Mushrooms

The Most Commonly Grown Mushroom

Agaricus bisporis is the most commonly grown commercial mushroom.

This is what is most often sold in supermarkets across Europe, America, Australia, etc; and what we would normally buy or grow in a "Mushroom Growing Kit".

Other types of mushrooms have been commonly cultivated or collected and used for culinary, or even medicinal purposes in some countries for centuries. Though some of these other varieties are growing in popularity across even countries like Australia and the UK; Agaricus bisporus still remains the most widely identified and cultivated edible mushroom.

For a brief outline of what's involved in growing and using Agaricus bisporus, read the extract from our principal's vegetable book that follows.

For the serious Mushroom Grower ACS offer a

Distance Education Course on Mushroom Growing

   *100 hours

   *Covers a wide range of commercially cultivated mushrooms

   *Appropriate for both amateur growers and more serious individuals

   *A good starting point for commercial growers.

for details click here

Available for study either

• Using printed notes -traditional Distance Education
• On CD (With or without tuition -discounted fee options)
• Online 

Extract from John Mason's book
Growing and Using Vegetables

published by Simon & Schuster October 2005:

"Mushrooms

• Mushrooms aren’t actually plants – they do not belong to the plant or animal kingdom.  The true mushroom which we buy in the shops is a fungi called Agaricus bisporus. Other mushrooms now available include Shiitake, Oyster Mushroom (Pleurotus ostreatus) and the Winter Mushroom (Flammulina velutipes).
• Growing Conditions:  Mushrooms can be grown outside providing they receive a constant temperature of between 15 and 21°C. More usually they are usually grown indoors or under houses where even temperatures can be maintained. They are grown in rich, moist compost, usually containing well-rotted animal manure. They require a pH between 7.5 and 8.5 – lime is normally added to the compost to reduce its acidity.
• Culture:  There are four stages in the growing of mushrooms:

1.  Preparation. Spawn can be purchased in sealed containers, or if you buy a pre-packaged mushroom kit, the spawn may already be planted in the compost. A container (such as a foam box or plastic bag) is filled with compost.

2.  Planting (i.e. Spawning).  The spawn is removed from the sealed jar and broken up into 1 cm diameter pieces. Plant the spawn about 2 cm deep and 25 cm apart. Keep moist, but not saturated. Light is not needed, but cool, dry, draught-free conditions are if production is to be good. The ideal temperature during this stage is between 22 and 25°C. High humidity is also preferable at this stage. If temperatures are lower, growth will be slower. Because of these requirements, mushrooms are frequently grown in a shed, or under the house. Growing trays are sometimes stacked on shelves to save space.

3.  Casing.  Casing involves covering the compost with a layer of soil. The time of casing varies. It might be only a couple of days after planting, or several weeks after planting. Temperatures at this stage are best to be a little lower than at the spawning stage, preferably around 15°C. Fresh air and evenness of temperature and humidity are important.

4. Harvest.  The first mushrooms should be ready to harvest between 6 and 10 weeks after planting. The crop appears in flushes. Normally a flush will be harvested over 3 to 4 days. The bed is then left a couple of weeks, and a second flush will appear. Flushes may continue for months, or taper off within weeks depending on conditions.  Mushrooms develop rapidly once they appear. They must be picked quickly to avoid deterioration.

• Pestand Disease: Mites, flies, fungal and disease problems can occur but are relatively rare if the growing area is kept clean and environmental conditions are right.
• Use:  Mushrooms are used raw or cooked in a wide range of dishes. The common mushroom can be harvested as buttons, cups (partially opened) or flats (fully opened). Flats have the best flavour, although buttons are preferred by most people.  Mushrooms will normally keep for up to 7 days stored in a paper bag in the bottom of a refrigerator."

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RECOMMENDED MUSHROOM BOOKS

The Practical Mushroom Encyclopedia 


The complete guide to identifying, picking and using muashrooms

A visual Reference and 100 original recipes

Photographic A-Z of the most oppular mushrooms, seen both in situ and in close up identification shots

At a glance information on habitat and season, and storing hints for every mushroom

Carefully selected identification guide to poisonous and inedible species, for extra security

100 fabulous recipes for both bought and freshly picked mushrooms

Over 600 stunning original colour photographs

Step by step photographs of every recipe for complete ease of use, with expert hints and tips throughout.

Click here to mail order a copy