Stir and cook for 5 minutes until the mushrooms begin to soften.

Cook until mushrooms begin to wilt and release their liquid, about 5 minutes.

Add mushrooms, and stir until mushrooms begin to release their juices, 1 to 2 minutes.

In three to four days mushrooms begin to sprout and by the end of the week they are large enough to harvest.

Increase the heat to medium high and saute until the mushrooms begin to brown.

The mushrooms begin to take effect and the are directed to the garden.

But no sooner did this happen when another mushroom, smaller in size than the first one, began emerging out of the pillar.

By this time the mushroom began to act; the spring bouquet glowed darker.

Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes.

After another very long time, the mushrooms also began to exhaust, replaced by cassava or turnip-class plants.