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Svampe vokser ud af bøtte med skyr

Guides for home cultivation

– Growing in coffee grounds
– Growing in beech pellets
– Growing in straw
– Growing in wood

Growing in coffee grounds

This method can be used for all our mycelium types and is by far the easiest for those who are new to mushroom cultivation. The specific requirements and growing conditions for each mushroom, such as temperature, light and picking stage, can be found under “Description” on the relevant mycelium variant in the webshop.

Ingredients

– A clean plastic bucket with lid or a heavy-duty plastic bag (2-2.5 liters), possibly our substrate bags (link)
– Approx. 100 g mycelium (keep refrigerated)
– Fresh, cooled coffee grounds
– A spoon

Tip: Filter coffee grounds or grounds from a filter coffee or piston pot give the best results. Espresso grounds can be too dry.

Method 2 – continuous coffee grounds

  1. Follow steps 1-2 above.
  2. Mix a layer of fresh coffee grounds with mycelium (about 1 tablespoon of mycelium per half coffee filter grounds).
  3. Close the container and let the mycelium grow.
  4. When the mixture is white and fluffy, add a new layer on top (without stirring).
  5. Repeat until the container is full.

After 1-2 weeks, the fungi start to grow.

Growing tips

– As the mushrooms grow, it’s a good idea to spray them daily with an atomizer, otherwise they may dry out.
– You can “feed” the mixture according to the sourdough principle – cut off part of the culture and continue to feed it with coffee grounds in a new container.
– You can try temperature shocking your culture if no fungi appear. Throw it in the fridge for a day or two – this can get the mix going.

We love following our customers’ mushroom projects. Feel free to share your results in our Facebook group Community of Mushroom Growers, or tag us on Facebook and Instagram and don’t hesitate to contact us if you have any questions.

Growing in beech pellets

This method can be used for all our mycelium types, but is particularly suitable for shiitake, lion’s mane and oyster mushrooms. The individual mushrooms have different requirements for temperature and growing conditions, which you can find under “Description” on the relevant mycelium variant in the webshop (link).

Ingredients – beech pellets (for 1 container)

– 700 g beech pellets
– 150 g beech flour
– 150 g bran
– Approx. 2 liters of water
– 50-100 g Lion’s Mane mycelium
– Food grade plastic bag or container of 2-2.5 liters (max. 3 liters)

Procedure (beech pellets & crumb)

  1. Boil the water and pour about 1.8 liters of boiling water over the beech pellets, crumbs and bran. Stir and leave the mixture covered for about 1 hour.
  2. Stir again and check the humidity. The substrate should be moist, but no water should be able to squeeze out. Add the last bit of water if necessary.
  3. Once the substrate has cooled to below 30°C, mix in the mycelium thoroughly.
  4. Fill the substrate in a bag or container. Cut 2-4 holes of about 3-4 cm or two long cuts. Use boiling water to disinfect the container and tools.
  5. Cover the holes with breathable tape (e.g. sports tape or painter’s tape) and close the bag/container tightly.
  6. After about 2-3 weeks, the mycelium will typically have grown through the substrate. The first fungi usually start growing after another 1-2 weeks. As you are working with living organisms, the time may vary.

Growing tips

– As the mushrooms grow, it’s a good idea to spray them daily with an atomizer, otherwise they may dry out.
– You can try temperature shocking your culture if no fungi appear. Throw it in the fridge for a day or two – this can get the mix going.

We love following our customers’ mushroom projects. Feel free to share your results in our Facebook group Community of Mushroom Growers, or tag us on Facebook and Instagram and don’t hesitate to contact us if you have any questions.

Growing in straw

Growing in straw can give very good results, but requires a little more preparation and often more space than coffee grounds. This method is particularly suitable for oyster mushrooms and is often used when you want higher yields.

In this guide, we share our own experiences of growing in straw and have gathered the best tips and tricks from other mushroom growers to give you the best conditions for successful cultivation.

Find mycelium for brown/grey oyster mushrooms here and yellow oyster mushrooms here .

The specific temperature, light and picking stage requirements for each oyster mushroom variety can be found under “Description” on the relevant mycelium variety.

