Sarah Brown
Mushrooms are fungi that grow from spores. In the wild, mushrooms release spores that fall to the ground or are carried by the wind. In commercial farming, spores are collected and the resulting mycelium is propagated on sterile cereal grain to produce spawn. Mushroom farmers buy spawn from specialised spawn producers and mix it through compost to seed their crop. Different mushroom varieties require different growing media, which can range from wood to coffee grounds in a bucket. Australia has a wide range of climate zones, but mushrooms can be grown almost anywhere by choosing an indoor spot with a fairly constant temperature and humidity.
| Characteristics | Values |
|---|---|
| Mushroom Type | Agaricus bisporus, Shiitake, Oyster, Reishi, Wood Ear, Australian Field Mushroom |
| Mushroom Growth Cycle | 4-5 flushes per cycle, each lasting up to 3 weeks |
| Growing Environment | Highly controlled, indoor environments with constant temperature and humidity |
| Growing Medium | Logs, stumps, compost, food-grade plastic buckets |
| Temperature | Optimal temperature depends on mushroom type, generally 17-20°C |
| Light | Dim light needed to form fruiting bodies |
| Harvesting | Picked by hand, refrigerated immediately, shipped within 24 hours |
| Spawn | Bought from specialised producers, mixed with compost |
| Substrate/Compost | Made from straw, water, and poultry litter |
| Safety | Do not consume unidentified mushrooms |
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What You'll Learn
Mushroom farming methods: from spores to spawn
Mushrooms are fungi that originate from tiny spores. In the wild, mushrooms release their spores, which fall to the ground or are carried by the wind. In commercial farming, spores are collected and the resulting mycelium is propagated on sterile cereal grain to produce spawn.
In modern farming methods, mushroom farmers buy spawn from specialised spawn producers and mix it through the compost to seed the mushroom crop. The spawn inoculates the mycelium growing in the compost, and eventually, a mushroom is formed. Different strains of spawn are available, depending on the growing method or type of mushroom desired.
Farmers create the compost food source, called 'substrate', by mixing straw, water and poultry litter. It is mixed frequently to increase the decomposition process. The success of growing mushrooms on logs largely depends on the species of mushroom. In tropical regions, heat-tolerant species like pink and yellow oyster mushrooms, Reishi, and other tropical ecotypes can thrive, provided they have sufficient shade. In dry regions, maintaining moisture is crucial. Placing logs in shaded, cool areas and ensuring they are well-watered aids successful cultivation.
For beginners, a mushroom-growing kit offers a simple way to start cultivating edible mushrooms at home. Australia's varied climate zones mean that an indoor spot with a constant temperature and humidity is ideal for growing mushrooms. Optimal conditions vary depending on the mushroom type – for example, a constant 17-20 degrees Celsius is perfect for white buttons and Swiss browns. Mushrooms don't rely on sunlight for growth, as they don't photosynthesise. However, a little light is needed to form the fruiting body.
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The Agaricus bisporus mushroom: Australia's most common variety
The Agaricus bisporus mushroom is the most common variety in Australia, accounting for over 90% of mushrooms sold in the country. This mushroom is grown indoors all year round in highly controlled environments. The growing rooms contain long beds stacked 4 to 10 rows high, and farmers work around the clock to ensure a good harvest.
Agaricus bisporus mushrooms have a unique production process. They originate from tiny spores, which, in the wild, are released by mushrooms and fall to the ground or are carried by the wind. In commercial farming, these spores are collected, and the resulting mycelium is propagated on sterile cereal grain to produce 'spawn'. Mushroom farmers then buy this spawn and mix it with compost, creating a food source called 'substrate'. This process 'seeds' the mushroom crop, and the mycelium growing in the compost eventually forms a mushroom.
The Agaricus bisporus mushroom is available in two colours: white and Swiss brown. The white variety starts as a small button mushroom and doubles in size each day until it matures into a large, flat, or 'BBQ' mushroom. Similarly, the Swiss brown mushroom grows from a small button mushroom into a large portobello. The longer an Agaricus bisporus mushroom is allowed to grow, the more its flavour develops. Therefore, a white button mushroom has a very mild flavour, while a flat mushroom has a robust taste.
Growing mushrooms is a precise art and a scientific marvel. Each growing cycle can produce four to five 'flushes' or harvests, which can last up to three weeks with constant harvesting. Harvesters must carefully pick the mushrooms by hand, ensuring they are the right size. After harvesting, the growing rooms are steamed at 65°C to prevent pest contamination, and the mushrooms are immediately refrigerated to preserve freshness.
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Climate control: growing mushrooms in different conditions
Mushrooms are highly sensitive to their environment, and achieving consistent, high-quality yields requires precise control over the growing conditions. Automation and advanced climate control systems are increasingly being used to reduce labour demands while enhancing the accuracy of environmental management.
The ideal temperature range for mushroom growth is narrow and varies depending on the species and growth stage. Most mushrooms prefer a temperature range between 65-75 °F (18.3-23.9 °C). During the spawning stage, the temperature needs to be warmer, typically around 75-80°F (23.9-26.7°C), to promote mycelium growth. As the mushrooms transition to the fruiting stage, a cooler environment, usually between 60-74°F (15.6-23.3°C), is required to encourage proper cap formation and fruiting. Maintaining a consistent temperature within these ranges ensures that mushrooms develop correctly and reach their full potential. Warmer temperatures can lead to the growth of harmful fungi or bacteria, while cooler temperatures may slow down growth or cause mushrooms to become dormant.
