How to grow oyster mushrooms at home - the advice of a recognized specialist
To begin with, still a bit of science.
Everyone probably knows that the fungi are not animals and plants, respectively, and breeding them and creating conditions for their cultivation is different from the usual methods that we apply to plants in the garden.
Combining some features of plants and animals, in particular, the presence of chitin, fungi have proved useful to humans not only as food, but also as biological medicines.
Of course, in the vast majority of people, “mushrooms” means a group of hat mushrooms - “ordinary” mushrooms, which in essence are just part of the mushroom organism — fruit bodies.
According to their nutritional qualities, the fruiting bodies of hat mushrooms are divided into several categories. Typically, the value of food is determined by proteins, fats and carbohydrates. Of particular nutritional value are mushrooms of the first category - porcini, boletus, boletus, oyster mushrooms, champignons and others. In terms of protein content (15-25%), mushrooms in this group are superior to plants and are comparable to eggs and meat. In the proteins of the fruit bodies of fungi, 8 of essential amino acids was found that are not produced in the human body and come only with food, and 3 of them (methionine, lysine and cystine) are absorbed mainly from animal foods.
The chemical composition of fats consists of glycerol and various fatty acids, and the chemical bonds inside these acids can be saturated or unsaturated. Unsaturated fatty acids are involved in the construction of cell membranes, and therefore - in metabolism and tissue growth. In humans and animals, they are not synthesized, therefore, being indispensable, must come from plant foods. The actual fat content in the fruit bodies of mushrooms is not large, but on 60-70% they consist of essential polyunsaturated fatty acids (mainly linoleic and arachidonic), which prevent the deposition of cholesterol on the walls of blood vessels.
Carbohydrates are a source of energy. More than 70% carbohydrates are contained in the fruit bodies of mushrooms: mono and disaccharides, mannitol, chitin, fiber, which normalizes the activity of the beneficial microflora of the stomach and intestines. However, the caloric content of mushrooms is not high, since easily digestible carbohydrates account for no more than 20% of the total share of carbohydrates.
The minerals that make up the fruiting bodies participate in the metabolism and regulate it. They are part of many enzymes and biologically active substances, serve as material for building bone tissue and membranes of nerve endings. Potassium, phosphorus, iron, magnesium, sulfur and other trace elements that are so important for any organism are found in the fruiting bodies of hat mushrooms. In addition, mushrooms are a source of vitamins.
On a number of indicators, they excel fish, meat, eggs, vegetables and fruits. It has been established that the intake of 100-150 in the first category of fungi improves the condition of the human body and increases its resistance to stress factors; promotes the excretion of radioactive, carcinogenic and slag substances from the body; promotes the prevention and treatment of gastritis, enteritis, stomach ulcers and intestines; prevents the development of atherosclerosis by lowering cholesterol; normalizes blood pressure; inhibits the development of benign and malignant tumors; increases immunity; activates the motility of the gastrointestinal tract.
Do not think that mushrooms grow only in the forest. Industrial mushroom farming is not new. Now you can buy mushrooms, porcini mushrooms, boletus, boletus, butter, honey mushrooms, etc. and, of course, champignons and oyster mushrooms. These last two types of mushrooms are the main product of mushroom growing.
Also on the topic read the article: Cultivation of Shiitake mushrooms at home
By way of feeding, most cap mushrooms are saprophytes - consuming dead organic residues. But some can also settle on living weakened plants (for example, honey agarics), causing their death. The informal working systematics divides mushrooms grown under artificial conditions into two groups: saprophytes proper, growing on woody or fiber-rich plant waste, and soil (saprophytes) growing on soil, compost, and decomposed manure. From here came the terms “Woody” and “soil” mushrooms.
The first include honey agarics and oyster mushrooms, the second - the remaining cap mushrooms.
Although we mentioned “industrial mushroom growing,” mushrooms can also be grown with success at home: in a closet, pantry, warm barn, and even in an apartment under the bathroom.
The technology for growing mushrooms is simple - spores or fungus mycelium are sown in a specially prepared substrate, create the necessary conditions, after 2-3 months - they start collecting mushrooms a year. And now in more detail.
Preparation of substrate for growing mushrooms
As a substrate for “woody” mushrooms (oyster mushrooms, honey mushrooms), pieces of logs, lumps are used or a complex substrate is prepared consisting of sawdust, shavings, bark, straw, sunflower husks, etc. fiber-rich waste (cellulose). For soil fungi, the substrate is prepared from compost, garden soil, manure, etc. nitrogen rich waste.
