GROWIN G

MUSHROOMS
for

PROFIT
__________

Simple and Advanced

Techniques for Growing
By William Richards
 © Copyright 2020 by William Richards
All rights reserved.

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 CONTENTS

MUSHROOMS: PROPERTIES, BENEFITS, CALORIES, USES AND SIDE

EFFECTS
M
HOW TO GROW MUSHROOMS AT HOME
U M L M
R
The Hyphae and the Mycelium
The Carpophore Body
The Spores of the Fungus
Primary and Secondary Mycelium
Ascomycetes and Basidiomycetes fungi
Hymenium
Ascus and Basidia
T 3M C
MUSHROOMS ANATOMY
P
C
O , ,
C ,C F
G
MUSHROOMS: BENEFICIAL PROPERTIES AND TIPS FOR SAFE
CONSUMPTION
MEDICINAL MUSHROOMS
Agaricus blazei murrill (ABM)
Auricularia auricula-judae
Coprinus comatus
Cordyceps sinensis
Coriolus versicolor
Ganoderma lucidum
Hericium herinaceus
Maitake
Shiitake
Pleurotus ostreatus
Polyporus umbrellatus
 Poria cocos
DEADLY POISONOUS MUSHROOMS
HOW TO RECOGNIZE THEM
HALLUCINOGENIC MUSHROOMS - PSILOCYBIN, MAGIC MUSHROOMS
THE LIFE CYCLE OF MUSHROOMS
H G
GROWTH RATES OF MUSHROOMS
G :
G ,
How to grow mushrooms with wooden logs
How to grow mushrooms with toilet paper
How to grow mushrooms at home: other home kits and original systems
HOW TO GROW MUSHROOMS ON WOODEN LOGS WITH FRESH MYCELIUM
1 P
2 P
3
SUBSTRATE FOR MUSHROOMS
M :W ?
M
MYCORIZATION
CULTIVATION OF MUSHROOMS: OPTIMAL TEMPERATURE AND HUMIDITY
T P
CHOICE OF SPECIES
G , ?
DIY
HOW TO GROW PLEUROTUS OSTREATUS
PORCINI MUSHROOM
H ,
CHAMPIGNON
W
THE AGROCYBE AEGERITA - PIOPPINO
SHIITAKE MUSHROOMS
S S
NAMEKO
STROPHARIA RUGOSOANNULATA
MUSHROOM PLEUROTUS CORNUCOPIAE (GOLDEN MUSHROOM)
COPRINUS COMATUS MUSHROOM (COPRINUS, CHIOMATO AGARIC)
ARMILLARIA MELLEA MUSHROOM (CHIODINO)
GROWING MUSHROOMS: HOW TO START A PROFITABLE MUSHROOM
FARM
H
MUSHROOMS: PROPERTIES, BENEFITS,
CALORIES, USES AND SIDE EFFECTS

Do you know the properties, benefits and uses of

mushrooms? For centuries, mushrooms have been known not only
as a food but also as a natural remedy. There are also interesting
alternative uses of mushrooms in addition to food.
The use of this ingredient in Italian cuisine concerns
numerous recipes and in particular the preparation of mushroom
risotto, one of the best known and popular dishes based on this food.
Many people love mushrooms not only for their flavor but also
because they are passionate about their harvesting or cultivation. In
fact, some mushrooms can also be grown at home. However, one
must never overestimate one's ability to distinguish edible
mushrooms from poisonous mushrooms. If in doubt, it is always best
to have an expert check the mushrooms you have collected.
Let's discover the properties, benefits, uses and side effects
of mushrooms.
MUSHROOMS, PROPERTIES

Mushrooms are a source of carbohydrates, proteins,

minerals and vitamins. Among the mineral salts present in
mushrooms we find calcium, iron, manganese and selenium.
Mushrooms also contain B vitamins and folate.
Among the proteins contained in mushrooms we find lysine
and tryptophan. Mushrooms are also a source of antioxidants that
are considered useful for the prevention of aging and damage
caused to our body by free radicals.
For a long time, it was believed that mushrooms were a food
poor in nutrients but scientific studies over the years have noticed
that this is not the case and have realized, for example, how much
mushrooms are rich in selenium, which is considered important for
strengthening the immune system.
In mushrooms we find vitamin B3 which is needed by our
body to contribute to the proper functioning of the nervous system
and to proper oxygenation of the blood. Vitamin B2 is essential for
the production of red blood cells and for metabolism.
Let's summarize the properties of mushrooms:
✓ They are a source of mineral salts
✓ They contain B vitamins
✓ They are a source of vegetable protein
✓ They contain carbohydrates
✓ They are a source of lysine and tryptophan
✓ They bring antioxidants

MUSHROOMS, CALORIES

The caloric intake of mushrooms is not high. For all varieties

of mushrooms, it is around 25 kcal per 100 grams of fresh product.
Fresh mushrooms can contain water up to 90% of their weight.

MUSHROOMS, NUTRITIONAL VALUES

Mushrooms are primarily a source of protein and

carbohydrates. Here is an example of the protein and carbohydrate
content for some varieties of mushrooms.
The values of proteins and carbohydrates contained in
mushrooms can vary, but we take into account that 100 grams of
fresh mushrooms contain about 4 grams of carbohydrates and 2-3
grams of protein.
By way of example, here is the nutritional values per 100
grams of porcini mushrooms .
 ✓ Fat g 0.1
✓ Carbohydrates g 4.3
✓ Protein g 2.5
✓ Fibers g 0.6
✓ Sugars g 1.72
✓ Water g 92.12
✓ Ash g 0.98
✓ Calcium 18 mg
✓ Sodium 6 mg
✓ Phosphorus 120 mg
✓ Potassium 448 mg
✓ Iron 0.4 mg
✓ Magnesium mg 9
✓ Zinc 1.1 mg
✓ Copper 0.5 mg
✓ Manganese 0.142 mg
✓ Selenium mcg 26

MUSHROOMS, BENEFITS

Mushrooms have always been considered useful for

strengthening the immune system, they are used as a natural
antibiotic and to protect the body from seasonal ailments.
Some benefits of mushrooms may also relate to the ability to
lower bad LDL cholesterol and keep blood cholesterol levels at bay.
The intake of mushrooms is considered useful by unconventional
medicine especially during the change of seasons to strengthen the
body's defences.
Among the main benefits attributed to mushrooms we find
their ability to counteract and prevent aging due to their antioxidant
content, the ability to prevent cardiovascular disease and to stem the
accumulation of cholesterol in the arteries.
 Mushrooms can therefore be useful to:
✓ Lower and control cholesterol
✓ Prevent and fight aging
✓ Promote metabolism
✓ Enrich the diet with antioxidants
✓ Prevent cardio-circulatory diseases
✓ Strengthen the immune system
✓ Prevent the accumulation of cholesterol in the
arteries

MUSHROOMS RECIPES

Mushrooms are used in the kitchen for the preparation of

numerous recipes starting with the famous mushroom risotto.
Mushrooms are both an ingredient to season first courses and to
enrich second courses and side dishes.
HERE ARE SOME IDEAS AND RECIPES TO PREPARE WITH
MUSHROOMS.

Mushroom risotto
Pumpkin mushroom and hazelnut sauce
Recipes with chanterelles
Lasagne With Mushrooms
Pasta with mushrooms
Seitan with mushrooms
Tofu with mushrooms
Polenta with mushrooms
Mushroom cream
 Velvety Mushroom
Spreadable mushroom sauce
Mushrooms in Oil
Salted mushrooms in a pan
Rice noodles with mushrooms and bamboo
Rice dumplings with mushrooms
Potato gnocchi with mushrooms
Side dish with mushrooms and bamboo
Baked potatoes with mushrooms
Cream of mushroom and potatoes
Rice salad with mushrooms
Porcini mushroom pizza
Risotto with mushrooms and pumpkin

MEDICINAL MUSHROOMS
Mushrooms are not just considered an ingredient to be used
in cooking. In fact, we talk more and more often about medicinal
mushrooms. We will have to wait to understand if in the opinion of
science, mushrooms can really be considered 'miraculous'. At the
moment we are talking about the prevention of functional imbalances
of the organism and of fungi as adjuvants for our physiological
functions.
Reishi, or Ganoderma lucidum, also known as the
mushroom of immortality is currently one of the varieties that is
attracting the most attention from the scientific and natural healing
world.
The medicinal mushroom Reishi is antioxidant, anti-
inflammatory, antibacterial and antiviral, reduces stress, anxiety and
feelings of tiredness, protects the liver, regulates cholesterol, blood
sugar and blood pressure and decreases the body's reaction to
allergies. This last characteristic is due to the fact that in this
mushroom there are ganoderic acids (triterpenes) which limit the
production of histamine.
HOW TO GROW MUSHROOMS AT HOME

Did you know that mushrooms can be grown at home?

Some Italian schools have already started projects to cultivate
mushrooms thanks to the recovery of coffee grounds and now there
are real kits for sale, especially in gardening shops and agricultural
consortia, and everything needed to grow mushrooms in home and
garden.

Mushrooms, alternative uses

Among the alternative uses of mushrooms we find the
production of vegetable leather and vegetable fabrics for the
production of clothes and accessories. With particular techniques the
mushrooms are cultivated and used in order to create a resistant
fabric suitable for the manufacture of workable materials that can be
used to make clothes and accessories.

Mushrooms, contraindications and side effects

As for the consumption of mushrooms, attention must be
paid to allergies, risk of intoxication, risk of consuming poisonous
mushrooms, excess in quantities. It all obviously depends on
personal tolerance to mushrooms and the ability to recognize edible
mushrooms.
It is always essential, in case of doubt, to submit the
collected mushrooms to an expert to verify that they cannot cause
health risks and that inedible mushrooms have not been collected by
mistake.
The yogic diet advises against the consumption of
mushrooms because they are considered a food too heavy in terms
of energy for both the body and the mind. According to the yogic
tradition, those who consume mushrooms may have difficulty
concentrating during meditation and negative effects on body and
mind.
Anyone who has doubts about the intake of mushrooms and
the interaction with the medications they are taking in this period
should consult their doctor to understand if some combinations
between medicines and mushroom consumption can cause
problems.
Reishi mushrooms - Ganoderma lucidum, for example, are
not recommended for those who have undergone transplants, for
those who take immunosuppressive or anticoagulant and antiplatelet
drugs (with particular reference to the Ganoderma lucidum fungus)
and for those suffering from allergy to fungi.
Fungi are a large group of living organisms. There are more
than 100 thousand species but only a few are edible (good to eat),
others are toxic or poisonous. There are also single cell fungi such
as yeasts and molds.

UPPER MUSHROOMS AND LOWER

MUSHROOMS

Fungi can be microscopic and macroscopic.

Macromycetes mushrooms
The macroscopic ones are also called macromycetes or
higher fungi. It is precisely the mushrooms that we commonly known,
i.e. those that have such dimensions that they can be observed with
the naked eye. Macromycetes Mushrooms are the classic
mushrooms that we see and collect.

Micromycetes mushrooms
 Microscopic fungi, on the other hand, also called
micromycetes or lower fungi, are for example the common molds
that attack food or the fungi responsible for antibiotics or
fermentations (for example yeast).
Micromycetes mushrooms are "Penicillium" microscopic
fungi. Usually, we speak of mushrooms referring to the category of
macromycetes and higher fungi. In fact, these are the mushrooms
that are collected and cooked.
The world of mushrooms
Fungi include over 100,000 species of organisms that
deserve to be categorized into a group of their own. Scholars have
decided to form a separate kingdom, that of mushrooms, because
these living organisms have particular characteristics.
Some of these characteristics are common to plants, other
characteristics are common to the world of animals. However,
mushrooms are neither animal nor vegetable. They are organisms
halfway between the two groups because they have characteristics
of both one and the other group.
Similarities with Plants
Fungi differ from plants because they have no photosynthetic
pigments and therefore cannot use the carbon dioxide present in the
atmosphere to produce sugar (glucose) as plants do. However, as
plants are planted on the ground, they have a similar shape and
reproduce with seeds (the spores). They are therefore unable to
produce food on their own through photosynthesis, like plants.

Similarities with Animals

With animals, the fungus shares the fact that in order to
survive it is forced to consume simple substances produced by
others, such as proteins and sugars (such as using decaying dead
leaves). Another characteristic that fungi have in common with the
animal kingdom is that the fungal cell walls are also formed by chitin
which also makes up the exoskeletons of insects.
 One last thing:
In short, a fungus can live even without sunlight depending
only on other organisms, unlike plants. Here is the difference
between autotrophic organisms such as plants and heterotrophic
organisms which include animals.

REPRODUCTION OF MUSHROOMS

Now let's talk about the reproduction system that

mushrooms have developed and refined over millions of years.

THE HYPHAE AND THE MYCELIUM

What we call fungi are nothing more than a set of

microscopic filaments called hyphae. These filaments, the hyphae,
intertwine with each other and form the mycelium. Spreading in the
soil, the hyphae form a kind of reticular structure that finds fertile
ground for development in the woods, in the soil and around the
roots of trees.
hyphae of fungi
Development of hyphae in the soil. The mycelium is the
vegetative organ of the fungus and provides for the absorption,
assimilation and respiration of the fungus.

THE CARPOPHORE BODY

When the mycelium develops and reaches maturity it can

give rise to a carpophore body. It is precisely the carpophore, that is
the fruiting body of the mushroom, that we see coming out of the
ground.
 Therefore, the mycelium of the fungus will give rise to a body
of a carpophore only when it reaches maturity and only if the
environment and conditions are favorable for its development.
So, it is important to understand that the fungus that we see
coming out of the ground is only a fruiting of the mycelium that is
actually inside the ground. The purpose of the part that emerges
from the ground, the carpophore, is to multiply the species by
spreading the spores of the fungus.
This is just one of the reproduction mechanisms that every
mushroom has.
Another possibility is that the fungus spreads due to
fragmentation of part of the original mycelium. However, the most
common means of spreading the spores is that of the wind which
can carry them, being very light, even hundreds of kilometers.
Insects also play their part in the distribution of spores, both
those parasites of the fungus and insects that occasionally pass
through. In this sense, even rabbits and wild boars that eat
mushrooms can then shed the indigestible spores along with the
excrement.

THE SPORES OF THE FUNGUS

The spores of the fungus are contained within the

carpophore. The spores are none other than the seeds of the
fungus. Periodically they are released and are carried by wind, water
or even by insects or other animals.

PRIMARY AND SECONDARY MYCELIUM

If the spores find optimal soil and conditions, they germinate

creating the primary mycelium again. This primary mycelium, if it
does not quickly find a primary mycelium of the opposite sex, dies.
From this union a compact and new interweaving of hyphae is
generated which creates the secondary mycelium and which will
therefore lead to the completion of the mushroom reproduction cycle,
with the birth of a new carpophore. Fungi can also reproduce
asexually through the formation of particular conid cells from which
the new secondary mycelia develop directly.

ASCOMYCETES AND BASIDIOMYCETES FUNGI

A fundamental distinction in the realm of higher fungi is that

between ascomycete and basidiomycete fungi. It should be known
that in higher fungi there are fertile hyphae. The fertile hyphae are
found in a specific part of the fruiting body of the fungus and are the
ones that can produce the spores.

HYMENIUM

This intertwining of fertile hyphae is called the hymenium.

Let's take two examples: in a Porcini Mushroom, which is a
mushroom with a tubular fruiting body, the hymenium are the inner
surfaces of the tubules. In an Amanita Caesaria mushroom the outer
faces of the individual lamellae are the hymenium; the rest of the
mushroom is formed by sterile hyphae. The hymenium of boletus is
white when young and then turns greenish.

ASCUS AND BASIDIA

At this point the spores are produced by two types of cells,

the ascus or the basidia. It is therefore a division based on the
different anatomical structures that form the spores. In ascomycetal
fungi these spores are produced in a disordered way in the aschi,
cylindrical cells that once mature open and allow the spores to
disperse.
In basidiomycetes fungi, on the other hand, the hymenium is
made up of lamellae or tubes that generally open outwards through
small pores. The structures are cylindrical in shape, made from small
tubules such as in boletes and spores are formed at their ends.
The shape and color of the spores also have a great variety
and are used to determine the species of the fungus. Truffles are
part of the ascus class. The basidia, on the other hand, include
amanite, russole, porcini mushrooms, etc.

THE 3 MAIN CATEGORIES

Due to the different way they feed and way of life,

mushrooms are divided, classified and grouped into three main sub-
categories:

Parasitic Mushrooms
Parasitic fungi are organisms that feed on other living
organisms. They can feed on trees or shrubs that are already sick or
debilitated for the purpose of using their organic material.
Even lower fungi can also develop directly above animals, as
do molds. Some species of fungi such as Armillaria mellea can live
both saprophytic and parasitic.

Flammulina velutipes velvety agaric

Flammulina Velutipe is both a saprophytic and parasitic
fungus. Parasitism between fungus and fungus is widespread among
the lower fungi. It is called mycoparasitism and an example is the
boletus parasiticus that grows on the Scleroderma aurantium or the
Niyctalis asterospora that grows on the fungi of the genus russula.
The organisms attacked by parasitic fungi are damaged over time
and are no longer able to develop and grow in the best way.

Saprophytic mushrooms
Saprophytic fungi are organisms that feed on waste
materials from other living beings or on dead organic materials. For
example:
Those that grow on top of animal droppings and manure are
saprophytic fungi and are called coprophilic and urophilic fungi.
Fungi that grow on wood coals or burnt material are called
cinericoli.
Those that live on dead leaves fallen on the ground or on the
bark or pine cones fallen to the ground, are always saprophytic fungi.
The species that grow on dead animals are called
necrophils. The fungi that grow on humus are saprophytic soil fungi.
Saprophytic fungi can be considered the "scavengers of the
forest" because they feed on dead organic material or the waste
products of other living organisms.
They are very important because they are able to transform
dead organic matter (dry leaves, broken branches, dead animals,
excrements) into mineral salts essential for the life of plants.

Symbiotic mushrooms
Finally, there are the symbiotic fungi which are organisms
that develop interactions with other organisms in the same
environment. The most classic expression of this type of fungi is
mycorrhiza, that is the symbiosis between a fungus and a specific
plant, tree or bush.
 The Mycorrhiza
In this way of living, the fungus attaches itself to the roots of
the plant. The situation benefits both organisms because between
the two there is an exchange of substances useful for both.
The plant yields to the fungus some organic substances that
it is unable to build on its own because it cannot use photosynthesis.
For example, carbohydrates or glucose.
The plant, on the other hand, thanks to the union with the
fungus and its mycelium, considerably increases the absorbent
surface of its roots and therefore receives more water, mineral salts
and compounds. It will also benefit from better defences against
pests and diseases.
A type of symbiotic mushroom is the porcini which can live
in symbiosis with numerous broad-leaved trees (chestnut, oak,
beech, etc.) and conifers such as fir trees. But mushrooms do not
become symbionts only with trees: for example, lichens interact with
algae.

Morphology of Mushrooms
How a mushroom is made
The body of the fungi is made up of a set of microscopic
filaments called “hypha” which intertwine to form the mycelium.
The hyphae spread through the soil and form a kind of
network. From this network the mycelium develops and gives rise to
a fruiting body that contains a very large number of spores.
The spores are carried by the wind or by insects or even by
water and will give rise to another interweaving of hypha.
MUSHROOMS ANATOMY

Fungi are very particular organisms; they are not classifiable

as either plants or animals. Some of the existing species of fungi are
microscopic, while others are macroscopic (ie they can be seen as a
single organism with the naked eye) and can be collected from the
ground. Among these, some can also be eaten, while others are
toxic or even poisonous for the human species, being among the
most harmful foods of all.
The discussion will focus on the so-called macromycetes,
that is the mushrooms that can be seen with the naked eye and are
collected, epigeal, that is, which have a well-developed part that
comes out of the ground (unlike the hypogeal mushrooms that live all
their life underground) and which can therefore be harvested or
cultivated.

What is a mushroom
Fungi is the term that refers to a kingdom of the living, the
highest classification for living organisms. There are only five
kingdoms in nature: bacteria, protists, plants, fungi and animals. The
fact that fungi and plants (which are traditionally considered similar)
belong to different kingdoms while mosquito and elephant (which are
not exactly similar) belong to the same kingdom gives a first idea of
the distance between the group of organisms referred to as fungi
and all the others.
In fact, fungi have intermediate characteristics between
animals and plants: they are distinguished from plants by not being
able to create organic compounds by exploiting sunlight, therefore
they are not able to carry out chlorophyll photosynthesis; they
therefore feed on other organic substances, just like animals. But
they also have aspects similar to those of plants, such as the "roots"
planted in the ground and the inability to move.
 What distinguishes the fungus from other living organisms
are the following three characteristics;
• They are heterotrophic ie they cannot synthesize organic
compounds by themselves;
• They have no fabric, unlike plants and animals. They have
no channels, vessels, transport structures for nutrients; they are just
a “mountain” of cells all the same that take on a certain shape as a
whole;
• They reproduce through particular structures called spores,
therefore without going through an embryonic phase unlike animals
(with the embryo) and plants (with the seed). The spores, by sexual
reproduction (recombination of two fungi) or asexual (cloning of a
single fungus) simply begin to multiply and thus give rise to the new
fungus.
Among the many characteristics that distinguish mushrooms,
there is also the number of cells that compose them; there are
unicellular fungi (such as Saccharomyces cerevisiae, better known
as brewer's yeast) and multicellular fungi, based on how many cells
they make up; what are traditionally called “fungi” are multicellular
organisms.
Fungi can also be distinguished on the basis of their mode of
nutrition: parasites, saprophytes or symbionts.
• Parasitic fungi are fungi that live at the expense of other
organisms. Generally, they are microscopic fungi (think of those that
cause nail fungus, for example) and feed on the substances of other
organisms until they kill them. Few of the edible mushrooms do this.
• Saprophytic fungi are fungi that feed on dead organic
matter, such as old tree trunks or protein from dead animals on the
ground. They are very important fungi for the ecosystem, because
their enzymes are able to digest even very hard substances, such as
the chitin that forms the exoskeleton of insects; digesting it and then
dying make it available to other organisms, such as plants,
concluding the cycle of the food chain. Some of the edible
mushrooms are saprophytes, such as the famous Champignons
(Agaricus bisporus).
• Symbiotic fungi are fungi that live in symbiosis with other
organisms, usually with plants. It is a relationship similar to the
parasitic one with the difference that both species benefit. Usually,
fungi are born on the roots of the plants that host them, and take
energy from the plant but at the same time collect substances
(usually mineral salts) from the soil and transmit them to the plant,
which uses them. They also protect it from attack by parasitic fungi
and bacteria. The symbiotic relationship between fungus and plant is
called mycorrhiza, and explains why some mushrooms (such as
porcini, Boletus edulis) grow only in the presence of specific plants,
generally in the woods composed mostly of those plants.

