Oyster mushrooms, Portobella and button mushrooms, shiitake and crimini, these are some of the commonly cultivated mushrooms found on store shelves and offered through mushroom workshop and supply stores. But what if one wants to grow some of the other delicious mushrooms currently found only in the wild?
Our always-expanding selection of spores harvested from edible non-mycorrhizal mushrooms found deep in the forest features many gourmet selections not readily found anywhere else along with a few popular varieties. Cultures of some of these species could cost over $100. We offer them here for the hobby cultivator willing to start from scratch with spores only at only $10 per syringe. Because these are wildcraft spores collected in the forest we can only guarantee that they are genuine spores of the species listed.
Pluteus ostreatus Oyster Mushrooms
Oyster mushrooms are a popular and much cultivated specie, there are almost as many ways to grow it as there are to cook it! Cultivation information is easily found using any internet search engine. Even a PF type jar can yield a small crop. We use spores collected only from wild specimens, such as the ones pictured above. A delicious and easily cultivated mushroom, this one is a sure winner!
Pluteus cervinus Deer Mushroom
This common mushroom grows on wood or buried wood. Eaten by many especially
in stews and soups. It has
a sharp taste and is best when young and firm. It must be refrigerated asap as
the soft flesh spoils
Agaricus augustus The Prince
When young, this big, beautiful mushroom has caps which are delectably sweet
and almondy. The taste is
a stronger mushroomy flavour when mature. Discard the fibrous stalks, young
unopened caps are best.
Use in place of store bought button mushrooms which are the closely related
Agaricus bisporus. This is
a good mushroom to dry and store as it has a very intense flavour which will
enhance any dish.
Cultivate this mushroom on garden compost.
Lycoperdon perlatum Puffballs
The lowly puffball...bland at best, bitter at worst. Edible when young, firm
and white inside, they
are high in protein and have a good balance of amino acids. Some make a chowder
with milk and
Lepiota rachodes Shaggy Parasol
Edible and excellent, one of the very best of all agarics! This mushroom is
grown commercially in
Europe where it's meaty-nutty flavour is prized by connoisseurs. Suggested
Agaricus campestris Meadow Mushroom
Edible and excellent whether raw or cooked, this is one of the most widely picked mushrooms in the world. The flavour is far superior than that of it's close relative, the common Button mushroom. Cultivate on compost or straw and use in place of Button, Crimini or Portobello mushrooms.