Mushrooms are also sensitive to moisture changes, so monitoring humidity levels is critical. They require high humidity levels, typically between 85-95%, to stay hydrated and maintain their structure. Advanced climate control systems can help prevent green and grey mould growth from spawning by connecting moisture detectors with dehumidifiers.
In addition to temperature and humidity, airflow and lighting are important factors in creating the perfect environment for mushroom growth. LED grow lights can be programmed to simulate optimal light cycles for different species without emitting too much heat to influence temperatures.
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Picking and packing: the harvesting process
Mushroom growing rooms in Australia contain long growing beds stacked like bunk beds, 4 to 10 rows high. The mushrooms are carefully chosen and picked by hand, one by one, and placed into boxes ready for shipping. Harvesters must ensure that the mushrooms are picked at the right time—not too big or too small. To ensure a good harvest, farmers must care for their mushrooms around the clock.
Mushrooms are only handled once during harvesting to reduce bruising and maintain quality. Within 60 minutes of harvest, mushrooms are cooled to 1–4 °C through a vac chill process, which helps to maintain optimal quality. Each crop has a harvesting window of around 20–29 days.
Mushrooms stay fresh for about a week, so they are immediately shipped to restaurants or food stores, arriving within 24 hours of being picked. Mushrooms continue to grow for a little while after they have been harvested.
The two most popular edible mushrooms in Australia are Pine mushrooms (Suillus luteus) and Saffron Milk Caps (Lactarius delicious). The ideal temperature for these mushrooms is between 0 and 12 °C. The best places for mushroom picking near Sydney are the many pine forests in and around the city.
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Foraging for mushrooms: what to look out for
Mushroom foraging has become increasingly popular in Australia in recent years, with more and more people joining foraging tours and recipe crazes. However, it is important to exercise caution when foraging for mushrooms, as some varieties are toxic and can even be fatal if consumed. Here are some things to keep in mind if you're planning to go mushroom foraging in Australia:
First and foremost, consider any mushroom you find as toxic until proven otherwise. Australia is home to over 250,000 species of fungi, but only around 5,000 have been described, and only a tiny fraction of those have been assessed as safely edible. Knowing the basic anatomy of fungi is imperative for any forager. Understanding the difference between pores, gills, and teeth is crucial, as this terminology will be used in reputable guidebooks. Some recommended guides include "Wild mushrooming: a guide for foragers" by Alison Pouliot and Tom May, and "Australian texts" which can help you confidently identify species. Additionally, make sure to bring a sharp knife and a small brush to cut and clean mushrooms, and always forage in safe, legal zones.
It is important to be aware of the different regulations regarding mushroom foraging in each Australian state and territory. For example, in New South Wales, it is permitted to harvest pine mushrooms in state forests, but this is not the case in other states. In Western Australia, mushroom harvesting is prohibited altogether, while in South Australia and Victoria, it is generally frowned upon.
Identifying edible mushroom species requires expertise and caution. Death Cap mushrooms, for instance, are extremely difficult to distinguish from other wild mushrooms and can closely resemble edible varieties. They have been known to cause severe health complications, including liver failure. Other toxic mushrooms include the ghost mushroom, which can cause nausea, diarrhoea, and other stomach complaints, and Cortinarius eartoxicus, found in Tasmania, which can lead to kidney failure. If a mushroom is decaying, it is best to avoid it, as it may contain bacteria that can cause gastrointestinal issues.
In conclusion, while mushroom foraging can be a rewarding and exciting activity, it is important to approach it with caution and to have the necessary knowledge and resources to identify edible mushrooms confidently. Remember, if you are unsure about a mushroom's edibility, it is always best to leave it out.
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Frequently asked questions
Mushrooms are fungi that originate from tiny spores. In commercial farming, spores are collected and the resulting mycelium is propagated on sterile cereal grain to produce spawn. Farmers then buy spawn from specialised spawn producers and mix it through the compost to seed the mushroom crop.
Mushrooms require a constant temperature and humidity to grow. Optimal conditions vary depending on the mushroom type—for example, a constant 17-20 degrees Celsius is ideal for white buttons and Swiss browns. Mushrooms don't rely on sunlight for growth, but a little light is needed to form the fruiting body.
The Agaricus bisporus mushroom accounts for over 90% of the mushrooms sold in Australia. It is available in two colours: white and Swiss brown. Other common types include oyster mushrooms, shiitake mushrooms, and the Australian Field Mushroom.
Mushrooms are carefully chosen and picked by hand, then placed into boxes for shipping. Harvesters must ensure they are picked at the right time—not too big or too small. Mushrooms can produce four to five flushes from one growing cycle, which can last up to three weeks with constant harvesting.
Yes, it is important to only consume mushrooms that have been positively identified as safe. Some mushrooms are toxic and can lead to severe poisoning or even death. It is recommended to avoid inoculating diseased or dead trees, as they may have competing organisms that will prohibit mushroom growth.