The fungal anatomy

One of the most important characteristics of mushrooms is
their shape. Fungi can take different forms, from the well-known
"mushroom" shape, therefore stem and cap, to the strangest shapes
and this because there are no internal structures, therefore the
anatomical parts may be missing or greatly modified in a species,
compared to the others.
In fact, in the logic of fungal life, the epigeal part, that is the
one that emerges, has the sole reproductive purpose, that of
spreading the spores in the surrounding environment and colonizing
it.
In any case, most mushrooms exhibit the following
structures:
• The cap, the upper part which is important to distinguish
the color of the mushroom, the possible presence of parasites and
the age;
• The hymenophore, which is the part that is between the
gills or in the pores, under the cap, and is the organ where the real
spores (hymenium) develop which, falling, will be carried by the wind
into the environment;
• Lamellae, pores and quills are the shapes that the part
underneath the cap can take and are very important for the
recognition of the single fungal species;
• The stem is an elongated part that separates the cap of the
mushroom from the ground, to bring up the hymenophore that will
spread the spores;
• The volva and the ring are two structures that protect the
hymenium in the early stages of growth of the fungus. The volva is
located at the base of the stem, and is useful in the early stages of
life while the ring, if present, is useful in the more advanced stages,
during growth.
Considering the presence, absence, shape, color,
consistency of every single part of the mushroom structure, the
different species can be distinguished; it is a very important thing to
do if you are a collector, but it is also the technique used by ASL
mycologists: recognition with molecular methods is still too slow, in
particular in cases of poisoning.

Collection and cultivation of mushrooms

Unlike the main known plant and animal species, which are
bred or cultivated, two different types of supply are used for
mushrooms, due to their particular characteristics: cultivation and
harvesting.
Harvesting is the main activity at an amateur level. Even in
the trade, however, harvested mushrooms are used: this depends on
the fact that some mushrooms simply cannot be grown or it would
not be economically advantageous to do so. Porcini mushrooms, for
example, being symbiont mushrooms, grow in the vicinity of some
very specific species of trees, and their environment cannot be
recreated under controlled conditions, which is why porcini are
generally collected, and this activity must be subject to very precise
laws.
The alternative, valid only for some species of mushrooms,
is cultivation: this practice is carried out mainly with saprophytic
mushrooms, and the most widespread cultivation is that of
champignons. Orecchiette (Pleurotus ostreatus) are also quite
common.
Some species of mushrooms can also be grown at home,
under controlled conditions, to have edible mushrooms within a few
weeks of "sowing".
In any case, cultivation always requires the right substrate,
i.e. a soil that contains the nutrients suitable for the fungus to be
cultivated (you can do it yourself or buy ready-made soil) and the
mycelium, the spores of the fungus, which they buy in small bags in
agricultural shops and spread on the substrate waiting for the growth
of mushrooms.

Mushrooms: nutritional characteristics

Mushrooms are some of the least nutritious foods of all, due
to the substances they contain. They are composed of a lot of water,
while the macronutrients are few and their digestion is made difficult
by the presence of chitin in the cell wall, a very difficult
polysaccharide to digest (it is the same that makes up the
exoskeleton, that is the hard shell, of insects).
However, the proteins contained in mushrooms are of good
nutritional quality, comparable to those of meat (even if they are very
few, three or five grams of protein can be obtained from 100 grams
of mushrooms).
Mushrooms are rich in trace elements absorbed by the soil
and vitamins that are able to synthesize or absorb by plants.
The main component are proteins, which are of good quality
although difficult to extract; even the lipids are of good quality, being
mainly represented by so-called essential fatty acids such as linoleic
acid, but they are nevertheless so poorly represented (150 grams of
mushrooms are equivalent in terms of fat to a gram of oil, one fifth of
a teaspoon of tea) which is unlikely to have a preponderant action on
the body. On the other hand, the supply of fiber is good, which
regulates intestinal transit.
Also interesting are the many trace elements and vitamins
that the national institute has not quantified, but which we know are
very abundant in mushrooms: among these selenium, sodium,
potassium, calcium, iron and manganese as well as vitamins A, D,
C, K and some B vitamins, which take part in the various metabolic
processes of our body.

Conservation of mushrooms
Since it is not always possible to eat fresh mushrooms
(especially those coming from harvesting, which is done only in
certain seasons) it is useful to know which conservation methods
keep the nutrients better.
• Drying: very common for porcini, it is a method that
consists of evaporating the water present in the mushroom. In this
way the nutrients remain, but the mushrooms must then be
rehydrated in order to be consumed; alternatively, they are used to
flavor dishes, crumbled.
• Preservation in oil: this is the most-used technique in the
home. It consists of boiling the mushrooms in equal parts of oil and
vinegar for a few minutes, then putting them in the jars covered with
the cooking liquid. The method disperses many of the nutrients into
the liquid itself and can also be dangerous for the eventual
development of clostridium botulinum. Absolutely do not consume if
you notice the presence of air bubbles in the preserves.
• Freezing: Another very common preservation method is to
put the mushrooms in the freezer after washing them to remove the
earth. To prevent them from falling apart, it is advisable to store them
in the lowest shelf of the freezer, and it is important to cook them still
frozen to avoid losing nutrients with defrosting. This is why it is
important to wash them before putting them in the freezer.

Main species of mushrooms

In Italy, and even more so, globally, there are many different
species of mushrooms. Some are known and sought after, others
are little known because they are found only in some areas, or
altitudes, and not in others.

PORCINO

Belonging to the genus Boletus, and to the Boletus edulis

species, the porcini is a mushroom with excellent edibility
compared to others, it has a very intense flavor and goes well with
many culinary preparations, in particular those based on meat. It is
consumed both fresh and preserved and dried porcini mushrooms
are particularly popular. It has a rather high cost compared to that of
other mushrooms because it cannot be cultivated as it is not a
saprophytic mushroom but a symbiont of the oak and chestnut in the
flat areas, beech and fir in the mountain ones. It also develops in
groups, if the ideal microclimate is present.
Its edibility is excellent and does not have any kind of
contraindication except that, in the harvest phase, it can be confused
with other mushrooms. If confused with other species of the genus
Boletus, the consequences are generally not serious, except for
Boletus satanas: however, this mushroom is of a different color
(white cap and red stem, and not a brown cap and yellow stem like
the porcini).
It being understood that before consumption it is important to
subject it to mycological analysis, a good method of discrimination
(which applies only to porcini) can be to cut a small part of it: it must
not change color after a few seconds, otherwise we could be in the
presence of another species.

CHAMPIGNON

The most widespread mushroom for trade and therefore for

consumption is certainly the Champignon, also called French
Prataiolo, belonging to the Agaricus bisporus species.
It is a fungus that commonly grows also in Italy, difficult to
confuse with other fungal species. It usually grows in meadows,
where the fine earth and the presence of small dead plants and
insects make it perfect as a habitat: it is in fact a saprophytic fungus.
Generally, it is gregarious, that is, you never find a single specimen
but a group.
Its second name depends on the fact that the first industrial
crops were found in the surroundings of Paris: today it is grown
everywhere and throughout the year at a controlled temperature, so
much so that it represents up to 80% of all mushrooms cultivated in
the world, so it is easy to find in food outlets. The price is also very
affordable and this is because its cultivation, unlike other cultivated
mushrooms, is advantageous for those who carry it out, allowing
prices to be kept at low levels.
The champignon does not have a too intense flavor and its
consumption, whether cooked or raw, does not involve dangers;
however, for children or pregnant women, it is advisable to eat it
cooked to avoid even those rare symptoms that can result from
consumption.

OYSTER, MUMPS, CHILBLAINS

 Different names for a single mushroom, the Pleurotus
ostreatus. It is also a saprophytic mushroom, like Champignon, and
also cultivable: it is the second most cultivated mushroom, but the
quantities are much lower than the first, about a quarter. It is a
fungus that prefers to grow on wood, so it can be found on old
stumps of dead trees (where the mycelium develops right on the
trunk, with groupings similar to those of oysters, which is why one of
its many names it is “Oyster mushroom”) and sometimes grows
directly in the lower parts of the broad-leaved trees, behaving in any
case as a saprophyte on the parts of the bark which are now dead
and no longer sprayed by the sap. On the market it is quite
commonly found, mainly preserved in oil or frozen, forms in which,
moreover, it can be part of the various "mixed mushrooms" that can
be found in supermarkets. It has a concave cap, the color of which
can vary, well evident gills and a diameter that can range from 5 to
25 centimeters. It is quite common throughout Italy.
Some studies have reported that this mushroom may contain
some compounds that have anti-inflammatory or cholesterol-
lowering activity, which could indicate the presence of additional
beneficial properties.

COCKEREL, CHANTERELLE OR FINFERLO

The Cockerel, with its array of regional names, is one of the

most common edible mushrooms in our country and belongs to the
Cantharellus cibarius species. However, it is not commonly found on
the market because, being a mycozzyric mushroom, therefore a
symbiote, it is not possible to cultivate it at advantageous prices for
its sale, which is why the only way to find it is to collect it: it is still
very common and it can be found in deciduous and coniferous
forests at various altitudes. Much appreciated, it has a strong flavor
and is used alone or as a side dish. It is inadvisable to eat it raw not
so much for the toxic effects (which it does not have, even if the
usual recommendations regarding children apply) as because the
flavor does not come out except with the effect of cooking which
breaks down its cellular structures. It is not dangerous, but the
appearance is confused with that of the Omphalotus olearius
mushroom, which although it is much larger has a color similar to
that of the cockerel and also an appearance that vaguely resembles
it. The discriminant is the hymenium, structured in lamellae in the
Omphalotus, in crests in the cockerel, but an inexperienced collector
can get confused. Omphalotus is poisonous, has short-term
symptoms but can also be fatal if consumed in large quantities,
which is why it is a good idea to always have them checked by the
ASL mycological inspector before consuming the cockerels.

GOOD EGG

Amanita caesarea, the good egg, is one of the mushrooms

considered to be the best. Like the other species that cannot be
cultivated, it is a symbiotic mushroom, which is found in symbiosis
with trees such as chestnut and oak, as long as it is in a dry and mild
climate. This is why it is found mainly in Southern Italy and rarely
above a thousand meters above sea level. It must be harvested and
is highly sought after in the kitchen, where it is eaten both cooked
and raw, as a salad. However, it is a fungus in some respects
dangerous, mainly due to the possibility of confusing it with other
fungi: when it is adult and has a well-opened cap, the intense orange
color makes it difficult to confuse it, but in the state of ovum, i.e.
when it has emerged from the ground a few days before, it can be
confused with other mushrooms belonging to the same species such
as Amanita aureola or Amanita muscaria or Amanita phalloides.
The good egg is becoming increasingly rare: despite the law
explicitly prohibits the collection of Amanite in the state of ovum,
many gatherers do it (also thanks to few forest controls) preventing
the fungus from growing and spreading spores in the environment to
favor the birth of other specimens.
MUSHROOMS: BENEFICIAL PROPERTIES
AND TIPS FOR SAFE CONSUMPTION

Fungi are organisms that are distinct from plants in terms of

morphology, vegetative life, properties and reproduction, in fact
constituting a kingdom in their own right. However, both because
they have different nutritional aspects in common with vegetables,
and for their use in the common diet, they are often considered foods
of plant origin. They can grow almost anywhere, from woods to
meadows, from desert to rocky terrain and even in land burned by
fires. The species of mushrooms are innumerable, many poisonous,
others edible and with therapeutic properties, each having its own
scientific name. The best known from a food point of view are
certainly the porcini, the cardoncello, the champignon, the
chanterelle and the chiodino, to name a few, each with its own
characteristics and unmistakable taste.
Let's find out, then, with the help of Dr. Francesca
Evangelisti - nutrition biologist - the properties of mushrooms and
what to pay attention to when we decide to consume them.

CALORIES OF MUSHROOMS AND COMPOSITION

“The macronutrient composition, very similar to that of

vegetables, is not high”, specifies the nutritionist. The most abundant
are proteins and carbohydrates, present (although the quantity
varies from species to species) in any case in very small quantities
(about 4 grams of carbohydrates and 2-3 grams of protein in 100
grams of fresh food). However, "proteins are considered to be of
good quality, as are lipids, being mostly represented by essential
fatty acids such as linoleic acid". Mushrooms are very rich in water,
especially the champignon and ovum varieties (up to 90% of their
weight). The fiber content is also good, but it varies according to the
species; the black truffle is certainly the richest. The mineral content
is not particularly high, except for potassium (especially mushrooms
and black truffles) but also iron, selenium, phosphorus, zinc,
manganese, calcium, however, the doctor specifies that "a lot
depends on the type of soil where the mushrooms they grow ".
On the other hand, the vitamin content is overall good: in
particular, in mushrooms we find B12, absent in foods of plant origin,
while vitamin A is abundant in chanterelles. There are numerous
antioxidants, while the calories of mushrooms are not high: "most
species contain about 25 calories per 100 grams of edible product".
It should be noted that, since drying involves the loss of water, the
nutritional values of 100 grams of fresh food refer to 1000 grams of
dried mushrooms.
Properties of mushrooms: they strengthen the immune
system and fight cholesterol
The properties of mushrooms can vary considerably
depending on the species. However, some of them are common to
all mushrooms. Let's see what they are.
“First of all, mushrooms are low in calories, rich in water, and
low in fat, which makes them a suitable food for all those who want
to lose weight or follow a low-fat diet. Even the fiber content, acting
as a satiating factor, is useful in low-calorie diets”, suggests the
interviewee.
It should be remembered that fiber is very important in
regulating intestinal functionality and transit, so the fungus can be of
considerable help for those suffering from intestinal dysfunctions.
Another important property of mushrooms is to significantly
support the immune system, carrying out important antibacterial
properties. For this reason they are recommended during the change
of season between summer and autumn, perhaps as part of a detox
diet, not surprisingly their typical "flowering" season, precisely to
strengthen the immune system and help the body to defend itself
better: "This action is mainly carried out by the polysaccharides that
mushrooms contain, which are able to rebalance the immune
system, both when it is hyperstimulated by allergies or inflammation,
and when it is in deficient conditions, caused for example by chronic
infections". The immunostimulating action is also enhanced by the
presence of selenium, capable of stimulating the production of
cytokines by leukocytes, specifically responsible for the immune
response to infections. The good selenium content is also beneficial
for hair, nails and teeth, also having antioxidant properties.
Among the properties of mushrooms, the positive action on
the nervous system and on the metabolism of proteins, lipids and
carbohydrates should also be mentioned, thanks to the rich content
of B vitamins. Useful in preventing and countering anemia and its
annoying symptoms such as weakness, headaches and digestive
problems, thanks to the good iron content, mushrooms are also able
to counteract the accumulation of bad cholesterol in the blood
vessels, thus helping to prevent problems related to circulation. The
high calcium content also protects the bones, helping to prevent the
onset of various diseases affecting the skeletal system, primarily
osteoporosis. Thanks to the richness in potassium, “mushrooms
have a protective action against the heart and the circulatory system
in general, regulating blood pressure, as well as an improvement of
memory and cognitive functions”. They also contain natural insulin
and enzymes that help the body break down the sugars and starch
contained in food.
Some constituents of mushrooms support liver and
pancreatic function, thus promoting the production of insulin in a
natural way: "they can therefore be eaten in case of hyperglycemia
and even diabetes, although in the latter case, especially if the
patient is treated with an insulin, their intake must be carefully
evaluated by a professional. Finally, the presence of antioxidants,
useful against cellular aging, should be remembered”, concludes the
nutritionist Evangelisti about the properties of mushrooms.

MUSHROOMS IN THE KITCHEN: ALL USES

The properties of mushrooms from a health point of view are

very interesting, however, the aspect that interests most is their
gastronomic value. Certainly, the most popular is the porcini , fleshy
and very fragrant, suitable for the preparation of sauces or for frying,
which can be harvested between the end of summer and the
beginning of autumn, typically near oaks and chestnuts. The
cardoncello, with its large and fleshy hat, is also very appreciated
and excellent when roasted on the plate. The champignon is instead
a cultivated mushroom, therefore available all year round and
suitable for the most varied preparations.
Mushrooms are well suited for the preparation of numerous
savory dishes. In addition to being enjoyed as such, for example
fried or baked in the oven, mushrooms can also be used in small
quantities, as an addition to sauces or to a meat or vegetable broth,
making these preparations much tastier and tastier. The famous
mushroom risotto is very well known, as well as roasted and grilled
mushrooms. More innovative, but equally tasty, is the warm salad of
kamut and champignon mushrooms, as well as the bresaola rolls
with mushroom carpaccio and the mushroom and potato soup.

HOW TO STORE MUSHROOMS

"Since mushroom picking is limited only to certain periods of

the year, which also depend on climatic conditions, the mushroom is
a food that can hardly be consumed fresh, which is why, after
harvesting, they must be stored correctly" , specifies the interviewee.
There are several conservation methods, useful in order to maintain
their nutritional properties. The best known, applied very often to
porcini mushrooms, is drying, which consists of evaporating the
water contained in the mushroom. This process is a good
preservation method as the nutrients are preserved; the only trick is
to necessarily rehydrate the mushroom before consumption, soaking
it in water until the soft consistency returns. Another technique is
preservation in oil, which consists in boiling the mushrooms for a few
minutes in equal parts of oil and vinegar and placing them in jars
completely covered with the cooking liquid.
However, the nutritionist observes that this method, "in
addition to causing the loss of part of the nutrients in the cooking
liquid, can be dangerous for the possible development of food
botulism, so you must be very careful, remembering that the
presence of bubbles in the jar 'air is an indication of danger”. Finally,
another method of conservation is freezing, much safer, to be carried
out after a thorough washing to remove the earth. In this case, to
avoid possible flaking it is advisable to place the mushrooms in the
lower part of the freezer and cook the mushrooms while they are still
frozen, in order not to lose the nutrients during defrosting.

CONTRAINDICATIONS: WHEN CAN IT BE DANGEROUS TO

CONSUME MUSHROOMS?

The contraindications relating to mushrooms basically refer

to any allergies, risk of intoxication and possible consumption of
poisonous mushrooms, and excess quantities. In addition to deriving
from the ingestion of poisonous mushrooms, mushroom poisoning
can also occur following the consumption of toxic mushrooms, but
also simply spoiled or infested ones. In fact, fungi are organisms
particularly subject to infestations by parasites and bacteria which
are then responsible, in this case, for intoxication. So, what to do to
consume them safely? “First of all, if we use fresh mushrooms, we
must pay attention when buying, carefully evaluating the external
appearance. The fungus must be compact and without dents, traces
of mold or rotten parts, a sign that the presence of bacteria or
parasites is possible. The same criterion of judgment must of course
be applied if you go to gather them directly outdoors, in this case
also having the attention not to pick poisonous species (some very
similar in appearance to edible ones)”, highlights the nutritionist.
The signs of intoxication are always well evident, and
typically include, in minor cases:
✓ nausea
✓ retching
✓ diarrhea
✓ abdominal pain
✓ temperature
✓ sweating
✓ red spots on the skin.
 In severe cases, hallucinations, hypertension, headaches,
significant liver damage and, in some cases, even death may
appear. Many think that milk has detoxifying power, thus acting as an
"antidote" in such cases, but the doctor explains that it is a false
belief: "'the only thing you have to do when you recognize the
symptoms of mushroom poisoning, is to go to the emergency room
to receive the most appropriate care ".
Even mushrooms in oil can be dangerous because, in case
of bad conservation, Botox can develop; therefore better not to buy
them if we are not absolutely sure of the condition of the product,
while, if we want to prepare them ourselves, it is a good idea to
carefully wash the mushrooms and blanch them with water and
vinegar before placing them in the jar which, of course, must be well
sterilized.
Another important recommendation is not to exceed the
quantities, and this is due to various factors that affect all species of
mushrooms, and therefore also edible ones, in fact: "mushrooms are
quite difficult to digest, due to the presence, in their cell wall, chitin, a
polysaccharide similar to that which makes up the exoskeleton of
insects and, therefore, very difficult to metabolize. Moreover, they
tend to easily absorb atmospheric pollution, due to their typical
spongy fiber”. Finally, that Reishi mushrooms are to be avoided in
case of taking anticoagulant, immunosuppressive and antiplatelet
drugs.
MEDICINAL MUSHROOMS

In the West, since ancient times, mushrooms have been

viewed with suspicion due to some varieties being poisonous, in
some cases even deadly (for example Amanita phalloides). In the
East, on the other hand, the mushroom is considered a precious
therapeutic complement to the diet and for centuries medicinal
mushrooms have been used by Traditional Chinese Medicine for the
treatment of many diseases (mycotherapy).
In fact, fungi, living in a very hostile environment, in order to
survive insects, microbes and temperature changes, must produce
various substances including antibiotics, vitamins of group D and B
and precious trace elements. Although they all have common
properties, each mushroom, depending on the family it belongs to,
has, in relation to its chemical composition, a different
pharmacological activity. All mushrooms are therefore rich in trace
elements, vitamins and immunostimulating substances in general,
but each of them has its own peculiarities.
The therapeutic properties of mushrooms can be exploited
by humans by consuming them as a preventive food, or by taking
them in the form of extracts or tablets or capsules, forms more
suitable for people suffering from real pathologies.
They are particularly indicated in the treatment of metabolic
pathologies such as diabetes and hypercholesterolemia in general,
but also in the metabolic syndrome, a very frequent condition today,
related to sedentary lifestyle and obesity and the premise of many
other pathologies. Medicinal mushrooms are also specifically
indicated in more serious degenerative diseases, such as cancer. In
these conditions they can play an interesting complementary role
and enhancement of official therapies, such as chemotherapy and
radiotherapy. Among the more than 400 mushrooms in which
medicinal properties have been recognized, in this article we report
the 12 most important, whose properties reported here are
supported by numerous studies. They are also the easiest to find on
the market and at a reasonable price.
THE 12 MEDICINAL MUSHROOMS:

✓ Agaricus blazei murrill

✓ Auricularia auricula-judae
✓ Coprinus comatus
✓ Cordyceps sinensis
✓ Coriolus versicolor
✓ Ganoderma lucidum (Reishi)
✓ Hericium erinaceus
✓ Maitake (Grifola frondosa)
✓ Shiitake (Lentinus edodes)
✓ Pleurotus ostreatus
✓ Polyporus umbrellatus
✓ Poria cocos

AGARICUS BLAZEI MURRILL (ABM)

Agaricus Blazei Murrill Mushroom Also known by the

Japanese name of Himematsutake, Agaricus Blazei Murrill (ABM) is
a mushroom originating from the mountainous regions of Piedade,
Brazil. 30 years ago, in the 90s, some epidemiologists, studying the
native population of the Piedade near San Paolo, noticed that the
rate of diseases in this region was extremely low and correlated it to
the regular consumption of this mushroom in the diet.
Subsequent experiments conducted in Japan on mice found
that this fungus resulted in a significant activation of the immune
system in excess of that attributed to shiitake, maitake, reishi and
other "medicinal" mushrooms. This fungus has been attributed to the
prevention of neoplastic diseases, diabetes, hyperlipidemia,
atherosclerosis and chronic hepatitis.
AURICULARIA AURICULA-JUDAE

Auricularia auricula-judae mushroom is an edible sessile

mushroom, commonly ear-shaped, brownish red, gelatinous, elastic,
with a sweet taste and imperceptible odor. It grows on dead trees or
parts of trees and can reach a size of 3 to 10 cm.
This fungus has an immunostabilising effect, determines an
increase in the number of white blood cells. Rich in adenosine, it
promotes blood circulation without inducing hemorrhages, but
hinders platelet aggregation, reduces hyperlipidemia and therefore
prevents thrombotic phenomena, atherosclerosis, and obstruction of
blood vessels without attacking collagen and thus preserving its
integrity. The inclusion of Auricularia in the diet favors a decrease in
bad cholesterol (LDL), without altering the values of good cholesterol
(HDL).
It is able to dissolve already existing atheromatous plaques.
It is a useful mushroom for the prevention of cardiovascular
diseases, resolving circulatory alterations, especially in the legs, in
peripheral venous insufficiency (PVD peripherical vascular disease).
It increases the activity of SOD, stimulating the antioxidant and anti-
inflammatory activity. Activates the metabolism of lactic acid after
physical effort. It strengthens all the mucous membranes and has, in
general, a humectant effect on them, therefore it is useful in dry
cough, pharyngitis, sinusitis, but also in chronic colitis with
constipation. It has antidiabetic properties attributable to the creation
of a viscous mass induced by the hydration of its fibers which slows
down intestinal transit and therefore also the absorption of sugars.

