The Sous Team Protocol
This category collects the operational protocols for each variety we cultivate. The principles below apply universally — the variety-specific pages add nuance per strain.
The Universal Rules
The Zero-Water Directive
Fungi operate as highly porous biological sponges. Never submerge or wash our mushrooms under running water. Introducing external water instantly dilutes natural umami, prevents proper Maillard reaction during searing, and rapidly accelerates bacterial sliming.
Dry Cleaning Only
Because our product is cultivated indoors in a sterile cleanroom environment and is never exposed to soil or manure, it arrives fundamentally clean. If minor particulate matter is present, use a soft-bristled pastry brush or a dry paper towel to sweep the surface gently.
The 100% Usable Yield Doctrine
The entire structure of each variety is gastronomically viable — from cap to stipe. We deliver clean-cut product that requires no aggressive trimming. Lower stems provide excellent texture for shredding, searing, and structural applications. Discard nothing.
Breathable Storage (The Plastic Ban)
Under no circumstances should our mushrooms be tightly sealed in plastic wrap, airtight Tupperware, or vacuum-sealed bags. Plastic traps off-gassing and condensation, causing rapid fermentation and slimy, unusable texture. Store in the provided waxed box, in paper bags, or in slotted containers lined with dry paper towels.
Walk-In Temperature (Default)
Most varieties: 36°F (2°C). Chestnut: 34–36°F. Golden Enoki: 34–41°F. Snow Oyster: 34–36°F, top shelf. Pink Oyster: ambient 55–60°F — do not refrigerate. See variety-specific pages for full parameters.
Variety-Specific Protocols
- Blue Oyster — Delicate caps, brittle margins, anise-tinged respiration
- King Black Pearl — Dense stipe, ambient airflow required
- Chestnut — Moisture-sensitive scaly caps, condensation risk
- Lions Mane — The Uni Mandate: handle like fresh sea urchin
- Golden Enoki — Parallel-fiber noodle; keep cold, dry, and uncrushed
- Pink Oyster — Critical: do NOT refrigerate; store ambient 55–60°F
- Snow Oyster — Brittle skinless caps; cold, top shelf, hand-tear