How to grow oyster mushrooms in straw

Oyster mushrooms can be grown in both cut straw and whole straw bales. The choice depends on how much space you have and how big a setup you want.
Ingredients

– Healthy barley, wheat or seed grass straw
– Heavy duty plastic bag or container for fermentation
– Mycelium

There are several ways to prepare straw, depending on quantity and space. Below we describe both whole bale and chopped straw preparation.

Procedure – whole straw bales

To avoid unwanted fungi and insects, the straw must first be fermented. At the same time, the straw is “opened” to make it more receptive to the mycelium.

  1. Completely submerge the straw bale in water for 14 days at a minimum of 10°C.
    This can be done in a large container or a strong plastic bag.

Note: The water will start to smell strong – this is completely normal and should not be replaced.

  1. After 14 days, place the bale on its long, narrow side for about 24 hours to allow excess water to drain.
  2. Then place the bale on the largest surface and make 10-15 holes evenly distributed around the bale, 15-25 cm deep (e.g. with a planting stick).
  3. Fill the holes with mycelium and close them tightly with damp straw.
  4. Place the straw bale in a greenhouse, garage, basement, barn or outdoors in a damp and shady place.

The optimal temperature for overgrowth is 20-25°C (not to exceed 30°C).

  1. You may want to cover the bale with foil or place it in a plastic bag. Remember to make 10-15 small holes (about 0.5 cm) to ensure airflow.

Process – chopped and pre-treated straw

Pre-treated/fermented straw (see above) is packed as tightly as possible in plastic bags. It is recommended to cut the straw into 2-4 cm pieces.

Cut straw is typically fermented for about 7 days.

During packing, mycelium is added at approximately 25g per kg of moist straw, evenly distributed.

Close the bag and make 10-15 horizontal cuts of approximately 2 cm, evenly distributed over the surface of the bag.

If you use clear plastic bags, you can follow the overgrowth visually. When the contents appear predominantly white, the mycelium is fully grown and the fungi will start growing out through the incisions.

Hardwood cultivation (logs and stumps)

Growing in hardwood is ideal if you’ve recently felled wood or have access to fresh tree stumps. The method is suitable for both beginners and more experienced mushroom growers and requires minimal daily care once the culture is established.

Suitable tree species include beech, hornbeam, birch, birch, maple, poplar, willow, rowan and fruit trees.

Oyster mushrooms and shiitake (link) are particularly suitable for growing in hardwoods.

Find mycelium for brown/gray oyster mushrooms here (link) and yellow oyster mushrooms here (link).

How to grow in hardwood

Crops planted outdoors in the fall should be inoculated at least one month before frost to allow the mycelium to establish itself. Autumn crops have the advantage of high humidity and can often be harvested early the following year.

If logs or stumps can be stored frost-free, they can be grafted and grown all year round.

Before sawing or drilling, it is a good idea to wash the graft site with a mild chlorine solution. Allow the surface to dry completely before continuing.

We love following our customers’ mushroom projects. Feel free to share your results in our Facebook group Community of Mushroom Growers or tag us on Facebook and Instagram and don’t hesitate to contact us if you have any questions.

Method – logs
Ingredients

– Freshly felled hardwood logs (minimum 10 cm in diameter, length 40-60 cm)
– Mycelium (amount depends on number of strains)
– Nails and tape or other covering

Here’s how you do it

  1. Saw a slice about 5 cm thick from one end of the trunk.
  2. Spread a layer of mycelium about 0.5 cm thick evenly over the entire cut surface.
  3. Replace the sawn-off disk and secure it with a nail to ensure good contact between mycelium and wood.
  4. Cover the cut surface with tape or similar to retain moisture.
  5. Cover the logs with plastic or put them in plastic bags and place them in a shed, garage, barn or a damp, shady spot in the garden.

Optimal temperature: 20-25 °C. Lower temperatures also work, but prolong the process.

  1. Depending on the wood species, temperature and humidity, the mycelium will grow through the wood in 4-12 months.
  2. When the stem is fully grown, remove the cover and bury the stem 10-15 cm into the ground with the ungrown end downwards, in a shady place.