With any type of substrate, it is important to know: hat mushrooms develop under the same conditions as pathogenic, mold fungi. If the substrate is infected with mold, it will be necessary to dispose of both the substrate and the mycelium of hat mushrooms, organize the disinfection of the room and tools, and do a lot of extra work. It is much more reasonable and easier to pre-treat the substrate with the goal of disinfection.
The simplest, although not the most effective way of domestic mushroom farming is the cultivation of cherry on the lengths of logs. It is necessary to use freshly cut or dead logs of deciduous species, in which the wood is not affected by decay.
Logs with a diameter of 20-40 cm are cut into pieces of 50-100 cm in length. Then, or drill 10-20 mm in staggered order at a distance of 3-4 cm from each other drill holes of depth 5-6 cm, or circular saws make longitudinal cuts at the same distance from each other and with the same depth.
Churbaki placed in a trough or a barrel, pressed with some weight, poured with boiling water and kept until the cooling water. Taking them out of the water, they are put upright, allowing excess water to drain.
In the holes or slits, the purchased mycelium of oyster mushroom is tightly clogged. Sometimes it is recommended to cover the slits with plasticine, resin or bark so that the mycelium does not spill out. For the same purpose, it is possible to use clay or loamy soil previously spilled with boiling water.
Wax or garden varnish should not be coated with holes, since these substances have fungicidal properties. Lightweight black or brown geotextile has proven itself well - covering material (spunboard, lutrasil, geospan) with a density of 40 g / m2. They are strongly swaddled with logs, fixed with ropes or scotch tape. The upper and lower logs are left open.
In the warm season, the logs are placed vertically, somewhere in a shady place, so that direct sunlight does not fall on them, and for stability they are buried in the ground to a height of up to 10 cm. In winter, they can be placed in a warm utility room, horizontally on supports or racks.
Different conditions are necessary for different growth phases of the mycelium. The maximum growth of the mycelium is observed at a temperature of + 20-22 degrees and very high humidity (95-100%). High concentration of carbon dioxide (20-28%) and lack of light promote the growth of mycelium. All these conditions are easily ensured when the logs are wrapped with cover material. Approximately in 4-5 months it is removed.
On logs located outside the room, the first fruit bodies appear usually in a year in spring or autumn at an air temperature of 10-15 degrees. However, in a room under even conditions and the possibility to change the temperature regime, the first fruit bodies can appear in six months. Reducing the concentration of carbon dioxide to 0,1% and a slight highlighting (900-1000) for 6-8 hours stimulates the formation of fruit bodies.
Mushroom oyster mushroom "eats" a block of wood for 4-5 years, and the total mass of fruiting bodies can reach 20% of the mass of wood.
The relatively slow development of mycelium in wood is primarily due to its strength. Therefore, in order to increase the efficiency of domestic mushroom production, the bulk constituents are used as a substrate.
Sawdust or shavings, crushed bark of deciduous trees, straw or hay, sunflower husk, crushed corn cobs are poured into large polypropylene bags or sacks sewn from dense geotextile, tightly tightened, trying to squeeze the air as much as possible, placed in troughs or barrels, poured with boiling water and stand until it cools.
In some mushroom growing instructions, the temperature of the steaming water is indicated within 60-70 degrees and the interval of keeping the substrate in it is 5-6 hours, but it is clear that this cannot be achieved at home, as the water cools down quite quickly and the desired result disinfection of the substrate is not achieved. In the conditions of the house, for the preparation of 1-3-5 bags of substrate, you can boil 100-200 liters of water with little effort using an ordinary bucket boiler.
After steaming, the bags with the substrate are removed and allowed to merge with excess water.
A somewhat more “troublesome” method, but having 100% effectiveness is the disinfection of the substrate in the microwave, which is easily done when growing mushrooms at home.
Preliminarily, the substrate is well moistened. Depending on the volume of the microwave oven, part of the substrate is placed in a large bowl, which is covered with a plastic bag - any suitable plastic bag bag will do. The stove is turned on at full power for 10 minutes. If about 3 liters are placed in the oven, then up to 2 liters of substrate can be processed in 50 hours.
The heated substrate is poured into a common container and allowed to cool. Then it is covered in bags of polypropylene or geotextiles, in which later holes are cut for planting a mycelium. If large bags (for example, for garbage) are made of dense polyethylene, then in addition to the landing holes, 20-30 punctures will have to be made for ventilation.