COPRINUS COMATUS

Coprinus comatus mushroom is an edible mushroom

common all over the world which, with aging, takes on a bluish color
and is therefore called the “ink fungus”. There are more than 100 ink
mushrooms and they are found on rich, non-fertilized soils, on
meadows, fields and gardens and are very common in our latitudes.
It has a 3-6 cm cap, oval to bell-shaped at the top, a thin and
elongated stem that can reach up to 20 cm. It is mostly white and
covered with dense scales. with age the cap opens and takes on a
blackish color and withers.
Coprinus contains many minerals, the main ones being
potassium and vanadium, but also calcium, iron, copper and zinc. It
is rich in amino acids including 8 essential and from 20 to 40%
proteins, vitamins C, D, E and group B (especially Niacin). Thanks to
the vanadium content, Coprinus comatus is a fungus that targets the
endocrine pancreas and its diseases: type I and II diabetes.
Vanadium, in this peculiar phytocomplex, is responsible for the
antidiabetic effect that manifests itself, at the peripheral level,
through the sensitization of cellular receptors for insulin, and at
central level with the revitalization with regenerative capacity of the
islets of Langerahans (pancreatic beta cells) residual and, to date,
no side effects have been reported, unlike what has been reported
with the use of the single mineral vanadium.
Studies on the use of this mushroom have shown a fast (90')
and persistent reduction in blood sugar (6 hours) characterizing it as
a real oral hypoglycemic agent without however the side effects of
hypoglycemic drugs. It helps digestion and assists weight reduction
with the same caloric-energy intake. It also improves blood
circulation and prevents atherosclerosis by helping to dissolve
atheromatous plaques and make arterial walls more elastic. An
antitumor action has been noted for this fungus especially at the
level of connective and supporting tissues.

CORDYCEPS SINENSIS

Cordyceps sinensis fungus, also known as Dong Chong Xia

Cao, or Tochukaso, is a parasitic fungus of a moth of the Hepialidae
family, of which it progressively invades the larva sunk in the ground.
It originates from the Tibetan plateau (Qinghai region) between
3,000 and 5,000 meters above sea level. In Traditional Chinese
Medicine (TCM) it is considered the mushroom of potency, as it
confers vigor, endurance and willpower.
According to TCM it supports the kidneys which store vital
energy. Cordyceps helps to regenerate the body after diseases by
providing energy to the body and mind. It stimulates the immune
system through the stimulation of Peyer's plaques and the activation
of macrophages and NKs. Contains cordycepin which has an effect
similar to antibiotics, limits the growth of Clostridium perfringens and
Clostridium paraputricum (anaerobic and acidifying pathogenic
bacteria that favor the onset of degenerative pathologies), but does
not destroy good microorganisms, such as bifidobacterium and
lactobacilli, preserving intestinal flora.
It has a stimulating function on the sexual apparatus, on the
production of sex hormones and on the neurological system involved
in reproduction and sexual performance. It has the same effect as an
aphrodisiac. It can be helpful in depression when accompanied by a
lack of motivation and willpower, fear, anxiety and a feeling of
emptiness. Some authors argue that its stimulating effect on
hormonal release from the adrenal glands works in managing
symptoms of stress.
Using Cordyceps reduces LDL and VLDL cholesterol and
increases HDL good cholesterol. Increase your corticosteroid level 1
hour after taking. At the renal level it protects the glomeruli: it hinders
the formation of glomerulosclerosis (cell proliferation of the
mesangium) linked to an increase in LDL. It is a mushroom with an
excellent tropism for the liver: after 25 days of taking the extract in
mice it was possible to notice a 36% increase in Kupfer cells
compared to controls (dose dependent mode). From this point of
view it can be very useful in the treatment of hepatic fibrosis and
forms of viral hepatitis B and C. It is a widely used mushroom for
athletes for its ability to restore muscle and improve cardio-
circulatory function.
CORIOLUS VERSICOLOR

Coriolus versicolor medicinal mushroom is a mushroom of

varying color considered inedible due to its woody texture and bitter
taste, which grows all over the world on live or dead trunks and
stumps. For centuries this mushroom has been used in Traditional
Chinese Medicine as an anticancer drug and in the 1980s the
Japanese government approved the use of its extracts which are
currently among the best-selling cancer drugs in this country.
In the "Compendium of Chinese Materia Medica" more than
120 strains of Coriolus versicolor are recorded; its use is indicated to
detoxify, strengthen the body, increase energy and stimulate immune
functions. Also, in TCM it is clinically indicated for various cancers,
for chronic hepatitis and for infections of the upper respiratory,
urinary and digestive tract.
In the last 30 years it has also been deeply studied in the
West both in vivo and in vitro and in animal models. In vitro, its
extracts have been found to be effective in activating T and B
lymphocytes and monocytes / macrophages, bone marrow cells,
Natural Killer and activated Killer lymphocytes and in increasing the
expression of particular cytokines, Tumor Necrosis Factor and
interference. In vivo studies revealed that the aqueous extracts of
Coriolus do not exert visible effects on normal people, while they are
able to restore an immunological response in immunosuppressed
patients, with stimulation of complement and specific cytokines and
interferons, increasing the patient's resistance. to bacterial or fungal
infections when administered intraperitoneally.
Im Oriente, numerous clinical trials have been carried out on
the activity of this medicinal mushroom, in most of which the oral
administration of Coriolus versicolor whole mushroom or biomass
(mycelium) has resulted in a significant increase in the patient's
response and quality of life. oncological. The advantage of this
supportive therapy is the efficacy of oral administration and the
possibility of long-term therapy as it is very well tolerated. The effect
of this fungus in inhibiting telomerase activity and consequent
promotion of tumor regression is very important.

GANODERMA LUCIDUM

Ganoderma lucidum reishi mushroom, also known as Reishi

and Ling Zhi, is an inedible mushroom with a woody consistency and
a characteristic glossy appearance, hence its name. In the East it is
known as the "mushroom of immortality" or "mushroom of 10,000
years" or even "herb of spiritual power" and there are documented
reports of its use in China several centuries before the birth of Christ.
It is an adaptogenic fungus able to exert a general stimulus of the
organism and an anti-aging support. It is counted among the 10 most
effective natural therapeutic substances, as it is very rich in bioactive
molecules: polysaccharides, triterpenes, mineral salts (iron, zinc,
manganese, magnesium, potassium, germanium and calcium), B
vitamins, 17 amino acids including all the essentials, sterols and
cortisone-like substances, adenosine and guanosine with anti-
platelet effect, muscle relaxant (skeletal muscle) and sedative of the
CNS.
Triterpenes are mainly responsible for the adaptogenic
properties of the fungus, while germanium exerts an oxygenating
action, analgesic effects and stimulates the production of interferon.
The spores of the mushroom are particularly rich in triterpenes, while
the mycelium (biomass) of enzymes and the whole mushroom of
beta-glucans. Depending on the action sought, the part of the
mushroom (however in its entirety) that most satisfies it must be
chosen. The spores will therefore be used for a greater anti-allergic,
antihistamine and anti-inflammatory action, the whole mushroom for
the immunomodulating action and the mycelium or spores for the
anti-inflammatory and anti-aging action.
Given its sedation of the CNS, Reishi will be the mushroom
of choice even in cases of anxiety and insomnia. Ganoderma
Lucidum exerts a toning action on the heart and cardiovascular
system both directly, as a rhythm for the heart and as an ACE-
inhibitor effect on hypertension, and indirectly acting as an anti-
platelet and cholesterol-lowering agent.
This mushroom also has strong anti-allergic and anti-
inflammatory properties, thanks to the modulation of the immune
system and the presence of substances with cortisone and
antihistamine action. The intake of Reishi determines a net increase
in the immune response in immunosuppressed and neoplastic
patients and a better management of the side effects of chemo and
radiotherapy. It works very well in prevention, in particular for viral
infections and exerts a strong antioxidant action, protecting cell
structures from oxidative damage. It is also helpful in the case of
diabetes, since the presence of fibers reduces the enteric absorption
of glucose and the ganoderic acids A, B and C determine a better
peripheral utilization of glucose and a stimulation of hepatic glucose
metabolism. Finally, Ganoderma Lucidum possesses
hepatoprotective properties in particular in inflammatory
hepatopathies and in hepatotoxicity due to myotherapy, where it
stimulates detoxification and restores liver function.

HERICIUM HERINACEUS

Hericium herinaceus mushroom is a very rare mushroom,

considered a delicacy even if a bit tough. It develops preferably on
live oak trees, or on beech, walnut, plane trees and other broad-
leaved trees. It grows on the trunk to a height of about 3-4 meters.
The fruiting body resembles the head of a monkey so in Asia it is
called "monkey head".
Hericium contains numerous minerals (potassium, zinc, iron,
germanium, selenium and phosphorus), all essential amino acids,
immunomodulating polysaccharides (beta glucans) and antitumor
effect (FII 1- FIII2b), ericenones, erinacins and a factor similar to
Nerve Growth Factor (NGF). It is a fungus that works mainly on
ectodermal tissues (mucous membranes and nervous system).
 Its therapeutic effects are expressed at the level of the
gastric and intestinal mucosa, as it has a regenerating action of the
mucous membranes, and can be very useful in the treatment of
heartburn, gastritis, gastric and duodenal ulcers, chronic
inflammation of the gastric mucosa also consequent to chemo and
radiotherapy, ulcerative colitis and Crohn's disease.
The presence of a substance similar to NGF stimulates the
synthesis of myelin and the reconstruction of nerve fibers. Its effects
on the nervous system are multiple and articulated; its use is useful
in the treatment of anxiety, stress, mnemonic deficits and insomnia.
Clinical studies have found encouraging results in the treatment of
multiple sclerosis and Alzheimer's disease. The presence of
immunomodulating polysaccharides and its tropism for the epithelia
and the nervous system makes it useful in the treatment of
dermatological problems of psychosomatic, allergic or food
intolerance (dermatitis and neurodermatitis) derivation. The ability of
this fungus to regenerate the intestinal mucosa and restore a correct
intestinal flora make it useful in the treatment of dysbiosis with
consequent high inflammatory rations of the mucosa (Leaky Gut
Syndrome).

MAITAKE

Maitake (scientific name: Grifola frondosa) is a Japanese

mushroom that grows mainly in autumn, near oaks, horse chestnuts
and beech trees and develops with a porous and branched structure
with brown-gray caps. It is a very rare, very good and very precious
mushroom, which was once exchanged for equal weight in silver
(1kg of maitake for 1kg of silver).
Contains mineral salts, amino acids, B vitamins, precursors
of vitamin D2 (ergosterol), polysaccharides (fraction D) and
antioxidant enzymes. The administration of the mushroom powder
has shown hypoglycemic effects, corrective of hypertension and
hypertriglyceridemia. It is therefore very useful in the treatment of the
metabolic syndrome.
Promotes the elimination of bile acids and triglycerides
through the faeces. It acts as a natural regulator of lipid metabolism
avoiding the accumulation of fat in the liver. It is very useful in the
treatment of liver statosis. It reduces hypercholesterolemia by
keeping the HDL good cholesterol values constant.
It counteracts increases in body weight and has a marked
antidiabetic action (non-insulin-dependent diabetes II) which is
expressed through an increase in the sensitivity of insulin cell
receptors; it also promotes an increase in the number of insulin
receptors by increasing the body's ability to recognize and
metabolise glucose.
Known for its immunostimulation effects attributed to the D-
polysaccharide fraction, when administered orally it increases the
macrophage activity, number and efficacy of Natural Killer cells and
cytotoxic T lymphocytes. In Japan it is used, in dosages from 3 to 7 g
per day, for the prevention of neoplastic disease, as an
immunostimulant in cancer patients and as a support to chemo and
radiotherapy.

SHIITAKE

Shiitake (scientific name: Lentinus edodes) is a mushroom

that comes from the East, widespread in ancient China even before
rice cultivation and for about hundreds of years it is an integral part
of the Japanese diet. Its name derives from “Shii” (oak) and “Take”
(mushroom) because it grows spontaneously in the trunks of these
trees.
In mycotherapy Shiitake is mainly used in the treatment of
blood pressure changes and as an immunoregulator. Useful in cases
of migraine and tinnitus, related to circulatory alterations. It obtains
excellent results in the treatment of hypercholesterolemia, reducing
total cholesterol and raising the values of good HDL cholesterol,
thanks to the presence of choline and erythroadenin which regulates
the level of fat in the blood through an improvement in blood
circulation (increases the peripheral resistance, regulates heart rate
and power).
It acts in the prevention and treatment of atherosclerosis,
helping to clean the vessel walls of sediments, which is the cause of
the formation of atherosclerosis plaques. The vitamin D contained in
it promotes the metabolism of calcium and contributes to the removal
of any calcium deposits in the arterial walls.
It has an alkalizing effect and is effective in the treatment of
hyperuricemia and gout. Lentinan, a high molecular weight
polysaccharide, contained both in the fungus and in the mycelium, is
used in Japan intratumorally in the treatment of stomach tumors. It is
an immunomodulating agent and is used a lot in children and young
people in case of weakening of the immune system due to viral
diseases, allergies, infections and bronchial and joint inflammation.
The mycelium contains another glycoprotein (LEM) with antitumor
activity such as Lentinan.

PLEUROTUS OSTREATUS

Pleurotus ostreatus also called oyster, is the most common

among the pleural mushrooms, it is found in autumn and winter in
the northern temperate zones. It grows on dead deciduous wood
(poplar, willow, mulberry, etc.). It can be found isolated or, more
frequently, in groups, even bushy, forming the typical cascade with
the caps positioned on a shelf. It is an excellent edible mushroom
after prolonged cooking to soften the firm and tenacious structure of
the meat.
This fungus has important actions in the body, especially on
the digestive system and as a regulator of blood cholesterol levels.
Pleurotus ostreatus contains: a high percentage of proteins, of which
8 essential amino acids (all except tryptophan), B vitamins (B1, B2,
B3, B5, B7), vitamin C and PP and mineral salts (calcium,
magnesium, iron, copper, manganese, phosphorus, potassium,
selenium, sodium and zinc). In addition, Pleurotus contains several
bioactive compounds that are responsible for the immunomodulating
effects, the antibacterial, antiviral, anti-inflammatory, antitumor action
that numerous studies have attributed to it: beta-glucans and
glycoproteins, lovastatin, ostreolysin, laccase, D-glucose oxidase,
ribonuclease, dimeric lectins, 9 kD peptide with ribonuclease activity,
palmitic and linoleic acid.
The main bioactive substances, attributable to the beneficial
effect of this fungus on the body, are dietary fibers, B vitamins,
numerous antioxidants and lovastatin. Dietary fibers make Pleurotus
ostreatus an excellent prebiotic; these substances are not absorbed
by the body but are used by the intestinal flora. They also have
interesting nutritional properties in subjects with diabetes, metabolic
syndrome, systemic acidosis, obesity and allergy.
Containing a natural statin (Lovastatin) it has a strong anti-
cholesterol action. Pleorotus can be used, not only as a food and
drug, but also industrially to absorb and digest oil slick, possibly
dispersed in water; it can also digest plastic containers.
Some studies attribute Pleorotus, taken in high doses, to the
ability to increase testosterone and estrogen levels, thus protecting
bone, brain and cardiovascular structures, as well as reducing
bothersome symptoms of menopause.

POLYPORUS UMBRELLATUS

Polyporus umbellatus is an edible mushroom that grows in

Europe and Asia in "clumps" of considerable size and weight, and is
characterized by a sweet, slightly fresh taste and a neutral smell.
According to Traditional Chinese Medicine, this fungus has an effect
on the spleen, kidneys and bladder. In TCM it is used to move the
stagnation of liquids, therefore for edema and as a diuretic, even in
case of painful urination and in general in all bladder dysfunctions,
from infections to cancer and kidney (nephritis).
In infections it acts as an antibiotic, while the anticancer
effect is linked to the inhibition of DNA replication in cancer cells.
Contains polysaccharides, polypeptides, minerals (calcium,
potassium, iron, manganese, copper and zinc) B vitamins (especially
Biotin), and secondary metabolites (including ergosterine and alpha
hydroxy tetracosanoic acid).
The intake of Polyporus increases diuresis with the
elimination of sodium, but not potassium, so that the neuro-muscular
function is protected. Has anti-hypertensive effect; promotes the
reabsorption of edema; improves the epidermal structure with a
positive effect on skin diseases especially if linked to an overload of
the lymphatic system; relaxes muscle tissue; strengthens the
respiratory system; strengthens the lymphatic system by hindering
the accumulation of liquids and therefore stagnation; strengthens the
heart, promotes blood circulation by helping to clean the blood
vessels; by cleaning the lymphatic system, it exerts an anti-tumor
prevention effect, but also detoxifies after chemotherapy; in the
treatment of bladder cancer showed a reduction in relapses of 50%.
Clinical studies have highlighted the usefulness of this mushroom in
the combined treatment of lung cancer and leukemia.

PORIA COCOS

Poria cocos is a distinctive underground potato-like fungus

that grows underground as a root parasite of pine and other conifers.
It is widespread in wooded areas and near conifers in northern
China.
Traditionally it is harvested from the ground in late summer,
then dried for a long time until the surface appears rough; the
consistency is soft and has a sweet or neutral flavor.

It is believed to be able to purify the body, improve the

function of the spleen and consequently, according to Traditional
Chinese Medicine, to calm the mind. It is included in numerous
traditional tonic compositions useful in case of lack of appetite,
diarrheal stools, nervousness and insomnia.
Cases of schizophrenia have been reported treated with high
doses of the fungus. Some scholars have compared its
antidepressant effect to that of Prozac. If taken as a supplement it
could prove useful to calm anxiety, to facilitate sleep but also to
reduce the incessant whirlwind of thoughts. Poria cocos also has a
sedative effect on the cardiovascular level and is indicated in case of
tachycardia, palpitations and insomnia of cardiac origin. Promotes
diuresis and the removal of toxins that stagnate with the
accumulation of fluids in the body.
Poria Cocos is also a valid ally for the immune system, as it
stimulates the immune defences and is suitable for those who are in
a state of physical debilitation.
DEADLY POISONOUS MUSHROOMS

THE GREAT MURDERERS

mushrooms can kill

In a mushroom it is essential to carefully observe the stem,
the cap and the hymenium. The stem supports the cap.
The cap is covered on the top by a skin called the cuticle
(more or less separable). The hymenium is the underside of the cap
and contains the spores. It is the fertile part of the fungus and in the
vast majority of cases it consists of gills (fungus on the left) or a
"sponge" (tubes and pores), as in the fungus on the right.
Each fungal family is divided into groups. Each group into
genera. Each genus into species. The species indicates the single
mushroom, it is its first name. Its surname is not like that of the
family for people, but that of the genus. In mycological dictionaries,
mushrooms (remember? Actually, we should say carpophores) are
listed in alphabetical order by surname and name (genus and
species. In the meantime, many years have passed and the
classifications have greatly differentiated and expanded. Virtually
every mycological school adopts its own classification. However, the
fundamentals do not change.
Amanite are medium and large sized mushrooms, with a
slender and elegant, typical habit, and a very varied color. From pure
white (Virosa, Verna, Solitaria) to dirty-olive white (Phalloide) to deep
orange (Caesarea) to bright red (Muscaria) to brown (Panterina).
They all have three elements that identify them with certainty as
amanite: the volva, the ring and the white lamellae.
If you find a mushroom that doesn't seem to have a volva,
don't trust it yet: see if it has the ring and especially the color of the
lamellae. If the ring has it and at the same time the blades are white
IT'S AN AMANITA: LEAVE IT THERE!
Cortinari are not good mushrooms (with one exception),
almost always bitter, ugly to look at. They include several toxic
species. Orellanus is the most devious and dangerous of the deadly
poisonous mushrooms. Therefore:

RECOGNIZE IT NOW AND LEAVE IT

THERE!

