Cultivated Mushrooms
These three species are the ones we have done the most research on to date here at Cornell. See Our Cultivation Guides for more specific information on how to grow them.
Shiitake (Lentinula edodes)
Form: fleshy convex cap, slighly tough stalk, your 'typical' mushroom Color: light to dark brown cap, creamy white gills, light brown stem Best grown on: hardwoods like oak, chestnut, ironwood Spawn form available: plug, grain, sawdust Average size at harvest: 3-6 inch diameter cap, 2-4 inch stalk Odor/flavor: robust, earthy Does it grow wild in NY or the United States: No
BACKGROUND:
The origins of Shiitake cultivation have been traced back thousands of years to Japan. People often found these mushrooms growing on downed 'shii' trees (this is where the mushroom got its name). People would take the
mushroom-clad logs, place them next to logs without mushrooms and
simply wait for the wind to disperse the spores. Thankfully since then, alot of research in Japan and China has gone into Shiitake-growing
techniques, and we don't have to wait for the wind anymore. In fact, Shiitake is the second most produced mushroom in the
world, following the common button mushroom.
See the SLIDE SHOW
1) DSCN6276 caption: Young Shiitake mushrooms growing out of a bolt log. They should be picked when the cap unfolds a bit more, but the cap margin is still rolled under (perhaps a day later).
2) arnot.ex.9.06 (1) - Overly mature fruiting bodies, they should be picked before this stage.
Oyster
(Pleurotus ostreatus)
Form: wide concave to flat top, stalkless, decurrent gills to the base Color: highly dependent on strain, most popularly it is off-white to
gray but can be blue, pink, orange, gold Best grown on: aspen, poplar, maple Spawn form available: sawdust, grain, plug Average size at harvest: 3-6 diamter Odor/flavor: slight seafood or anise aroma, soft and fleshy Does it grow wild in New York: yes
BACKGROUND: Pluerotus ostreatus if just one of many different 'oyster' mushroom species. Once one learns the general oyster mushroom form, he/she will begin to notice that there are many different colors and versions growing in the woods. Another interesting fact to note is that oyster mushrooms are voracious decomposers and are very easily grown on a variety of substrates. Becasue they have the ability to digest aromatic hydrocarbins, some varieties have even been used to break down fossil fuel waste! In addition to oils, some oyster mushrooms also include meat on their diets by capturing nematodes in their mycelium and digesting them. Bioremediation and organic farming uses on top of being a culinary delight - what more could you ask for?
See the SLIDE SHOW
1) DSCN3056 - A cluster of Oyster mushroom primordia, aka 'pinheads' grown indoors on a roll of toilet paper.
2) DSCN6284 - A young cluster of Oyster mushrooms growing in the 'totem method' of cultivation. This is the 'Grey Dove' strain, notice the greyish colored cap.
Lion's Mane (Hericium erinaceus)
Form: mass of stringy white 'teeth', in one clump or multiple clumps Color: white Best grown on: beech Spawn forms available: sawdust, grain, plug Average size at harvest: clump size is highly variable 3-12 inch diameter Odor/flavor: mild, soft Does it grow wild in New York: yes
BACKGROUND: Hericium spp. sometimes called Monkey's Head, has been cultivated by the Chinese for its medicinal benefits. Its peculiar form has lent itself to a number of other intriguing common names: Bearded tooth, Pom Pom Blanc, Lion's Mane and Hedgehog mushroom. The unique form can be attibuted to its spore producing structure which is described as 'teeth.' These teeth-like structures can be found on many other mushrooms and are not limited to one mushroom family. In fact there are over 10 different families that include a genus with toothed fungi.
