Sarah Brown
Milky mushrooms, or Calocybe indica, are a species of edible mushroom native to India. They are white in colour, with a firm consistency, and can grow quite large, with caps ranging from 10 to 14 centimetres across. These mushrooms typically grow in grasslands, fields, and road verges, appearing after rainfall during the summer months. Milky mushrooms are the first indigenous mushroom to be commercialized in India and are now grown in several Indian states and other tropical countries. They are known for their high fibre content and mild, oily flavour, resembling the taste of scallops.
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What You'll Learn
- Milky mushrooms are edible, with a mild, oily flavour and radish aroma
- They are native to India, where they are commercially cultivated and a source of income
- The mushrooms are white, medium to large, with rounded caps and a thick, meaty stem
- They grow in grasslands, fields and on road verges, appearing after rainfall
- Milky mushrooms favour warm temperatures and high humidity, and can be cultivated at home
Milky mushrooms are edible, with a mild, oily flavour and radish aroma
Milky mushrooms, or Calocybe indica, are a species of edible mushroom native to India. They are sturdy and white in colour, with a robust and firm consistency. The cap of the mushroom is 10 to 14 centimetres across, initially convex and then flattening out as the mushroom ages. The gills are also white, but they gradually turn brown. The cylindrical stem is about 10 centimetres high, with a dense, meaty consistency. The mushroom's flesh has a mild, oily flavour and a faint radish-like aroma.
Milky mushrooms are a good source of fibre and are often used in recipes. They are native to northeastern India and were traditionally eaten in West Bengal. They are now cultivated and sold in local markets in India, and can also be found in tropical regions of China, Malaysia, Singapore and Indonesia.
These mushrooms grow in grasslands, fields and on road verges, generally on a substrate that is rich in organic material. They appear between May and August, after rainfall. Milky mushrooms have a relatively short shelf life, lasting 2-3 days at 25-30°C and 10-15 days at 4°C. However, they can be marketed fresh, dry or as mushroom powder.
The Giant Milky is a variety of the Calocybe indica species. It is a tropical mushroom that is commonly cultivated and grown in India, Vietnam and other equatorial regions. It has a thick, meaty texture and can be easily grown, making it a good option for hot, summertime fruiting when other mushrooms struggle in the heat.
Milky mushrooms can be grown on pasteurized or sterilized wheat or paddy straw, or on treated sawdust blocks. They require high temperatures (around 80-105°F) and humidity for fruiting and have a relatively short cultivation cycle of 57-60 days.
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They are native to India, where they are commercially cultivated and a source of income
Milky mushrooms, or Calocybe indica, are native to India. They are a species of edible mushroom that grows in grasslands, fields, and on road verges in Tamil Nadu, Rajasthan, and northeastern India. The mushrooms appear between May and August after rainfall. They have also been found growing in Vietnam and other equatorial regions.
Milky mushrooms are medium to large in size, with rounded caps that average 10-14 centimetres in diameter. The caps are initially convex but flatten out with age, and the cuticle (or skin) can be easily peeled off. Underneath the cap, there are many crowded gills that are white but gradually turn brown as the mushroom ages. The cylindrical stem is about 10 centimetres high and has a dense, meaty consistency. The entire mushroom is pure white and does not change colour when cut or bruised. The flesh has a mild, oily flavour and a faint smell reminiscent of radishes.
Milky mushrooms are commercially cultivated in India and are a source of income for local markets. They are the first indigenous mushroom to be commercialized in the country and are now predominantly found in local markets. Milky mushrooms can be grown on pasteurized or sterilized wheat or paddy straw, or on treated sawdust blocks. They require an optimum temperature of 30-35°C for spawn running and a temperature of 35-38°C for cropping, as well as high humidity and diffused light. The entire cultivation cycle takes about 57-60 days, and the mushrooms can be harvested in two flushes. Milky mushrooms have a longer shelf life than common oyster mushrooms and can be marketed fresh, dry, or as mushroom powder.
The process of cultivating Milky mushrooms involves mixing Giant Milky sawdust spawn with cooled straw and stuffing the mixture into clean nursery pots. The pots are then covered and kept in a cool, shaded area, and the straw colonizes and turns white within 1-2 weeks. After removing the cover, wet potting soil is added, and the pots are covered again to retain moisture. The mushrooms typically fruit in about 30-45 days.
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The mushrooms are white, medium to large, with rounded caps and a thick, meaty stem
The Giant Milky mushroom, or Calocybe indica, is a tropical species of mushroom native to India. It is also found in other tropical countries, including Vietnam, China, Malaysia, Singapore, and Indonesia. This mushroom thrives in hot and humid climates and is typically grown during the summer months. With a preferred temperature range of 75 to 105 degrees Fahrenheit (25 to 35 degrees Celsius), the Giant Milky mushroom is well-adapted to warmer environments.