HOW TO RECOGNIZE THEM

We just picked up a mushroom. How to exclude with

absolute certainty that it is an amanita or a cortinari?
First, let's flip the mushroom and look at its hymenium. All
four deadly poisonous mushrooms belong to the Agaricaceae family
and feature a reed hymenium. So if this is not lamellar, the
mushroom is not part of the quartet. We are not yet safe from even
serious poisoning if we eat it, but at least we will not die from it.
Here, then, that with a simple gesture we are able to exclude that the
mushroom we have caught is one of the four killers. However, there
is a big drawback: the vast majority of edible mushrooms belong to
the Agaricaceae family, giving up which practically renounces to
collect mushrooms. It is therefore necessary to isolate the infamous
quartet in a more restricted grouping than the whole family and that
is their genus (that of the amanite and that of the cortinari). The keys
to do this are indicated in the central body of the article.
There is no lover of nature who has not come across
mushrooms, discreet and somewhat mysterious inhabitants of these
places during his strolls along woods, clearings and pastures. They
seem to appear almost out of nowhere: yesterday they weren't there
and today the forest is full of them. They look like plants, but they are
not, as they lack the chlorophyll function. They feed on organic
substances as occurs in the animal world, without however
belonging to it. We stop here because this is a chat between friends
which, if read carefully, is equivalent to a life insurance, and not a
mycological essay. A minimum of terminology, to understand each
other, however, it will be necessary to introduce it. We will do it in
small doses, in the right column. However, it should be noted that
what we commonly call a mushroom is actually a carpophore, the
gigantic "fruit" of that tiny "plant" which is the mycelium. To be picky,
by mushroom we should mean the plant plus the fruit, that is,
mycelium and carpophore together. Of course, we will not do it here:
mushroom we commonly say and mushroom we will write.

THE DEADLY POISONOUS MUSHROOMS

Every year someone dies because they ate poisonous
mushrooms they didn't recognize. Generally, it is not about being
inexperienced, at their first outings, but being ignorant. The
inexperienced are careful not to consume mushrooms they do not
know. At risk, however, are those who have been looking for
mushrooms for some time and eat them quietly, based on often
mistaken beliefs. Hence their ignorance. One of these beliefs, very
dangerous, is that the mushrooms of a certain area are all good
because you have never heard of a poisoning in those parts. They
are unaware that at any moment the wind can carry Amanita Verna
spores near a field mushroom farm. An example? My friend Onofrio.
Behind his little house in Bugnara he gathers at the foot of old olive
trees abundant piopparelli and any other fungus that takes root,
convinced that a poisonous mushroom cannot grow on an olive tree.
I tried in vain to make him change his mind, even showing him a
book on mycology, but I could not shake his conviction gained over
years and years of gathering and eating. I really hope for him that
the poisonous clitocybe olearia never takes root at the foot of those
plants.
An amanita cannot take root on a mushroom farm, but can
be nearby. And if the harvest is not a refreshing walk, but a frenetic
race made at dawn or even in the dark to arrive before the others
and perhaps hearing the noise of another hunter behind him, here is
all this is collected, that it is white and round. Quickly and almost
without looking, while on the contrary one should observe very
carefully. So in the plastic bag (a collector of this type will not use a
basket) together with the champignons there ends up some Amanita
Verna or Phalloides, two of the four great killers.

THE FOUR GREAT MURDERERS

A minimum of prudence and common sense, observing the
simple indications of this chat, is equivalent to a life insurance for
those who go for mushrooms because there are only four BIG
ASSASSINS. Here they are:
Amanita Phalloides
Slender mushroom generally olive colored but which can
vary towards white. Sagging ring. Wide volva
Amanita Verna
Fungus very similar to the phalloid, except for the white
color. It is a spring species. They can also be found in autumn, but
more than late Verna, they are probably white Phalloides. They are
the cause of deadly poisonings in those who believe they have
collected field mushrooms.
Amanita Virosa
White mushroom like Verna. The cap, however, contrary to
this and the phalloid does not become flattened as an adult, but
remains campanulate. It has a floppy ring and a fluffy stem.
Cortinarius Orellanus
He is the only one of the four great killers who is not of the
Amanita genus. No volva, no ring, no white gills: they are rusty red
like the cap. The stem, initially yellow, soon takes on the typical rust
color due to the color of the spores. Contrary to the elegant
Amanitas, it is in short, an ugly mushroom.
 We have given the name of great killers to these four
mushrooms because those who eat them are very likely to die from
them. First of all, because the poison of a single specimen is
sufficient to kill. Secondly, because the symptoms of poisoning are
late (no earlier than seven to eight hours for amanite and even two
weeks for Cortinarius Orellanus) and make the first, simpler and, if
timely, effective remedy against poisonings useless: gastric lavage.
Finally, because the malaise is not due to the body's reaction to toxic
substances, but to the malfunctioning of organs that are already
severely damaged. Paradoxically, the mushrooms which in addition
to amanitins and orellanin also contain other toxic substances are
less dangerous because the latter will produce immediate symptoms
that will allow prompt medical intervention. The poison of the four
deadly fungi penetrates into the liver (mainly the amanitins) and
kidney (mainly the orellanins) cells and destroy them with a very
rapid chain process.
THE AMANITES
Three of these "great killers" are part of the Amanita genus
and one of them the Cortinarius genus. Both genera have absolutely
clear identification keys. The purpose of this article is to provide a
certain criterion for identifying these two genera in order to exclude
all species from our table as a whole. It is true that by doing so, one
renounces a priori the excellent Amanita Caesarea and the excellent
Cortinarius Praestans, which are easily recognizable, but it is equally
true that those who want to learn to recognize mushrooms need time
to observe, compare and reflect. Recognizing an Amanita Caesarea
or a Cortinarius Praestans is very easy, but there will be time and
way for them, while learning to recognize an Amanita and a
cortinario as such is so much more important and fundamental that,
frankly, in a chat like this, we do not feel like giving the slightest
exception to the rule:
RECOGNIZE AN AMANITA AND A CORTINARY IMMEDIATELY AND
LEAVE THEM THERE.

AMANITA CAESAREA
 When you come across a developed specimen with a very
evident typical color like that of Archenzo's photo, the exception
could be made, but this is not always the case. The immature
specimen that can be glimpsed between the leaves, for example,
due to the still intact veil is completely white.
There are three elements that identify the Amanitas:
the volva, the ring and the white blades
THE VOLVA
The volva is a residue of the general veil, that is, of the thin
membrane that envelops the fungus in the initial stage, making it
similar to an egg. The volva looks like a hood with the opening
upwards from which the stem of the mushroom emerges.
CAUTION
In two cases we may not notice the volva:
1) If we cut the stem instead of plucking the whole
mushroom (the volva remains in the ground)
2) If the volva is inconspicuous and appears not as a hood
but as a simple enlargement of the stem.
Amanites, apart from the rare and small volvaria, are the
only mushrooms to have a volva, therefore: if a mushroom has a
volva it is an Amanita: leave it there.
If it seems to you that a mushroom does not have a volva, do
not trust it yet: see if it has a ring.

THE RING
The ring is a residue of the secondary veil that is initially
found under the cap, to protect the hymenium, the fertile part of the
fungus. As the spores reach maturity, the veil exhausts its function
and therefore falls. In most cases it disappears completely, without
leaving a trace, but in some species, as in all amanitas, it detaches
from the lower edge of the cap but not from the stem, thus forming
the ring. A showy ring is typical of the Amanita genus, but the genera
Lepiota, Psalliota, Armillaria and Pholiota are also provided with it,
therefore it represents an alarm bell, not an identifier of amanite, as
is the case for the volva.

THE WHITE REEDS

The white lamellae are a very important identification
element. ATTENTION: not off-white, cream or havana: WHITE!
Amanites, even in mature specimens, always have white gills. If this
were taken into account, many poisonings would be avoided. The
amanitas, in fact, are often taken for champignons. If during the
harvest the stem is cut, instead of plucking the whole mushroom, the
volva remains in the ground. The ring does not make you suspicious,
because even the field mushrooms have it and so the last chance to
avoid making a fatal mistake is to observe the color of the lamellae.
Only in the Amanita the gills remain white even in the adult
mushroom. In champignons they quickly become dirty white, then
hazel, havana and dark brown.
CAUTION
VOLVA = AMANITA (or volvaria)
RING + WHITE REEDS = AMANITA

THE CORTINARIES
Cortinari are not good mushrooms (with one exception,
Praestans), almost always bitter, ugly to look at. They include
several toxic species. The Orellanus is the most devious and
dangerous of them and by far the worst of the big four killers. We
have always wondered how it can be that someone thinks to eat a
mushroom of this aspect and moreover of bad taste! The cortinari
have neither volva nor ring. When young, the cap and hymenium are
wrapped in a single veil, called curtain (hence the name) which then
disappears, without forming a ring.
 The color of the stem is not reddish, as it might seem, but
yellowish. To be sure, just cut the stem lengthwise. The rust color is
given by the spores of the fungus that stain it. Look at them well,
those rusty red mushrooms and store them in your memory and ....
stay away! Do not collect anything that even vaguely resembles it.
And if by doing so you neglect some Inocybe and some Hebeloma,
better this way because they are not tasty mushrooms and many of
them are toxic. Therefore:
IF A MUSHROOM HAS A CURTAIN; IT IS A
CORTINARY: LEAVE IT THERE.
The Praestans represents, for the cortinari, what the
Caesarea represents for the amanite: the excellent exception.
Cortinarius Praestans is also easily recognizable by its robust size
which differentiates it from the others. It is the only one with a full,
pot- bellied stem.
BEWARE: of Cortinarius Praestans and Amanita Caesarea
we have only spoken for completeness of information, but:
NO CORTINARY AND NO ANAMITA MUST BE
CONSUMED WITHOUT THE PREVENTIVE OPINION OF A
CERTIFIED EXPERT! (Unless you have already gained an excellent
theoretical-practical preparation, but in this case this article will not
even be read).

THE POISONOUS MUSHROOMS WITH FAST TOXIC ACTION

Mushrooms contain a mix of toxic substances combined with

each other. They are divided into a fast-acting and a slow-acting
group, much more dangerous than the first, as we have seen. In fact,
when intestinal pains, nausea, vomiting, copious sweating, state of
agitation, fainting, violent reaction to alcohol arise immediately, it is
possible to intervene promptly by eliminating the fungus with
vomiting, purges and, in the most serious cases, with gastric lavage,
as well as with appropriate hepatoprotective therapy.
 POISONOUS MUSHROOMS

non-fatal (if you rush to the hospital)

Amanita Muscaria POISONOUS MUSHROOM
Amanita Aureola POISONOUS MUSHROOM
Amanita Panterina POISONOUS MUSHROOM

For this reason, paradoxically, between two mushrooms that

contain the first amanitine (in the plural, because there are at least
five) plus muscarine or mycoatropin, substances that already after
an hour, cause symptoms of gastrointestinal poisoning and nervous
disorders, and according to that it contains the same quantity of
amanitins and only those (in one amanita Phalloides there are
enough to kill a person weighing 60 kilos) the most dangerous is the
latter. After having said about the four most dangerous mushrooms,
those to which I have given the nickname of great killers because
they attack the liver and kidneys in silence and the first symptoms of
poisoning occur after a long time, when these organs are already
gone, let's talk about poisonous mushrooms with fast toxic action.
There are so many. The most dangerous are Amanita Muscaria,
Amanita Aureola and Amanita Panterina.

Amanita Muscaria
The classic red mushroom with white dots. In reality these
are not pigments, but warts. It causes neurotropic poisoning.

Amanita Aureola
The most dangerous of the three. Not because it is more
toxic than the others, but because it can be confused with Amanita
Caesarea, an excellent and sought-after mushroom. The warts can
disappear, leaving the color of the cap very similar to that of the
Caesarea.
 Amanita Panterina
The hazelnut brown color of the cap is characteristic. These
mushrooms are also considered to be all three variants of Amanita
Muscaria. They are less dangerous than the "big four killers" for
three reasons:
1) A single mushroom is not enough to kill. 2) They cause
immediate neurotropic poisoning which allows for prompt medical
treatment. 3) They are immediately recognizable (almost always) by
the warts on the cap.
HALLUCINOGENIC MUSHROOMS -
PSILOCYBIN, MAGIC MUSHROOMS

The substance
Hallucinogenic mushrooms grow almost everywhere and are
considered the oldest drug known to mankind.
Traditionally, hallucinogenic mushrooms are used for medical
and ritual purposes in various places around the world (Southeast
Asia, Central America and Latin America). Magic mushrooms
contain the psychoactive combinations psilocybin and psilocin. The
best known are the psylos, Mexicans and Hawaiians. Hallucinogenic
mushrooms can be eaten fresh or dried, but they can also be
synthesized into a white powder.
The maximum effect of the mushrooms takes place no
earlier than two hours after taking and decreases after 4 - 5 hours.
A particular risk in taking this type of drug is represented by
the possible confusion with poisonous mushrooms: for this reason, it
is advisable to always keep a specimen of the mushrooms
consumed in order to allow their determination.
Warning: ordinary mushrooms sprinkled with LSD are sold
on the market and then passed off as hallucinogenic mushrooms!
Freshly harvested mushrooms remain undried for up to a
day, after which consumption of spoiled fungal proteins can cause
nausea and vomiting.

The effects
Hallucinogenic mushrooms are part of the psychedelic
substances and their effects are similar to those of LSD although
much less intense. The term derives from the Greek "psyche", soul,
and "delos" (clear, evident). In legal texts, police reports and the
mass media, "psychedelic" substances are generally defined as
hallucinogenic drugs.
In small quantities (between 0.3 and 0.8 g) the mushrooms
are stimulating and invigorating, in heavier doses (between 1 and 5
g) the mushrooms are hallucinogenic and produce intense
psychedelic effects. Like LSD, mushrooms cause profound changes
in consciousness, ego sensation and perception of the surrounding
world. Unlike LSD, travel time with mushrooms is generally shorter
and easier to manage than LSD. At a high dosage of magic
mushrooms or after consuming a mix of mushrooms and alcohol, the
danger of a "horror trip" can be higher than with LSD. Psilocybin
usually generates a steadily positive mood, and mood swings are
less frequent than traveling with LSD. Additionally, psilocybin causes
less anxiety in the event that apparently repressed personal conflicts
resurface.
The dispersal of the effect and the regeneration after
consumption of the mushrooms are considered less traumatic by
experienced consumers.
Through the effect of these substances, the brain artificially
enters a sort of trance state that normally occurs only in dreams and,
despite this, you find yourself in a state of hypervigilance for many
hours. Mushrooms intensify and alter your sensory perception and
experience intense visual hallucinations. The reality perceived by
your eyes is reinterpreted by your brain in different shapes, colors
and images. Sounds take on color, objects begin to show their
energy. The faster the ideas flow, the harder it becomes to express
them orally. The notion of time is lost and it becomes impossible to
realize what time it is. Auditory, olfactory, gustatory and tactile
sensations are also more intense and in part deeply distorted. Your
mood and feelings can change suddenly. A sense of bliss and
cheerfulness can suddenly turn into an attack of panic and terror and
vice versa.
The experience with these substances is very strong and
leaves a lasting impression. The effects of mushrooms are however
very related to the dosage ("drug"), the "set" and the "setting".
 Risks and secondary effects
Under the influence of fungi, the pupils dilate, the pulse and
blood pressure change, the body temperature rises and it is more
difficult to breathe. In some cases, you may feel a sense of nausea
and vomiting. There may also be disturbances in balance, distortions
in the perception of time and space, anxiety and panic.
Sexual desire is often heightened during a psychedelic trip.
Erotic games and orgasm are experienced in a new dimension.
Increased availability for risky sexual practices (in relation to the
transmission of AIDS and hepatitis). It is therefore absolutely
necessary that any sexual intercourse under the influence of these
drugs be decided first, experimenting with the relative practices in a
normal state, taking the necessary precautions to reduce the risk
and always with a condom.
If you collect mushrooms in the woods yourself, you risk
confusing them with some deadly species.
Magic mushrooms do not cause harm to the body, but in the
initial phase of the psychedelic journey, slight disturbances in
breathing, heartbeat, changes in blood pressure and sweating
following hyperthermia can still occur.
The risks of using magic mushrooms are decidedly on the
psychic level and depend on the personality structure of those who
use them: thus, while people without serious psychic problems report
positive experiences and amazing insights, for people who ponder
unsolved problems, for those who have a weak ego or for people
who tend to be psychotic, a single trip gone wrong (“horror trip”) is
enough to have to resort to psychiatric treatment. An excessive
frequency of consumption or a too strong dose can also cause these
consequences.
If a friend is having a bad trip, try to stay calm and do what
you can to calm them down. Take him to a quiet and well-ventilated
place, talk to him and reassure him reminding him that the effects of
the substance will disappear. However, if those who are high cannot
get rid of their delirium, do not hesitate to turn to help. A doctor can
administer remedies that will allow for a rapid descent from the
effects
THE LIFE CYCLE OF MUSHROOMS

