Milky mushrooms (Calocybe indica) are warm loving mushroom species suitable for the subtropical and tropical climate types. One of the low-cost varieties to grow, Milky mushrooms grow quite large and are more rewarding than other gourmet mushrooms.
Mushrooms grow from dust-like particles called spores, which develop into a mass of dense white tangled threads called mycelium. Mushroom spawn is essentially sawdust permeated with mushroom mycelia. From mycelium emerges an upward-growing umbrella-shaped fruit, called mushroom.
- Milky mushroom spawns
- Substrate: Paddy or rice straw
- Casing mixture: Sterilized soil
- Plastic bag (approx. 60 cm x 30 cm)
- Sterilizing substrate (straw):
Cut the straw into smaller pieces of about 1 to 3 inches in length. Boil it in water for about an hour. Drain the water until it no more drops from the straw.
2. Preparing growing medium:
Once the damp straw has cooled to room temperature, stack it densely inside the plastic bag, about 6-10 inches high. Now spread a handful of milky mushroom spawns over the straw. Tie the bag from the top and poke some holes in it for the spawns to breath.
3. Incubation period:
Place the bag in a cool and dark place, away from direct sunlight. Spray some water occasionally over the plastic bag to maintain humidity. After 15 to 20 days, when spawns have developed into a white furry cob-web film, called mycelium, it is time for casing.
Open the bag and spread an inch thick layer of sterilized soil over it, which preserves moisture and provides support to the growing mushrooms. Place the bag in a brighter spot, to initiate fruiting of mushrooms.
5. From mycelium to mushrooms:
In about 10 days, little mushroom-heads start popping out of the soil and grows to its full size in about a week. When the mushroom-caps separate fully from their stems, they are ready to be harvested. When stored in a refrigerator, milky mushrooms can remain fresh for up to 21 days. Enjoy the fresh taste of home-grown mushrooms!