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Jamur Tiram

Jamur Tiram

Jumat, 31 Desember 2010

Mushroom Growing Tips

Growing mushrooms is probably the easiest thing you can do if you discouraged or afraid because you are new to mushroom growing. Mushroom developing is starting to become more common as personal chefs and restaurants are starting to create more dishes that include them. Mushrooms bring a unique flavor to a dish and can be good for your health. If you start mushroom developing you might just have started your first mushroom growing business without even knowing it.

Mushroom growing is easy. To start mushroom growing you need to have a space where you are going to grow these mushrooms. It does not have to be a huge space but just enough for you to grow as many mushrooms as you need or are intending to sell. When you have found the space that is perfect for you, you can start researching what kind of mushrooms you want to grow.

There are hundred to choose from and not all mushrooms are edible, which is an important fact you need to remember when starting mushroom budding. You don't want to grow mushrooms you can't use personally or sell. It would be a waste of time.

When you figure out what kind of mushrooms you want to start growing, you need to know what kind of mushroom growing equipment you are going to need. Some mushrooms require extra equipment and others less. You will have to research again to find out what is best for you. After you have the equipment situation figured out you can start mushroom budding right away. You can start getting ready to plant the mushrooms and watch them grow. You may want to hire some staff to help you if you have a large mushroom farm, or if you are trying to start a professional mushroom growing business. Trying to have a business by yourself can be stressful and time consuming. Assuming that you don't have the kind of time to spend taking care of everything yourself, a staff is the best bet.

After you have started the mushroom growing, have the staff, the proper equipment, and are waiting to watch the mushrooms develop you can sit back and relax. You've just started mushroom budding and don't have much to really worry about. You should routinely check and make sure that you are properly budding your mushrooms and that they are not being attacked by any pesticides or any other animals or products that could potentially dangerous to them. That is the worst part of mushroom developing. There are a lot of animals that eat mushrooms just like humans do and you can't afford for wild animals to come and eat away your profit. Protect your mushroom farm well with a fence or a gate that only you and staff should be able to get in and out.

Mushroom growing is not difficult and is a real easy way to get started in the world of farming. You will learn the many uses of the mushroom plant and will possibly be able to supply some of the great chefs of the world with a high quality mushroom that will be enjoyed by hundreds to thousands of people around the world.

How to Grow Mushrooms - Learn About Growing Mushrooms

Not many people realize that it is actually very easy to grow mushrooms yourself at home, instead opting to spend their money at their local supermarket on mushroom species cheaply imported from foreign countries where they are grown in bulk. The shop variety do not have much of a shelf life and the mushrooms don't really like to be packed in plastic so by learning to grow mushrooms at home not only are you going to have fresher longer-lasting mushrooms but they will also most likely taste stronger and more mushroomey as the shop varieties tend to have a more watered-down flavor.

Another advantage of growing mushrooms yourself is that you aren't limited to the variety displayed in the shops - which usually consists of button mushrooms, Shiitake, Oyster and Portobello. Although Oyster mushrooms are seen to be the easiest type of mushroom to cultivate, you may wish to try and grow something that most shops wont ever sell. The Lions Mane mushroom is a little harder to grow and yet has a taste which is very similar to that of lobster, and it is very expensive to purchase from specialist retailers.

To be able to grow your own mushrooms first you will need to decide on a variety. There are hundreds of edible mushrooms that can be grown either inside your house or outside, most growers settle for the oyster mushroom to begin with due to the simplicity of growing it (Oyster, or Pleutorus Ostreateus has very vigorous growth and so is very likely to grow given the right conditions).

Once you have decided on a type of mushroom to grow you will need to find the specific growing requirements, as all fungus have their own different growing parameters. With the Oyster mushroom you can use either a wood-based substrate (paper, cardboard etc) or you can grow it on straw. These are the most common substrates to use as they provide the best yields.

The next thing you will need is the mushroom spawn. It is easiest if you purchase your spawn from a shop - which is probably easiest done online as most garden centers only sell complete mushroom growing kits, whereas the spawn on its own is a little more specialist. There are many websites that sell spawn and it will only cost you a few pounds for a bag which will provide you with lots of mushrooms (it is also far better value to grow your own mushrooms then to purchase them from a store).

