Michael Davis
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from roasted potatoes to burgers. They can be cooked in a variety of ways, including roasting, sautéing, and stir-frying. When cooking mushrooms, it is important to keep them dry, as they can become waterlogged and squeaky if submerged in water. Additionally, it is recommended to cook mushrooms in a single layer in a pan to prevent them from steaming and encourage browning.
If you're interested in growing your own mushrooms, it's important to understand the concept of substrates. Similar to how plants require soil to grow, mushrooms need a substrate—a material that provides nutrients, moisture, and energy—to develop and fruit. Different species of mushrooms prefer different substrates, so it's important to choose the right one for the variety you want to cultivate. Substrates can be made from a variety of materials, including straw, sawdust, and coffee grounds, each with its own advantages and disadvantages.
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What You'll Learn
Cooking mushrooms in a skillet with olive oil
First, brush off any dirt from the mushrooms using a damp paper towel. Cut away and discard any hard stems. Chop the mushrooms into 1/4-inch slices, or if the mushrooms are larger, cut them into 1/4-inch cubes.
Next, heat olive oil in a large, wide skillet over medium heat. You can also use a mixture of olive oil and butter for a richer flavor. Add the mushrooms to the pan and spread them into a single layer. Cook the mushrooms without moving them until they are browned on one side, which should take around 3 to 5 minutes.
Then, stir the mushrooms and cook for another 3 to 5 minutes, or until they are mostly golden brown on all sides. Season with salt and pepper to taste.
For lemon garlic mushrooms, stir in butter, garlic, thyme, and lemon zest. Cook for about 2 minutes, until the garlic is fragrant and the butter is absorbed into the mushrooms.
Finally, remove the skillet from the heat and stir in some lemon juice. Enjoy your delicious and flavorful mushrooms!
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Using straw as a substrate
Straw is a versatile, inexpensive, and readily available substrate that can be used for growing mushrooms. It is easy to break down, lightweight, and full of nutrition, making it a good option for both home-based growers and commercial farms. Wheat straw, oat straw, and rice straw are all suitable options.
Before using straw as a substrate, it is important to pasteurize it to reduce the number of harmful competitor organisms and give the mycelium a chance to thrive. There are several methods for pasteurizing straw, including using a hot water bath, a steam bath, or a stove-top method. For the hot water bath method, submerge the straw in water heated to 160-170 degrees Fahrenheit for one to two hours, then drain and let it cool overnight. Alternatively, for the stove-top method, place the straw in a pillowcase, nylon mesh laundry bag, or similar, and submerge it in water heated to 160-170 degrees Fahrenheit for one hour.
After pasteurization, spread the straw on a clean surface and inoculate it with spawn. Exposure to air at this stage will destroy anaerobic organisms, further preparing the straw for inoculation. You can purchase mushroom spawn online or from a local cultivator; it often comes in the form of sawdust, wood chips, or grain spawn.
Once the straw is inoculated, break up the spawn into small pieces and mix it thoroughly and evenly into the straw. Then, fill bags with the inoculated straw, packing them well but not too tightly. Squeeze out as much air as possible from the top before sealing the bags. Finally, poke holes on the sides of the bags every few inches—the mushrooms will grow out of these holes.
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Salt your mushrooms at the end of cooking
When cooking mushrooms, it is recommended to add salt at the end. This is because salt draws out moisture, which prevents the mushrooms from browning in the pan. Mushrooms act like sponges and absorb water, which makes them squeaky instead of flavorful and browned.
To cook mushrooms, heat olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread them into one layer. Cook without moving until browned on one side, which should take around 3 to 5 minutes. Then, stir and cook for another 3 to 5 minutes, or until golden brown on all sides.
Once the mushrooms are browned, season them with salt and pepper. For extra flavor, add butter, thyme, and lemon. For lemon garlic mushrooms, stir in butter, garlic, thyme, and lemon zest. Cook for about 2 minutes, until the garlic is fragrant and the butter is absorbed into the mushrooms.
Some cooks prefer to salt their mushrooms at the beginning of cooking, arguing that mushrooms have a lot of water, so salting early helps to draw out the water and start the browning process sooner. However, others disagree, stating that salting mushrooms early will cause them to release moisture and cook more slowly, resulting in a less desirable texture.
Ultimately, the decision of when to salt mushrooms may depend on personal preference and the specific dish being prepared.