GLOSSARY

Aculeate: externally equipped with quills, conical or

pyramidal asperities similar aspine.
Spore (of spore or of the hymenial apparatus): asperity
similar to a sting or a thorn, conical or pyramidal
Adnata: (referring to a lamella) inserted into the stem for
most of its height
Alveolus: small cavity, sort of cell for mostly closed.
Alutaceous: pale yellow color tending to incarnate gray.
Amygdaliform (spores): almond-shaped.
Amyloid: referring to spores that become bluish-gray in
contact with iodine reactive.
Anastomosed: thickly intervening lamellae, or joined together
Ring: residual of partial veil, that is of a more or less
consistent membrane, which, of the young carpophar, joins the
margin of the cap to the stem of some species of Agaricales, and
then tears and falls back on the stem, encircling it.
Annex: referring to the lamella that reaches the stem and,
therefore, can be both adnated and decurrent.
Apical: located at the top, at the apex of the stem.
Appianato (hat): spread out, flattened.
Appendicolato: it is said of a flaky fringe formed by velar
residues protruding from the edge of the hat. If referring to the stem,
it indicates that it has a thinned, rooting or taproot base.
Appressate: it is said of very narrow gills, approached,
precisely appressate.
 Areaoso: similar to a spider's web.
Arched: cut of the gills clearly concave.
Areolate: cracked, broken in areoles, that is, in geometric
mosaic designs, in tesserae, often due to drought.
Armilla: ring, bracelet, typical of some Basidiomycetes in
which there is a single (general) veil that wraps the whole cap and
part of the stem and, tearing itself, leaves on the upper part of the
latter a sort of collar.
sac, microscopic organ that contains the spores of
Ascomycetes.
Ascomycetes: fungi characterized by the ascus in which the
spores are formed.
Attenuated: thinned.
Base: lower part of the stem.
Basidium: microscopic cell from which the spores in
Basidiomycetes are externally produced.
Basidiomycetes: fungi whose spores are produced on the
outside of the basidia
Bifurcate: gills that split near the stem or the edge of the cap
Bulb: swelling at the base of the stem in the shape of a tuber
or onion, more or less rooting. stem with bulb at the foot.
Caduco: not very resistant.
Campanulate (cap): bell-shaped, parabolic.
Canaliculate: (stem) with fairly deep parallel depressions,
similar to canals.
Cappelloopileus: upper part of the carpophore.
Flesh: internal pseudotissue or pulp of the carpophore.
 Fleshy: it is said of the flesh of the stem or of the cap that
breaks easily without showing a fibrous-resistant texture.
Carpophor: fruiting body of the upper fungi that is home to
the reproductive organs ascus and basidia), improperly called fungus
or mycete
Cartilage: consistent and elastic like cartilage tissue
Casing: chalky flesh
Caulocystidia: cystidia placed on the surface of the stem
Cavernous: with small irregular cavities in triples, like
caverns.
Cable: empty.
Cercine: ring superimposed on others, formed by velar
residues.
Cespitoso: attached to the base of other specimens, in
clumps.
Cheilocystidium: sterile cell of the hymenium arranged on the
edge of the lamellae.
Cyanophilic: referred to cell wall which turns blue in contact
with reagents such as blue-cotton.
Cyliate: with eyelashes, hairs.
Cingulate (ring): toothed wheel.
Cystidium: sterile cell of different shape and function.
Citriform: lemon shaped
Clavate (stem): with club-shaped swelling
Columella: sterile column that starts from the base of the
gleba of the Gasteromycetes and insinuates itself into it
Color (of the carpophore or part of it): one of the important
macroscopic characters many for the identification of the species.
 Connato: born together with other carpophores, bushy.
Color: of the same color.
Convex: it is said to have a hemispherical cap, but with a not
very accentuated curvature.
Coverrofile: which likes to grow on the excrements of
animals.
Coralid: coral-shaped, that is branched like a coral.
Cortina: partial veil similar to a cobweb.
Corticato: it is said of a stalk that has the external part of the
flesh more compact than the internal one.
Crenulate: slightly indented, slightly and irregularly serrated.
Cuticle: film that covers the cap of the mushrooms;
sometimes it detaches, it is easily removed from the underlying flesh.
So, we talk about a separable cuticle. When it is not possible to
detach it, it is an adnated cuticle.
Decurrent (lamella): which runs along the stem.
Deliquescent: fabric that does not rot, but dissolves in a sort
of black liquid
Depressed: cap with central depression.
Disc: upper area of the cap more or less central.
Dissociated: (cuticle) broken into more or less regular
fragments
Eccentric: not exactly central, generally referred to the stem
Echinulate: decorated with pointed warts
Ellipsoid: ellipse-shaped
Endoperidium: internal membrane of the peridium, located at
contact with the gleba.
Epigeo: carpophore that grows on the surface of the soil.
 Exoperidium: external membrane of the peridium.
Farinaceous: odor similar to that of flour.
Farinosa: it is said to have a surface covered with a light
dust, like flour
Felt: it is said surface covered with fine intertwined hairs
Festonato: fringed hem, wavy
Fibers: small adnate fibers, thin like hair, which line the
surface of the carpophore, the cap or the stem of some mushrooms.
Fibrous: covered with fibrils
Fibrous: it is said of flesh which, instead of breaking easily,
tends to tear and split according to a fibro-filamentous weave
Thread: cut or edge of the lamellae
Fimicle: coprophil, which loves, develops, grows on the
dung.
Fioccoso: sprinkled with flakes similar to those of cotton
Fistulous: crossed by channel. A stem is said to be fistulous,
which has a thin canal at its center.
Flabelliform: fan-shaped.
Fugacious: an organ that disappears with age (veil).
Fungal: it is said of the smell of a mushroom.
Frangiato: decorated with residues similar to fringes.
Furfuraceo: covered by a sort of dandruff.
Fusiform: spindle-shaped
Stem: the part of the carpophore that supports the cap or
hymenium in general
Gelatinous: as if covered with jelly
 Chalky: it is said of a flesh that behaves like gypsum when
fractured, a characteristic of species belonging to the genera
RussulaeLactarius.
Gibbous: provided with more or less showy protuberances
and similar to small humps.
Glabro: naked, without hairs or other ornamentations, but not
properly smooth.
Gleba: internal (fertile) part of the peridium of the
Gasteromycetes.
Glutinous: covered by gluten, very viscous
Gregarious: associated with other specimens, but not
connected
Guttulate: (spore) containing droplets of oil
Habitat: the place, the environment in which an organism
develops and, therefore, also of growth of a specific fungal species
Hyaline: transparent and colorless
Ifa: structural unit, threadlike, which, when intertwined with
others, forms the mycelium or the web of the carpophore
Hygrophorus: carpophore capable of retaining water,
therefore led to turn pale with dehydration and darkening with
humidity. Funnel-shaped: it is said of a funnel-shaped cap
Imbricato: caps or scales arranged one on top of the other,
like roof tiles
Imenioimenophore: part of the carpophore responsible for
reproduction, therefore, containing the basidia and the ascus.
referring to the ring): ascending or facing upwards. The opposite of
supero.
Inborn: it is said of non-removable ornamentation.
Involute: it is said of the edge of the cap rolled up on itself,
facing the i-menophore.
 Hypogeum: underground.
Irsuto: covered with spiky hair.
Labyrinth-shaped: tortuous, with an irregular pattern
Lacky: cavernous, it is said of a fabric or surface that, when
dissected, has large gaps or cavities inside it.
Lamella: structure similar to a knife blade, arranged with the
others in a radial pattern under the cap and on the surface of which
are the basidia and, therefore, the sporal dust of the Agaricaceae are
housed.
Lamellula: structure similar to the lamella, but shorter,
shorter so that it never reaches the stem. Fluffy: covered with soft
down, similar to wool: whey emitted by the gills or from the flesh
mostly of a Lactarius cut: it can be white, similar to milk or watery,
colored, unchanging or turning, acrid or mild
Free: it is said of a gill not attached to the stem. wood.
Lobed: equipped with lobes, that is, with small
protuberances.
Spotted: dotted with spots
Marbled: variegated, streaked or veined.
Marginate: it is said to have an enlarged base of the stem,
with a shape, that is, a ruined cone.
Margine: peripheral area of the cap, rim, edge.
Membranacea: it is said of a thin structure like a membrane
and more or less tenacious.
Mensoliform : (sessile carpophores) that protrude in a shelf
from a vertical substrate.
Mycelium: vegetative part of the fungus, formed by an
interweaving of hyphae which, among other things, produce the
carpophore.
 Mycology: science that studies fungi.
Mycorrhia: symbiosis between fungi and roots of higher
green plants.
Micron: microscopic unit of measurement corresponding to
1/1000 of 1mm.
Miter: apical part, similar to a bishop's miter, represented by
the cap of some Ascomycetes Mucillaginous: covered with semifluid-
gelatinous mucus
Naked: it is said to have a smooth cap or stem, that is,
devoid of any form of ornamentation. with minute and deep central
depression in the shape of a navel.
Hem: margin.
Papillate: equipped with papilla, small well-defined umbo.
Parabolic: in the shape of a parabola.
Parasite: individual who lives behind other living organisms
damaging them.
Peridium: outer layer that envelops the gleba of the
Gasteromycetes.
Peristoma: small conical crater located at the apex of the
ostiole.
Pigment: substance present in the hyphae that gives color.
Pore: orifice, terminal part of a tubule of a boleto or of a
polyporus.
Practice: growing on the lawn.
Pruinato: dusted with bloom, a sort of removable powder,
formed by aggregates of cells, usually white.
Powdered. Pubescent: with short and soft hair.
Pulvinated (referring to the hat): in the shape of a pillow.
 Radicating: it is said of the base of a stem that sinks into the
ground like a root.
Tapered: attenuated.
Resupinate: adherent carpophore completely to the
substrate with the dorsal part.
Reticulated: decorated with a lattice.
Reticulum: a sort of imprint left by the pores on the stem.
Revivescence: ability of some dried carpophores to resume
their primary appearance following rehydration.
Revolved: facing, crumpled outwards, generally referred to
the edge of the hat.
Rimoso: equipped with a dense series of fibrils that leads to
cracking and therefore to glimpse the underlying tissues.
Rhizomorphic: mycelial formation organized in long bundles
of hyphae, similar to a root and suitable for the spread of the fungus
in the soil.
Sclerotium: compact and hard cluster of hyphae closely
united to form corpispheroidal or elongated bodies able to survive for
a long time, even in the presence of atmospheric conditions that are
not always favorable.
Scrobiculate: marked by scrobicles, i.e. small dimples.
Scrobicule: small dimple.
Silky: similar to a silk cloth, i.e. with a shiny appearance
Textile: without stem
Spherocysts: spherical cells present either on the cuticle of
the hat, in the veil or in clusters in the flesh of the Russules
Sinuous: wavy, lithe
Margin: lamella that just before inserting itself on the stem it
rises upwards and then falls again immediately afterwards to
connect to it
Margin (referred to the stem): enlarged bulb in the shape of
an onion, heart, branch or top Spatoliform: shape of the carpophore
more or less like a tongue or a spatula.
Spermatic: referred not only to the smell of human sperm,
but also to that emanated from cheese rind, from moist flour, from
sausages.
Spore: mass deposit of the spores emitted by the fungus.
Spore: element proposed for the reproduction of fungi whose
dimensions usually range from 3 to 20 microns.
Squamulous: equipped with minute scales.
Scales: flat scales, made up of hyphae, which decorate the
carpophore.
Jamb: stem of the mushroom.
Striated (for transparency): it is said of the cap margin that
allows a glimpse of the underlying lelamellas.
Subgleba: part underneath the gleba, usually with a spongy,
sterile consistency.
Substrate: material on which a mycelium lives, feeds and
develops.
Taxon: taxonomic category.
Terricolo: that grows in the earth and not on wood.
Tomentose: covered with fine and short hair, but not exactly
velvety.
Texture: the pseudotextile that forms the carpophore
Tubercle: small protuberance placed on a surface (usually on
the cap or stem)
Tubule: tube inside which the basidia and, therefore, the
spores are arranged. It is open to the outside in the pore.
 Turbinate: in the shape of a spinning top or onion.
Ubiquitous: growing in any place and on any substrate.
Umbonate: cap with a rather pronounced protuberance in
correspondence with the disc.
Umbone: a sort of more or less pronounced rise in the center
of the cap.
Uncinato: attached to the stem and running for a short
distance.
General veil: veil (thin membrane) that wraps the carpophore
in the first stages of growth.
Partial veil: membranous veil with a protective function of the
hymenium.
Venous-joint: it is said of a lamella joined to another by
transverse ribs; anatomized.
Ventricose: it is said of a pot-bellied stem, swollen in the
median area or of lamellabombata.
Verruca: flattened and floury plaque or minute globose,
pyramidal or truncated cone-shaped plaque present on the cap,
residue of the general or universal veil.
Hairy: hairy, bristling with hair.
Virante: flesh that changes color in contact with oxygen in
the air.
Viscous: covered with a layer of gluten.
Volva: residue of the general veil placed at the base of the
stem. It generally occurs in the form of a membranous envelope, a
sheathing bag.
Xerophile: loving dry soils and climates.
 HABITAT AND GROWTH

Favorable conditions. The habitat represents the most

favorable environment, more suitable for the development of a
fungus, meaning by this term not only a type of soil with a relative
type of vegetation, but also the set of all those chemical-physical
conditions and more suitable meteorological conditions that
characterize a natural environment. The scarce or abundant growth
of a fungal species is closely related to an ideal combination of these
conditions, an ideal combination that varies from species to species
and which means that in different conditions different fungi can form
and develop. In general, however, the factors determining an
environment favorable to fungal growth are:
- the nature of the organic substrate, which should be rich in
sugars, fats, nitrogen compounds, mineral elements, etc;
- acidity of the substrate, with most suitable pH values
between 5 and 7;
- the presence of suitable plant species;
- temperature of the substrate and of the surrounding
atmosphere, generally hot-humid climate and in any case absolutely
not windy.
Territories with a temperate climate are certainly more
favorable to the presence of mushrooms. It is enough to remember
how the mycelium is almost always sunk into the ground to
understand how vegetation affects its temperature.
The soil, on the other hand, absorbs and retains heat the
more it is dark in color and rich in humidity, from which it follows that
this type of soil is more favorable to fungal development than the
light, calcareous one, with scarce reserves of water;
- abundant availability of water for both the vegetative phase
and the reproductive phase;
 - presence of light, often important for the development of
carpophores.
However, it should be emphasized that the absence of any of
the conditions described above does not absolutely negate the
formation and development of mushrooms, which, as passionate
hunters often tell, can however also be found in particularly hostile
environments. which these factors combine and influence each
other, so it must be assumed that the appearance of "fungi", of any
species, is entrusted to the creation of particular thermal, water and
insulation conditions, which are combined with a favorable chemical
and physical composition of the soil in which the mycelium is found
to vegetate, represented by the first 15 cm below the soil level.
In general, it must be assumed that a good birth of
"mushrooms" is possible if there has been a long enough period in
which the soil has maintained a good degree of humidity and a high
enough temperature, above zero, so that the mycelium can expand
and be able to provide for the accumulation of nutrients to be
transferred then in the carpophore.
Snow-covered winters, rainy and temperate springs, hot and
dry summers followed by temperate autumn seasons with abundant
rainfall are therefore favorable; but above all, it is necessary that the
wind does not take over, which by drying the soil and the humidity
present in the air, is the element most opposed to the release of the
"mushrooms". In fact, experienced hunters look forward to the rains,
especially in late summer and early autumn, followed by beautiful
days and temperate nights. The mycelium has a constant need for
water to develop.
The carpophore, on the other hand, sometimes begins to
form only when the mycelium begins to experience a certain lack of
water, as if, "feeling" close to a period of stagnation, it uses the
accumulated food reserves, quickly producing the fruit, necessary for
the perpetuation of the species. It is obviously very difficult for all the
favorable conditions to occur in a timely manner (the French
mycologist Georges Becker has pointed out, for example, that truly
abundant seasons follow a rhythm of at least ten years) it is
therefore up to the seeker to identify the various particular areas that
adapt to the conditions set out above.
Thus, for example, it can assume that in the cold and humid
seasons the mushrooms appear only in open clearings or in any
case in areas exposed to the sun, that if it is hot but the earth and
the air are dry, the mushrooms snack in the more humid, shady,
north-facing areas. The following is an attempt by a prospector to
describe some trends verified in years of research for "porcini"
mushrooms:
"In good years, at the start of the harvest season, the first
specimens of porcini will undoubtedly be found at lower altitudes.”
Like agronomic crops, mushroom fruiting also follows a trend
from "bottom" to "top", initially preferring chestnut woods over other
types of vegetation. The first collections, generally scarce, limited to
a few specimens, can therefore be carried out in the chestnut groves
at 400-700 meters above sea level. With a delay of a few days, it will
then be possible to find the first specimens in the beechwood belt, at
a higher altitude. The beech forest represents the most constant
forest vegetation, in the sense that the growth, between ups and
downs, continues throughout the season.
At the same time, the birth will affect oak woods, even at low
altitudes, in which however the abundance is strictly correlated, more
than in other types of vegetation, to an accentuated rainfall. Within
the wooded types, it should then be emphasized that mushrooms
generally follow a trend from open, sunny areas to more dense
areas. The first specimens of mushrooms will be found in the places
exposed to the sun, often among the stones.
Only after a few days will they begin to appear next to
isolated clumps, including juniper, first outside them and then more
and more inside. Subsequently it is the moment of the thickest grass
and, finally, of the shadier undergrowth. “It goes without saying then
that even in this case only experience, and therefore only assiduous
practice, can produce constant and appreciable results.” It should be
emphasized that the climatic characteristics described above are not
perfectly suited to all species of fungi; it is not uncommon, for
example, that seasons rich in fungal species of the most diverse do
not see the appearance of other perhaps more sought-after species
(this is the case, for example, of the "Porcino" which, unlike other
species, will hardly appear abundantly in the autumn season
following a very humid and rainy summer). As indeed the opposite
consideration is not infrequently valid, giving rise to the phenomenon
of the so-called "spy fungi", the discovery of which indicates with a
certain probability the presence of other certain species (this is the
case, for example, of Amanita muscaria compared to with porcini
GROWTH RATES OF MUSHROOMS

How many times have you heard that mushrooms grow in a

few hours? or that instead they need several days? or have you
even heard someone talk about 20 days! Surely each of you will
have been informed and will have come to your own personal
conclusion.
To have more certain and precise answers, however, the
questions should be asked of a mycologist, or even a biologist, who
has thoroughly studied molds and therefore fungi, including the
growth rates from the development of the mycelium to the birth of the
carpophore or fruiting body. .
In twenty years of research both from my experience in the
field and for having heard many people, including expert
mycologists, I have learned a lot. Furthermore, in all these years I
have been able to keep an eye on various species of mushrooms,
so, taking data on paper, I was able to realize, on the basis of certain
facts, how much more or less it takes a mushroom to grow.
Obviously we are talking about relative and not absolute data.
However, each mushroom has different growth rates from
the others and is dependent on climatic factors.
However, it must be borne in mind that there are many
factors that can affect growth and that, if each of these factors is not
found at the appropriate level, it can become limiting and therefore
cause a slowdown in growth, or even a temporary or total arrest.
Below I will list the main and most important factors for the
growth of each type of edible fungus:

- the water
- the air temperature
 - the soil temperature
- the humidity of the air
- the wind
- the light
- the type of soil

As even one of these factors varies, the growth rate

increases, decreases or stops. Think of the arrival of cold wind, the
scarcity of water in the ground, a sudden drop in temperature.

Let's take the porcini as an example

To facilitate understanding and not to go too far, I will take
the boletus as an example, because obviously every mushroom, as I
said before, has different growth rates from other mushrooms.
Having the opportunity, I was able to follow, several times, the
growth of various mushrooms, both in the mountains and in the hills,
and I noticed that the development in the mountains is slower than in
the hills. This is mainly due to the temperatures. In the mountains,
night temperatures are often low, even if they reach 25 degrees
during the day. It often happens that after strong afternoon
thunderstorms the temperature drops sharply and that at night it can
even reach 2-3 degrees. In those hours when the temperature is not
optimal for the development of the porcini the latter stops its growth.
In the hills, however, the temperature range is less. In
general, if the temperature, air humidity and soil humidity are at
optimal levels and the wind is almost absent in the hills, the boletus
needs about 4-5 days to grow from 1 cm. to dimensions of 10-15 cm.
In the mountains, however, the times are longer and vary from 10 to
15 days to get to the same size! It is therefore easy to understand
the reason for these differences between mountains and hills.
It is therefore wrong to believe in the almost instantaneous
growth of porcini! And this is denied, not only by me, but by any
biology or mycology book. Another period to take into consideration
is that of the development of new mycelium. When it hasn't rained
for many weeks and therefore the soil is dry, the mycelium of porcini,
like that of other mushrooms, needs a few days to form new
mycelium which will then give life to new fruiting bodies. This is why,
usually, after a long drought even if it rains a lot, no mushrooms are
seen in the woods before at least 10-14 days pass!! Give it a try
yourself. In September, keep an eye on a dry forest and as soon as
a moderate rain arrives, try to go looking for mushrooms several
times over a 12–14-day period. You will find that even if the climatic
conditions are ideal for the growth of any fungus you will not find
mycetes until the 10th or 11th day that goes well and always that
unfavorable factors do not intervene to slow down the growth even
more. Next time I will talk to you in more detail about my data
collected over various years and the growth rates of the various
types of porcini (Boletus edulis, Aerus, reticolatus..).

GROWING FRESH MUSHROOMS AT HOME:

A PRACTICAL GUIDE

Gathering them in the woods is wonderful, but knowing how

to grow mushrooms at home, seeing them grow and enjoying them
as soon as they are ready at any time of the year is an even more
satisfying experience. Let's see together the simplest techniques for
growing fresh mushrooms even in small domestic spaces. Why buy
them at the supermarket at often prohibitive prices when you could
learn how to grow fresh mushrooms directly in your home in a simple
and cheap way? The direct cultivation of mushrooms is the best
alternative to harvesting in the woods (linked, moreover, to the
seasonality of the product as well as the possibility of dedicating
oneself to research) and to buying from the greengrocer. Through
our suggestions you will discover how to grow fresh mushrooms and
obtain generous harvests free of chemical or phytosanitary residues.
If you want to know how to grow good and good-looking
mushrooms in every season of the year, just follow some practical
advice and learn the basic techniques that we will show you in this
simple guide dedicated to the direct (and home) cultivation of some
of the most common edible mushrooms, such as champignons,
oysters and shiitakes, but once you have mastered the technique
you can try your hand at growing many other species of fresh
mushrooms.

How to grow mushrooms

What do we need?
✓ 1 box of wood, plastic or polystyrene with high
edges
✓ 1 substrate suitable for the growth of mycelia
✓ 1 plastic sheet
✓ 1 good garden soil
✓ 30 gr of ready-made champignon mycelium
✓ dry leaves or straw

GROWING MUSHROOMS IN BOXES IS

SIMPLE, EVEN FOR THE LESS
EXPERIENCED

Preparation. The direct cultivation of mushrooms in the home

generally takes place in boxes (made of wood, plastic or
polystyrene). On the market you can buy ready-to-use boxes
complete with guides on how to grow mushrooms, otherwise you can
easily set up your mushroom farm using the common boxes for fruit
and vegetables.
The substrate should be a mixture of well-seasoned manure,
straw and dry seasonal residues. Also, in this case it is advisable to
contact a nurseryman, an agricultural shop or a farm directly. The
soil to be mixed must be not too acidic and well sterilized: first pass it
in the oven at 80 ° C and store it in a closed bag in the dark until use.
To successfully cultivate your mushrooms, the correct
preparation of the mushroom bed is very important: the plastic sheet,
possibly dark in color, must be positioned on the bottom of the box in
order to cover the entire interior. Use pegs to secure it to the
cassette and let it protrude from the sides to fold it back to cover the
substrate when ready.
The mixture of manure and soil must be mixed very well and
enriched with materials that give softness and porosity to the
substrate, such as leaves and straw. In any case, by purchasing the
ready-made compound, you will not need to resort to other materials.
The cassette should be filled up to 5cm from the edge,
moistened and left to rest for a couple of weeks before use. After this
period, you can proceed to burying the mycelium by making small
holes in the substrate at a depth of 3-4 cm, 10-12 cm away from
each other. Once covered with other substrate and wet with water,
the ambient temperature must never drop below 20 ° C. Watering
must be daily, avoiding excesses and water stagnation.
The ideal place to grow fresh mushrooms indoors is a
garage, cellar, basement or an outdoor place sheltered from the sun
and wind. A balcony, terrace, garden, simple window sill or even an
enclosed space is fine as long as it is under certain temperature /
humidity conditions.
To obtain generous yields, the ideal is to grow champignons
with the box technique
The only drawback of growing mushrooms at home is related
to the smell of mold that could be generated by the substrate of the
mycelium. To grow mushrooms quickly and lastingly, in fact, the
perfect temperature is 25 °, anyway, between 20 and 30 °. After two
or three weeks from the burial of the mycelium you will see a whitish
mold appear, the most evident manifestation of the fungus that
begins to grow. Cover it with a thin layer of smoothed, compacted
and moistened limestone and use the edges of the plastic sheet to
cover the box. In this phase the mushroom farm must be transferred
to a decidedly colder environment (12-14 °) keeping the watering
constant. After 15-20 days you will see the first mushrooms appear
which from tiny will quickly become quite large and full-bodied.

HOW TO GROW MUSHROOMS WITH WOODEN LOGS

If you do not have much time or familiarity with do-it-yourself

and you want, know that there are ready-to-use kits on the market
(the tee pee kit) that will allow you to grow mushrooms of different
varieties and types in a really simple and immediate way. These are
pre-inoculated strains with mycelium spores that can also be
purchased online on specialized sites such as fieldforest.net where
you can also find many practical tips on how to grow mushrooms all
year round without ever leaving home.
Mushroom cultivation using a wooden log
In this case you will need:
✓ 1 large container and a box to wet and keep the
log moist
✓ 1 plate just wider than the log
✓ 1 spray bottle
✓ fresh water without chlorine

Preparation. Place the stump in a shaded area, possibly

outside, water it regularly and be patient for at least six months.
During this period the mycelia will slowly develop inside the stump
until you see the first fruits emerge from the holes. This technique is
perfect for growing shiitake mushrooms, a highly regarded variety of
Japanese mushrooms and the second most consumed mushroom in
the world.