With the oyster mushrooms you need to pasteurize the straw or paper-based product, which kills off many of the bacteria present, giving the mushroom spawn a head-start when it comes to growing. You can do this by submerging the straw/paper in some hot water, keeping it at around 60 degrees C for about 1 hour. When this has done, drain the substrate and allow it to cool before loading it into a see-through plastic bag. Put a handful of straw/paper into the bag and then sprinkle spawn on top, and continue this until the bag is full. Tie the bag with a metal-tie and then pierce holes over the bag which will allow air to help the mycelium grow and will allow mushrooms to grow later, Leave it in a warm room for about 2 weeks until the bag completely colonizes (turns white, from the mycelium growing). An airing cupboard or boiler room is an ideal place).

When the bag is fully colonized it will be ready to fruit - mushrooms should start appearing within a few days. To help it to fruit you need to move the bag to a cooler, damper area where humidity levels are about 90% or higher. Oyster mushrooms like to be in quite cool conditions so it is probably best to place them outside. They will start to form (pin) from the holes that were poked in the bag previously, due to the mushrooms liking the air provided. When this happens, carefully cut the bag and peel it back a little, allowing the mushrooms the air and space required to grow to large sizes. When the Oyster mushrooms look a good size and just before the caps unfurl to release their spores, gently pull and twist them at their stems to harvest them. Cut the end part of the stem with a knife and they will be ready to eat!

The Mighty Mushroom

Every time my family ordered pizza when I was a kid, my dad would find some way to sneak mushrooms onto a corner of that pizza, possibly tucked under a layer of cheese per special instruction to the pizza parlor. He loved them but I was stubbornly convinced that a single mushroom would ruin the entire pizza. Now that I'm older and have developed a more refined palate (ok fine, I still love Cinnamon Toast Crunch), I've come to understand how just special mushrooms are in the world of cuisine. They provide an extraordinary variety of texture and flavors which seem to adapt to any kind of dish. And, as a bit of icing on the cake, I've learned how mushrooms are truly wonderful for your health. Consider this my ode to the mushroom.

Health Benefits

When it comes to health, edible mushrooms are a right up there with other super-foods green tea and broccoli. After all, the first antibiotics were extracted from fungi. Being 80-90% water, mushrooms are low in calories, while still being high in fiber. They are fat-free, cholesterol-free, and low in sodium (especially good for those on a hypertensive diet). Here are some other reasons to sneak more mushrooms into your cooking:
  • Mushrooms are considered probiotic, meaning that they help the body to strengthen itself and ward off illness. Part of mushrooms' probiotic ability comes from their high percentage of the nutrient riboflavin.
  • Mushrooms are a great source of potassium, a mineral which helps lower blood pressure and reduce the risk of stroke. A medium portabella mushroom has more potassium than a glass of orange juice or a banana.
  • Phytonutrients found in mushrooms have been at the center of anti-cancer research for decades. In many countries, medicinal mushrooms are used as an adjunct to other cancer treatments.

White (Button)

White mushrooms actually range in color from white to light brown, and come in many different sizes. The smaller varieties of white mushrooms are called button mushrooms and are easily the most popular mushroom in cooking, found in most grocery stores. Freshly picked white mushrooms have a mild or delicate flavor. As the caps darken, they develop a richer taste.
  • Recent studies have shown that white mushrooms can reduce the risk of breast and prostrate cancer.

Grilled Lemon Shrimp with Mushrooms

This healthy meal is perfectly seasoned with light lemon juice and garlic, grilled to perfection and then stuffed into a pita. Carb-friendly and delicious!
8 oz. fresh white mushrooms
1 lb. large shrimp, peeled and deveined
2 medium-sized zucchini, sliced 1 inch thick (about 2 1/2 C.)
1 medium-sized red onion cut in 8 wedges
1/4 C. olive oil
2 Tbs. fresh lemon juice
2 tsp. minced garlic
1 tsp. dried oregano leaves, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
4 pitas, warmed

Cucumber Yogurt Sauce:
1 C. plain low-fat yogurt
1 C. peeled, seeded and diced cucumber
1 Tbs. chopped fresh mint or parsley
1 tsp. minced garlic
1/2 tsp. salt


