April 2026 Mycoscope Celebrating 20 Years | | Mycoboutique is already turning twenty ! | Join the Celebration Starting at 4:00 p.m., stop by Mycoboutique, then join us next door at Azaléa to share stories and memories. Please confirm your attendance online or in-store. We look forward to celebrating with you! Date: April 25, 2026 Time: 4:00 p.m. to 7:30 p.m. Location: Mycoboutique (4324 Saint-Denis Street), then Azaléa (4306 Saint-Denis Street), Montreal Registration | Exploring the mushroom wilderness | June 9: In English - Take part in our interactive session on edible mushrooms—learn their biology, how to identify them, and how to forage safely. | June 20–21: In French - Elevate your skills and become a confident mushroom forager! | Indulge in this tangy Peking-style hot and sour soup featuring tender shiitake and wood ear mushrooms. So easy to make, it’s destined to become your new weeknight favorite! The silky, flavourful broth hugs every bite of mushroom and tofu, while a splash of vinegar and a pinch of pepper add a comforting, bold finish that will warm both body and soul. | | When is the best time to inoculate trees for growing mushrooms on logs? It is possible to inoculate year-round, but the most favourable period is from late winter through late spring, when molds and insects are less active. | | It is also recommended to inoculate within six months after cutting the tree, while the wood is still nutrient-rich and well-hydrated. Mycoboutique produces dozens of species in ready-to-use plug spawn to bring out the best in your woodland. | This Mother’s Day, treat her to … | A Basket Handwoven from natural rattan by local artisans The two Sisters, these baskets are weather-resistant. For foragers who like to keep their hands free, they come in several styles, including shoulder baskets and backpack-style baskets. | | An Excursion Only 6 spots left for our spring excursion on May 10! Explore mushrooms and spring plants with our expert guides, now joined by herbalist Véronik Tanguay for an even richer experience. Don’t miss out—reserve your spot today! | An Umbrella Mushrooms are 80% water and love a little rain from spring to fall. A quick shower won’t stop the fun—and a cute umbrella will keep Mom dry while she searches for her favorite fungi! | | What can we forage in spring? | In spring, you can find several species of mushrooms eager to break down the organic matter released by melting ice: oyster mushrooms and aspen oyster, meadow, wine cap, fairy ring, velvet foot mushrooms, polypores—wild species that can also be cultivated with our kits. Among these decomposers, morels are the most elusive: they push up through the leaf litter sometime between late April and late May in the most unexpected spots, then disappear just as quickly. On May 10th, these prized mushrooms will draw us into the forest to kick off our seasonal program. | As for the symbiotic species, they won’t be filling our baskets just yet—they need to finish their job first: delivering nutrients to the trees for their leaf growth. A heads-up for anyone planning to join one of our excursions! | For Easter, skip the sweets! | Flavorful, pastel-toned, and hand-cultivated Grow your own oyster mushrooms at home—anytime! Easy, colorful, and delicious, with pastel shades of blue, white, pink, or “Easter chick” yellow. Fun to watch, even more fun to eat—perfect for kids and adults alike! Grow Kits | Mushrooms to the rescue… again! | Mycoil Ongoing global conflicts are raising concerns about an unprecedented oil crisis. Fungi could play a role in mitigating such shocks, given their ability to decompose and recycle organic matter. Notably, Ascocoryne sarcoides can convert wood components into hydrocarbons resembling diesel. However, this natural process is extremely slow, making it impractical as a short-term solution to rising fuel prices. | Leveraging artificial intelligence, a Quebec-based startup has identified the optimal species for the task: shaggy mane mushrooms. This species is easy to cultivate and highly edible, but if not consumed within 24 hours of harvest, it spontaneously liquefies into a petroleum-like, inedible substance. A patented process accelerates a natural transformation that would otherwise take thousands of years, reducing it to just a few hours. | While we await Mycoil’s first public offering (IPO), the shaggy mane will continue to delightfully accompany a "fishy" meal for April Fool’s Day. | | | | |
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