HOW TO GROW MUSHROOMS WITH TOILET PAPER

If you love to experiment with unique (not to say bizarre)

cultivation techniques, one that is quite known for growing
mushrooms at home is the one based on the use of toilet paper rolls.
In this way you can grow edible mushrooms of the oyster variety,
which are particularly meaty and tasty. To do this you will need:
✓ 1 roll of toilet paper
✓ 1 tee pee kit (or buy separately spores, plastic
bags with filters and rubber bands)
✓ 1 box
✓ 1 large, round plate
✓ 1 sprayer
✓ fresh water without chlorine
Preparation. Fill a pot with water and bring to the boil.
Meanwhile, remove the cardboard tube from your toilet paper roll
and immerse it in boiling water with the heat off. When it is well
soaked, let it drain and cool, taking care not to break it.
Oyster mushrooms grow rapidly in toilet paper rolls
When it is still warm, put the roll in the plastic bag contained
in the kit and fill it with the grains containing the spores. Close with
the special rubber bands and place the bag on a round plate and
place it in the box. Place the box in the dark, in a fairly humid
environment and within 3 weeks you will begin to see the first fruits
grow.
At this point, place the bag in the refrigerator for 48 hours:
the low temperature will accelerate the development of the
mushrooms and will allow you to anticipate harvest times. After a
couple of days, take the bag from the fridge and remove the roll,
letting it rest at room temperature and in a lighted place for a few
more days. Regularly moisten the roll with the sprayer. After 7-10
days the mushrooms will be ready and once removed from the roll
(without using knives) just close the bag and wait for the mycelium to
reappear to repeat the operation from the beginning.
As soon as you become familiar with one of these three
techniques, you will discover that learning how to grow mushrooms
at home is really simple and fun, as well as rewarding. You can
share this activity with your children and cultivate that little dream of
self-producing food that you have been nursing for a long time.

HOW TO GROW MUSHROOMS AT HOME: OTHER HOME KITS AND

ORIGINAL SYSTEMS

As we said, on the market we also find a series of more or

less effective kits or systems that allow you to try your hand at home
cultivation of mushrooms, as well as many other varieties of
vegetables and aromatic herbs.
There is no shortage of particularly creative systems, such
as the one devised by the Danish designer Jonas Edvard who has
created an extravagant biodegradable lamp designed precisely for
growing mushrooms at home without the need for soil, boxes, coffee
grounds or organic material.
Thanks to the vegetable fibers of which it is composed and
to the mycelium (the vegetative part that favors the spontaneous
growth of mushrooms), in fact, Myx is able to stimulate the growth of
a good quantity of mushrooms (500-600 gr) in just 2 weeks, and
directly on the surface of the lamp. During this time, the mushrooms
eat the soft plant tissue and thrive on the topmost part of the lining
throughout the vegetative cycle.
The mushrooms thus obtained, of the genus Pleurotus
Ostreatus, are edible and after harvesting, the biodegradable fabric
of the lamp can be composted or thrown away. If used for
composting, the waste material will be particularly rich in nutrients
thanks to the reproductive and vegetative activity activated by the
mushrooms during their growth.
HOW TO GROW MUSHROOMS ON WOODEN
LOGS WITH FRESH MYCELIUM

To grow mushrooms on wooden logs with Fresh Mycelium,

you must have freshly cut logs available, no more than 7/10 days,
with an ideal diameter (for a good arrangement) of about 25/30 CM,
and 70 - 80 cm long, cut the trunk into slices of 10/15 CM, the first
slice is a good idea to make it 30 / 40CM so that you can bury a little
in the ground after the trunk has been cloned, when we will then
plant it.
The ideal is to make logs of up to 3 or 4 slices including the
largest initial slice, so as not to have them bulky for arrangement.

1ST PHASE

Before putting the mycelium on the slices, take 2 or 3 nails

and nail them to the ends of the slice by dividing them, and nailing a
few centimeters, and leaving half part on the surface, then cut the
head of the nail at 45 ° put the mycelium on the slice, and the slice
that comes above the nail slowly, until it is absent with the mycelium,
having done this, the slice is nailed and would not move for the
arrangement. Obviously get quality nails, new and made of stainless
steel. If you do not want to use this method, go to the place where
you put them to incubate so as not to move them after having done
the appropriate operations.

2ND PHASE
 The finished trunks must be closed in plastic bags, such as
those of the garbage, it is important that they are clean and new, it is
a good idea, however, to let everything breathe, then seal without
letting animals enter, and insert at the edge of the bag before closing
it, some filters to breathe, even the yellow sponges like upholstery of
the chairs are fine. Once this is done, they will then be incubated in a
sheltered place at 20-25 ° C, for 2/3 months depending on the
variety you choose to grow.

3RD AND LAST PHASE

After the incubation period according to the variety criteria, if

you see the trunks covered with a visible layer of mycelium, the
plastic bag can be removed, and they can be placed in the garden
buried a little, but always sheltered from direct sun and wind, or put
them in containers with earth and place them in a corner of the
garage, cellar, etc., it is important that the soil remains moist, but
avoid stagnant water, where they will then produce mushrooms
several times both in Spring and in Autumn.
Well, if everything is done correctly, you are ready to just wait
for the mushrooms.
Depending on the variety of mushroom, but some woods that
can be used, are:
Poplar, Birch, Willow, Maple, Elm, Linden, Alder, Beech,
Walnut etc ...
The best results for different varieties are obviously obtained
on Poplar logs
SUBSTRATE FOR MUSHROOMS

In this chapter we will talk about a topic that is generating a

growing interest: the substrate for mushrooms.
The substrate is a particular preparation that is found inside
the bales of mushrooms to allow their cultivation right at home.

Introduction to Mushroom Substrate

People's awareness of wholesome foods has grown. In fact,
many are paying greater attention to the consumption of healthier
foods which is at the same time very rich in substances and nutrients
that are very important for our health.
The cultivation of some species of mushrooms at home
allows us to control day by day the growth of this little used food,
however very precious for our body.
This means that more attention must be paid to natural
foods, even if not well known, but which contain vitamins, proteins,
mineral salts and other important elements necessary for the well-
being of our body.
In the cultivation of mushrooms at an amateur level, no
special tools or spaces are needed: a cellar, a garage, a garden or
even just a terrace is enough to try out this activity.
The satisfaction that will be obtained from it will be great and
will also be rewarded by the benefits that mushrooms will do to our
body.

Benefits of growing mushroom with substrate

The supply of mineral elements and a natural diet with a
higher intake of vegetables and vegetables help us to live better.
 The mushrooms grown with the inoculated substrate allow
us to have a controlled food, therefore it’s certainly healthy.
Here are some important properties that mushrooms have:
✓ they contain very few sugars and fats so they are
indicated in diets;
✓ they are rich in minerals such as phosphorus,
magnesium, potassium, selenium, copper, calcium
and other antioxidant substances that stimulate and
strengthen the immune system;
✓ they fight free radicals and therefore slow down
the aging of skin and bones;
✓ they contain numerous vitamins, including
vitamins of group B, group C, vitamin D and others;
✓ they contain amino acids and proteins, so they are
also useful in vegetarian and vegan diets;
✓ they are generally cholesterol-free.

These are just some of the basic properties of mushrooms

grown with the mushroom substrate, others are more specific
depending on the species chosen.
We can have all this comfortably at home, growing some
species with the substrate for mushrooms and monitoring their
beginning and development step by step.
The solution? Purchase the bales with mushroom substrate.
On the market, there are special kits, if you want to try your hand at
this type of cultivation. They are real packages that, in different
forms, contain the substrate "seeded" with the spores and the
mycelium. Thin filaments, consisting of hyphae, which make up the
vegetative part of the fungus. Typically located in the substrate
(wood, soil, dung etc) ...
For example, if you want to grow pleurotus mushrooms at
home you can order this special kit.
 MUSHROOM SUBSTRATE: WHAT SPECIES
CAN BE GROWN?

The species of mushrooms that can be grown are different.

Of course, each species of mushroom needs a suitable
substrate to recreate as much as possible the natural environment
on which it grows, even if the treatments to promote fruiting are
similar for all, with particular attention to the temperature compared
to the cultivation period.
These are the cultivable mushroom species that need little
care and that ensure a more than satisfactory success.
Substrate Pleurotus mushrooms
The substrate for Pleurotus consists of organic material
based on various types of straw and other organic components.
Substrate for Champignon Mushrooms
It is one of the most common mushrooms used for growing
at home.
The substrate of this mushroom species consists mainly of
straw of different types and other organic material suitable for the
seeding of the spores of this mushroom.
Substrate sale of Champignon mushrooms
This particular type of substrate is the nutrient medium
where the fungus develops and lives can be found packaged in
bales of mushrooms. These products can be purchased in
specialized farms even if, compared to pleurotus bales, for example,
it is quite difficult to find.
Pioppini mushroom substrate
This mushroom is one of the best known and sought after for
its goodness and is commonly used in many recipes. The poplar
mushroom substrate reflects the natural environment on which
mainly poplar wood residues or other suitable types of fruit bear fruit.
Cardoncelli mushroom substrate
The substrate for Cardoncelli mushrooms, that is the
Pleurotus eringyi, is mainly made up of various types of straw
suitably pasteurized to sanitize it.
Substrate for porcini mushrooms
The substrate for porcini mushrooms does not exist.
Although experiments have been made to reproduce porcini
mushrooms, this is not possible for a few simple reasons:
✓ the genus Boletus to which Porcini mushrooms belong,
is not saprophytic, which lives on decaying organic
substances, but is a symbiont organism that has a
relationship with other living organisms: they both benefit
from each other, that is, it needs to associate with plants
with which to live in association, contributing to each
other's development;
✓ the attempts at reproduction that have been made have
not brought satisfactory results because the reproduced
species are the poorest ones;
✓ cultivation times with porcini mushrooms substrate
would be too long and therefore not convenient.

However, it is good to reiterate that the mycelium is thin

filaments, consisting of hyphae, which constitute the vegetative part
of the fungus. Generally located in the substrate (wood, soil, dung,
etc.) of Porcini, it does not exist on the market.

MUSHROOM SUBSTRATE FOR SALE

 On supermarket shelves, we can find almost all the
mushrooms mentioned above already packaged and ready to be
bought. However, growing them indoors is rewarding and will be a
source of great satisfaction.
Lately, with the increase in demand for this product, many
companies specialized in this sector are emerging.
Studies and trials are therefore being conducted to provide
mushroom substrates with a high guarantee of success.
The simplest, most practical and fastest way to obtain this
type of product is to order the mushroom substrate packed in
mushroom bales, directly from home online, without wasting time
looking for specialized dealers that are not always easy to find.
For example, you can order from one of our suppliers a kit
for pleurotus mushrooms that is very easy to use and produces
several kilos of mushrooms in a season.
Substrate for mushrooms price
The price of the mushroom substrate varies according to the
species chosen and the size or weight of the bale that contains it.
They can range from 20 euros to 60 euros and up.
There are kits that include more bales with Read substrate of
the same species and, in this case, the prices are more variable.
For example, 4 pieces of bales with substrate for growing
Cardoncello can cost 40 euros.
How to grow substrate for fungi
Growing mushrooms with mushroom substrate is not difficult
at all, but you have to follow some simple precautions that are
provided to those who buy it.
Each species has some characteristics to respect.
It is important to place the substrate, often packaged in
bales, in a shady place not exposed to direct sunlight, even better on
the terrace or garage or cellar or small greenhouse also to keep it
within a certain temperature. The substrate for fungi must be kept
moist with regular nebulizations until the formation of the mycelium
thin filaments, consisting of hyphae, which constitute the vegetative
part of the fungus. Generally located in the substrate (wood, soil,
dung, etc.), that is that kind of white mold which, after a few days,
will "invade" the substrate.
After a few days, the first fruiting bodies to harvest will begin
to appear.
In short, nothing complicated indeed, seeing the substrate
bear fruit. It is the nutrient medium where the fungus develops and
lives .... Reading about mushrooms will be fun and who knows it
could lead to a real passion.
MYCORIZATION

The term mycorrhiza (from the Greek 'mykos' = mushroom

and 'rhiza' = root) represents a characteristic case of 'mutualistic
symbiosis' between some fungi and the roots of plants: the two living
beings are complementary in using resources and exchange with
mutual benefit the sugars produced by the plant and the nutritional
elements absorbed more efficiently by the fungus.
Mycorization improves the ability of plants to assimilate
nutrients: the main function of fungi is to transport nutrients, making
them available for absorption by the roots. The third element that
takes part in the mineral assimilation cycle is represented by
bacteria, responsible for the primary decomposition of nutrients into
simpler compounds (mineral salts).
The contact area between the soil and the root system is
called the 'rhizosphere' and is classically divided into three zones:
✓ the endorizosphere which extends from the
surface of the roots to the first internal cell layers;
✓ the rhizoplane, that is the external surface of the
roots and the portion of soil where the absorption of
nutrients takes place;
✓ the hectorizosphere which consists of the volume
of soil in immediate contact with the roots and which
can vary in size depending on the type of plant and
its interactions with the microbial components of the
soil.
Analyzing one cubic meter of good agricultural land it is
possible to observe a percentage of organic substance equal to 25%
(by weight), of which more than 15% is represented by
endomycorrhizal fungi and 5% is constituted by bacteria (in the
literature we find concentrations of bacteria equal to 10 million / gram
of medium). The soil bacteria are made up of a very large
population: they are able to adapt to any substance to be
metabolized through the formation of specific groups; their ability
allows the system to be highly adaptable to any stress.
Mycorrhiza is the most common type of symbiosis in nature:
more than 90% of plant species in natural conditions are
mycorrhized. To date, in highly anthropized environments (fields
cultivated with chemical fertilizers and urban green), mycorrhizae are
often absent or present in a very reduced form, most likely due to the
chemical pollution of the soil.
The root system of vascular plants consists of roots of
different order, in relation to the age of the root. Only the youngest
part, younger than one year, is able to assimilate nutrients from the
soil. The mycorrhization contributes to the increase of the
assimilation of the plant through the formation of a hyphal
intertwining that includes or covers the oldest parts of the roots (no
longer active) by transporting the compounds inside them. The fungi
in this mutualistic association with the root system obtain a constant
flow of carbonaceous substrates from the plant. Moreover, this loss
of carbon is easily replaced by the plant through the greater speed of
the photosynthesis process, an advantage still given to it by the
symbiosis with fungal associations. The mycorrhized root is
recognized by the absence of root hairs.
The fusion between mycelium and root can take place in
different ways:
The ectomycorrhizae: the fungus forms a mantle of filaments
(hyphae) around the root and penetrates between the cortical cells
forming a reticulum (called 'Hartig') without entering inside of the
cells themselves.
The endomicorrhiza: the spores found in the soil germinate
in the presence of host roots due to the effect of root exudates. They
develop until they reach the root itself, and colonize it by penetrating
both through the intercellular spaces and directly into the cells.
 The fungus thus spreads through the cortical cells where it
branches out forming particular structures (shrubs), responsible for
nutritional exchanges with the host plant: the plant transfers the
excess carbohydrates produced through photosynthesis, the fungus
in turn releases the mineral salts absorbed by the surrounding soil.
The shrubs have a short life: after a few days they
degenerate. The considerable development of extramatrical hyphae
in the soil allows to explore a considerably greater volume of soil
than the single root can do, even far from the root absorption zone,
significantly increasing the amount of nutrients that can be reached.
The mycorrhizae are able to solubilize and therefore absorb
the organic or mineral forms present in the soil in insoluble
compounds, and therefore not directly usable by plants. The greatest
absorption of mineral salts from the soil
CULTIVATION OF MUSHROOMS: OPTIMAL
TEMPERATURE AND HUMIDITY

The substrate is a live, active product, and as such subject to

both animal and vegetable pollution throughout the production cycle,
in particular in the incubation phase. The smell emanating from the
mycelium during incubation can attract insects and other parasites
that can cause damage to both the mycelium and fungi. Therefore, it
is recommended the maximum cleaning of all environments both
before and during cultivation.

THE CULTIVATION OF PLEUROTUS

Before the arrival of the substrate, it is necessary to

thoroughly wash and carefully disinfect the production areas and the
surroundings. Upon arrival of the substrate, it is important to unload
and arrange the blocks in the shortest possible time; according to the
season and the temperature (to avoid overheating in hot periods and
bad incubations in cold periods)
It is necessary to record daily the values of the fundamental
parameters of the cultivation and therefore: ambient and substrate
temperature, ambient humidity, ventilation, wetting, treatments and
anything else that is considered important. These recordings on a
special CULTIVATION SHEET are essential to be able to direct an
intervention in the right direction in case of need.

Three stages of cultivation can be distinguished:

incubation, sprouting and production.

 During the incubation phase the substrate temperature
should be checked daily. This must be included, in the peak period,
between 30 ° and 32 ° (a few degrees more only for the Colombinus
species). Above 33 ° it will be necessary to intervene to lower the
temperature, mainly by exchanging the ambient air in the most
favorable hours depending on the season. In the case of low
temperatures, the room must be heated.
Other controls during incubation concern the humidity of the
environment to prevent the substrate under the holes from drying out
- an environmental humidity of 62/65% is required - monitoring for
the presence of insects or other parasites in the environment,
against which it is possible to intervene with authorized products that
inhibit the deposition of the eggs, and the light which is not
necessary but not recommended (if possible, keep the environment
in the dark).
Although these controls are not usually burdensome, it must
never be forgotten that well done incubation is the foundation of
good cultivation success.
An incubation performed at a low temperature causes in the
best of cases considerable delays and yields lower than expected,
with a greater risk of contamination of the substrate.
High incubation temperatures (over 35 °) can cause
overheating and death of the mycelium, considerable delays, poor
final results both in quality and quantity.
Therefore, a lot of attention is recommended during this very
important phase. At the end of the incubation, the substrate must be
uniformly invaded by the mycelium and its structure must be
compact. The average incubation duration is approximately 15 days.
The germination phase then begins during which there are
four fundamental factors that must be regulated and controlled:
temperature, humidity, ventilation and light.
Ideal temperature:
 The temperature must be kept constant, as any changes in
this phase are very harmful.
Humidity: must be brought to very high values (90/92%).
Coarse wetting on the blocks should be avoided.
Ventilation: completely change the ambient air three to five
times every hour. To avoid violent blows of air.
Light: it is essential to illuminate the whole crop with a light
intensity of at least 200 lux for at least 12 hours a day. The best
quality results are obtained in environments illuminated by natural
light, while avoiding unshielded sunlight. Pluerotus mushrooms do
not arise in the complete absence of light. This fact is exploited to
avoid growth under the plastic packaging film of the block, through
the use of covering black polyethylene. When the conditions for
germination are respected, there is no difference between black
plastic and transparent plastic: black plastic is still positive in the
event, even accidental, of failure or partial compliance with the ideal
environmental values.
When the first mushrooms appear, the production phase
begins. At this point it is necessary to:
Lower the temperature slightly.

Decrease the humidity to 80/85%. It has been found that

in environments with regular and controlled humidity, production
benefits in quality and yield, and arrives at the end without too much
difficulty: on the contrary, where the humidity is inconstant, the need
for wetting the mushrooms frequently causes specific problems.
such as bacteriosis, fungal malformations, delays and production
losses.
Gradually increase the ventilation up to 8/10 complete
changes of the ambient air every hour.
Increase the light to the maximum possible, while avoiding
direct sunlight and respecting the minimum of 200 lux.
 We underline the often-unrecognized importance of light: in
conditions of poor light, mushrooms lengthen the stem, lose color, do
not develop normally and can show deformations.
Even if there is a control instrumentation (e.g. thermostats,
humidistats, CO2 meters) it is still highly recommended that the
grower equip himself with instruments for controlling temperature,
humidity and air speed (in order to calculate the actual air changes).
The direct measurement and the immediate association of
the measured data to the obtained results can give rise to the
repeatability of positive results, and to avoid negative ones.
To conclude, we must never forget that the substrate is an
organic product with high humidity and therefore subject to parasitic
attacks of various kinds, especially if not kept in good growing
conditions.
Mycelium and fungi are very delicate living organisms,
comparable to the products of the most specialized agricultural crops
and therefore need a lot of care and professionalism.
CHOICE OF SPECIES

Which mushrooms can be grown and which cannot?

Saprophytic fungi and symbiotic fungi
Not all species of mushrooms are suitable for cultivation. To
understand which mushrooms can be cultivated we must introduce
two main categories of mushrooms: the saprophytic ones and the
symbiotic ones. It is much easier to cultivate saprophytic mushrooms
because they live on residues of organic substances in a state of
decomposition and for these it is enough to recreate the ideal
microclimate for their survival and growth. For symbiotic fungi, on the
other hand, in addition to identifying the right habitat and the right
diet, it is also necessary to recreate the existing relationship with the
plant that hosts them.
Fungi are not part of the plant kingdom and are divided into
two categories: macromycetes which are those commonly consumed
by humans and micromycetes which are not perceptible to the naked
eye (such as molds or yeasts). Only for the first category is it
possible to speak of cultivation.
These elements with a particular and complex physical
structure feed on organic matter which they absorb and then recycle.
Fungi are generated by small "spores", from the spores the "hyphae"
(small roots also called mycelium) are generated from which, thanks
also to a humid and shady climate, the fruiting body called fungus is
generated.
The cultivation of mushrooms does not require special skills
and not even huge management spaces.
This practice, increasingly widespread, is facilitated by the
fact that on the market you can easily find packaged spores of the
most commonly consumed mushrooms such as pleurotus
mushrooms and champignon mushrooms
 Furthermore, the fungus, which cannot be treated like any
other plant, needs a particular “substrate” for its survival. The culture
substrate is a set of organic and non-organic materials that provide
nourishment in the way and in the doses necessary for the fungus.
For example, horse manure (now replaced by a synthetic
substrate made up of agricultural chalk, water, droppings and wheat
straw) is ideal for the cultivation of champignon mushrooms and the
coprinus comatus mushroom, while the cereal straw adapts to the
cultivation of pleurotus, stropharia, flammulina and pholiota
mushrooms and the wood is the ideal habitat for honey mushrooms,
pioppini, pleurotus ostreatus mushrooms and shiitake (or lentinus
edodes).
Wood sawdust, paper, fabric derivatives and cotton by-
products are also ideal substrates.
Mushrooms such as strophia ferri or pholiota aegerita can
also be reproduced in the home environment, but with costs that
would be higher than the hypothetical selling price, these
mushrooms therefore remain cultivable as a hobby and not for
business or profit purposes.

