Edible mushrooms are of significant importance for foraging enthusiasts for several reasons:
Firstly, edible mushrooms are a rich source of vitamins, minerals and fiber. Thus, foraging enthusiasts can benefit from their nutritional value by incorporating them into their diet.
Secondly, edible mushrooms offer a wide range of tastes, textures and aromas. This makes it a valuable ingredient in various cuisines around the world. This gives foraging enthusiasts the pleasure of growing their own mushrooms and using them in cooking.
Finally, the search for edible mushrooms promotes sustainability by using abundant and renewable natural resources. This allows foraging enthusiasts to reduce their carbon footprint and their dependence on commercial agriculture.
So, what are these edible mushrooms that foraging enthusiasts are crazy about? Read on to find out more. And if you are eager to grow your own mushrooms, consider buying mushroom growing kits. They can make the cultivation process much easier.
Types of edible mushrooms
Lion’s mane (Hericium erinaceus)
The lion’s mane mushroom is known for its wide, white and disheveled appearance. It offers a slightly salty (but sweet) flavor and a fleshy texture similar to that of scallops, lobsters and crabs.
How to grow lion’s mane mushrooms on wood
Growing a lion’s mane is easy and convenient! First, choose a log of fresh hardwood, such as oak or beech, which is about three to six inches in diameter and 12 to 24 inches in length. Fresh logs are ideal because they have a higher moisture content.
Secondly, prepare the diary. Using a drill with a 5/16-inch drill bit, drill holes in the trunk. Space the holes about two to three inches apart in a diamond or triangle shape, both vertically and horizontally. Each hole should be about an inch deep.
Thirdly, inoculate the log and seal the spa. Place small pieces of lion’s mane in the drilled holes. To avoid contamination and retain moisture, seal the holes filled with eggs. You can use cheese wax or beeswax to completely cover each hole.
Then, water the trunk regularly to keep it moist, wait for colonization and induce fruiting by stimulating favorable conditions. After that, you are ready for harvesting!
Black truffle (Tuber melanosporum)
The black truffle is one of the tastiest forest mushrooms in the world. Many describe its taste as earthy, while others describe it as “funky Despite everything, it is a luxurious, unique and rich ingredient that no one can ignore.
The black truffle has long been considered a jewel in the culinary world. They are used to enhance the flavor of many dishes, including meats, risottos, pastas and even desserts.
How to grow Black Truffles
Black truffles grow best in nutrient-poor, well-drained and alkaline soils. You can use a pH strip to check the pH level of the soil. If the soil pH is acidic (low pH), add more lime until the pH rises.
First of all, choose a healthy, mature tree of the appropriate species that is at least five to 10 years old. The black truffle has a symbiotic relationship with certain tree species, such as oak, hazel or hazel.
Secondly, prepare the diary. Use a fresh log of the same species as the host tree. It should measure about four to eight inches in diameter and 24 to 36 inches in length. Make sure that the log is free of signs of rotting or contamination.
Thirdly, inoculate the registry. Using a sharp knife, make shallow nicks or cracks in the bark. Insert small pieces of truffle-infected seedlings into the cuts, making sure that the mycelium comes into contact with the trunk. Cover the cuts with a sealant, such as melted wax, to protect the mycelium.
So, be patient and wait for the truffles to grow. After that, you are ready for harvesting! Since truffles grow underground, you will need trained truffle hunting animals such as dogs or pigs to locate and dig them.
Oyster mushrooms (Pleurotus ostreatus)
Oyster mushrooms have a fan-shaped or shell-like cap with yellowish-white decurrent gills and strong, short, hairy stems. Depending on the variant, they range from white to light brown to dark brown.
In terms of edibility, oyster mushrooms have a delicate taste and a velvety texture. You may have believed them, but you may not be able to digest them properly. So it is better to cook them before eating.
How to grow oyster mushrooms on trunks
First of all, cut a trunk from a healthy tree. Choose a fresh hardwood stump, such as oak, beech or maple. It should be about three to six inches in diameter and three to four inches in length. Fresh logs are preferred because they have a higher moisture content.
Secondly, insert the spa spina n plug by tapping it gently with a hammer. Then insert the sawdust spa segatura
Thirdly, seal the holes filled with eggs. You can use cheese wax or beeswax to completely cover each hole. Make sure that the wax forms a tight seal to protect the spa.
Fourth, keep the humidity. Oyster mushrooms require constant humidity. Soak the trunk in water for 24 hours before starting the cultivation process. Then water the trunk regularly to keep it moist.
So, induce fruiting, and you’re good to go! When the mushroom caps are fully developed and shortly before they begin to flatten, carefully cut them from the trunk to the base. Picking at the right time ensures the best flavor and texture.
Maitake Mushroom (Grifola frondosa)
Also known as the hen of the woods, the maitake mushroom is known for its healthy taste and earthy aroma. It grows as a shelf at the base of conifers and deciduous trees, especially oaks, and has a group of wavy mushroom caps.
Maitake mushrooms have a succulent texture, a rich, woody taste and a distinct aroma. You can cook them in a bunch or cut them into small pieces to fit any recipe. They are perfect for main dishes, side dishes and soups.
How to grow Maitake mushrooms on trunks
First, find a stump-preferably an oak species-and cut it into 8″ x Place it in a heat-resistant autoclavable bag.
Secondly, treat the trunk by sterilizing it with a pressure cooker for two hours at 15 psi, steaming it for at least three hours and boiling it for an hour. Then leave to cool for inoculation. Then incubate the registry for two to three months. After that, remove it from the bag and bury it in the ground. All you have to do is wait at least a year before harvesting.
Reishi Mushroom (Ganoderma lucidum)
Also known as “lingzhi”, the reishi mushroom is a type of mushroom that grows in the hot and humid regions of Asia. It is a dark giant mushroom with a woody texture and a shiny exterior with an orange-red hat resembling a kidney or a fan.
How to grow Reishi mushrooms on wood
The cultivation of reishi mushrooms is similar to that of other types of mushrooms. First of all, you need a log from a healthy tree. You can use logs with a length and diameter similar to those used for growing oyster mushrooms.
Secondly, prepare the diary. Using a drill with a 5/16-inch drill bit, drill holes in the trunk. Space the holes about four to six inches apart, both vertically and horizontally. The holes should be about an inch deep.
Thirdly, inoculate the spa spinane from the cork with a hammer and the spa spn from the sawdust with an inoculation tool. Wax the holes to prevent the spa inoculated.
Fourth, provide suitable growing conditions. Reishi mushrooms prefer a cool, shady environment. Place the inoculated trunk in a shaded and protected place, for example under a tree or in a garden shed. Avoid direct sunlight and extreme temperature fluctuations.
Then wait for colonization and induce fruiting by maintaining low temperatures (15-24C) and high humidity. After that, you are ready for harvesting!