In household mushroom production, suitable containers or scraps (50-100 cm) of plastic sewer pipes with a diameter of 10-20 cm, pre-perforated with a drill of diameter 10-20 mm in staggered order at a distance of 3-4 cm from each other, are used as containers.
If the pipes are installed vertically, then the lower edge is wrapped with polyethylene film, fixing it with adhesive tape. The upper edge is left open for the possibility of watering the substrate. If they are laid horizontally on the rack, then both edges are covered with geotextile.
The substrate for “soil” mushrooms (champignons, porcini, boletus, etc.) can consist only of the surface soil layer, and if you plan to grow mushrooms that prefer acid soil (oil), the soil should be taken from under the Christmas trees. But it is better to use complex mixtures consisting of nitrogen-rich rotted horse or cow manure, chicken droppings, humus leaves, garden compost, etc.
When growing mushrooms in the open air, somewhere in partial shade from garden bushes or trees, walls or fences, the soil is loosened to a depth of 3-5 cm. On top of it, mycelium is planted, which is covered with a layer of nutrient substrate with a thickness of 5-7 cm. To protect the planting cover with black geotextile. The first fruiting bodies appear in 2-3 months. In autumn, the mycelium is sprinkled with a mulching layer of 2-3 cm compost, which in the spring will play the role of organic fertilizer. The use of any type of mineral fertilizer is not permissible: either the mycelium will be burnt, or the non-absorbed mineral substances will be deposited in the fruit bodies and subsequently get to our table.
In closed rooms, in most cases, only champignons are grown. True, they are derived more than 60 resistant strains.
Before sowing the mycelium, the substrate should be decontaminated. Of course, there is no question of steaming boiling water of a substrate consisting of manure or compost. But it can be heated in a microwave oven or in a conventional oven. In the latter case, the substrate is covered in a bucket or a large saucepan that is mixed in the oven, watered abundantly and covered tightly with a lid or food foil. Steamed at a temperature of 200 degrees for 2-h hours and until the substrate wet temperature in it rises above 100 degrees And for 2 hours 10 liter of substrate can be fully steamed.
The cooled substrate is covered in plastic boxes with a layer of 10, see the mycelium and add 5-7 cm of substrate. Boxes are installed in closets, storerooms, cellars, garages, in the attics of loggias, closed balconies and similar premises where it is possible to provide the appropriate regime. If the substrate is made from soil and compost and does not have an unpleasant smell, the boxes can be installed even under the bathroom.
The first fruiting bodies appear in 2-3 months. The mushroom picker in the conditions of the enclosed space develops quickly and periodic introduction of a fresh substrate every 3-4 of the month is required. Humidify the substrate as it dries from the sprayer or simply by placing a bucket of water next to it. If you want to sharply increase the humidity - lower the boiler into the bucket. Mushrooms actively absorb moisture from the air.
Grass breeding: planting material
The simplest planting material of mushrooms we get, without even thinking about it, when we clean and mushrooms collected in the forest.
A huge amount of spores is washed out in the water - it is enough to water the ground under fruit or decorative trees and shrubs with this water and with a high degree of probability you can see mushrooms in your area next season. But more effective is to sow mushrooms with mycelium (mycelium).
A number of firms are engaged in professional selection and obtaining of a mycelium of various mushrooms.
The ready mycelium before going on sale passes the appropriate examination, but the final quality of it depends on the storage conditions in the store and the buyer before the moment of sowing. Normally, the mycelium should be stored at a temperature of + 3-6 degrees Celsius for half a year. but not more than a year and a half.
An increase in temperature during improper storage on the trading floor awakens the mycelium, and if the temperature is repeated lower, for example, in a customer’s refrigerator, the mycelial filaments can freeze - so temperature buildup is not desirable. But in reality it cannot be avoided. Therefore, when buying, you should familiarize yourself with the labeling, release date, try to find out under what conditions the mycelium was stored.
Purchased mycelium looks like a lump of substrate pierced by white filament of the fungus - hyphae. It can be packed in glass jars, plastic bags or containers.
Before sowing, the mycelium is kept at room temperature for several hours - it is warmed. Gently tearing the substrate lump into small pieces, evenly spread the mycelium of soil fungi on the substrate or densely stuff the mycelium of tree fungi in the slit holes in the blocks, bags, pipes.
Concerning the mushroom, it is sometimes recommended to evenly mix their mycelium with the substrate and only then fill this mixture in bags, forming blocks, but this refers to intensive industrial production. At home, for high efficiency, you can not chase.
The appearance of fruit bodies is always met with joy. But incorrect mushroom ripping can lead to the death of the whole mycelium.
