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Post by mikeologist on Aug 3, 2011 14:20:40 GMT -6
Anyone ever try to cultivate any mushrooms? I started some Stropharia rugulosa sawdust spawn last fall and they should be fruiting as soon as things start to cool down a little bit into the autumn. Ive always wanted to try some peg spawn of shiitake or pleurotus. On that note, I swear I saw a few shiitakes growing out of a log in Black River Falls two years back or so. Anyone else ever see shiitakes while hunting?
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Post by mikeologist on Aug 3, 2011 14:21:09 GMT -6
*I meant last spring*
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Post by robebabu on Aug 4, 2011 0:54:55 GMT -6
Oyster mushrooms are pretty easy to cultivate. Shiitake are probably more cultivated than wild around these parts... I've never seen any wild ones. Wine-Caps would be fun, especially if you have a large woodchip bed.
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Post by Scott on Aug 7, 2011 15:06:09 GMT -6
I've just started dabbling with this the past couple of years.
Last year, I inocculated some logs with a fall fruiting variety of oyster and a fall fruiting variety of shiitake. I had a few mushrooms come out, but I am not expecting much until this fall due to the time needed for the spawn run, based on what I've read.
I inocculated a few more logs this year, plus I started experimenting with the totem method using grain spawn. We'll see how that works out. On the face of it, it would seem that this is an easier way of inocculating oyster logs than the peg method.
For more immediate gratification, I soaked some wheat straw overnight in well water, then layered it in with some oyster grain spawn in some plastic boxes. One month later (end of May), I removed the black garbage bags I had covering the boxes, and the flushes started immediately, and I'm still harvesting. It's either beginners luck, or it really is easy. I'm hoping for the latter. The only dissappointment was that the flavor was not as robust as the wild oysters I have picked. I don't know if that was due to the spawn variety (Po Hu--supposedly a warm weather fruiting variety) or if it is due to the substrate.
Does anybody have any ideas? Do you think the answer is straw vs. wood, or variety?
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Post by mikeologist on Aug 8, 2011 8:22:42 GMT -6
Its possible that the substrate doesnt supply as complex of nutrients as a wooded host would, and thus producing less of a secondary metabolite normally produced in the wild, possibly effecting flavor.
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Post by Scott on Oct 29, 2011 17:31:53 GMT -6
Okay, now I may have the answer to my own question. The Po Hu variety oysters which I grew on straw do not seem to have as much flavor as the ones grown on some blocks of silver maple innoculated with the totem method using the same batch of grain spawn as what was used in the straw. I havent' been able to have them at exactly the same time, but where as I thought the straw grown mushrooms were so mild that they didn't have much flavor, the log grown mushrooms were on the strong side.
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Post by wildmushroom2005 on Oct 30, 2011 12:06:01 GMT -6
I have started to grow oysters in my house from spores and some from spawn and I have yellow oysters growing now biggest is about size of a quarter and there must be 3 baby clusters in the growing medium and the blue oysters have just started to Pin so should be harvesting first crop in 2-3 days I can't wait I used a combo of coffee
grounds, wood chips and newspapers for growing medium and will experiment with other kinds over winter. I think the reason yours took so long might of been it needed to be shocked (cool temps) mine were all colonized but nothing was growing so I put them up in my spare bedroom upstairs that I don't heat and it 2 days they started to pin I am just thrilled that this is working
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Post by mushroommike on Mar 19, 2012 12:27:28 GMT -6
Can we start a sub board on this topic...I'm considering constructing a humid tunnel like many commercial growers (all be it mine will be a mini model) and would love to share what I've researched thus far and talk shop with others interested.
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