Preheat outdoor grill or broiler until hot. Leave small mushrooms whole; halve larger ones. In a large bowl, place mushrooms, shrimp, zucchini and red onion. In a small bowl, combine olive oil, lemon juice, garlic, oregano, salt and black pepper, and pour over vegetables; toss until well-coated. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat until vegetables and shrimp are just cooked, about 8 minutes, stirring often and brushing occasionally with remaining marinade. Serve on pitas with Cucumber Yogurt Sauce.
To make sauce, in a small bowl, combine all ingredients and blend well. Makes about 1 1/2 cups.
Yield: 4 servings
From: St. Pete Times
Nutrition information per serving: 308 calories, 25gm protein, 16gm fat

Crimini/Cremini/Italian Brown

Crimini mushrooms are similar in appearance to white mushrooms, but are a darker color, ranging from light tan to dark brown. They have a firmer texture and a stronger, earthier flavor than white mushrooms. These make a great substitute for white mushrooms in any recipe and work especially well with beef.
  • Crimini mushrooms are an excellent source of selenium, which is needed for the proper function of the antioxidant system in the body. Selenium works to prevent colon cancer, arthritis, and even asthma. Crimini mushrooms are also exceptionally good as a source of zinc, a critical mineral for the immune system.

Vegetarian Hobo Dinner

Cooked over hot coals, this meal is made with Boca "meat", mushrooms, carrots, and potatoes.
2 carrots, sliced
6-8 new potatoes, quartered
1/2 onion, lg. chunks
2 shallots, sliced
2-3 cloves garlic, lg. chunks
8-10 cremini mushrooms whole or halved
2-4 Tbs. olive oil
2 Tbs. unsalted butter, optional
1 pkg. frozen Boca ground "meat"
salt & pepper, to taste
season salt, dash


Mix all sliced vegetables in a bowl. Make 2 pockets with heavy duty aluminum foil, doubled. Place a layer of vegetables on bottom. Layer Boca ground "meat" next. Add a final layer of veggies. Pour 1-2 Tbs. of olive oil on each dinner, dot with butter, if using. Season with salt, pepper, and season salt. Fold foil to make an airtight seal. Cook on hot coals for fifteen minutes, flipping half-way through. Serve with ketchup, enjoy!


Portabellas are a larger relative to white mushrooms, reaching a diameter of up to 6 inches. Portabellas take longer to spoil than white or crimini mushrooms. Because of their longer growing cycle, they have a denser, meatier texture and flavor, making them delicious on sandwiches.
Portabella Pizza
This delicious, crust-less pizza with cheese, tomatoes, and mushrooms is part of a low-carb diet.
1 to 2 tsp. extra-virgin olive oil
1 clove garlic, peeled, minced
6 oz. portabella mushroom caps (about 4), cleaned, stems removed
Pinch of salt and freshly ground black pepper to taste
12 oz. shredded or sliced mozzarella cheese 10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, grilled or broiled Oregano leaves, optional


Preheat the oven to 450 degrees. In a small bowl, combine the oil and garlic. Rub the mushroom caps on all sides with the oil mixture. Place the caps, top side down, in a circle on an oiled baking sheet. Season with salt and pepper. Arrange the cheese, basil and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with oregano, if you like. Bake until the cheese melts, about 3 to 5 minutes. Remove from the oven and serve.

Shitake (Oak/Chinese/Black Forest)

Shitake mushroom caps have a rich, woodsy flavor and soft, spongy texture. They range in color from tan to dark brown with broad, umbrella-shaped caps. Shitake mushrooms can last up to 14 days and the discarded stems can be used to flavor soup stocks.
  • Used for centuries in East Asia to fight colds and flues, shitake mushrooms have been shown to help stimulate the immune system, fight infection, and ward off tumors. Shitake also treats nutritional deficiencies and liver ailments.

Miso Soup

4 C. water
1-2 C. chopped organic vegetables (see note)
1 1/2 Tbs. of dark organic barley
Miso Firm tofu, diced into 1/2 inch cubes
3-inch piece dried wakame seaweed (found in most health food stores)
2 shitake mushrooms, organic, dried (Can pre-soak per package instructions.)


Boil the water in a small pot. Add chopped vegetables and mushrooms to boiling water. Lower heat, cover, and simmer until vegetables are tender (about 8-15 minutes depending on the vegetables used). After vegetables have simmered for about 5 minutes, place a 1/4 C. hot vegetable broth from the pot in a separate bowl. Add miso to bowl and mix until miso becomes a wet paste. Add tofu to bowl of miso mixture and set bowl aside until vegetables are tender. Tear seaweed into small pieces and add to the pot.

