John Miller
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. Fungiculture is the cultivation of these fungi, which can yield foods, medicine, construction materials, and other products. Mushrooms are cultivated both outdoors and indoors, with outdoor techniques being less time-intensive and more set it and forget it than indoor cultivation. Cultivating mushrooms indoors, however, allows for more control over the growing environment and can be done year-round. The most common commercially grown mushroom is Agaricus bisporus, also known as the button mushroom, champignon, portobello, or crimini mushroom. Other cultivated species include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki.
| Characteristics | Values |
|---|---|
| Definition | Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. |
| Cultivation method | Mushrooms can be cultivated outdoors or indoors. Outdoor techniques are less time-intensive and require minimal equipment, but they take longer to produce mushrooms. Indoor cultivation allows for reliable propagation of mushroom cultures and provides protection from seasonal weather changes. |
| Commercial cultivation | Commercial mushroom cultivation involves growing mushrooms on farms, with controlled environments and sterilization processes. China is a major producer of edible mushrooms, accounting for about half of all cultivated mushrooms globally. |
| Species | Commonly cultivated mushroom species include Agaricus bisporus (button mushroom, portobello, champignon), Pleurotus ostreatus (oyster mushroom), shiitake, maitake, enoki, and lion's mane. |
| Nutrition | Mushrooms are nutritious, containing few calories but being rich in fibres, vitamins (especially B2, B3, and folic acid), and minerals such as potassium. |
| Toxicity | There is no single trait to identify toxic mushrooms. Even cultivated mushrooms like A. bisporus contain small amounts of hydrazines, which are destroyed by moderate heat during cooking. |
| Uses | Mushrooms are used as food, medicine, construction materials, and in products like mycoprotein for meat alternatives. |
| Growth medium | Mushrooms derive their energy and growth materials from their growth medium through biochemical decomposition processes. They do not rely on sunlight like plants but use light as a signal for fruiting. |
| Cultivation time | The cultivation process can vary, with the mycelium growth phase taking a minimum of 14-18 days. The total production yield is between 27 and 35 kg/m2. |
| Spawn distribution | Spawn can be distributed evenly by pouring or layering a handful every 3-4 inches when packing the container or bag. |
| Substrate preparation | Substrate preparation methods include pasteurization, pressure cooking, cold fermentation, and soaking baths of hydrogen peroxide or lime mixes. |
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What You'll Learn
Cultivating mushrooms for food and medicine
Mushrooms are the fleshy, spore-bearing fruiting bodies of a fungus, typically produced above ground on soil or another food source. Fungiculture is the technical term for mushroom cultivation. Mushrooms can be cultivated for food and medicine.
Cultivating Mushrooms for Food
Mushrooms can be cultivated indoors or outdoors. They grow from spores, which are so tiny that they cannot be seen by the naked eye. In the wild, mushrooms grow on soil and other substrates like wood, but no soil is necessary for growing them at home. Instead, they can grow on materials like sawdust, grain, straw, or wood chips. A blend of the spores and these nutrient sources is called spawn. The spawn supports the growth of mushrooms' tiny, white, thread-like bodies called mycelium. The mycelium grows before anything resembling a mushroom pushes through the soil. The spawn itself could grow mushrooms, but a better mushroom harvest will be achieved when the spawn is applied to a growing medium. Depending on the mushroom type, this might be straw, cardboard, logs, wood chips, or compost with a blend of materials like straw, corncobs, and cocoa seed hulls.
The most common commercially grown mushroom is Agaricus bisporus, also known as the button mushroom, champignon, portobello, or crimini mushroom. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki.
To cultivate mushrooms indoors, fill a sterilized container with a substrate like straw, sawdust, or coffee grounds. Mix prepared mushroom spawn into the substrate. Cover the container and keep it in a dark place at about 70 °F (21 °C). Lower the temperature to 55 °F (13 °C) once the substrate is covered in white fuzz. Harvest the mushrooms when they're mature.
Cultivating Mushrooms for Medicine
Mushrooms have been used as medicine for thousands of years. For example, the Greek physician Hippocrates, circa 450 BCE, classified the amadou mushroom (Fomes fomentarius) as a potent anti-inflammatory and for cauterizing wounds. Modern science has recognized the value of mushrooms and has started to cultivate them to further exploit their medicinal purposes.