Champignons and other soil fungi should be twisted without loosening the substrate and without destroying the mycelium. Cutting off such mushrooms is not permissible - the remains of the legs remaining in the substrate rot rather quickly, causing damage to the entire mycelium.
Oyster mushrooms are also twisted, but not one by one, but by drusen groups. Do not leave any residue in the holes.
Collected mushrooms should be processed within 6-hours. Otherwise, they excessively lose moisture, preyut and rot.
You can not store mushrooms in plastic bags for a long time for the same reason. Usually, when growing mushrooms for their table, they are collected in the required amount. If the crop of mushrooms is excessively large, then they can be cooked or frozen both in a fresh state and already cooked. Moreover, in a frozen state, mushrooms can be stored for up to six months, without losing their taste or nutritional qualities.
Let's sum up and emphasize the most important moments of the recording:
Mycelium on sale comes in the form of a dense mass of substrate, permeated with white threads of mycelium.
In glass jars, the mycelium can be stored up to 1,5 years.
При покупке грибницы надо внимательно посмотреть на этикетку - на ней должна быть полная информация о грибе, режиме хранения, дата выпуска.
Recently, mycelium has been marketed in a mixture with a substrate - just install the packaging in a warm, damp place and make several holes.
In nature, oyster mushrooms grow on dry trees. It is not uncommon for a wild oyster to settle on dry apple trees.
When packaging a mixture of mycelium and substrate in plastic mesh, the process of growing mushrooms is eased as much as possible.
The wood blocks, which are intended for sowing, are pre-soaked in hot water.
When sowing oyster mushrooms in plastic bags, they can be placed vertically on the floor or suspended from the ceiling beams, you can put the bags horizontally on shelving shelves.
The use of shelving for mushrooms allows many times to increase the efficiency of domestic mushrooming.
Champignons are planted in a fertile substrate, rich in nitrogen.
Кроме традиционных вешенок и шампиньонов в домашних условиях можно выращивать и другие грибы, например - опята.
Mushroom from the greenhouse
To get the crop all year round, uses the so-called Intensive way - grows in bags of straw. - Oyster mushrooms are very moody and have grown with me only the third time, - the owner shares. - It is now by the smell in the greenhouse that I determine what the mushrooms lack. For example, without enough oxygen and heat, the caps begin to curl. But first things first ... According to my observations, the best yields can be obtained on wheat straw, but it should be noted that now many fields are cultivated with “chemistry”, and mushrooms need ecologically clean straw, otherwise oyster mushrooms will not grow.
Even pure straw disinfects harmful microorganisms by steaming. The bottom of the 40-liter pot is covered with a cloth and poured with water, and I put straw on top. I bring the container to a boil and steam on low heat for two hours. When the straw cools down, I mix it into the pelvis with the mycelium.
Next, I ram the straw into a clean plastic bag, making holes in it with a diameter of 10-15 cm, and take it to the basement. Within a week, the bag becomes milky-white, which means the mycelium has come to life. After 20 days, when small mushrooms sprout from the holes, I transfer the bags to the greenhouse, where I maintain a constant temperature within + 12 ... + 18 degrees. - and after a week I’m harvesting!
TIP: During cooking, do not digest oyster mushrooms - these mushrooms have a lot of protein, during long cooking they harden and lose their taste. Oyster mushrooms should be fried for no more than 10 minutes.
Mushrooms grow themselves
Natalya ZINKEVICH from Svetlogorsk likes to experiment in the garden and is not afraid to plant new plants for herself, they say, “nothing, we will figure out what they need!”
The hostess can be confidently called an experienced mushroom grower, she has been planting oyster mushrooms three times already.
From sowing to a frying pan
I tried to breed mushrooms from mycelium on sticks and on grain, ”Natalya Alexandrovna shares. - The first method failed, but there were no problems with grain mycelium from plastic bags. Moreover, oyster mushrooms can begin to grow directly in the package, if overexposed. But if it was opened, the mycelium should be sifted without delay, otherwise it will die.
TIP: It is convenient to grow your mushrooms in that it is possible and even necessary for them to devote the most unnecessary place on the site: where there is shade and dampness. The main thing is to keep the stumps away from fruit trees, otherwise spores can cross over to them. From such a neighborhood, trees will slowly decay.
Before breeding, the mushroom asked for advice from friends: many grow mushrooms in sacks on steamed straw. And we decided to master the stumps. This year the oyster mushrooms were settled in April.