Shiitake and oyster are also easy mushrooms to grow

indoors. For the former it is better to find a stump with the mycelium
already inoculated in the wood, for the oyster a simple roll of toilet
paper is enough as a natural habitat.
The most common mushroom crops are those of
champignons, which account for 80% of national production, and
that of pleurots ostratus (orecchietta or gelone) mushrooms which
account for the remaining 20%. Minor but still widespread species
are the cardoncello, the pioppino and the cornucopia.
The pleurotus and the cardoncello require reproduction in an
ideal environment and on a large scale. These plantations are
generally electronically controlled for air conditioning and
humidification.
 The field mushroom remains the most cultivated mushroom
because it is more profitable in terms of yield.

GROWING PORCINI MUSHROOMS IS VERY

DIFFICULT, WHY?

On the other hand, there are mushrooms whose cultivation is

more difficult. Porcini mushrooms, due to their nature, do not adapt
so easily to an environment recreated from scratch.
For their birth it is necessary to clone in the best way the
lighting, the environment and the humidity and to give life to this
species it is ideal to use soil that has already been the "bed" of other
porcini mushrooms. The cultivation of porcini mushrooms is very
similar to that of truffles, due to the symbiotic relationship that this
mushroom establishes with the plant near which it generally grows.
But if cultivation is convenient for truffles in economic terms, for
porcini mushrooms the risks and costs do not compensate for the
low selling prices. Finally, if for the other species there are substrates
in bags ready for use, for the porcini mushroom there is still nothing
similar.

DIY MUSHROOM CULTIVATION

To create a real "do-it-yourself" mushroom plantation, just

take a sack of jute or a small box, soil, manure and some hay.
Eventually you can add dry leaves or material that will decay.
Once the mixture has been prepared, it must be placed in
the bag or box with a waterproof bottom trying to recreate the ideal
humidity situation, that is, with a wet bottom exactly as much as the
surface. Then just take the mycelium and spread it on the substrate.
Only at the end should it be covered with a light layer of earth. Once
it is protected from light, it is sufficient to maintain the optimum
humidity level.
HOW TO GROW PLEUROTUS OSTREATUS

the mushroom pleurotus ostreatus was collected from nature

and appreciated for a long time and was known by different names:
gelone, orecchietta, ostricone, sbrisa, melina. The various terms
used indicate some of the characteristics of the mushroom.
Pleurotus is a fleshy and delicate mushroom ranging in color
from gray to brown.
Useful tips on the cultivation of Pleurotus Ostreatus.
It is necessary to respect some parameters to cultivate it in
an optimal way.
Optimal cultivation period: Autumn, early Winter and Spring,
obviously you can grow it all year round.
Temperature: 15 -20 ° C
Relative air humidity: 90% - relative humidity of the substrate
65/75%
Spray the compounds 2/3 times a day in the case of dry
environments, vice versa 2 times every 2 days in humid
environments
Compounds should never be exposed to direct sun and wind
However, half-light during the day and not in total darkness is
essential.
The mushroom reaches maturity 8/10 days after the
appearance of the first carpophores (small mushrooms) and it is
necessary to increase the humidity of the air up to about 90%, to
avoid an excessive lowering of the temperature this operation can be
carried out by having a wet sack placed under the tray and
proceeding with spraying of nebulized water.
 It is clear that in already humid environments they are ideal.
For the production it is necessary to keep the bale away from the
rays of the sun and the wind, daylight is essential, so do not store in
dark rooms.
If many bales are grown in the same room, it is therefore
advisable to make many air changes during production. After fruiting
has begun, remember to always keep the humidity level high, the
mushrooms will come out of the holes already appropriately
prepared, it is not advisable to make other holes.
As soon as you see the mushrooms growing it is advisable
to wet them from time to time, it is always recommended with
nebulizers. You can pick them as soon as the cap gets bigger and
the previously curved edge will tend to straighten. The mushrooms
must be picked with a slight rotation and not cut at the base, as it is
necessary, in order to have another reproduction, to leave the hole
free until the straw is seen again.
Production:
The production of mushrooms will last about 15-20 days then
do nothing, leave the mixture to rest and do not water until you see
the mushrooms reappear again, and repeat as you did for the
previous period, there can be from two to four periods in all,
depending on the care with which the bale was held.
During production, the mushrooms can produce spores that
you can see in the form of white powder, do not be alarmed it is an
indicator that the mushrooms have reached their maximum maturity
and therefore must be collected and consumed.

The climate:
It is of primary importance for the cultivation of Pleurotus
Ostreatus, even if it is called chilblains for its characteristic of bearing
fruit even in winter, with temperatures between 4 and 20 ° C.
Too hot sun or too strong wind prevent fruiting in part or in
whole.
 Drought is a lethal enemy, so the degree of humidity in the
growing environment plays a decisive role.
Ambient humidity should be similar to that of autumn days
after rains, in the order of about 80/90% with temperatures between
15 and 20 ° C.
These humidity levels are attempted to recreate them in
other periods with frequent water sprays on the compound and on
the mushrooms themselves.
In cultivation, air circulation is important, which has the
function of homogenizing the conditions inside the room in which it is
grown, and can be obtained through fans or side openings on the
entire perimeter of the room.
The need to change the air satisfies two important
conditions:
Removes the carbon dioxide produced by mushrooms, and
lowers temperatures where necessary.
While this operation is a little more complicated in winter, as
in the presence of cold temperatures outside.
In this case the air exchange must be reduced and partially
replaced with a recirculation of the internal air.
In general, the air in the growing environment should be
completely changed several times in an hour.

Hygiene:
In mushroom cultivation, prevention is essential.
Before storing the bale, it is necessary to disinfect the
premises with products based on quaternary ammonium salts, taking
care to have removed any possible organic residue.
These products have a bacterial and sporicidal action at the
same time.
 It is a good idea to use a larvicidal insecticide as a
preventive measure, especially on the walls and ceilings of the
premises to prevent possible infestations of midges.
It is essential that the cultivation rooms are easily cleanable
and washable, with smooth and non-porous surfaces.
The floor must be as compact as possible and not give rise
to water stagnation, preferably covered with a layer of concrete or
alternatively with a mulching, filtering, non-slip sheet.
In some cases, hydrated lime is used to spread on the
ground, when there is no concrete or protective sheet.
The room must be served by a water network, to carry out
the daily watering, it must be located in a protected manner from the
prevailing winds, especially if coming from the northern quadrants
PORCINI MUSHROOM

Porcino is the name commonly used to indicate Boletus

edulis, an edible mushroom of the Boletaceae family and is the best-
known species of the Edules section. The term derives from the
Latin edulis and means edible.
The common features of porcini mushrooms have the cap,
the upper part of the mushroom, of a velvety brown color, with a size
of 10 to 30 cm in diameter and its flesh first has a firm consistency,
and is white. It is hemispherical and irregular when young,
sometimes not very developed compared to the stem, then flattened,
regular and finally convex with raised lobes. The cuticle, which
covers the cap, can be thick, thin and separable only in flaps.
It can be smooth or wrinkled but, in wet weather, it is also
slimy and shiny. The color varies from light yellow-brown to ocher or
white chestnut in youth and turns to greenish or greenish yellow
when ripe. The hymenophore is the part located under the cap, it can
be lamellar or spongy and serves to contain the spores. It consists of
tubules, up to 30 mm long, of soft consistency, easily separable from
the cap and of a color first white, then yellowish and finally greenish.
The pores are small, round and with tubule colors.
Finally, the stem of porcini mushrooms has the function of
bringing out of the ground the structure within which the spores form.
It generally has a cylindrical shape, more attenuated at the apex,
whitish or light brown in color and dimensions equal to 10 × 15 cm. It
has a fusiform structure, more or less fibrous or fleshy but
sometimes also elastic and the surface can be smooth, reticulated,
velvety or scaly.

HOW, WHERE AND WHEN TO GROW

PORCINI MUSHROOMS
 In a prized position among the most popular foods of the
Italian culinary tradition, ideal for preparing tasty recipes, the
porcini mushroom can also be grown and cared for in our garden.
The environmental characteristics are fundamental for the growth of
porcini mushrooms and cultivation is not easy. It is important to
know, in fact, that the fungus lives in symbiosis with the roots of
trees, therefore, its cultivation must be organized by recreating the
ideal conditions between undergrowth, soil substrate and climatic
conditions.
The cultivation of porcini mushrooms starts through the
mycorrhization technique which consists in transferring the roots of
the fungus to a soil and creating a symbiotic relationship with other
higher plants. The ideal trees for cultivating porcini are
mycorrhized oak and chestnut trees - that is, with porcini spores.
They must be in a humid and shady place and with suitable soil.
This last element is fundamental: to attempt a cultivation it is
necessary to use a soil in which other porcini have already
developed in the past, so that the porcini can receive the
nourishment necessary for its growth from the chestnut. The
presence of chestnut and beech trees in the area can help
cultivation. It is therefore necessary to have a large area
characterized by the aforementioned favorable conditions in which to
bury the mycorrhized plants and the spores of porcini mushrooms;
for which it is preferable to purchase from specialized companies.
Before starting the actual cultivation, however, a soil and
climatic analysis is necessary, especially as regards the frequency of
precipitation which can compromise the correct evolution of the
process.
Since this process is often long and demanding, modern
agricultural techniques are experimenting with the cultivation of
porcini in greenhouses. It uses the same cardinal principle: the
creation of an ideal habitat, in the greenhouse, for the development
of a symbiosis between plant and fungus. To achieve this, straw
bales are used in which the specially selected porcini mushroom
spores are implanted. The spores inside the straw bales require an
incubation period between 70 and 90 days, during which regular
irrigation must be carried out, morning and evening, and sprayers
must also be prepared from above to maintain a humidity. constant.
Obviously, this is an experimental technique but the resulting
mushroom is very similar to the authentic porcini in terms of
appearance and flavor quality.

What is porcini mycelium

The mother plant from which the porcini mushroom is born is
called mycelium, and is an intertwining of filaments or tubules called
hyphae. The mycelium can have a long or even very short life and its
growth conditions the development of the fungus that constitutes its
fruiting body.
To form the mycelium, which is the vegetative body from
which porcini mushrooms will arise, it is necessary to meet two
primary mycelia of opposite poles. From their union, the secondary
mycelium will be born which will develop to produce new fruits,
namely porcini mushrooms. The mycelium is also sold on the market
in special packages used for the artificial cultivation of the
mushroom. To sow the mycelium, it is necessary to dig several holes
(depending on the quantity of product purchased) of 30 cm in
diameter and 15 cm in depth around the tree.
The holes should be dug at a distance of about 10 cm from
the trunk. Then you have to insert the mycelium (1/3 of the pack per
hole) and then fill them with earth. Finally, it is important to place a
bucket of water around each hole. The mycelium will remain active
for 3 - 4 years and porcini mushrooms will start to grow between
June and November, the first or second year of sowing.

Varieties of porcini mushrooms

However, there are many different external characteristics,
so much so that experts have distinguished at least four species of
porcini:
 Boletus edulis, commonly known as "bastard, scrub
mushroom, September, moccicone";
Boletus aerus or also "bronzino, black mushroom, broom
mushroom, moreccio";
Boletus aestivalis, common names “ceppatello, estatino,
white mushroom, statoiolo, summer porcini ”;
Boletus pinophilus, or also "red head, cold mushroom,
porcini of the pines".
The ancient Romans called these mushrooms Suillus for
their generally stocky and massive appearance, and the term
porcini is the exact translation.
They are generally found in heaths, in oak, chestnut, conifer
and beech woods and in high mountain fir forests. These are fungi
that can develop in groups of many specimens and easily reach
large sizes.
CHAMPIGNON

The champignon belongs to the Agaricaceae family and to

the Agaricus genus, that is, rural. Although the term champignon is
generic, under this indication we find only edible and good quality
mushrooms. Field mushrooms are not classified in the basic food
groups because they do not belong to fruit or vegetables. Their
nutritional properties are scarce and they have no traces of lactose
or gluten. The characteristic of the champignon is the thick and scaly
cap of ocher / yellow color. The stem has a more or less stocky ring
depending on the species and growth.

WHERE AND WHEN THE FIELD

MUSHROOMS GROW

The name suggests the place of growth of mushrooms,

which spontaneously arise in meadows. It is important to collect
them after having completed the training course or by having them
seen by someone competent due to the confusion with toxic and
poisonous mushrooms. The growth period goes from spring to
autumn and to avoid confusion with other poisonous mushrooms it is
good to refer to the color of the gills under the cap. The young
champignon has a pinkish lamella gradually turning towards dark
brown.

How to grow champignons in a mushroom farm

If the idea is not to go in search of mushrooms in the places
or periods indicated, you can choose to cultivate the mushrooms in
mushroom farm. First of all it is important to choose a quality
compost and it is important to proceed in three stages: a first phase
that involves the pre-conditioning and where the raw materials are
mixed together and moistened. These will be ready to proceed with
the initial decomposition.
Generally, the ideal compost consists of a large amount of
manure and straw. The recommended doses are to add 1.5 kg of fat
and 1 kg of ammonium sulphate for every 100 kg of straw and
manure. If everything is done properly, the compost will overheat and
change color within two weeks. The second phase is that of
composting, that is, the decomposition is accelerated by rotating the
pile every 2-3 days. All with water; just enough to keep it moist. The
third and final phase takes place after 2 - 4 weeks. The compost is
moved indoors, where the temperature must be kept between 40
and 60 degrees centigrade and will allow the pasteurization process
to start. It is important to always monitor the temperature with a
thermometer.

Spawning
Spawning is a delicate process that for many producers is
not replicable. These in fact buy from a few specialized producers
who are able to maintain high standards and guarantee freshness.

Differences between champignons and amanita

The champignon is widely spread and consumed even by
those who are not very familiar with the subject. The crux is that this
can be confused with an amanita, which is a young specimen of a
deadly poisonous angel. In order to differentiate one from the other
species it is important to examine the volva or cup at the base of the
fungus. If the vault is present then it is amanita. It is necessary to
examine the debris, the base of the fungi and the cut of open young
specimens to check their gills. In addition, the amanita grows in
moss woods and lives in conjunction with the spruce.

Pests and diseases of champignons

 Despite the treatments, champignons are not exempt from
the attack of diseases and parasites. Prevention is always
recommended so that unpleasant unforeseen events do not ruin the
entire growth. First of all, it is essential to always work with clean
tools and pure equipment and compost. Everything must therefore
be uncontaminated by spores. Any sign that may even portend a
parasite must be a wake-up call and we must immediately go to the
origin of the matter and thus avoid its spread. In fact, it is important
to remember that the ideal conditions for the growth of mushrooms
go hand in hand with the ideal growth for parasites.

Properties and Benefits

We know that mushrooms strengthen the immune system
and fight cholesterol, which is why it is recommended as a food.
Both for the few calories it has and for the benefits that these bring to
our body. In fact, this food has few calories, is rich in water and low
in fat and brings significant benefits to the nervous system and the
immune system. They are in fact recommended during the change of
season between summer and autumn, combined with a detox diet.
The absence of gluten and lactose also makes them accessible to
allergy sufferers, except for those sensitive to histamine.

How to cook them

Once the desired result has been obtained in the cultivation
of champignons, the long-awaited moment comes to serve them in
the kitchen. These, in fact, are a delicious dish if cooked as soon as
they are picked. If it is not possible to cook them immediately, the
champignon can be wrapped in cling film and left in the fridge for
several days. From the ground to the table there are some essential
steps that cannot be skipped. First you need to remove the earthy
part from the stems with the help of a small knife. Then we move on
to cleaning the mushrooms with a damp cloth or through a quick
wash under running cold water and subsequent drying. This is the
moment when you can choose the dish to use them for. Chopped,
fried, thickened. There are various types of cooking, dishes and
variations. The mushroom, in fact, unleashes the imagination of all
gastronomic lovers.

Varieties of the champignon

The champignon, or agaricus campestris, in addition to being
confused with toxic species, can have some varieties within it
including: agaricus equestris, floccipes, fuscopilosella, squamulosa
or isabelline. A characteristic species is instead the acaricus
arvensis; it is a champignon with larger dimensions that reach a
good 20 cm in diameter of the cap.
THE AGROCYBE AEGERITA - PIOPPINO

Upon arrival, the bale of Pioppino must have a white mold

(even partially) it is the mycelium spores that are inoculating the bale
and in doing so create the ideal habitat for the development of the
fungus.

1) POSITIONING
The correct position to hold the bale is vertical, in order to
have more surface to produce mushrooms. Make small cuts of about
3-4 centimeters (ten is enough) on each side to allow the
mushrooms to take air and start growing.
It is important that the block of the bale remains well covered
and is sprayed at least once a day.
2) THE PLACE
Ideal for cultivation is humidity, cellars, garages, sheds are
preferred, also outdoors making sure that the bale is sheltered from
wind and rain.
Not recommended place is at home, especially if heated: dry
air does not proliferate, but will regress the fungi.
The birth period is estimated, that is not programmable:
sometimes there are bales that produce immediately (probably
because they have been sown for some time), other times it is
necessary to wait longer because sowing is recent.
The ideal temperatures are from 15 ° to 25 °
3) COLLECTION
The harvest takes place by twisting the mushroom and not
cutting it to allow the bale to produce mushrooms again.
4) DURATION OF THE DANCE
 Usually, the best time to produce mushrooms at home is
from September to November / December. Taking into account that
the cold does not help but slows down production, we need to look
for a suitable place, like the basement, but with humidity and
temperatures that do not fall below 15 °.
The duration of production of the bale from the moment of
the first production is about 3-4 months although in some cases it
can be up to 6 months after the first harvest. Obviously, the largest
collection of mushrooms takes place in the first 2 months, then the
production will decrease.
5) HOW MUCH A BALE PRODUCES
A bale of Pioppino produces about 20-30% of its weight, i.e.
if the bale weighs 4 kg, the production will be about 1 kg-1.2 kg of
mushrooms while for the 13 kg bale the production will be 3-4. kg.
The production estimate is made based on the first 3
months.
6) USE OF THE PIOPPINO IN THE KITCHEN
There are quick and easy recipes to taste Pioppini. In the
kitchen they are mainly used to season pasta, from classic risotto to
linguine, and tagliatelle.
Also good in a pan with a simple brush of oil and
accompanied with chilli, garlic and parsley.
SHIITAKE MUSHROOMS

In nature, mushrooms grow spontaneously during the rainy

season. At home, the idea is to simulate the arrival of autumn!
Stimulate fruiting: dip the trunk in cold water. Fill a container
with water and keep the log submerged for at least 24 hours.
Remove the watery log and place it vertically on a flat base
in a ventilated, warm and humid place, avoiding direct sunlight. The
optimum temperature is 25 ° C and humidity 60-70%. If you get
these conditions, the productivity of the trunk will be greater.
After 1 to 3 weeks, small white and brown buttons begin to
appear in the center (their development will be slower in winter). The
mushrooms are ready for harvesting after 3/5 days when the cap is
completely open or with the edges slightly curved downwards. If the
humidity level in the room is low, it is advisable to spray the logs with
water.
Collect the whole mushrooms, without cutting them at the
base, but by gently twisting the base of the stem. Mushrooms can be
eaten immediately or stored in the refrigerator covered in a food-safe
film for up to 2 weeks. If you want, you can also store them frozen or
dehydrated: they will retain the flavor and nutritional properties after
defrosting or rehydration.
After 2-3 months of each harvest, you can induce new
fruiting. Each trunk must not be "stimulated" more than 6 times a
year in order not to weaken the germinative capacity of the mycelia
of the shiitake mushroom. Between fruiting bodies, “spontaneous”
production of fungi can occur due to irrigation. These mushrooms
are usually fewer in number but larger.
 SPONTANEOUS PRODUCTION OF SHIITAKE
MUSHROOMS

As an alternative to the fruit growing scheme, the trunk can

simply be left out in the open, laid out on the ground in a shady spot
and watered regularly to maintain humidity. Thus mushrooms
spontaneously appear, following the rhythm of nature.
FAQ for growers
I opened my Mushi Mini-Log and I already see some dried or
rotten mushrooms.
It's natural! Mushi Mini-Log is a living product! In the time
between production, packaging and arrival at your home, the trunk
may retain some moisture and give life to some small fungus which,
not being harvested, will remain there on the trunk. Just remove it
and wipe the bark with a damp cloth. In the case of mold (even that
is natural and easily removable) you can use a cloth soaked in
alcohol.
Where is the best place to grow Shiitake mushrooms with
Mushi Mini-log?
Place the trunk in a ventilated, warm and humid place,
avoiding exposure to direct sunlight. The optimum temperature is 25
° C and humidity 60-70%, so the productivity of the trunk will be
higher as you approach these conditions. Temperatures below 5 ° C
or above 40 ° C can inhibit the growth of fungi and cause the death
of the mycelia.
How much should my trunk be watered?
To maintain the right humidity of the trunk it is necessary to
carry out periodic watering. The frequency of watering depends on
the weather conditions: 1-2 times a week during the summer season;
1-2 times a month during the winter season. To water you can use a
sprayer or immerse the trunk directly in water for a few minutes. If
the log is too dry (for example if it is lighter than usual or if it begins
to crumble in the upper part) it is advisable to keep the log
submerged for at least 4-8 hours.
I'm going on vacation, what do I do?
If you will be away from home for more than 2 weeks, place
the log in hot water for 1 or 2 days before you leave (this can cause
fungus to grow in your absence, but will prevent the log from drying
out too much). When you come back, plenty of water.
Few mushrooms have grown from my trunk, what do I do?
The first “production” can be scarce due to the prolonged
period of quiescence in which the mycelia are found. Following
normal fruit growing cycles, the trunk will tend to produce more fungi.
Towards the end of their life cycle, the productivity of the mycelia
gradually begins to decrease and the rest time between cycles
becomes increasingly greater.
Is there a remedy from the bark sprouting mold?
If mold begins to grow in the bark, reduce watering and place
the trunk in a ventilated place: this way the bark stays moist. Mold
can be removed by gently brushing the affected area with an
alcohol-soaked cloth.
NAMEKO

