Laura Smith
Mushrooms are a fun and nutritious food to grow at home. They are not plants, but fungi, and so do not require sunlight to grow. Mushrooms thrive in cool, humid, and dark conditions. They can be grown indoors or outdoors, in a variety of spaces, including buckets, boxes, beds, or on logs. The easiest mushrooms to grow for beginners are oyster, button, and shiitake mushrooms. To grow mushrooms, you need to purchase spawn (mushroom seedlings) and a substrate (growing medium) such as compost, straw, or sawdust. You then inoculate the spawn into the substrate and create the right environmental conditions for the mushrooms to grow.
| Characteristics | Values |
|---|---|
| Oven temperature | 375°F (190°C) to 450°F (232°C) |
| Baking sheet liner | Aluminium foil, parchment paper, or a non-stick baking mat |
| Seasonings | Salt, pepper, olive oil, vinegar, tamari, garlic, rosemary, thyme, bay leaves, lemon |
| Baking time | 15-25 minutes |
| Baking process | Drain liquid released by mushrooms halfway through baking, then continue roasting until browned |
| Serving suggestions | Pasta, salads, omelettes, toast with ricotta, mashed potatoes, polenta, rice, green salad, steak, chicken, fish, pork |
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What You'll Learn
Choosing a mushroom type
Choosing the right mushroom type is essential for achieving the desired taste and texture when roasting. Here are some factors to consider when selecting mushrooms for roasting:
Variety
Common mushroom varieties used for roasting include cremini (also known as baby bellas), white button, Swiss brown, portobello, and shiitake mushrooms. Cremini mushrooms are a popular choice due to their versatility and elevated flavour. White button mushrooms are also widely used and can be roasted on their own or mixed with other varieties. Portobello mushrooms, being larger, are suitable for serving as a main dish. Shiitake mushrooms are known for their rich, savoury flavour and can add depth to your dish.
Freshness
Selecting fresh mushrooms is key to ensuring optimal flavour and texture. Look for firm, unbruised mushrooms with dry, intact caps. Avoid mushrooms that appear slimy or excessively wet, as this may indicate spoilage.
Size
The size of the mushrooms you choose will impact their cooking time and versatility in dishes. Smaller mushrooms, such as button or cremini, are easier to roast evenly and can be halved or quartered for quicker cooking. Larger mushrooms, like portobellos, can be sliced into thicker pieces or left whole, depending on your preference.
Personal Preference
Ultimately, choosing a mushroom type for roasting comes down to personal taste. Experiment with different varieties to find the ones you enjoy most. Try mixing and matching various mushroom types to create unique flavour profiles and textures in your roasted dishes.
Preparation
When preparing mushrooms for roasting, it is generally recommended to clean them with a damp paper towel or cloth to remove any dirt or debris. While some sources advise against washing mushrooms to avoid excess water absorption, others suggest a quick rinse and spin in a salad spinner is acceptable. Trimming and slicing the mushrooms into bite-sized pieces will help ensure even cooking.
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Picking a substrate
There are a variety of substrates that can be used to grow mushrooms, ranging from simple to complex. The simplest option is to buy a growing kit that includes the substrate and spores, as well as instructions on what to do. This is a great way to get started if you are new to mushroom growing.
If you want to choose your own substrate, there are a few factors to consider. The first is the availability and ease of working with a particular substrate. For example, a straw-based substrate may be more accessible and easier to prepare than a hardwood substrate. You should also choose a substrate that matches the species of mushrooms you are growing. Wood-based substrates are optimal for mushrooms like reishi, lion's mane, and maitake, while oysters grow on almost any substrate.
Another factor to consider is the nutrient content of the substrate. Mushrooms require a mix of nutrients, including sugar, starch, lignin, fats, protein, and nitrogen. The substrate should also have the ability to retain moisture and have the optimal water content. Straw or hardwood sawdust are common substrates that meet these requirements. Other options include coffee grounds, which can be obtained for free from local coffee shops, and horse manure, which is a good choice for mushrooms like Panaeolus and Coprinus.
Once you have selected your substrate, it will need to be prepared. This may include adding water and amending it with extra nutrients. The substrate will then need to be sterilized or pasteurized to kill off any competing mold or bacteria. After that, it is ready to be inoculated with mushroom spores or mycelium and placed in a container to start the growing process.