Stumps were cut from freshly sawn hardwood trees. Poplar is usually advised. It is softer, however, and collapses faster: three or four years - and it's time to change. If the stumps are old, a month before the mycelium is populated, they must be put in water to get wet.
The holes were made with a pen drill: in a stump with a diameter of 30-40 cm, 5-6 holes were obtained, a couple more pieces were drilled on the sides. Each one was filled with 1 tablespoons. mycelia and covered with a wooden peg. Stumps were put in the shade of cherries, dug them in the ground of centimeters on 5. They covered it with a spanbond from above so that they would not dry out, but could “breathe” (the film is not suitable - the mushrooms can become moldy). Directly on it, hemp in dry weather was slightly watered from a watering can.
The harvest of mushrooms Natalia Alexandrovna got closer to the autumn. As the oyster mushrooms grow tightly to each other, they are often cut off with the entire cap, and in autumn such cuts are usually two. Oyster mushrooms in the family Zinkevich are frozen, marinated, fresh fried with onions (hard legs are preliminarily passed through a meat grinder) or are prepared with a special mushroom pilaf. Winter stumps on the street under the same spunbond, and in the spring, the oyster mushrooms again yield.
Seasoning and fluffy tea
There are a lot of spicy aromatic plants in Natalya’s garden that she dries according to her mother’s recipes. The composition of your favorite seasoning is as follows: grated dried carrots, celery greens, coriander, dill, as well as parsnip greens and root, garlic, sweet and hot peppers. She previously cuts, dries and grinds the latter in a coffee grinder. Such seasoning is good: greens of celery, parsnip, sage, parsley and ground dill. Both are suitable for soups, borscht, stew, meat and fish. “Such blanks are very convenient,” says the hostess. - For example, carrots are expensive in the spring, but their own by this time is over or gone. And in the dried form of carrots, nothing threatens. The same goes for garlic.
And the whole family love herbal teas. I dry and add to the teapot a leaf of currant, raspberry, lemon balm, mint, wild strawberry, oregano, catnip, cherries and chamomile flowers - they combine perfectly!
Care for spicy plants is simple, because most of them are perennials, some even dissipate themselves (lovage, cats, melissa). I only have weeding, watering and one spring top dressing with complex fertilizer.
© Author: Olga KNYSH
ВЫРАЩИВАНИЕ ГРИБОВ В ДОМАШНИХ УСЛОВИЯХ - СОВЕТЫ ДАЧНИКОВ И САДОВОДОВ
MUSHROOM “CHAIN” IN YOUR APARTMENT
Do you like fried mushrooms with onions, sour cream, fresh herbs? Yummy! Already going to run to the nearest store for ingredients? Do not hurry! You can easily grow mushrooms in the apartment! We tell you how to do it.
BY THE METHOD OF GROWING MUSHROOMS SHARE ON:
- grown on plant debris (sawdust, straw, shavings, rice husk, sunflower husk) - oyster mushrooms, shiitake, honey mushrooms;
- grown on compost - champignons, porcini mushrooms, brown boletus, boletus.
The easiest way to grow mushrooms at home
Oyster mushrooms and shiitake are most conveniently grown on sawdust of deciduous trees: birch, aspen, maple, poplar, willow, oak (conifers contain resin, which prevents fungi from developing).
You can start at any time of the year. Pour the bucket of sawdust with water, bring to a boil and hold on medium heat for an hour so that all harmful microorganisms die and the wood is well saturated with moisture. Strain, allow to cool to room temperature.
Mushroom cereal mycelium will have to be purchased at a garden store, now it’s
With proper care and adherence to technology on 10 kg of sawdust, you can grow up to 2 kg of oyster mushroom is not a problem. Sprinkle it evenly with sawdust (300-500 g of mycelium per 10 kg of wet sawdust). Tamping tightly, put everything in a transparent plastic bag with a volume of 10 l, tie.
Put on 3-4 weeks in a dark warm place (there should be at least + 25 degrees.).
When the sawdust is covered with white coating, transfer the bag to a bright, cool place, for example, on the windowsill (optimal temperature is + 15 deg.).
With a sterilized knife, make cuts on the sides into which the mushrooms will grow.
If there is not white, but green or pink plaque - sawdust is affected by mold, such a bag needs to be thrown away, there will be no harvest.
Ventilate the room in which the bag is standing periodically. If you notice that the sawdust in the places of the cuts has dried up, spray them with water from the spray gun.
3-4 weeks after putting the mushroom on its face, mushrooms will begin to appear. 2-3 once a day, spray them with water at room temperature, otherwise they will grow flabby.
