revenue for operations of all sizes.”

Lion’s mane mushrooms found to stimulate nerve growth, according to study

Researchers from Australia and South Korea have discovered an active compound from lion’s mane mushrooms that improves brain cell growth, enhances memory and boosts nerve growth.

The researchers purified and identified biologically new active compounds from lion’s mane — known in science circles as Hericium erinaceus — based on their ability to promote neurite outgrowth in hippocampal neurons.

If you really want to get into the weeds, take a look at the study published earlier this year in the Journal of Neurochemistry.

Other studies have identified strong neurotrophic effects, along with the identification of numerous bioactive components, including polysaccharides, erinacines, hericerins, alkaloids, steroids and many others, according to the study. Those studies showed that lion’s mane can help regulate blood sugar and reduce high blood pressure, as well as other mental and brain health applications including treating depression and improving recovery after a traumatic brain injury, according to an article in Popular Science.

Humans can consume lion’s mane in a variety of ways; Manna Restaurant in Castle Rock, Colo., recently made pulled pork sliders out of it. Powder extracts and tinctures are exploding in popularity, and compounds found in lion’s mane are even being used in skin care products.

According to the study, a promising nootropic fungus from lion’s mane has been used to treat ailments such as stomach aches and as prophylactic treatment of cancers. More research is needed to fully understand the implications of lion’s mane consumption, but advances such as the ones announced in the Journal of Neurochemistry are giving hope across multiple fields of medical study.

Lion’s mane, a mushroom that bears shaggy spines and has a crab-like consistency, traditionally grows on old or dead broadleaf tree trunks, but commercial scalability of lion’s mane is now attainable with controlled-environment agriculture. Repurposed shipping containers, in which the entire cultivation process takes place, provide the means to yield 300-400 pounds of the fungi per week. FarmBox Foods outfits the containers with a substrate mixer, steam cabinets for sterilization, a HEPA lab, incubation room and a fruiting chamber with a misting system.