Chef's line
12 paid profiles, each tuned for one result you can taste or see: dense lion's mane, flower cap shiitake, thick king oyster stems, bright pink oysters, and more. Each is a one-time purchase. Once you buy it, the full recipe is yours for good.
Every profile runs on a Shrooly chamber with OpenShrooly. Most cost $2.99. The most involved ones cost $3.99.
Chef's line$2.99
Hypsizygus tessulatus · Brown beech hypsizygus
A commercial light schedule: very dim light to set many pins, then brighter light for a tight bouquet of dark, round caps on firm stems.
Chef's line$2.99
Pholiota adiposa · Chestnut pholiota
Red-only light during fruiting for longer, heavier stems, the crunchy part chefs want from chestnut mushrooms.
Chef's line$3.99
Cordyceps militaris · Cultivated militaris cordyceps
Swaps white light for a red and blue pink mix during stroma growth, the light that gave the heaviest, most colorful fruit bodies in the cited trial.
Chef's line$2.99
Pleurotus citrinopileatus · Golden
Blue-only light and held-back fresh air for fuller yellow color, thicker stems, and more savory flavor than the free card.
Chef's line$2.99
Pleurotus eryngii · King
Cooler, drier fruiting with controlled fresh air for thick, meaty stems you can slice into scallop-style rounds.
Chef's line$3.99
Hericium erinaceus · Standard hericium
Cooler fruiting, shade, and steady fresh air for tight, heavy heads with short spines. Cut early for a crab-like texture.
Chef's line$2.99
Pleurotus ostreatus · Pearl oyster
Lots of fresh air and an early pick for small, thick caps on short stems. The tender clusters restaurants serve whole.
Chef's line$2.99
Pleurotus ostreatus · Pearl oyster
Cool fruiting with enough light for the deep grey-brown caps and firm flesh that warm, dim grows never give.
Chef's line$2.99
Pleurotus djamor · Pink oyster
Warm and blue-lit from pinning on, then picked young, for strong pink color and a fuller harvest than a dim grow.
Chef's line$3.99
Lentinula edodes · Cold-tolerant shiitake
The cracked white-patterned cap prized in Chinese cooking. Thick buttons, then cold dry air forces the skin to split while the flesh keeps growing.
Chef's line$2.99
Lentinula edodes · Cold-tolerant shiitake
Slow, cool fruiting for the thick, rounded cap that dried-shiitake buyers pay the most for. Picked while the edge is still curled in.
Chef's line$2.99
Auricularia auricula-judae · Black wood ear auricularia
Bright, blue-heavy light during fruiting for the near-black ears prized in cold salads and hot pots.
Paid grow profiles that aim at a specific result in the kitchen, such as a denser head, a thicker stem, a cracked flower cap, or a deeper color. Each one runs on a Shrooly chamber with OpenShrooly and is backed by published sources.
Yes. It is a one-time purchase, not a subscription. The full recipe unlocks on your account and stays there. You can find it under Purchases on your account page.
Every stage with its temperature, humidity, fresh air, and light, the stage notes, the light recipe, and the sources behind them. Your hub can pull it and apply it to your chamber.
No. They are licensed photos of the same species, credited under each one. They show the mushroom, not a harvest from this profile.