When vegetables are tender, add the miso mixture from the bowl to the pot. Let stand for 3 - 4 minutes. Don't heat miso on high heat, as it will kill the living microorganisms that aid in digestion and healing. Remember making this healing soup is intuitive. You can try more or less miso and different vegetable combinations. Honor your body's wisdom as you experiment with this miso soup recipe. Enjoy this healing soup.


Many varieties of chanterelles are delicious in cooking, one of the most identifiable being the yellow chanterelle (pictured). Chanterelles have a delicate flavor and a finer texture, making them perfect for egg dishes and as a topping on pizza. The bioluminescent Jack-O-Lantern chanterelle is extremely poisonous to humans but not fatal.

Snow Peas and Wild Mushrooms with Ginger

Excellent side dish, especially if you can find a variety of wild mushrooms.
1/2 tsp. canola or sesame oil
3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
1/2 tsp. ginger powder
1/2 tsp. cardamom, ground
1 tsp. cornstarch
2 tsp. rice vinegar
1/2 tsp. soy sauce, low-sodium
3 C. snow peas, fresh or frozen
15 oz. canned baby corn


Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.


Often considered one of the finest mushrooms for cooking, porcini mushrooms are thick, meaty, and versatile. Italian cooks often season the mushroom with a woodsy variety of thyme called nipetella. Because of the heartiness of the mushroom, porcini do very well when dried (pictured).

Noodles with Wild Mushrooms

This is a great dish for summertime when you can get a variety of wild mushrooms at your local farmer's market.
1 lb. of noodles (fresh or frozen)
12 oz. mushrooms (Portobello, shiitake or porcini), diced
8 Tbs. butter
2 Tbs. chicken broth
2 Tbs. beef broth
2 Tbs. parsley, chopped
Salt and pepper to taste


Melt the butter in a skillet. Add the mushrooms and sauté until just soft. Add the broths and parsley. Cook the noodles in a separate pot. Drain and toss with the mushroom sauce. Reheat if necessary. Check the seasonings. Serve warm.
Yield: 4 servings


Oyster mushrooms have broad, fluted caps, and are described as graceful by many. Often growing on the sides of trees, these mushrooms are most commonly white but can also feature more interesting colors in the wild like pink or yellow. They have a mild flavor and the most velvety texture of any mushroom.
  • Oyster mushrooms have a protein quality almost equal to animal-derived protein, without the fat. These mushrooms have also been show to work against cholesterol.

Mushroom and Chestnut Soup with Roasted Fennel 

This elaborate soup uses three different kinds of mushrooms and the fennel gives it some unique flavoring as well. A very sophisticated soup.
3 fennel bulbs, stalks cut off, in half
3 Tbs. olive oil
1/4 tsp. sea salt
1/8 tsp. black pepper
3 Tbs. butter
1 diced white onion
3 cloves garlic, minced
1 1/2 tsp. chopped thyme
1 7 oz. jar whole peeled chestnuts
2 10 oz. pkg. white button mushrooms, sliced
8 oz. oyster mushrooms, sliced
8 oz. chanterelle mushrooms, sliced
1 tsp. sea salt
1/4 tsp. black pepper
2 qt. chicken broth
1/3 C. heavy cream


Heat oven to 400 degrees. Cut fennel bulbs, stalks cut off, in half, place cut side up on baking sheet. Drizzle with olive oil, Sprinkle with 1/4 tsp. sea salt and 1/8 tsp. black pepper. Roast until tender, 30 minutes. In 8 quart pot, melt butter, add onion, and garlic, cook 5 minutes. Add thyme, chestnuts, white button mushrooms, oyster mushrooms, chanterelle mushrooms, sea salt and black pepper. Cook until mushrooms are wilted, 15 minutes.

Remove 1 C. chestnuts and mushrooms, coarsely chop and reserve for garnish. Pour 2 quarts chicken broth into pot, bring to boiling. Reduce heat, simmer 15 minutes. Remove from heat. Using blender, puree soup until smooth. Stir in 1/3 C. heavy cream, keep warm.

