I've made plans to start experimenting with composting in my appartment and I've been having a suprisingly hard time to find information on the subject of growing mushrooms on kitchen scraps.
In any case, heres my plan for an indoor
compost cycle:
1. I bought a vermicomposting bin (the urban worm bag) and I'm going to put most "wet" and moldy scraps in it.
2. Drier scraps like allium skins, veggie ends, husks, greasy paper and whatever else might work will be lacto-fermented (with whey or other starters).
3. After a short fermentation, drain them and stuff them into washed mason jars, then cover with oyster mushroom mycellium and store in the dark until full colonization.
4. Bring to the light and get at least one flush then feed the spent substrate to the worms.
5. Innoculate worm castings with winecap mushrooms, shaggy manes or almond portabella.
6. Mulch my potted plants with the innoculated worm castings.
7. Eat mushrooms !
Anything that cant be composted this way will go into the city compost (meat, bones...)
Shroomery has a lot of discussions / experiments with fermented substrate:
https://www.shroomery.org/forums/dosearch.php?forum%5B%5D=c1&words=ferment&namebox=&replybox=&how=all&where=body&tosearch=both&newerval=&newertype=y&olderval=&oldertype=y&minwords=&maxwords=&limit=25&sort=r&way=d This acts as a lightweight pasteurization method and the acidity / lactobacilli might have beneficial effects on the mushrooms, though it's probably not as foolproof as heat pasteurisation.
While what kind of foods can go into vermicomposting is pretty well documented, this of ad-hoc mushroom substrate making beyond reusing coffee grains does not seem to be. So is there anything I absolutely should not put in my oyster mushroom substrate ? would dehydrating stuff first help ? Or is this plan complete bollocks ?
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