Growing Mushrooms

Grow Your Own Mushrooms

Autumn is the perfect time to turn your attention to mushrooms, in the wild and to grow in your own garden.Mushroom growing may seem complicated but mushroom dowels, mushroom spawn and complete mushroom growing kits all provide full instructions and everything you will need to grow your own mushrooms - no specialist equipment is required. Mushrooms are a very rich source of protein and therefore perfect for vegetarians. Follow this guide to learn more about how to grow your own mushrooms!

Mushroom Kit

• The surest (and most entertaining) way to grow mushrooms at home is with a mushroom kit, which makes a great winter tabletop project. 
• Depending on the kit, you can grow several types of gourmet mushrooms in a matter of weeks, including Oysters, Shiitake and various Button mushrooms. 
• Then you can take what you learned from the kit to move on to more sustainable outdoor projects, such as growing oysters in boxes or shiitake on logs. 
• You can even introduce the delectable wine caps to old compost heaps or a shady area of your garden, where they’re apt to naturalize on their own. 

Growing Mushrooms On Straw

• Growing mushrooms at home is very easy with straw kits.
• They produce oyster mushrooms in around 6 weeks, and can be grown indoors all year round making them the simplest mushroom growing method.
• Remove the straw from the growing bag, place it in the fruiting tray and cover the straw with the perforated fruiting bag to encourage mushrooms to develop. 
• Place the straw in a lit area but shaded from direct sun, at a temperature of 10-21C. Spray the straw with water twice a day as the mushrooms begin to develop. 
• Mushrooms should be harvested within 10 days, before the caps unfurl and release their spores. 
• After harvesting the crop, the straw can be soaked in cold water for two hours before returning it to the fruiting tray and re-positioning the fruiting bag. 
• Again, place the straw in a lit area at a temperature of 10-21C. Simply repeat this process until the straw is exhausted.

Growing Mushrooms Outdoors

• Mushrooms can be grown outdoors in neglected lawns and around compost heaps. 
• They are most successful in soils that are rich in organic matter. Loosen the soil beneath the turf squares with a garden fork, adding extra organic matter such as well-rotted manure or garden compost if the soil is poor. 
• Do not use chemical fertilisers as mushrooms will not grow in these conditions. Spread the mushroom spawn thinly over the soil surface and lightly mix to 1cm deep. 
• Replace the turf squares firmly and keep the soil moist though not waterlogged. When growing mushrooms outdoors, fruiting will depend entirely upon weather conditions.

Growing Mushrooms Indoors

• Try growing Button mushrooms in a mushroom box or bed, ideally on compost made from well prepared horse manure.
• You can either use well-rotted manure which is available pre-packaged from garden centres, or prepare your own using fresh horse manure. 
• To make your own compost simply moisten the fresh manure and fork it into a heap, packing it down firmly. 
• The heap should soon heat up in the middle and become hot to touch. Turn the heap every 2 days for 2 or 3 weeks by forking the cooler manure on the outside into the middle and make sure the manure remains moist but not waterlogged. 
• The compost is ready when the contents have become dark brown and have a mild sweet smell.

Fruiting And Harvesting

• Maintain a moist, humid atmosphere as mushrooms develop - water with a fine rose watering can or with regular misting. 
• Harvest mushrooms by twisting the cap until it comes away from the compost. 
• You should receive flushes of growth every 10 days or so.

Few Health Benefits Of Mushrooms

• White Mushroom for Weight Loss and Prostate Cancer Prevention- The white mushroom has a special carbohydrate that stokes the metabolic fire and maintainsblood sugar levels. A strong metabolism means more burned fat. Three ounces per day for four to six weeks has been said to yield substantial weight loss (this does not mean that exercise and healthy eating is not required). These mushrooms are also high in selenium which not only aids weight loss but is showing to have positive effects on prostate cancer.
• Shiitake Mushrooms Can Fight Tumors– These flavorful, meaty mushrooms contain lentinan which is a natural anti-tumor compound. It has been developed by the Japanese into a beneficial anti-cancer treatment. In turn, it is an excellent source of vitamin D and fighting infection. Four to five ounces per day is recommended.
• Maitake Mushrooms for Breast Cancer– A half of a cup per day of maitake mushrooms is said to be able to sweep the system, find abnormal cells and cause them to self-destruct. At the same time, these trumpeting bushels can trigger the body to release killer immune system cells.
• Oysters Mushrooms for HIV– Oyster mushrooms are being studied as a possible defense against HIV. Due to its high anti-oxidant compounds, these mushrooms can be a life saving ingredient.
• Chanterelle Mushrooms – Looking like a single mini-trumpet this mushroom has been associated with anti-microbial, bacterial and fungal properties. They are also high in vitamin C, D and potassium.
• Porcini Mushrooms for Anti-Inflammation– A meaty mushroom similar to the Portabello has been used as a successful anti-inflammatory. It contains the compound ergosterol which is capable of cytotoxicity which is the process of attacking enemy cells.
• Shimeji Mushrooms Fights Tumors Asthma and More– These are the tiny capped, long stemmed species that can be found in many Asian soups or as a garnish. According to the National Cancer Institute of Japan this compound is a successful remedy for retarding and destroying growing tumors. Shimeji mushrooms can also help cure diabetes, asthma and certain allergies by enhancing the immune system and boosting its healing capabilities.

Leek And Mushroom Risotto Recipe

Ingredients

• 50g (2oz) butter
• 15ml (1tbsp) olive oil
• 2 large leeks, trimmed and sliced
• 1 garlic clove, crushed
• 225g (8oz) risotto rice
• 900ml (1½ pt) hot vegetable stock
• 175g (6oz) button mushrooms, wiped
• 25g (1oz) grated Parmesan cheese
• 15ml (1tbsp) fresh chopped parsley

Method

• Heat half the butter and the oil in a large, deep frying pan. Add the leeks and garlic and fry gently for 10 mins until softened but not brown. 
• Stir in the rice and cook for 1 min.
• Gradually add the stock to the rice, making sure it's absorbed before adding more, stirring all the time. Continue until all the stock has been added and the rice is tender (approx 20 mins).
• Heat the rest of the butter in a frying pan and fry the mushrooms over a high heat for 2-3 mins until golden brown. 
• Stir most of the Parmesan cheese into the risotto and season to taste with salt and freshly ground black pepper.
• Serve risotto in warmed bowls topped with the mushrooms, parsley and rest of the Parmesan.