To serve: Remove and discard tough core from fennel halves, chop fennel. Spoon soup into bowls. Drizzle each serving with olive oil and garnish with chopped fennel and mushroom mixture.
Yield: 12 servings


Morel mushrooms have spongy caps resembling honeycombs and short, thick stems. Morals have a rich, nutty taste and a strong, woodsy fragrance. One variety of morel, called the False Morel (pictured), is deadly poisonous when eaten raw but considered a delicacy in some parts of the world after cooking.

Red Wine-Braised Rabbit with Wild Mushrooms

2 fresh rabbits, cut into serving pieces
1 medium onion, sliced
1 C. red wine, such as Syrah or Cotes-du-Rhone
1 Tbs. olive oil
3 garlic cloves, crushed
4 juniper berries, toasted and coarsely ground
2 rosemary sprigs, coarsely chopped
2 thyme sprigs

Kosher salt and freshly ground black pepper
1 Tbs. olive oil, or as needed
1 heaping C. diced carrots
2 garlic cloves, finely minced
3 or 4 slices dried porcini mushrooms, rinsed and soaked for 30 minutes in 1/2 C. hot chicken broth or water
2 C. red wine, such as Syrah or Cotes-du-Rhone
1/2 C. port
2 C. chicken broth or canned low-sodium broth
4 thyme sprigs
6 flat-leaf parsley sprigs
1 leek top
2 bay leaves
3 Tbs. unsalted butter
1/4 lb. fresh porcini, morel, chanterelle, or cremini mushrooms, trimmed
Chopped flat-leaf parsley, basil, or thyme for garnish


Place the rabbit in a shallow ceramic or other non-reactive dish. In a small bowl, combine all the marinade ingredients. Pour the marinade over the rabbit, turning to coat, cover, and marinate in the refrigerator for 6-24 hours. Remove the rabbit from the marinade and set aside. Strain the marinade into a bowl, reserving the vegetables; set the liquid and vegetables aside.

Preheat the oven to 325 degrees. Pat the rabbit pieces dry and season them with salt and pepper. In a deep heavy ovenproof skillet or a Dutch oven, heat the oil over medium-high heat.

Add the rabbit pieces, in batches, being careful not to crowd the skillet, and sear, turning once until they are golden brown, 10-12 minutes; carefully monitor the heat so that the oil does not burn, adding more oil between batches if necessary. Transfer the rabbit to a rack set over a baking sheet.

Tie together thyme, parsley, look top and bay leaves to make a bouquet garni and set aside. Add the carrots, garlic, and reserved vegetables from the marinade to the skillet and cook over medium heat until softened, about 10 minutes. Add the dried mushrooms and their liquid, the wine and port, and the reserved liquid from the marinade. Bring to a simmer and skim off any foam. Add the broth, bouquet garni, and the rabbit and bring back to a simmer. Cover tightly with the lid or aluminum foil and place in the oven. Cook for 15 minutes.

Remove the loin pieces and set aside. Continue to braise the remaining rabbit for 30-40 minutes, or until tender. Transfer the rabbit pieces to a rack set over a platter.

Place the skillet half on and half off a burner (this will make skimming off the fat easier) and bring to a boil over medium-high heat. Boil to reduce by half, skimming frequently. Then strain the liquid into a saucepan, reserving the vegetables. Discard the bouquet garni and puree the vegetables through a food mill. Add the pureed vegetables to the skillet, bring to a simmer, and reduce until the sauce is thick enough to coat a spoon. Adjust the seasoning.

Meanwhile, in a small sauté pan, melt the butter over medium-high heat. Add the fresh mushrooms and sauté until some of their juices are released but they are still firm, 3-4 minutes.
Remove from the heat. Just before serving, re-warm the rabbit in the sauce.

Place a helping of spoonbread in the center of each plate and surround with the rabbit and mushrooms. Spoon the sauce over the rabbit and garnish with the chopped herbs.

Here's How to Make $600 a Week Growing Oyster Mushrooms

Growing mushrooms for profit is becoming a popular way to make some nice money. Best of all, no full-time commitment is required. You can have a full-time job or other commitments and still be a successful grower. Can you spare 12 hours a week? Here's how you can make $600 growing oyster mushrooms.