Method – tree stumps
Ingredients

– Fresh hardwood stumps (max 3-4 years old)
– Mycelium
– Cork plugs or plastic cover

Oyster mushrooms and shiitake thrive in fresh tree stumps, which also decompose quickly and naturally.

Here’s how you do it

– The stump is grafted either by the intersection method (as described above) or by drilling holes.
– The drilling method involves drilling a series of holes (e.g. cork plug size) about 10 cm vertically into the stump – the more the better.
– Fill the holes with mycelium and close them with cork stoppers or cover the stump with plastic.

Like straw cultivation, harvesting comes in waves, but with outdoor tree cultivation there is a longer time between harvest periods. Typically, you can expect 2-3 harvests per year.

Pests

Slugs in particular love mushrooms and can destroy an entire harvest in one night.

Snails can be kept away by e.g:

– lime spreading
– sawdust
– wood ash

When growing in bags, the bags can be hung up.

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Egg cake with spinach and organic oyster mushrooms

Ingredients (4 people)

– 8 eggs

– 1 onion

– 400 g organic oyster mushrooms

– 100g fresh spinach

– 1 ½ dl whipping cream/milk

– 25g parmesan cheese

– Oil for frying

– 1 tsp. dried thyme

– 1 handful of parsley leaves

– Salt and pepper

Procedure:

1. Thinly slice the onion and oyster mushrooms. Rinse and drain the spinach.

2. Fry the onion and oyster mushrooms in oil/butter in a pan until golden. Add the spinach and toss until the leaves just collapse.

3. Preheat the oven to 200 degrees.

4. Spread the oyster mushroom-spinach mixture in the bottom of a greased oven dish.

5. Rinse and chop the parsley and leave some for garnish.

6. Whisk the eggs, cream and finely grated parmesan together in a bowl and fold in the chopped parsley. Season the egg mixture with salt and pepper.

7. Pour the egg mixture over the vegetables in the dish. Bake the egg cake for about 20 minutes until the egg mixture is firm and golden.

Serving:

Sprinkle the last of the parsley over the omelette and serve it warm with good rye bread and some crispy bacon on top.

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Asian dumplings with oyster mushrooms and vegetables

Ingredients:

– 150 g oyster mushrooms, finely chopped

– 1 carrot, grated

– 1 spring onion, chopped

– 1 clove of garlic

– 200 g white cabbage, finely chopped

– 2 tablespoons soy

– 1 tsp chili sauce

– Oil for frying

– Dumpling dough (can be bought ready-made or made yourself)

– 300g wheat flour

– 160 ml hot water

– ½ tsp salt

– Potato flour

Procedure:

1. Start with the dough. Mix the flour and salt together and add a little warm water at a time. Knead the dough well until it is soft and firm. Wrap it in cling film and refrigerate.

2. Fry the mushrooms and vegetables until soft and add the garlic, soy and chili sauce with garlic, ginger and soy and let it sit for a minute. Let the filling cool while you roll out the dough.

3. Divide the dough into 2 parts. Sprinkle some potato flour on the worktop and roll the 2 parts as flat as a pancake.

4. Scoop out the dough with a mold or large glass. You can make about 10 pieces of each piece of dough.

5. Place small spoonfuls of filling in dough circles, close and press the edges together.

6. Take a frying pan with a little oil and heat it on medium heat. Fry them on one side only until golden brown. Now pour 2 dl. Cover with water and put a lid on the pan. Turn the temperature down to low and let them steam for about 7 minutes.

Serve with a soy dip if desired. You can mix some chili sauce and spring onions into the dip

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Ingredients:

  • 300 g oyster mushrooms, grated into strips
  • ½ thinly sliced cabbage (save half)
  • 1 red onion, sliced (save half)
  • BBQ sauce – preferably smoked
  • Burger buns
  • ½ Lemon
  • Coleslaw or salad

Procedure:

  1. Roast the oyster mushrooms, onion and cabbage until tender and caramelized.
  2. Add the BBQ sauce and simmer for 2 minutes.
  3. Toss the rest of the red onion and cabbage with a little lemon juice and use it as a crunch on top.
  4. Serve in burger buns with coleslaw or crisp salad.