To help your what? I’m intrigued. Some I fried in butter for an omelette, others I had with noodles, and I dried a lot of them. I’ll probably rehydrate those and cook them in cider with sausages
There’s a guy on shroomery that seemed to have it down to a science a few years ago. It was a little more involved than cubes but not by much. I haven’t been active there in a while, I wonder if the process has been simplified since then.
I’ve grown Pans and they’re no harder than cubes if you know how to pastuerize and balance FAE and humidity for oyster mushrooms. And I know people grow Psilocybe Cyans but they tend to fruit them outside in a wood patch.
Panaeolus cyanescens can be grown at home - at least there are finished sets, I couldn’t get to fruit mine with cow dung, as planned… But the original substrate worked well
I’ve grown Bisporus, which are slower than Cyans. If you know how to pastuerize (which you can do in a dehydrator if you want to make it idiot proof; message me if you want help on this), they’re not that hard. They like a lot of FAE and humidity, similar to oyster mushrooms, but people grow those all the time without issue.
Check out Baba Yaga’s thread on the shroomery, growing pans in monos. They really don’t require a lot of extra shit if you’re patient and know how to clone.
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