Oyster mushrooms are a type of exotic mushroom. The popularity of exotic mushrooms is continuing to climb. Over one and a half million pounds of exotic mushrooms were consumed just last year in the U.S. So why oyster mushrooms? Simply put, they are one of the easiest exotic mushrooms to grow. They can be fully grown in about six weeks.

Growing mushrooms for profit can be a new career or a way to make some extra cash. You decide. If you have 12 hours a week, you have enough time to run and maintain a successful mushroom-growing business. Growing oyster mushrooms for profit is certainly not a get-rich-quick scheme, but it can lead to a nice income.

So let's do the math. Oyster mushrooms are currently selling for about $6 a pound. If you'd like to make $600 a week growing mushrooms, that means you'll need to grow about 100 pounds a week. How much room will you need? To grow 100 pounds a week you'll need a growing area that is about 100 to 150 square feet. Using the "hanging bag" growing method, that's all it takes.

Once your mushrooms are ready to be sold, you have several options. Maybe you'd like to try the local farmers' market. These usually draw big crowds that are eager to spend money on the top locally-grown produce. Reserve a stand or booth and get selling. Spots fill up fast, so if this happens, consider asking another grower if you can share their stand with them.

Restaurants are big buyers of mushrooms. Talk to some local restaurants, and see if they might be interested in your exotic mushrooms. Hand out free samples to chefs. Most chefs love oyster mushrooms for the delicious taste, and the fact that they "pair" well with many foods.

Grocery stores are another market for oyster mushrooms. In particular, upscale grocery stores are the ones most likely to carry exotic mushrooms, such as your oyster mushrooms. Chances are good that you can beat out an out-of-state distributor for business if you can offer your mushrooms at a better price than what the grocery store has been paying before. Plus, the grocery store might even allow you to put on demonstrations. Handing out free samples is a great way to drum up business for your mushroom-growing business. Just a taste is all it takes.

If you can spare 12 hours a week, then you have enough time to become a successful mushroom grower. You can make about $600 a week with 100 to 150 square feet of space. Soon you could be selling to grocery stores, restaurants and at farmers' markets. Before long, you could be growing oyster mushrooms for profit and making the type of money you've always wanted.

How to Make Money Growing Oyster Mushrooms

Mushrooms are a tasty ingredient for any meal. They're a popular item at restaurants, farmers' markets and super markets. Did you know you can make good money growing mushrooms for profit? Here's how:

Oyster mushrooms, a type of exotic mushroom, are enjoying a high level of demand. Last year in the United States, more than a million and a half pounds of exotic mushrooms were grown. And that high level of demand isn't expected to drop off anytime in the foreseeable future.

In addition to the high demand, oyster mushrooms are fairly easy to grow. They takes about six weeks from start to harvest. That's one of the reasons they're the perfect mushroom for the part-time grower. To be a successful oyster mushroom grower, you don't need to have a full-time commitment. You can work a full-time job or have other commitments. If you can spare a few hours a week, then you have enough time to be a successful mushroom grower.

So what kind of money can you make as a grower? Oyster mushrooms are currently selling for around $6 a pound. A growing area of around 200 square feet can produce 800 pounds per crop, or 5,000 pounds of mushrooms per year - worth $30,000 at current prices! That's why growing oyster mushrooms for profit is a great way to make some extra cash.

After your oyster mushrooms are all grown, they're ready to be sold. Mushrooms generally do best when they're sold right away when they're fresh. If you can't sell your entire supply soon, freeze the remaining mushrooms, and you can sell them sometime in the future. For the ones you're ready to sell now, you have several ways to do it:

Restaurants love using fresh mushrooms. Visit some local restaurants and hand out free samples to their chefs. If they like what you have, you might see a lot of business come your way.

Farmers' markets are fun events that attract big crowds looking to buy from the best local growers. Set up a stand or booth and get ready to sell a lot of mushrooms. Spots often fill up fast, so if that happens, consider asking another grower if you can share a stand or booth with them.

Grocery stores frequently stock exotic mushrooms. Many get their mushrooms from out-of-state distributors. Because oyster mushrooms taste much better when fresh picked, stores prefer to buy local whenever possible.

You can make money growing oyster mushrooms for profit in just a few weeks' time. Oyster mushrooms are fairly easy to grow, and are in high demand. There are several places you can sell your mushrooms too. It's simply a great way to make a nice extra income.

