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The methods described Cantharellus above are used for Shiitake Cantharellus cultivation where a supply of hardwoods (preferably Oak) are available. Outdoor and indoor cultivation make Shiitake the second most cultivated species after the White Button mushroom in terms of quantity of mushrooms produced. Outdoor cultivation is dependable, with a 90% success rate. A top-quality product is produced from this method, which, if not sold fresh, can be dried to top grade dried mushrooms.

Once Shiitake and Pleurotis MushroomsWorld farming became more popular, growers started inventing many different methods for handling the sawdust. Today’s straw and sawdust users enjoy the flexibility that plastic packaging allows, and most farmers stuff plastic bags or tubes full of the growing medium.

Pasteurization is the process of heating a substance in order to destroy harmful bacteria within.

I am one of the Best Dried Mushrooms at www.mushroomsworld.com fans out there. Just look at the photo above. Arrrrghh! I simply love them all! Cooked in any way invented thus far or simply left raw and marinated in good olive oil and spices. I wrote a beautiful recipe for that here. The only thing on my mind these days is ‘Why the heck have I waited SO LONG to pickle mushrooms with ginger and soy sauce when they taste sooo heavenly?!’

Cleaning Click here

Cut off the lower part of the stems of all oyster varieties, especially when using cultivated caps, to remove any shreds of straw or wood. The stems are tough, so discard them. Be certain to rapidly flush out the gill spaces of wild mushrooms. Insects enjoy this sanctuary. Use a minimum amount of water, since P. ostreatus is naturally quite moist. Gently press between paper or cloth towels to remove excess liquid. All species of Pleurotus are cleaned in the same manner.

Cooking

After the initial trial Click here was successful, they bought a further 500 milk cap-infected trees from Edible Forest and Fungi NZ, part of Oregon Nursery in Oamaru. Later, they started to inoculate the trees themselves, by planting seedlings in the root zone of already infected trees before transplating to a different site.

A new business is mushrooming in St. Johnsbury. Literally.

At Mushroom King, a new venture at the former site of a lumber kiln, shiitake, oyster and reishi mushrooms are sprouting. The farmers, Bob and Lisa Brown, hope to sell the thousands of pounds of exotic fungi to local restaurants and to a produce distributor.

Audio for this story will be posted at approximately 11 a.m. on Wednesday, April 15.

Inside a nondescript, corrugated steel building on Route 5, it feels and smells like a springtime forest. Fans circulate warm, humid, earthy air.