Instructions for growing Golden Harvest mushrooms at home (+21 photos)

Wild mushrooms always pose a risk to mushroom pickers, so many prefer to grow their own organic mushrooms at home. This isn't particularly difficult these days—garden stores are overflowing with mycelium from various mushroom varieties and ready-made growing media. It's important to study the step-by-step instructions for growing this valuable product, as well as read reviews and advice, to ensure a bountiful harvest of mushrooms.

Varieties suitable for growing at home

Many types of mushrooms are grown at home. However, the following are preferred:

• champignons;
• oyster mushrooms;
• shiitake;
• honey mushrooms.

Growing these species at home is inexpensive and requires minimal care, but allows you to harvest a large, golden harvest of mushrooms.

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The characteristics of home-grown mushrooms are as follows:

The fruiting body of champignons can reach 25 cm. They have massive, dense, round caps. The surface can be smooth or covered with dark scales. Young mushrooms have white caps, while mature mushrooms can take on a brown or tan hue, depending on the variety.

The stem is located precisely in the center of the cap. It is always smooth and has 1-2 mushroom rings. The gills are loosely arranged on the stem. Initially, they are white, but with age they become pinkish, and rarely, almost black. The flesh of the champignon is shades of white. When cut, it takes on a pinkish or yellowish tint. The flesh has a distinct mushroom aroma.

1. Oyster mushrooms grow up to 30 cm. Their caps are fleshy, rounded, and have thin margins. Young oyster mushrooms have a shell-shaped or round cap, which flattens out slightly over time. The margins become wavy. The cap surface is smooth, glossy, and slightly wavy. Initially, it is dark gray, which with age turns ash-gray with a purple tint.

   

   

   

   As oyster mushrooms mature, their caps take on a whitish or yellowish hue. The stem is short, dense, and cylindrical, often slightly curved. The stem has sparse white or yellow gills. The flesh of the oyster mushroom is white and firm. While young oyster mushrooms are juicy, older ones are slightly firm. The flesh has no distinct odor.

2. The fruiting body of the shiitake mushroom can reach 25 cm. This species is characterized by convex, hemispherical caps. The surface is dry, velvety, and lightly covered with white scales. The cap itself is coffee-colored; less common specimens are brown or tan. Over time, the surface cracks, forming a mass of microcracks.

   

   

   

   The caps of young shiitake mushrooms have a smooth edge that curls slightly with age. The stem is straight, slightly tapering toward the base, and has a fibrous texture. The stem is beige, sometimes light coffee-colored. The surface is densely covered with white gills. When pressed, these gills turn dark brown. The flesh of the shiitake is dense, fleshy, and white or cream-colored. When cut, a distinct mushroom aroma is noticeable.

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1. Honey mushrooms grow up to 10 cm. They have flat caps in shades of yellow or orange. Young mushrooms have slightly convex caps with edges a shade lighter than the center. The stems are tubular, dense, and brown. They have sparsely adherent gills. The flesh of the mushrooms is very thin and has no distinct odor.

   

   

   

Instructions for growing mushrooms

To grow a nutritious organic product on your own, it is important to follow certain conditions and take consistent actions.

Indoors

As a rule, mushrooms are grown in basements and sheds, observing the following standards:

1. Landing site. Mushrooms can be grown in polyethylene bags with slits, in blocks, or in boxes. The bags are suspended from the ceiling, and the boxes are placed on racks. Larger batches are grown in special temperature-controlled blocks.
2. Lighting. Until germination, the mushrooms are kept in the dark. After hatching, they are provided with dim, diffused light, typically in the twilight.

   

3. Air humidity should be at least 85%. To maintain this level, crops are constantly irrigated and humidifiers are installed in the premises.
4. Soil. The substrate can be purchased or made yourself. To do this, mix straw, chicken manure, and gypsum.
5. Temperature conditions. Experts recommend germinating mushrooms at a temperature of 15℃, and increasing it to 20℃ during ripening.