Medicinal mushrooms from countries with a tradition of producing Traditional Chinese Medicine (TCM) functional mushrooms, such as China, are of better quality than mushrooms from countries without this tradition. Optimal growing conditions are the basis for a high-quality medicinal mushroom product.
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The different conditions required for mushroom cultivation
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, which are typically produced above ground on soil or another food source. The most common mushroom, Agaricus bisporus, is cultivated in controlled, sterilised environments.
Mushroom cultivation is a complex process that is influenced by several factors, including temperature, pH, light, humidity, carbon dioxide (CO2), moisture, and oxygen. Here are the different conditions required for successful mushroom cultivation:
Temperature
Temperature plays a crucial role in mushroom cultivation. The ideal temperature range for most mushrooms is between 18-23°C (65-75°F). Deviating from this range can impact the growth and yield of mushrooms. High temperatures can cause the mushroom substrate to dry out, hindering their development. Conversely, low temperatures can result in excessive moisture, leading to mould and other microbial growth. Therefore, maintaining the optimal temperature is essential for successful mushroom farming.
Carbon Dioxide (CO2)
CO2 levels are critical in mushroom cultivation. The ideal concentration is between 800-1,500 ppm, but different growth stages have varying requirements. During the spawning period, aim for 10,000 to 20,000 ppm, while drastically reducing it to 1,000 ppm during the fruiting stage. High CO2 levels cause mushrooms to develop thin stems and small caps, while low levels can delay sporophore formation.
Humidity
Mushrooms require high humidity levels to prevent the drying out of the compost surface or spawn. Maintaining a relative humidity of 75°–80°F is necessary for the spawn to produce a thread-like network of mycelium throughout the compost.
Light
While mushrooms derive their energy from their growth medium, light still plays a role in their cultivation. Some fungi use light as a signal for fruiting. For example, in Asia, Nameko mushrooms are grown in low light to produce long, thin stems and minute caps.
Composting
Compost provides the nutrients necessary for mushrooms to grow. The two primary types of compost used are wheat straw-bedded horse manure and synthetic compost made from hay and wheat straw. Both require nitrogen supplements and a conditioning agent, such as gypsum.
Spawning
The spawn and supplement are mixed throughout the compost, and the temperature is maintained to encourage the growth of the spawn, which generates a network of mycelium. The time required for spawn colonisation depends on factors like spawning rate, compost moisture, temperature, and compost quality.
In summary, successful mushroom cultivation requires a careful balance of temperature, CO2 levels, humidity, light, composting practices, and spawning techniques. Each factor plays a crucial role in ensuring optimal mushroom growth and yield.
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Common species of cultivated mushrooms
Mushrooms are the fleshy, spore-bearing fruiting bodies of a fungus, typically produced above the ground on soil or another food source. The most common mushroom species cultivated and sold commercially is Agaricus bisporus, also known as the button mushroom, champignon, or portobello mushroom. This species dominates the edible mushroom market in North America and Europe and is considered safe for consumption because it is grown in controlled, sterilized environments.
The second most important mushroom in terms of production worldwide is the Pleurotus species, accounting for 25% of the total world production. Oyster mushrooms, including the golden oyster mushroom (Pleurotus citrinopileatus) and the grey dove oyster mushroom (Pleurotus ostreatus), are cultivated worldwide, with China being the major producer. Oyster mushrooms are considered the easiest mushroom to cultivate and are, therefore, a good option for beginners.
Shiitake mushrooms (Lentinus edodes/Lentinula edodes) are another commonly cultivated species, with China, Japan, and South Korea being the largest producers. These mushrooms are often grown on woodchips or sawdust blocks outdoors, or on artificial logs made of compressed substrate indoors.
Lion's Mane (Hericium erinaceus) is a highly esteemed medicinal mushroom that has been used in Traditional Chinese Medicine for over a thousand years. It is cultivated on sawdust or logs and is known for its unique texture and health benefits.
Other common cultivated mushroom species include the enoki mushroom (Flammulina velutipes), the beech mushroom (Hypsizygus tessulatus), the maitake or hen-of-the-woods (Grifola frondosa), and the elm oyster mushroom or velvet foot (Lyophyllum ulmarium).
