Submitted 1 year ago by remotelove@lemmy.ca to mycology@mander.xyz
https://lemmy.ca/pictrs/image/476cee8d-e373-4865-b4c8-65fb55a7923b.jpeg
For my conditions, it seems that 50/50 hardwood saw dust/wheat bran is performing better than standard masters mix. It’s probably a hair too humid for it in my tent, but it’s gotta be higher for the oysters that are fruiting now.
(That is a 5lb block of substrate)
I don’t understand anything about this can you explain like I’m 10 (not 5)
Sure! Let’s start with the obvious. What you are seeing are blocks of sawdust and wheat bran (substrate) in a humidity and temperature controlled grow tent. In this case, you are also seeing the fruit of a Lion’s Mane mushroom. (Hericium erinaceus is an interesting species. Instead of forming a standard stem and cap, it forms dense balls that grow spines that resemble an actual lions mane. (Mature fruit picture in the link)
To start the grow, I take a few sterilized jars of partially cooked grain (rye berries, rice, millet or whatever) and inject a culture of mycelium. The mycelium will develop and spread at a fast rate and eventually fill the jar and cover all the grains.
When I start the grow, I load up a grow bag with a few pounds of substrate, and sterilize the bag in a pressure cooker for a few hours. After they cool down, I mix in a fully colonized jar of grain, seal the bag and put it in a warm area for 2-3 weeks. The mycelium spreads through the substrate and eventually it is ready to fruit.
By dropping the temperature a few degrees and cutting a hole in the bag, I can trigger the mycelium into fruiting. Fresh air, lower temperatures and higher humidity make the mycelium “think” it has gotten closer to the soil surface and that winter is coming soon. As a form of self-preservation, it forms it’s fruit in preparation to spread its spores. In this case, I will harvest the fruit in a day or so before it sporulates and becomes bitter. After this fruit is removed from the bag, it may produce 2-3 more fruit bodies before the substrate is fully consumed by the mycelium.
Basically, I am simulating a rotting tree and seasonal changes with the block of sawdust substrate and controlled environment.
Different mushrooms have different environments and substrates they prefer. If you look into my profile from the last day or so, I have posted some pictures of baby psilocybe cubensis mushrooms that are forming on a substrate of coco coir.
Would you like to know more?
Interesting! Well what do you do with the mushrooms ? I’ve just no idea except mushrooms from the supermarket and the occasional truffle oil
Is it safe to pet?
Absolutely! It feels interesting at this stage since the spines gave just started to grow out. Unfortunately, I can let them reach their full glory because the fruit turns bitter later in development.
I hate mushrooms. But that is CUTE. 😍
Thanks!
You hate everything about them or just the taste and texture? These kinds of mushrooms aren’t anything like the grocery store brown button mushrooms.
One of the ways I cook it, you wouldn’t be able to distinguish it from a pork steak. (I am a meat eater as well, btw.)
I guess hate is a strong word. As I like to say, if it ain’t meat or a vegetable, I’m not eating. 😂
Y’er a fungus, harry! 💮
I wish mine came out like that. Mine ended up looking much more spiny; none of the cauliflower type look you have.
Congratulations 🎉🎉🎉
Thank you! :)
The trick is in the growing environment, TBH. The hardest part about the that is keeping CO2 levels down while keeping humidity levels high.
falsem@kbin.social 1 year ago
Looks like cauliflower. Would eat.
remotelove@lemmy.ca 1 year ago
And you might love it. It has its own flavors for sure, but in some regards, it is very similar to tofu in that it will absorb any flavors around it very easily.
It will shred like chicken if you pull it apart instead of cutting it up. I love to cut Lions Mane into steaks and cook it like a slab of beef or pork. It has a very close texture to meat if it is pressed correctly in the pan. Some people will shred it, dip it in batter and fry it up like a shrimp substitute.
It is absolutely my favorite mushroom to eat and it is nothing like the common button mushrooms that you are used to. It’s a glorious fruit, for sure.
maccentric@sh.itjust.works 1 year ago
My favorite is the King Trumpet, but if I had access to this at a reasonable price I’d love to try it.