How are mushrooms grown

How are cultivated mushrooms grown?

Nowadays, mushrooms are available all year round because they are grown in specially air-conditioned, darkened rooms. The so-called mushroom spawn is inoculated into a suitable nutrient medium, the substrate. Under these special growth conditions, the fungal mycelium will later develop into the fruiting bodies. Once the cultivated mushrooms have grown, they are carefully harvested by carefully cutting off the stems, cooled, neatly packaged, and thus reached the market by the shortest route.

Cultivated mushrooms are usually grown on a substrate made up of horse manure, chicken manure and straw. Depending on the cultivation technique, this substrate is enriched and fermented with so-called additives such as gypsum, cotton meal or malt. In order to kill unwanted microorganisms, the substrate is then heated to 50 to 60 degrees and the ammonia content is reduced through constant ventilation. If the substrate is in a sterile state, it is inoculated with the mushroom spawn and covered with a layer of peat and soil.

The so-called mushroom spawn is a mushroom mycelium - the thread-like cell tissue of the actual fungus - that has colonized a carrier substance. For example, cereal grains or an agar solution are used as a carrier substance on which the fungal spores settle. Mushroom spawn can only be grown successfully under the strictest hygienic conditions, which is why the spawns are set up in the laboratory for cultivating cultivated mushrooms, oyster mushrooms and other varieties. In the commercial cultivation of mushrooms, a grain spawn on cereal grains is mostly used. For their production, depending on the type of mushroom, about 10 to 21 days are needed; thereafter, the mushroom spawn can be used for several months if stored refrigerated.

The finished brood is inoculated into the appropriate substrate in the breeding facility. Since cultivated mushrooms need darkness and moisture to grow, the mushrooms are usually grown in specially built halls or used in old wine cellars, tunnels or factories. In such a system, the colonization phase, during which the fungal tissue spreads in the soil, takes about two weeks at a substrate temperature of 24 to 25 degrees. At an air temperature of 16 to 17 degrees and high humidity, the fruiting bodies then thrive - the parts of the mushroom that we eat as edible mushrooms. For the growth of the fruit bodies, a period of two weeks until the cultivated mushrooms are harvested can be assumed.

Are you in the mood for a delicious mushroom dish? Then try our oyster mushroom recipe in addition to our cooking ideas with mushrooms and let the fine taste of these broad-brimmed cultivated mushrooms convince you!

Speaking of consumption - try our oyster mushroom tart recipe and let the taste of fresh oyster mushrooms convince you!