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Indoor vs outdoor mushroom cultivation
Mushroom cultivation, or fungiculture, involves growing fungi under specific conditions to yield foods, medicines, construction materials, and other products. The most common types of mushrooms grown for food include Agaricus bisporus (common button mushroom), Lentinula edodes (shiitake), Pleurotus ostreatus (oyster mushrooms), and Flammulina velutipes (enoki).
When it comes to deciding between indoor and outdoor mushroom cultivation, there are several factors to consider, including climate, available space, resources, target market, and the specific mushroom species being grown. Here is a detailed comparison of the two methods:
Indoor Mushroom Cultivation
Indoor mushroom cultivation offers greater control over the environment, enabling year-round production regardless of outdoor weather conditions. This method is particularly useful for urban growers or those with limited space, as it can be adapted to various settings like grow rooms, basements, barns, garages, warehouses, and shipping containers. However, indoor setups typically require more equipment, infrastructure, and energy inputs. There may be higher startup costs and ongoing expenses associated with facilities and utilities. Additionally, indoor cultivation demands stricter attention to hygiene and sanitation to prevent contamination.
Outdoor Mushroom Cultivation
Outdoor mushroom cultivation involves growing mushrooms in natural settings, aiming to recreate the wild conditions in which they thrive. This method is often more sustainable and environmentally friendly, utilizing natural resources such as logs, stumps, woodchips, and sawdust. Outdoor cultivation is well-suited for mushrooms that prefer outdoor substrates like shiitake and oyster mushrooms. It has lower startup and operating costs compared to indoor methods. However, outdoor cultivation has less control over growing conditions, resulting in seasonal constraints and weather dependency, which can impact consistency and yield slower growth cycles.
Hybrid Systems
Some growers utilize both indoor and outdoor cultivation in hybrid systems to combine the benefits of each approach. For example, growers may start with indoor lab work and spawn production, then move outdoors for fruiting. Alternatively, they may bring outdoor logs inside to force fruiting and extend the growing season. The choice between indoor, outdoor, or hybrid cultivation ultimately depends on the grower's unique goals, resources, and constraints.
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The process of mushroom cultivation
The first step in cultivating mushrooms is to prepare the substrate, which can be done using various materials such as sawdust, soybean hulls, wheat bran, rice bran, peanut hulls, sugarcane bagasse, or straw. It is important to ensure that the substrate is sterile to prevent contamination, which can be done through atmospheric steam sterilization or an autoclave/pressure cooker.
Once the substrate is sterilized, it is inoculated with mushroom spores or spawn. This can be done by drilling holes in logs and filling them with cultured mycelium, or by using a liquid culture or colonized agar to inoculate sterilized grains. After inoculation, the substrate is placed in a controlled environment, typically a dark, clean place with low airflow and a specific temperature range, to incubate.
Incubation times vary depending on the mushroom species but typically last between 2 and 3 weeks. During this time, the mycelium colonizes the substrate, absorbing nutrients and growing. Once the substrate is completely colonized, the fruiting process can be triggered by exposing the mycelium to oxygen and creating the right environmental conditions, such as a temperature drop and high humidity.
After about 2 weeks, the mushrooms will be mature and ready to be harvested. However, it is important to monitor the mushrooms during the fruiting phase, as this is when they release spores, and to wear a respirator to protect against spore inhalation.
Different species of mushrooms have specific cultivation requirements, and some species are easier to grow than others. For example, the Pleurotus species, including the oyster mushroom, are the second most important mushrooms in production globally, accounting for 25% of total world production. Shiitake mushrooms, on the other hand, require specific conditions such as hardwood logs with a diameter between 10-15 cm and a closed canopy of a coniferous stand for incubation.
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Frequently asked questions
A cultivated mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. The most common cultivated mushroom is Agaricus bisporus, also known as the button mushroom, champignon, portobello, or crimini mushroom.
Some commonly cultivated mushrooms include Oyster mushrooms (Pleurotus ostreatus), Lion's Mane, Reishi or Língzhĭ (Ganoderma lucidum), and Shiitake (Lentinus edodes).
Mushrooms can be cultivated both indoors and outdoors, with different techniques and substrates used for each method. For outdoor cultivation, mushrooms are typically grown on logs or supplemented sawdust/fuel pellets, while indoor cultivation involves the use of controlled environments, such as caves or climate-controlled rooms with racks.
