Mushroom Cultivation Procedure

Mushroom Cultivation is a simple procedure that can be followed in your backyard if you have the favorable conditions. All you need on your hands are the required materials, good conditions and a sound knowledge of the techniques to make a good harvest.

How are mushrooms grown?

This succulent fungi species that we eat so usually are grown from spores, not seeds which are so small that it is not possible to see one with the naked eye. As they aren’t plants and hence cannot make their own food, they rely on other living material for nourishment and growth. These materials can be wood, sawdust, grain, straw wood chips or a liquid.


A mixture of the spores and the nutrient materials is called a spawn.  This fungus; i.e., the mushroom is actually the fruit from the spores which will nourish in the spawn. The spawn will support the mushroom growth but the produce will be amazing if applied on a growing medium. The growing medium can be made of cardboard, wood logs or wood chips or a mixture of all these materials called‘compost’.

The spawn is spread onto the compost, by hand or with a rake like tool and once the spawn is level with the compost, the temperature is maintained at 75 degrees Fahrenheit and the humidity is kept high to prevent the spawn or the compost surface from drying out.

It takes time for the spawn to completely colonize the composting organisms. Usually it can take up-to 14 to 21 days. It depends on the distribution of spawn on the compost and the temperature and moisture level. Once the spawn has taken over the compost, preparation for the next phase is done.


As the name itself suggests, casing is the top-coat or the ‘case’ applied to the spawn-run compost and is the platform where the mushrooms will grow from. It is a mixture of limestone and peat-moss or old, weathered compost can also be recycled as the casing. It does not require many nutrients as it just acts as a water tank for the mushroom hydration. It is important to pasteurize the casing to kill pesticides and insects and also to spread it uniformly over the compost. The even depth of the casing will allow the spawn to move in and through the casing at the same rate so the mushrooms all grow at the same time.

After the casing is properly done, the temperature of should be maintained at 75 degrees Fahrenheit for almost 5 days and the humidity should also be high.

After this period, the temperature should be reduced by 2 degrees Fahrenheit every day. Water must be applied at intervals to maintain the moisture content until the initial signs of mushrooms, mushroom pins, can be seen. Knowing how much water to apply and when – something you learn only with experience.


Pins – four times the size of a mushroom initial. These pins expand and grow larger are ultimately turned into mushrooms. Mushrooms that can be harvested appear after around 18 to 21 days of casing. The carbon dioxide content of the room in which mushrooms are cultivated should be kept 0.08%, with a percentage of 0.04 just outside the cultivar. The introduction of fresh air to reduce the carbon dioxide percentage is crucial. If the room is ventilated too soon, the initials can form below the casing and the mushrooms can be dirty at harvest time. Taking care of the water level is essential due to the same reason.

This step determines the production yield and the quality of harvest and is therefore holds importance in the production cycle.


 Mushrooms are harvested in a 7 – 10 day cycle but this depends on the temperature, humidity and the stage at which they are picked. In order to increase the shelf-life,commercially-grown mushrooms are allowed to ‘breathe’ after the harvest and storage in a non waxed paper bag is preferred rather than a plastic bag. Freshly harvested mushrooms are refrigerated before packaging at 35 to 45 degrees Fahrenheit.

We all have a duty towards our environment. Mushrooms are ecofriendly. You can contribute to the betterment of the environment by using Organic Liquid Fertilizer in agriculture.

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I graduated from the prestigious Harper Adams Agricultural College in England. I came to Ireland as a specialist farming consultant where I worked in an advisory company for 9 years before moving to the US. After a serious health condition, I retired from work and bought a farm in Brooklyn on the North Dakota-Minnesota border. Since then my wife and I have been cultivation many crops and vegetables, and I am blogging about the experiences in our farm. Through my writing, I try to inform my readers about environment-friendly cultivation system and harvesting techniques to help maintain the ecology. I always advocate about the safe scientific methods for cultivation to help maintain the ecology. I have documented my life in my blogs since the day I started working on my farm. My blog is a little space where I can share and document our everyday moments of what it is like learning to be a farmer from scratch.


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