The mushrooms themselves are white, medium to large, with rounded caps and a thick, meaty stem. The caps can range from 10 to 14 centimetres in diameter and are initially convex but flatten out as the mushroom matures. The gills underneath the cap are also white and crowded together. The stem of the mushroom is cylindrical and can reach up to 10 centimetres in height. It has a dense and meaty texture, making it a substantial part of various dishes.
The Giant Milky mushroom is known for its robust and sturdy structure, with a pure white colour that remains consistent throughout its life cycle. The mushrooms grow wild in grasslands, fields, and road verges, often appearing after rainfall. They can also be cultivated on pasteurized wheat or paddy straw, providing a good yield with relatively low maintenance. The cultivation process involves preparing a substrate of straw or sawdust, maintaining optimal temperature and humidity conditions, and providing adequate ventilation.
The Giant Milky mushroom is prized for its culinary and medicinal qualities. It has a mild, oily flavour with a subtle radish-like aroma. The entire mushroom, including the stem, is edible and is known for its tender yet chewy texture. In terms of nutrition, these mushrooms provide ample amounts of fibre and other essential nutrients. They are a popular ingredient in local cuisines and are commercially cultivated, contributing significantly to the income of Indian markets.
Overall, the Giant Milky mushroom, with its distinctive white appearance and meaty texture, is a valuable addition to the world of gastronomy and health, offering unique flavours and nutritional benefits to those who savour it.
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They grow in grasslands, fields and on road verges, appearing after rainfall
Calocybe indica, commonly known as the Milky Mushroom, is a species of mushroom native to India. It is also found in Vietnam and other equatorial regions. The mushrooms grow in grasslands, fields, and on road verges, appearing in the summer after rainfall. They are typically found in Tamil Nadu and Rajasthan, on substrates rich in organic material.
Milky mushrooms are medium to large in size, with rounded caps that are 10-14cm in diameter. The caps are initially convex but flatten out with age, and the cuticle (or skin) can be easily peeled off. Underneath the cap, the gills are crowded and white, but they gradually turn brown as the mushroom matures. The cylindrical stem is white, around 10cm high, and has a dense, meaty consistency. The entire mushroom is pure white and does not discolour when cut or bruised.
Milky mushrooms are saprophytic and favour warm, humid conditions. They grow well on pasteurized or sterilized wheat or paddy straw, as well as on treated sawdust blocks. The optimum temperature for spawn running is 30-35°C, and the mushrooms can be harvested in two flushes. The entire cultivation cycle takes around 57-60 days.
Milky mushrooms are a popular food item in India, with a mild, oily flavour and a radish-like aroma. They are often cultivated in nurseries using pots or buckets, and the entire process is similar to growing oyster mushrooms on straw.
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Milky mushrooms favour warm temperatures and high humidity, and can be cultivated at home
Milky mushrooms, or Calocybe indica, are a species of sturdy, all-white edible mushroom native to India. They are the only mushroom species cultivated in the hot, moist climate of India and are also known as 'Swetha' mushrooms. They are rich in nutrients, have a good shelf life, and are one of the low-cost varieties to grow at home.
Milky mushrooms favour warm temperatures and high humidity. They grow best in a cool, dark, and humid environment, with an optimum temperature for spawn running of 30-35°C and a cropping requirement of 35-38°C. The humidity requirement is 85-90%, and they require diffused light and ventilation.
To cultivate milky mushrooms at home, you will need to purchase milky mushroom spawn, which is a mixture of milky mushroom spores and a substrate such as straw or sawdust. The straw method involves cutting straw into smaller pieces of about 1 to 3 inches in length, boiling it in water for an hour, and then draining the water. Once the damp straw has cooled to room temperature, stack it densely inside a plastic bag, about 6-10 inches high, and spread a handful of milky mushroom spawn over the straw. Secure the bag and poke a few holes in it for the spawn to breathe through. Keep the bag in a cool, dark place at home, away from direct sunlight, and spray it with water occasionally to keep it moist. After 15-20 days, when you notice the spawn developing into a white hairy cob-web layer called mycelium, it's time to do the casing. Open the bag and lay a 1-inch thick coat of sterilized soil over the straw, which will keep the moisture in and promote the growth of the fungus. After about 10 days, little mushroom heads will start to pop out of the soil, and they will grow to full size in about a week. When the mushroom caps separate from their stems, they are ready to be harvested.
Alternatively, you can cultivate milky mushrooms in a dedicated structure called a milky mushroom shed. This is a climate-controlled environment with systems in place to regulate temperature and humidity levels, distribute water and nutrients to the mushroom beds, manage waste, and provide light for growth.
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Frequently asked questions
Milky mushrooms, or Calocybe indica, are a species of edible mushroom native to India. They are white in colour and have a firm consistency.
Milky mushrooms are medium to large in size with rounded caps averaging 10-14 centimetres in diameter. The white stem averages 10 centimetres in height and has a dense, meaty consistency.
Milky mushrooms have an excellent shelf life compared to common oyster mushrooms. They can be stored for 2-3 days at 25-30°C and 10-15 days at 4°C.