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Preparing the substrate
Mushrooms are the fruiting bodies of fungi, thriving on substrates rich in organic material. The substrate in which they grow must provide them with the right mix of nutrients, including sugar, starch, lignin, fats, protein, and nitrogen.
There are multiple substrates that can be used for successful mushroom growth, ranging from simple to complex. The ideal substrate will differ for each mushroom variety. Common substrates include compost, straw, sawdust, coffee grounds, and manure. If you are using straw or sawdust, you may want to pasteurize it to kill off any contaminants.
To prepare your substrate, start by placing several handfuls of your chosen substrate into your tub or pan. Mix the spawn into the substrate and raise the temperature to 70 degrees Fahrenheit. After 2-4 weeks, the spawn will have taken root in the substrate, appearing as white fuzz. Drop the temperature to 55-60 degrees Fahrenheit.
If you are using compost, fill a plastic tray with about 10 cm of compost and distribute the spores on top. Mix it well and cover with a damp newspaper, ensuring that a little air can still get in. Keep the temperature around 73 degrees Fahrenheit for the first few weeks.
If you are using manure, pile fresh manure into a heap and fork it over to mix well every couple of days for a fortnight until the heap has cooled and settled. Ensure the growing medium is moist. Spread the spawn across the surface and mix it 5-8 cm deep, then cover with damp newspaper.
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Creating the right environment
If you're growing mushrooms outdoors, you need to keep your local climate in mind. Mushrooms like cool, humid conditions, but it is possible to grow them in more arid climates—you'll just have to water them more often. Growing mushrooms outdoors also takes longer, from six months to two years. You can grow mushrooms outdoors in raised garden beds, on compost heaps, or in logs. Oysters and shiitakes grow especially well on hardwood logs. If you're growing mushrooms outdoors, you can also create a mushroom patch using a variety of substrates, including straw or sawdust.
If you're growing mushrooms indoors, a shed, garage, garden cold frame, or cellar will work well. You can also grow mushrooms in boxes or buckets. The most common substrate for home-growing is compost. Horse manure is a safe bet for mushrooms. Fill a plastic tray with about 10 cm of this compost, then distribute the spores on top. Mix it well and cover with a damp newspaper, but make sure a little air can still get in. The temperature for these first weeks needs to be kept around 23°C/73°F.
If you're using straw or sawdust as your substrate, you may want to pasteurize it to kill off any contaminants. Mix the spawn into the substrate and raise the temperature to 70 degrees. After 2-4 weeks, the spawn will have taken root in the substrate. This is called mycelium and looks like white fuzz. Drop the temperature to 55-60 degrees. Cover the mixture with about an inch of potting soil, then spray the mixture with water until damp. You can place a damp towel on top to retain moisture. Keep the mixture moist and cool, and you should see small mushrooms starting to grow in about three weeks.
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Harvesting
Signs of Maturity
The signs of maturity in mushrooms include the caps flattening or becoming convex and the gills enlarging and dropping spores. For oyster mushrooms, the ideal harvest time is indicated by the shape of their caps rather than their size. It is best to harvest them when the caps begin to uncurl and flatten but before they become too flat. The edges of the caps should still be slightly curled under to limit the number of spores released, which is advantageous for indoor cultivation.
Manual harvesting, or hand-picking, is commonly practised for mushrooms intended for the fresh market. It ensures excellent quality mushrooms with an adequate shelf life and appearance. Once harvested, the mushrooms are chilled to temperatures of 4-5°C and maintained at a relative humidity of above 90%. Mechanical harvesting methods, such as automated systems, have also been explored to increase efficiency.
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Frequently asked questions
Oyster mushrooms are the easiest to grow at home, especially for beginners. Shiitake and button mushrooms are also relatively easy to grow.
You will need mushroom spawn (seedlings) and a growing substrate such as compost, straw, sawdust or coffee grounds. You will also need a container, such as a tub, pan or bucket, and tools to control humidity, temperature and airflow.
First, mix your spawn with your chosen substrate. Then, raise the temperature to 70°F (21°C) and allow the spawn to take root in the substrate. Drop the temperature to 55-60°F (12-15°C) and cover the mixture with potting soil. Keep the mixture moist and cool, and small mushrooms should start to grow in about three weeks.
Mushrooms grow best in dark, cool and humid environments. You can grow them indoors or outdoors, depending on your preference and local climate.
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