In the garden plot

In the garden, the mycelium is placed in holes in logs or stumps. The mycelium will not germinate in ordinary soil. Therefore, sawdust or straw are the only alternatives to old wood. The location should be as shaded as possible.

The area should not be exposed to direct sunlight. To increase humidity, the mycelium should be constantly watered and containers of water should be placed nearby for evaporation.

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When and how to collect correctly?

If all instructions are followed, small mushrooms will appear three weeks after the mycelium has colonized the substrate. Harvesting early is not recommended, as the mushrooms can be toxic at this stage of growth. For example, early champignons resemble toadstools.

Therefore, to avoid the risk of poisoning, only ripe fruits are harvested. Determining when the fruit is ready for harvesting is quite simple. Typically, ripe caps separate well from the stems. Species-specific characteristics should also be considered, such as changes in cap color and shape during development, etc.

A crucial step when picking mushrooms is properly separating the mushroom cap from the mycelium. Inexperienced mushroom pickers often tear or break them. Breaking them off disrupts the integrity of the mycelium, damaging it. A damaged mushroom cap will no longer produce fruit.

When working indoors, take the necessary safety precautions. Wear gloves and a respirator mask. Fungal spores, if inhaled en masse, can cause allergic reactions and lead to respiratory diseases.

Useful properties and restrictions on use

Aside from the minimal risk of mild poisoning, home-grown mushrooms pose no danger. Organic mushrooms are attractive for their beneficial properties: they contain many vitamins, minerals, and amino acids essential for the human body. Furthermore, certain types of home-grown mushrooms are recommended for various ailments.

Home-grown varieties, like all other mushrooms, should not be consumed by children under 5 years of age or by pregnant or lactating women.

Recipes and cooking features

The harvested crop can be prepared in several ways. The most common are:

• stewing with sour cream;
• boiling.

Stewed mushrooms with sour cream are simple and delicious. You'll need 0.5 kg of mushrooms, 200 g of 15% sour cream, and 2 small onions. First, clean the mushrooms and cut them into manageable pieces. Then, fry them with onions until golden brown. When the mushrooms are golden brown, pour in the sour cream, adding salt and pepper to taste, and 100 g of water. Cover the pan and simmer for 15 minutes. Garnish with fresh herbs before serving.

Boiled mushrooms taste similar to pickled ones, but they cook very quickly. You'll need the following ingredients:

• mushrooms – 0.3 kg;
• garlic – 3 cloves;
• vinegar – 2 tbsp;
• sugar – 1 tsp;
• salt – 2 tsp;
• vegetable oil – 0.5 cup;
• allspice - 10 peas;
• bay leaf – 1 pc.

The caps and stems are cleaned, washed, and cut into pieces. Then they are placed in an enamel saucepan and all the ingredients are added. Place the saucepan on the stove. Once boiling, reduce the heat to low and let the saucepan sit for 15 minutes. Serve the dish cold. Before serving, slice the onion into half rings.

Readers' reviews of growing mushrooms at home

Experienced mushroom pickers are eager to share their secrets for growing mushrooms at home:

Igor Anatolyevich, 52 years old: "Choosing the right room is one of the key aspects of mushroom cultivation. The ideal location should have a controlled heating system, as different stages of development require different air temperatures. The room should also be equipped with a ventilation system and powerful humidifiers."

Valery Ignatyevich, 38 years old: "Oyster mushrooms and honey mushrooms grow well in plastic bags. But champignons are best grown on shelves. I only use metal shelving for this. Wooden shelves rot very quickly in high humidity, which negatively impacts the harvest."

Victoria Raminovna: "I always use high-quality cereal straw as a substrate. Mushrooms grow best on rye and wheat straw. Before use, the material must be carefully inspected for rot and mold."

Answers to frequently asked questions

The topic of self-cultivation is very relevant, so novice mushroom pickers have a lot of questions about it:

You can harvest golden mushrooms at home year-round. The key is to create the necessary conditions (at least 85% humidity, semi-darkness, loose substrate) and be patient.