The Nameko (Pholiota nameko is a small cinnamon-colored

mushroom with a slightly gelatinous coating, widely cultivated and
consumed in Eastern countries but also in Russia and the United
States. Japan is the country that holds a considerable cultivation so
that the name nameko derives from Japanese which means slimy
mushroom.
In this sheet we will see how to grow nameko, with particular
regard to the cultivation substrate and the most suitable
environment.
The cultivation techniques of the nameko are very similar to
that adopted for another mushroom, namely: the Flammulina
velutipes.
The substrate on which to carry out the cultivation of the
nameko must consist of broadleaf sawdust. It should be noted that,
in some crops, supported by research on the subject, they indicate
that sawdust from conifers (Pinus spp. And Cryptomeria japonica)
gives better production results.
Rice bran must be added to the sawdust of broad-leaved
trees (or conifers) as a supplement; in this case, if you choose
coniferous sawdust, the concentration must be 15%, while if you opt
for hardwood sawdust, the concentration must be 10%.
Another option, which simulates the natural growth habitat, is
to cultivate the nameko with a more natural method, using partially
buried wooden trunks, in order to guarantee the high level of
humidity that the mushroom needs for the growth.
We remind you that for its optimal growth the incubation
temperatures must be contained between 24 and 29 ° C, and then
lowered to 10-16 ° C to induce the fruiting of the fungus. In this
second phase, simultaneously with the thermal shock, the
concentration of carbon dioxide (CO2) must be reduced and the light
intensity must be increased, maintaining a high degree of humidity
through water nebulisations within the cultivation environment.
Remember that the nameko mycelium is easy to buy even
through specialized online sales sites. Alternatively, especially for
those who want to try their hand for the first time, there are on the
market the mycelium nails which are small wooden cylinders on
which the mycelium seed of the Pholiota nameko mushroom has
been raised. The cultivation is done on logs of oak, beech, birch,
poplar, linden, alder or other broad-leaved trees, but recently cut and
therefore fresh and healthy.
STROPHARIA RUGOSOANNULATA

Stropharia rugosoannulata is a baisidiomycete mushroom

belonging to the Strophariaceae family.
Systematics
From the systematic point of view it belongs to the Eukaryota
Domain, Fungi Kingdom, Basidiomycota Division, Basidiomycetes
Class, Agaricales Order, Strophariaceae Family and therefore to the
Stropharia Genus and to the S.Rugosoannulata Species.
The terms Psilocybe rugosoannulata (Farl. Ex Murrill)
Noordel are synonymous, and Stropharia ferrii Bres.
Etymology
The term Stropharia comes from stróphium, pectoral band,
used by girls to tighten the breast: in reference to the ring or its
traces often present on the stem of these mushrooms. The specific
rugosoannulata epithet derives from wrinkled, rugosus and
annulatus with a ring.
Geographic Distribution and Habitat
Stropharia rugosoannulata is a saprotrophic species that
grows in the wild or cultivated on soils rich in humus and with
vegetable debris, such as fields cultivated with corn, especially with
horse manure or in any case on very nitrogenous soil; it is also
reported on sandy ground. This mushroom bears fruit especially in
spring and more rarely in autumn.
In its spontaneous state it grows gregarious on woody
residues of broad-leaved woods, often on sandy soil. It is present in
Europe and North America, and also introduced in New Zealand.
Recognition
 This mushroom is recognizable as the carpophore can reach
dimensions of 15 - 20 cm and more in diameter. The color of the cap
can be of various shades, from reddish-brown, red-vinous, violet
(yellow in Stropharia rugosoannulata f. Lutea).
The gills are adnate, dense, ash gray, violet with white
thread. Cylindrical jamb, attenuated at the base, white, yellowish at
the base, often with rhizoid cords, in some cases diffuse and
branched, it has a ring with typical streaks.
The stem is tall and is surrounded by a wrinkled ring, hence
the origin of the name. The flesh is firm, whitish in color, with a
characteristic, almost metallic smell and initially mild and then slightly
bitter taste. Under the microscope, ellipsoidal spores, 11-13 × 6-9
μm, smooth, with germinative pore, blackish brown with a purplish
brown color can be seen.
Cultivation
Stropharia rugosoannulata is easily cultivable on a substrate
similar to that on which it grows in nature. Studies have shown that
this mushroom can be grown very well on the same soil as corn. By
finding your own preferred conditions, this mushroom can also grow
in other types of cultivation, such as medical herbs grown for herbal
purposes.
Both the typical form of this mushroom and the lutea form
often grow in the same station and at the same time, but without the
respective specimens mixing.

Customs and Traditions

Stropharia rugosoannulata, unlike most mushrooms of the
genus Stropharia, is an edible mushroom, described as very tasty by
many authors, and grown commercially, especially abroad. It is
present in the list of marketable mushrooms.
It is grown and marketed abroad, especially the Lutea
variety, but its edibility is controversial; in fact, there have been minor
gastric disturbances, probably due to collections in polluted places or
due to food abuse.
This mushroom, due to the considerable size of the
carpophore, is also called "godzilla mushroom".
This mushroom, both for the consistency of its flesh, with its
immutable white color, and for its size, immediately found food favor
since its discovery. Once it was found to be cultivable on a
preferential growth substrate that can be easily reproduced
artificially, it has also become a commercially cultivated species in
Central and Northern Europe, especially in Germany, Austria and the
Netherlands, as well as at an amateur level.
However, in recent years, minor intoxications have been
reported, mostly due to gastrointestinal intolerances; it seems that
they were caused by specimens grown in the wild, so some authors
believe those coming from controlled cultivation are safe. Other
authors prefer instead to follow a more cautious line and still advise
against consumption.
The large size and the fleshiness of the specimens, together
with the color of the gills, allow you to identify this mushroom easily.
The only species that could deceive the less experienced
could be the Stropharia hornemannii (Fr.) Also of good size and with
similar color especially in young specimens, which however has a
stem covered with flaky scales. In the event that the scales are
removed, due to excessive manipulation or due to atmospheric
conditions, the ring can be observed which in S. hornemannii is
fleeting and thin, while in S. rugosoannulata it is broad, persistent
and striated above.
Furthermore, young specimens, with closed cap and
hymenophore with gills not yet visible, can be so stocky as to
resemble a boletus, especially in the case of a cap with a dominant
brown color. S. eximia Benedix is also mentioned in the literature,
probably due to a completely depigmented form, that is, with a white
cap, of S. rugosoannulata.
 A 2006 study showed that Stropharia rugosoannulata has
the ability to attack the nematode Panagrellus redivivus; the fungus
produces spiny cells called acanthocytes which are able to
immobilize and digest nematodes.
Preparation Method
This meaty textured mushroom can be consumed, cooked
and stored in various ways. To this day there remains the doubt
about its certain edibility given cases of mild poisoning which
occurred in various parts of the world. One of the reasons could be
the presence of unknown material in specimens collected in the wild.
MUSHROOM PLEUROTUS CORNUCOPIAE
(GOLDEN MUSHROOM)

Get good quality mold-free wheat straw. Cut it into pieces 2-3
cm long. Water for 1-2 days, stirring so that everything is evenly
moist. The mixture will have reached the right degree of humidity
when, without spontaneously releasing water but only firmly
squeezed between the fingers, it will let out a few drops of water. Get
plastic bags of about 5-10 liters. (e.g. bags for storing food in the
freezer). Mix the wet mixture with the mycelium (mushroom seed)
and fill the bag. Get a piece of clean foam or sponge. Close the
mouth of the bag, taking care to place the piece of foam rubber in
the center so that the mycelium breathes and develops. Keep the
bags with the sown compost at 25-28 ° C for 30-40 days: when
everything is invaded by the mycelium, the experiment will be
successful and the bag can be taken to the terrace or garden to
produce mushrooms! Bring the incubated mixture into the garden, in
a corner sheltered from the sun and wind, cut the top of the plastic
bag and trim it at the level of the compost, bury it almost completely
and cover it with a light layer of earth, keep the earth moist: the first
mushrooms will begin to emerge after 15-20 days.
Attention: it is very easy to pollute and affect the final yield.
Work the straw in a clean environment with perfectly clean hands.
Whenever possible it is good practice to sterilize the processed
mixture.

USEFUL INFORMATION
Temperature for the growth of mushrooms: 18-28 ° C.
Quantity of mycelium: 1 jar of dry mycelium of gr. 200 per kg 30 of
compost.
COPRINUS COMATUS MUSHROOM
(COPRINUS, CHIOMATO AGARIC)

This is well known to all fans for the odd shape of his candle-
like cap. it is an appetizing mushroom as long as it is harvested
young and consumed quickly.
Get some fresh horse manure (max. 25-30 days) and add
about 20% of straw that you have already had the precaution of
moistening in a pile for about fifteen days. Wet the mixture perfectly
and then form a "mass" of about 1m-1.50m. section and as long as
needed: after a few hours the temperature will tend to rise
considerably. After four days, undo the "mass" and form small
mounds 15-20 cm wide. and 10-15 cm high. and as long as needed:
the temperature, measured with a thermometer in the heart of the
pile, will tend to rise so much that it will be difficult to keep your
hands in the center.
After a further 6/7 days, undo the heap and make it again
bringing the external parts inside and vice versa, wet the dry parts
and distribute them. The heaps will have to be redone every week
until the temperature will no longer tend to rise (once the mass and
3-4 times the heaps). The mixture is now brown, soft, devoid of the
unpleasant odor of ammonia and, squeezed tightly between the
fingers, it will let out a few drops of water (pH 7.2-7.4). Now is the
time to put in the mycelium. Sprinkle the heap of crumbled mycelium
(this jar for about 30 kg of mixture thus obtained) then push it in deep
with your fingers.
Keep the heap at an internal temperature of 16-20 ° C. After
a fortnight, cover it with a thickness of 4-5 cm. of special earth
obtained with 4/7 of peat, 2/7 of very small gravel and 1/7 of calcium
carbonate well mixed (ph 7.2-7.4). To produce mushrooms in other
places, put the mixture in polyethylene crates or bags, press it and
cover it with the appropriate earth. Keep the soil well moist and, after
about 20-30 days from covering, you will see the first mushrooms
appear. After the first harvest while waiting for the following ones,
spaced by about 8-10 days between them, the waterings must be
sparser.
ARMILLARIA MELLEA MUSHROOM
(CHIODINO)

Also known as Chiodino. It grows in groups on freshly cut

wood logs with a diameter of about 10-15 cm. Its stem is not edible
except for very young specimens, the cap is highly appreciated.
The method, initially conceived on an industrial level, is now
only a hobby and it is recommended to implement it using the
mycelium (seed) specially designed for logs, as described below.
GENERAL NOTES
Inoculation period: possible all year round but preferably
from April to June.
Planting of the inoculated strains: from August to October.
Production: from autumn to spring for 3 consecutive years
with expected production of mushrooms amounting to over 20% of
the weight of green wood (1/2 in the 1st year, 1/3 in the 2nd year, 1/6
in the 3rd year).
Although it is possible to use the wood of all broad-leaved
trees, better results are obtained with poplar.

INCUBATION AND INOCULATION

Use a clean corner of a cool, little used and dark room, eg.
cellar.
Spread clean cardboard on the ground, moisten and sprinkle
with mycelium (avoid crushing and polluting the mycelium). Arrange
a first layer of strains, put other strains, more mycelium and then up
to a maximum of 5 layers.
On the last layer distribute more mycelium, cover with
cardboard. Cover the mass with well washed jute bags or other
clean waste fabrics, moisten and cover again with a polyethylene
sheet without sealing.
If everything is regular, we begin to observe the development
of the mycelium from the 15th day, at the end of the incubation (2-3
months), the strains are coated with a white patina with a pleasant
odor that most of the time also invades the bags of jute, which, in
this case, are capable of producing mushrooms.
Warning: the incubation temperature must be kept within 20-
28 ° C (if it rises, remove the polyethylene sheet and moisten)
RESIDENCE AND PRODUCTION
Transport the inoculated stumps to the place chosen for
production (garden, fields, undergrowth, etc.) and bury them for 3/4
of their height, sheltered from sun and wind.
Keep the stumps that will bear fruit in the period mentioned
above moist.
GROWING MUSHROOMS: HOW TO START A
PROFITABLE MUSHROOM FARM

In this chapter we will see the various steps, bureaucratic

and otherwise, that will guide you in the realization of a successful
mushroom growing.
With the crisis of the modern working system, where the
permanent job has become a chimera, the need to create a decent
job has become essential to live a peaceful and peaceful life.
The contents you see are reported in the most objective way
possible because the goal of the blog is to tell the truth without
deceiving or encouraging anyone.
However, despite some positive parameters, it should not be
forgotten that to start a profitable agricultural business you need a lot
of commitment and above all a sales strategy aimed directly at the
public.
In fact, one of the first problems for an agricultural
entrepreneur is that of marketing. If you can sell to the end customer,
the profit margins are such that the business is profitable.
Conversely, if you only sell wholesale you will necessarily have to
obey the harsh laws of wholesalers that influence prices in an
exaggerated way.
An agricultural business is a balanced mix of production,
quality, brand visibility and customer confidence. If you have a
passion for working in contact with nature, you can find the complete
list of dedicated articles in the category "agricultural activities".
The chapter consists of three parts, the first part describes
the general situation of mushroom growing, the various cultivable
species and the progress of technology, the second part tells in
detail how to grow mushrooms for commercial purposes while in the
last part we will see how to start a plant successful mushroom
cultivation.
A farm has enormous potential for success only if it follows
paths such as quality, traceability, environmental sustainability,
innovation and promotion.

Mushrooms and mushroom growing

As its name indicates, mushroom farming is the cultivation of
edible mushrooms. Mushrooms used for human consumption are
part of the "fungi kingdom", a systemic group that is neither part of
the animal kingdom nor the vegetable kingdom.
This group contains about 100,000 species, classified for the
first time by the mythical Linnaeus, but which in recent years has
seen a great reclassification due to new molecular technologies.
Fungi have some characteristics in common that differentiate
them from other kingdoms such as strictly heterotrophic nutrition
(they cannot synthesize organic molecules from inorganic nutrients),
production of spores for reproduction and lack of differentiated
tissues.
Fungi play a very important ecological role in nature because
they decompose the organic material present in the soil and put it
back into circulation in the cycle of matter, making nutrients available
again for plants.
Mushrooms use 3 different evolutionary strategies to live.
Depending on the nutritional needs, fungi are divided into
saprophytes, symbionts and parasites.
Saprophytic fungi are those fungi that use animal and
vegetable organic matter to grow and reproduce. Given their
strategy, saprophytic mushrooms are the easiest to grow.
In fact, thanks to their enzymes, they are able to break down
organic substances such as wood into assimilable substances for
their growth. Given the high variability of fungi, there are many
species capable of breaking down any organic substance in nature.
Symbiont fungi are those fungi that require the presence of a
specific symbiont organism to survive. Symbiont fungi create a
mutually beneficial bond with the host plant, initiating a continuous
exchange of substances between fungus and host.
The most famous case of symbiotic mushroom is the porcini
mushroom, the most sought after and valuable mushroom from a
commercial point of view.
The cultivation of the porcini mushroom deserves a
dedicated chapter, its cultivation is still in an experimental phase
because the boletus, being a symbiotic fungus, needs the host plant
appropriately mycorrhized.

The procedure is similar to the cultivation of truffles.

If you have entrepreneurial intentions, the cultivation of
porcini is not the most suitable given the difficulty. To get started, you
will need to devote yourself to the cultivation of saprophytic
mushrooms.
If you want to learn more about the cultivation of symbiotic
mushrooms, read the chapter: how to grow truffles.
The third group, that of parasites, are fungi that live and grow
at the expense of other living organisms. In addition to nutritional
strategies, mushrooms can be divided into microscopic and
macroscopic, pathogenic and non-pathogenic, poisonous and edible
fungi.
Fungi produce a myriad of chemical compounds that are
used by humans in many sectors, from food to pharmaceuticals. The
most famous case of use of mushrooms is that of Saccharomyces
cerevisiae, or better known as brewer's yeast. Man can eat only a
very small part of the mushrooms found in nature, and even fewer
are the mushrooms cultivable by man.
 Most of the mushrooms eaten by humans are collected in
nature during the ripening period. In fact, the mushroom lives most of
its life as a mycelium, and then generates the fruit, that is the
mushroom as we know and use it.
Given the immense biodiversity, it is possible to find
mushrooms in almost any environment and the collection is strictly
regulated by the authorities because it is very easy to exchange an
edible species for a poisonous one. There are several deadly
species that can easily be mistaken for species suitable for
consumption.
Mushroom picking is very popular because some of the most
prized species (such as the porcini) are found only in nature and
cannot be grown.
Edible mushrooms are widely used by the food industry, and
for this reason mushroom cultivation has been developed and
refined to meet the sustained market demand.
How to Grow Mushrooms . We have already seen that only
some mushrooms are edible for humans, much less cultivable ones.
Furthermore, we have highlighted that among the various
categories of mushrooms, the saprophytic ones are the most
suitable for cultivation. There are many variables to consider when
choosing which mushroom to market. If on the one hand the
technical aspect is important, on the other hand it is essential to
guarantee the profitability of the plant. Several species of
mushrooms are cultivated all over the world, from Asia to America,
but in Italy the cultivated species are few.
The most abundant and frequent species is undoubtedly the
classic champignon mushroom (agaricus bisporus), followed by the
oyster mushroom (Pleurotus ostreatus) and the poplar or poplar
(Agrocybe aegerita).
All three fungi are obviously saprophytic, i.e. they grow using
organic matter present in the substrate.
 How to grow mushrooms
Mushroom farming can be carried out by anyone, from the
citizen who wants to produce mushrooms at home for his own
consumption, to the small agricultural entrepreneur looking for an
additional source of income, and then to the large farm that invests
millions in the construction of plant suitable for cultivation.
Depending on the type of investment, production can vary
from a few specimens to tons of mushrooms per day. Whatever the
quantity produced; mushrooms are grown following almost the same
guidelines.
To grow properly, a mushroom needs the following
characteristics:
an appropriate substrate;
the right degree of humidity and Ph;
controlled temperature.

Given the difficulty of cultivating symbiotic mushrooms

(Porcini), almost all of the plants are dedicated to saprophytic
mushrooms. This type of fungi needs a suitable substrate where to
enter the spores of the fungi.
Mushroom production is divided into two major stages:
preparation of the substrate and growth of the fungus. The
companies that carry out both operations operate closed-cycle
cultivation, that is, they carry out all the operational phases of
mushroom cultivation.
Closed loop companies are large companies because
preparing the right substrate involves a significant investment in
automatic machines and personnel. This situation has led some
companies to specialize in the production of substrate to be sold to
small businesses.
Depending on the species of mushroom grown, the substrate
will vary in chemical and physical composition. Since the
champignon mushroom is the most cultivated mushroom, I report the
stages of its production. In general, however, the stages are similar
in all cultivable saprophytic species.
Generally, abundant raw materials such as various types of
manure, straw, hay, agricultural chalk and water are used to prepare
the substrate.
This mixture of substances is suitably fermented in large
machines until the complete maturation of the substrate, ready for
the next step of pasteurization. This phase is necessary to eliminate
competing mushrooms.
Once ready, the substrate is sown with the mycelium of the
mushroom, divided into special packages and marketed to growers.
By doing this, the small farmer can grow his own mushrooms while
reducing start-up costs.
With the substrate ready, mushroom cultivation is relatively
simple because it proceeds by itself, as long as the environmental
conditions are respected.
After the arrival of the pallets of mycorrhized substrate, the
grower must leave the compost at 25 ° for two weeks to allow the
mycelium to grow inside the substrate. During this period, you will
notice a change in the substrate, with the formation of a whitish
layer. At this point, the mycelium has passed the incubation phase.
The substrate is covered with a special soil and left to
mature for a further 10 days.
During these first 25 days, you will notice constant changes
in the substrate in terms of smell and color. At this point, the time will
come to pass from the vegetative to the reproductive phase, that is
the birth of the fruit of the mushroom, the edible part.
To make the switch, you need to ventilate the room and
lower the temperature to 16-18 °. After about a week you will see the
first white tips of the fungus appear which in a couple of days will
reach commercial size.
 All these procedures are carried out inside specific
cultivation greenhouses. These greenhouses are made with different
materials and have automatic systems to control the climatic
conditions. These structures are made so that the mushrooms are
placed on different shelves to optimize the space. The total size of
the greenhouse is variable, the important thing is to keep the
temperature and humidity constant.
An agricultural entrepreneur who intends to cultivate only
mushrooms must plan the construction of about 10 greenhouses of
100-200 square meters.
The figures are completely approximate, every good
entrepreneur must predict the productivity of the plant in the start-up
phase also thanks to the advice of expert growers.

HOW TO START A SUCCESSFUL

MUSHROOM GROWING PLANT

Inventing a job, opening a business and becoming

independent is one of the most beautiful and rewarding things we
can do in life.
However, despite the apparent ease, setting up a business is
difficult and entrepreneurs do not improvise. Before creating any
project, you have to study a lot and invest in training.
Once the basic knowledge has been achieved, the concepts
must be put into practice but with an approach that limits the initial
investments.
A successful entrepreneur must know how to manage their
emotions and start small. The road to success is made up of small
and constant daily actions, not of rash steps disproportionate to
one's abilities.
 If you want to grow mushrooms professionally, reduce the
entrepreneurial risk and start with a single greenhouse, this way you
will take control of the technical operations without risking too much
money.
Starting a small mushroom farm is ideal for all those farms
looking for an alternative source of income and to attract customers
to their business.
This practice is also very interesting for farms looking for
visibility. You can offer training days to your guests in order to
differentiate yourself from the competition.
In order to survive on the market, agricultural entrepreneurial
activities must also appeal to final customers and the mushroom is
very suitable for this type of approach.
Mushroom farming is a niche crop and people are
increasingly interested in this type of business. Organize educational
days, they will be an excellent promotional strategy.

Growing mushrooms: final thoughts

We have seen that mushroom growing is a very interesting
agricultural activity, especially if we consider the relative ease and
good profitability of the plants. For the moment the cultivable
mushroom species are limited, however I am sure that in the coming
years we will see an exponential growth of species suitable for
cultivation. Technologies improve and also the interest of ordinary
people in local, organic production. This sector is the future of
human nutrition and I am sure that more and more people will turn to
the local zero km market.