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Pasteurising the substrate
There are two main types of pasteurization: heat pasteurization and cold pasteurization. Heat pasteurization is the most common method, and it involves heating the substrate to a specific temperature range for a set period, eliminating harmful pathogens and pests that could damage the mushroom cultures while preserving beneficial microorganisms. Here are some popular heat pasteurization methods:
Hot Water Pasteurization
Hot water pasteurization is a good method for small-scale home cultivators. It involves submerging the substrate in hot water between 149 and 167°F (65 and 75°C) for one to two hours. Water at this temperature kills heat-sensitive competitors while preserving beneficial heat-tolerant bacteria in the substrate. It is important to monitor the water temperature as overheating can kill beneficial bacteria.
Oven Pasteurization
Oven pasteurization is another option for pasteurizing mushroom substrates at home. Preheat your oven to 390-400°F (200-210°C). Boil a kettle and pour the water over the substrate to soak it. Let it cool for a few minutes, then squeeze out the water so the substrate is hydrated but not dripping. Place the tray of substrate in the oven and leave it to pasteurize for about 60 minutes. Check the temperature in the middle of the substrate using a thermometer; you are aiming for 160 to 180°F (71 to 82°C). If the center has reached this temperature, turn off the oven and let the substrate cool slowly inside.
Pressure Cooker Pasteurization
Using a pressure cooker or an instant pot is an effective way to pasteurize the substrate for mushroom cultivation at home. First, prepare your substrate by mixing the ingredients according to your recipe. Place the substrate in a heat-resistant bag or container that fits in your cooker/pot, leaving enough room for expansion. Add enough water to the cooker/pot to completely cover the substrate, then seal the lid. For a pressure cooker, place it on the stove and turn the heat to high. Allow the pressure to build until the valve on the lid starts to hiss, then reduce the heat to maintain pressure and cook for 90 minutes. For an instant pot, select the "Manual" setting and set it to low pressure for 90 minutes. After the time is up, carefully release the pressure, remove the bag/container, and let it cool to room temperature.
Cold pasteurization methods are perfect for people growing mushrooms at home as they are energy-efficient and do not require expensive equipment. Here are some popular cold pasteurization methods:
Cold Water Bath Pasteurization
This technique involves soaking the substrate in a water solution at room temperature for an extended period, usually 16 to 20 hours. Certain additives can be used to inhibit harmful microbes and promote the growth of beneficial ones. For example, vinegar (acetic acid) creates an acidic environment that can prevent the growth of harmful organisms. Soak the substrate in a vinegar solution for 12 to 24 hours, then thoroughly rinse it to neutralize the acidity.
Lime Bath Pasteurization
Lime bath pasteurization is another popular cold water bath method. It involves dissolving hydrated lime in water to create a highly alkaline environment that kills most harmful organisms. This method is simple and effective at preventing contamination, but it cannot be used for supplemented bulk substrates.
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Wood-based substrates
When selecting wood chips, it is important to consider the type of wood and the size of the chips. Chips derived from hardwood trees, such as oak, maple, beech, and hickory, are generally preferred for mushroom cultivation. Softwoods like spruce, pine, and fir are typically not suitable. The ideal size for wood chips used as a substrate is between 1/2 inch to 2 inches in diameter. This size range provides a good balance of surface area for mycelial colonisation and adequate air spaces for proper gas exchange. Freshly chipped wood is often advantageous due to its higher nutrient and moisture content, which can benefit the growing mycelium. However, fresh chips may require a period of weathering to reduce their natural anti-fungal properties.
To prepare wood chips for inoculation, it is recommended to let them weather for a few weeks or months. This process helps break down any natural anti-fungal compounds present in the wood. Additionally, monitoring temperature and humidity levels is crucial when using wood chips. It is important to ensure that the wood chips are not too fresh or from inhibitory species, as this can impact the success of mushroom growth.
Hardwood sawdust is another commonly used wood-based substrate. It is a waste product of the lumber industry and can be inexpensive and easily accessible, depending on your location. Sawdust provides a stable and moisture-retentive base that supports the mycelium's expansion. When using sawdust, it is common to mix it with wood chips to create a structure that facilitates faster colonisation by the mycelium.
Overall, when selecting a wood-based substrate, it is important to consider the specific requirements of the mushroom species you intend to grow. Each species has its own preferences, and matching the substrate to these preferences is crucial for successful mushroom cultivation.
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Frequently asked questions
A mushroom substrate is a material that mushroom mycelium can grow and establish itself in. The substrate provides mushrooms with the nutrients, moisture, and energy they need to grow and fruit.
Examples of mushroom substrates include straw, straw pellets, sawdust pellets, sugar cane mulch, coffee grounds, and wood.
Submerging the substrate in hot water for at least one or two hours is one approach to pasteurize it. Pasteurization takes place at temperatures ranging from 70 to 80°C.