Oyster Mushrooms

Oyster mushrooms do not taste like oysters but rather get their name from their resemblance to the shellfish. These mushrooms are among the most abundant of wild mushrooms. Oyster mushrooms can be found throughout the year, most often on the trunks of dead trees.

They are the third largest cultivated mushroom. China, the world leader in Oyster production, contributes nearly 85% of the total world production of about a million tonnes.

Oyster mushrooms are grown in bags of composted sawdust. The bags are sterilized, then inoculated with mushroom spawn (seed) placed inside the bag.

A characteristic of oyster mushrooms is that they have an eccentric (off-center) stem or sometimes even no stem at all and are very likely the most perishable of mushrooms. They must be kept between 1 and 4 degrees C.

Their color can vary slightly depending on variety, from pale gray, to light beige, and sometimes pink or yellow. Oyster Mushrooms are similar to the Chanterelle with a more delicate flavor and coloring.

They have a subtle flavor and while very popular in Asian dishes can be used in just about any dish that calls for mushrooms. Mature oyster mushrooms are considerably larger and will be chewier but tend to be sweeter and have more flavor.

Oyster mushrooms have been revered for thousands of years as both a food and a medicine in both Eastern and mid-European cultures. They are rich in protein, vitamin C, niacin, folic acid and potassium. The protein content varies between 1.6 to 2.5 percent.

They also contain most of the mineral salts required by the human body. Their niacin content is about ten times higher than any other vegetables and the folic acid in these mushrooms helps to cure anemia.

Oyster mushrooms are suitable for people with high blood pressure, obesity and diabetes due to their low sodium/potassium ratio, starch, fat and calorific value. They are also are a natural source of statin (cholesterol lowering) drugs. Studies have shown that they typically contain 0.4% to 2.7% statins.

Cara Membuat Bibit Jamur Tiram

Untuk mengerjakan budidaya jamur tiram, harus ada bibit jamur tiram. Bibit jamur tiram seperti juga bibit jamur lainnya tidak mudah didapatkan di sembarang tempat. Agar bisa membudidayakan jamur tiram beginilah cara membuat bibitnya.
Proses yang pertama adalah pengambilan spora langsung dari indukan jamur/jamur dewasa. Suatu Jamur Tiram Putih dewasa mempunyai bilah-bilah atau sekat-sekat yang jumlahnya banyak. Di dalam bilah-bilah tersebut terdapat bagian yang disebut Basidia. Di ujung Basidia terdapat kantung yang berisi banyak spora atau disebut juga Basidiospore. Fungsi Spora adalah untuk berkembang biak.
Media yang biasa digunakan untuk menghasilkan kultur murni jamur konsumsi adalah Potatoes Dextrose Agar (PDA) yang dapat dibeli dalam bentuk siap pakai.
Dari satu tabung bibit F1 bisa digunakan untuk usaha budidaya jamur tiram skala menengah.
Bibit Jamur tiram F2 (di ebsite lain ada yang menyebutnya F1), F2 yang saya bahas di website ini merupakan hasil turunan dari bibit F1. Dari satu tabung F1 bisa diturunkan menjadi 60 botol bibit F2.
Pembiakan tahap kedua bertujuan memperbanyak miselium jamur yang berasal dari biakan murni. Dari PDA dimasukkan ke media biji-bijian, bahannya berupa gandum, sorgum dan jagung. Kemasan yang digunakan botol.
Dari bibit jamur tiram F2 diturunkan lagi menjadi bibit jamur tiram F3. media yang digunakan sama dengan yang digunakan pada F2. Pembiakan tahap ketiga ini juga bertujuan memperbanyak misellium dari bibit F2.
Dari bibit jamur F3 nantinya bisa digunakan untuk pembibitan pada media tanam (baglog) menjadi 30 baglog.
Pembiakan tahap keempat bertujuan memperbanyak miselium jamur yang berasal dari pembiakan tahap kedua. Media pembiakan berbeda dengan media pembiakan sebelumnya, karena media pembiakan tahap ketiga ini berhubungan dengan media tanam di kumbung. Bahannya berupa serbuk kayu gergaji, dedek bekatul, kapur, gypsum, tepung jagung, dan air. Media dengan bahan campuran serbuk kayu dan biji-bijian dianggap lebih baik karena kandungan unsur-unsur yang dibutuhkan jamur lebih lengkap.