Anton LESHCHEV, Cand. of sciences
AGAIN ON STRAW
I love honey mushrooms! In the summer I grow them in the country. In winter, at home.
Fresh immature straw I cut into pieces 5-7 cm long.
On 2 / 3 I fill with a sharp metal bucket with a nylon mesh for washing on it.
Pour to the top with hot water (not boiling water!). I put in a water bath and languish for an hour.
I hang the steamed straw in a grid over the bathtub so that the glass of water cools down.
I cut off the neck of five-liter bottles. Throughout the entire area of the tanks I burn holes with a diameter of 1,5-2 cm.
I pour boiled water over prepared containers. I put straw in it in 5 layers, see. I pour mushrooms on mycelium (about a handful on each layer). I put the bottles in black dense garbage bags, tie them on top and keep them near the battery.
Once a week I open it. When the mycelium (white plaque, cobwebs around the straw) appears from the holes, I remove the bag.
I pour about 1 l of water into a plastic container. I put the stand on the bottom or put the bowl upside down. I put a container with future mushrooms on it. I put the whole structure on the windowsill.
Within a week, mushrooms begin to appear from the holes. I cut them as they grow. The first two weeks there are a lot of mushrooms. Then it gets smaller.
In order to be with honey all winter, I lay three or four mushroom pickers with a difference of two weeks. Last year, instead of purchased mycelium, I tried to use dust from stumps on which summer mushrooms were grown in the garden. As a result, mushrooms appeared in only two out of four bottles. This year I did not take risks, I bought a mycelium in a store.
© Author: Inna CHUBIKOVA
Are there any benefits from mushrooms?
Oyster mushrooms contain vitamins of groups B, C and E, on 8% they are composed of minerals, including compounds of iron, iodine, calcium, potassium. If you eat 100-200 grams of stewed or boiled 2-3 oyster mushrooms once a week for a month, your blood cholesterol level will decrease.
Honey mushrooms contain iron, sodium, magnesium, vitamins BPB2, PP, C, E. If you eat 100 g of boiled or stewed honey mushrooms every day for three weeks, this will help improve metabolism and lose weight.
Maxim ERANOVICH, doctor
In winter I grow champignons in the pantry. To do this, I install a mini-greenhouse there with a height of 1 m. I assemble the frame from plastic pipes, tighten it with a film. On the sides, I make small holes for ventilation, which I seal with tape if necessary. I mix straw with chicken droppings or manure (2: 3). I lay out on plastic containers. I pour 2,5 liters of fertilizer solution every 0,5 kg of mixture (in 1 liters of water I dilute 160 g of chalk, as well as 40 g of urea and superphosphate). I leave to overwhelm for 3 weeks on the balcony. Ready compost should be crumbly and not stick to your hands. I spread over its surface 20-30 g of grain mushroom mycelium, cover it with a handful of substrate and put the boxes in the greenhouse. Three or four times a day I put in a greenhouse 1,5 l boiling water in a pan to maintain humidity in the cabinet at the level of 80-90%.
I ventilate it twice a day with the holes on the side, then tape them again with tape. After 10 days, sprinkle the mycelium with a mixture of peat and chalk (10: 1) with a thickness of 4 cm. After another 4 of the day, instead of a saucepan with steam, I start to spray mushroom beds with warm water from the sprayer two or three times a day, if possible, air the greenhouse more often (4-XNUM once a day). I carefully unscrew the grown champignons, so as not to damage the mycelium, from the ground. Harvest from each box for six months.
Alexander DUKHANOV, Moscow region
ADVISE TO PREPARE FROM HOME MUSHROOMS
Korean oyster mushrooms: 300 I cut the oyster mushroom into strips, cook in salted water 3-5 minutes from the moment of boiling, put it in a colander and leave it to cool. I cut the middle onion in half rings, rub the carrots on a coarse grater, mix with oyster mushrooms, add salt to taste, 1 tsp sugar, 1-2 tablespoons sunflower oil, 3 tablespoon cider vinegar, a pinch of coriander, ground black pepper and chili.
Pie of honey agaric: Boil 500 g of honey again until cooked in salted water, filter, grind with a blender with 2 fried medium onions, 3 hard-boiled eggs, 100 g of hard cheese, 50 g of butter, salt and spices to taste. Serve as a spread on sandwiches or crackers and as a complement to cereals. I keep in the refrigerator.
Грибы в домашних условиях - видео
© Author: S. BATOV, c.x. of sciences
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