Mushroom mycelium Common oyster mushroom, Mykolaiv region.

Mycelium of the mushroom Common oyster mushroom - young mushrooms are consumed as food in fried, boiled, stewed form, they are also salted, dried and marinated. A classic variety of the oyster mushroom genus. It is grown on hardwood logs at home and on private plots. Fruiting takes place in waves, 3-4 years on soft wood and 5-7 years on hard wood. Productivity up to 7 kg per hour. This mushroom lowers the level of cholesterol in the blood, belongs to dietary low-calorie products. Contains all substances necessary for the body: proteins, fats, carbohydrates and vitamins.
Hat with a diameter of 5-15 cm, rounded, funnel-shaped, dark gray. Plates: white, then yellow, descending along the leg, rare, thick, around the leg with jumpers. Flesh: white, soft, with a floury smell. Leg: short, up to 4 cm long, about 2 cm thick, dense, narrowed to the base, hairy at the base, white.
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Instructions for growing mycelium of oyster mushroom.
An intensive method of growing oyster mushroom mycelium. For cultivation in this way, you will need sunflower strawof good quality quality, which will be used as a substrate. Husk is also suitable. The substrate is pasteurized, filled with hot water and allowed to stand. The water temperature should be 80-90°C, the exposure time - 3-4 hours if you use husk, and 7-8 hours - if you use straw. After standing, the water is drained. The mycelium of the common oyster mushroom is thoroughly mixed with the obtained substrate, which must first be cooled. Compost is obtained, which is placed in a polyethylene bag and tied, and small incisions are made over the entire area of the bag for air.
After about three weeks, fruiting begins, which comes in waves of 2-3 weeks with a period of about a week. The film must be cut in the places where the rudiments of mushrooms appearmushrooms appear.