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- Jan 3, 2019
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This seems like the best forum to discuss the growing of other things. Does anyone here practice fungi culture, the growing of edible and medicinal mushrooms? I've done it for a few years and I stick primarily to the Pleurotus sp as they are some of the easiest species and my home temperatures are best suited for all stages of their life cycle. Here are a few pictures;
These are Blue oyster mushrooms (Pleurotus ostreatus var. columbinus). Its easy to see why they have a cult like following lol.
Sadly, they lose a lot of this coloration as they mature when they are grown indoors.
These are my favorite species to work with, golden oyster mushrooms (Pleurotus citrinopileatus). They retain a lot of their color, thrive in higher temps, and have a rather spicy flavor in comparison to other oysters. They go great in stir fry.
These are the most common variety of oysters, called pearl oysters (Pleurotus ostreatus). These are one of the more commonly wild harvested north American mushrooms, right up there with the various coveted morel species.
Sadly, they like cooler temperatures and due to the heat in my growing chambers, they usually have rather elongated stems and low yields. They look and perform much different when grown outside in cool temps.
These are white Elm oysters (Hypsizygus ulmarius). They are my favorite for more robust dishes as they are very meaty.
So, anyone else dabble in this highly detail oriented and exacting hobby?
Thanks,
--Matt
These are Blue oyster mushrooms (Pleurotus ostreatus var. columbinus). Its easy to see why they have a cult like following lol.
Sadly, they lose a lot of this coloration as they mature when they are grown indoors.
These are my favorite species to work with, golden oyster mushrooms (Pleurotus citrinopileatus). They retain a lot of their color, thrive in higher temps, and have a rather spicy flavor in comparison to other oysters. They go great in stir fry.
These are the most common variety of oysters, called pearl oysters (Pleurotus ostreatus). These are one of the more commonly wild harvested north American mushrooms, right up there with the various coveted morel species.
Sadly, they like cooler temperatures and due to the heat in my growing chambers, they usually have rather elongated stems and low yields. They look and perform much different when grown outside in cool temps.
These are white Elm oysters (Hypsizygus ulmarius). They are my favorite for more robust dishes as they are very meaty.
So, anyone else dabble in this highly detail oriented and exacting hobby?
Thanks,
--Matt