I am planning to grow winter musheoom in house. I am from Solan, Himachal Pradesh, India. It is a small hill town. Winter is setting in. The temperature is ranging from 5deg to 12deg celcius. Some how we don't get hardwood in this area. The area is dominated with Pine and Cedar trees. We can get wheat straw here. I would like to know if wheat straw will be good for growing these (Enoki) mushrooms? If so can I add wheat bran to enhance the substrate with Nitrogen?
I have not grown this mushroom, but I did a little looking around the internet.
Believe it or not, the "enoki mushroom" often found in grocery stores and restaurants, also called the "enokitake," is a cultivated form of Flammulina velutipes. It looks nothing like the wild mushroom, however; it is pale, long-stemmed, and tiny-capped (see the illustration).
Now we know the Latin name (Flammulina velutipes), a bit more looking shows this...
Enokitake, aka "The Velvet Foot" is a surprisingly flavorful mushroom that is quite popular in Japan. It grows well on hardwood sawdust/chips/bran, producing delightfully long stems and small caps under elevated CO2 levels. https://fungi.com/products/flammulina-velutipes-culture
Fruits under cool conditions. In Asia gown in jars under low light and high CO2 to produce long thin stems and minute caps. Very different appearance in nature. Grow on sawdust, paper and cardboard. https://www.namyco.org/common_cultivars.php
So, I didn't find anything about growing in wheat straw. Maybe you could use paper or cardboard instead?
Perhaps someone more knowledgeable will come along to help you. Good luck!
posted 10 months ago
Thanks Joylinn for your answer. I will try it on cardboard or paper as suggested by you. I understand that all the mushrooms that grow on wood can also be grown on wheat or rice straws? Now the main problem is finding Enoki mushroom spawns? I am not getting it in India. Any suggestions.
I grew Flammulina velutipes on supplemented wheat straw. Tons of mushrooms!! If you add wheat bran you must sterilize the substrate in a pressure cooker for 90 minutes at 15psi (pressure) or you'll get contaminations.
Remember to remove the stems from the Enoki before eating because it contains a toxin of the heart.
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