![]() Once the pile is wetted and formed, aerobic fermentation (composting) commences as a result of the growth and reproduction of microorganisms, which occur naturally in the bulk ingredients. Nitrogen supplements and gypsum are spread over the top of the bulk ingredients and are thoroughly mixed by the turner. Water is sprayed onto the horse manure or synthetic compost as these materials move through the turner. ![]() Normally, the bulk ingredients are put through a compost turner. Phase I composting is initiated by mixing and wetting the ingredients as they are stacked in a rectangular pile with tight sides and a loose center. The discussion of compost preparation and mushroom production begins with Phase I composting. The preparation of compost occurs in two steps referred to as Phase I and Phase II composting. Both types of compost require the addition of nitrogen supplements and a conditioning agent, gypsum. Synthetic compost is usually made from hay and wheat straw, although the term often refers to any mushroom compost where the prime ingredient is not horse manure. Two types of material are generally used for mushroom compost, the most used and least expensive being wheat straw-bedded horse manure. Compost provides nutrients needed for mushrooms to grow. These steps are described in their naturally occurring sequence, emphasizing the salient features within each step. The six steps are Phase I composting, Phase II composting, spawning, casing, pinning, and cropping. Mushroom farming consists of six steps, and although the divisions are somewhat arbitrary, these steps identify what is needed to form a production system. Trends such as use of forced aeration Phase I, Phase II tunnels, Phase III bulk spawn run, casing inoculum, compost supplementation, hybrids, improved nutritional status of mushrooms, and alternative uses of post-crop mushroom compost necessitates an updated, reorganized, and expanded second edition of Six Steps to Mushroom Farming. The crispy crust is an amazing texture with the sweet nutty umami flavor of the mushroom complimented by the garlic, thyme, and bit of vinegar to balance the butter.The second edition of Six Steps to Mushroom Farming recognizes that much progress in mushroom farming has taken place over the last 25 years since the original edition was published. I finished with a splash of Sherry vinegar and a little extra salt, these were so insanely tasty. I gave them a hard sear and press in a pan then basted with some butter, garlic, and thyme. I love practicing whole cluster cooking with oyster mushrooms this pretty. They definitely would have continued to grow larger, but I didn’t want them to get tough. These oyster mushrooms took roughly 3 days to reach this size. I cut open the bag exposing the primordia and put it into my North Spore growth chamber (the BoomRoom) which has a humidifier and fan linked to a controller that helps maintain a set humidity (75-85% in my case). Once the bag was completely colonized I noticed small primordia (mini mushrooms) forming at the top of the block which told me it was time to fruit. This came as a inoculated block, I let it sit for about a week as I watched the mycelium fully colonize the substrate in the bag. Growing, harvesting, and cooking some beautiful Golden Oyster Mushrooms (Pleurotus citrinopileatus) from a Spore kit. YUM! #northspore #northsporemushrooms #mushroomrecipe #spreadthespore The crispy crust is an amazing texture with the sweet nutty umami flavor of the mushroom complimented by the garlic, thyme, and bit of vinegar to balance the butter. ![]() ![]() ![]()
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