Species Growing Guides

Quick Answer: Abalone Mushroom (Pleurotus cystidiosus) is a Moderate mushroom to cultivate, fruiting at 68-82°F on Hardwood sawdust. Tropical oyster variety. It delivers a mild, slightly sweet, seafood-like flavor and is popular for stir-fries, soups. Overview Pleurotus cystidiosus, commonly known as Abalone Mushroom, is cultivated worldwide for its mild, slightly sweet, seafood-like flavor and impressive nutritional profile. Tropical oyster variety. Whether you’re a hobbyist grower or planning to scale, Abalone Mushroom rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Beech Mushroom (Shimeji) (Hypsizygus tessellatus) is a Hard mushroom to cultivate, fruiting at 55-68°F on Beech sawdust blocks. White and brown varieties available. It delivers a crunchy, slightly bitter raw, nutty when cooked flavor and is popular for hot pot, stir-fries, soups. Overview Hypsizygus tessellatus, commonly known as Beech Mushroom (Shimeji), is cultivated worldwide for its crunchy, slightly bitter raw, nutty when cooked flavor and impressive nutritional profile. White and brown varieties available. Whether you’re a hobbyist grower or planning to scale, Beech Mushroom (Shimeji) rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Black Pearl King Oyster (Pleurotus eryngii var.) is a Moderate mushroom to cultivate, fruiting at 55-65°F on Hardwood sawdust, supplemented. Dark capped cultivar of king oyster. It delivers a rich, savory, firm flavor and is popular for pan-frying, grilling. Overview Pleurotus eryngii var., commonly known as Black Pearl King Oyster, is cultivated worldwide for its rich, savory, firm flavor and impressive nutritional profile. Dark capped cultivar of king oyster. Whether you’re a hobbyist grower or planning to scale, Black Pearl King Oyster rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Black Truffle (Tuber melanosporum) is rated Extremely Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its intensely earthy, musky, complex flavor and is used for shaved over pasta/eggs, infused oils. One of the world’s most expensive foods. Overview Tuber melanosporum, commonly called Black Truffle, is one of the most prized mushrooms in gastronomy and traditional food culture. One of the world’s most expensive foods. Its intensely earthy, musky, complex flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Black Trumpet (Craterellus cornucopioides) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its smoky, rich, truffle-like flavor and is used for soups, sauces, drying. Also called horn of plenty; wild only. Overview Craterellus cornucopioides, commonly called Black Trumpet, is one of the most prized mushrooms in gastronomy and traditional food culture. Also called horn of plenty; wild only. Its smoky, rich, truffle-like flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Bleeding Fairy Helmet (Mycena haematopus) is a fascinating fungus rated N/A for cultivation — in practice, it is not grown commercially or at home. Bleeds dark red sap when broken. It is primarily of interest for mycological identification and scientific study rather than culinary use. Overview Mycena haematopus, known as the Bleeding Fairy Helmet, is a striking member of the fungal world. Bleeds dark red sap when broken. While not a culinary target, it plays an ecological role as a decomposer of dead hardwood in woodland and forest habitats. ...

Quick Answer: Button Mushroom (Agaricus bisporus (white)) is a Easy mushroom to cultivate, fruiting at 65-75°F on Composted manure, straw. Most widely cultivated mushroom in the world. It delivers a mild, earthy flavor and is popular for sautéing, soups, pizzas, salads, raw. Overview Agaricus bisporus (white), commonly known as Button Mushroom, is cultivated worldwide for its mild, earthy flavor and impressive nutritional profile. Most widely cultivated mushroom in the world. Whether you’re a hobbyist grower or planning to scale, Button Mushroom rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Cauliflower Mushroom (Sparassis radicata) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its mild, nutty, crunchy flavor and is used for sautéed, soups, tempura. Resembles cauliflower, found near conifers. Overview Sparassis radicata, commonly called Cauliflower Mushroom, is one of the most prized mushrooms in gastronomy and traditional food culture. Resembles cauliflower, found near conifers. Its mild, nutty, crunchy flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Chaga (Inonotus obliquus) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its earthy, vanilla notes flavor and is used for tea, coffee alternative, tinctures. Wild harvested from birch; slow to cultivate. Overview Inonotus obliquus, commonly called Chaga, is one of the most prized mushrooms in gastronomy and traditional food culture. Wild harvested from birch; slow to cultivate. Its earthy, vanilla notes flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Chanterelle (Cantharellus cibarius) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its fruity, peppery, apricot notes flavor and is used for sautéed in butter, pasta, risotto, soups. Highly prized, must be wild foraged. Overview Cantharellus cibarius, commonly called Chanterelle, is one of the most prized mushrooms in gastronomy and traditional food culture. Highly prized, must be wild foraged. Its fruity, peppery, apricot notes flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Chestnut Mushroom (Pholiota adiposa) is a Moderate mushroom to cultivate, fruiting at 50-65°F on Hardwood sawdust, logs. Peel before eating for milder flavor. It delivers a nutty, earthy, slightly bitter skin flavor and is popular for soups, stir-fries, sautéed. Overview Pholiota adiposa, commonly known as Chestnut Mushroom, is cultivated worldwide for its nutty, earthy, slightly bitter skin flavor and impressive nutritional profile. Peel before eating for milder flavor. Whether you’re a hobbyist grower or planning to scale, Chestnut Mushroom rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Chicken of the Woods (Laetiporus sulphureus) is a Hard mushroom to cultivate, fruiting at 60-75°F on Oak, cherry, locust trees. Must be cooked thoroughly; wild foraged. It delivers a mild, chicken-like, slightly lemony flavor and is popular for pan-frying, soups, as chicken substitute. Overview Laetiporus sulphureus, commonly known as Chicken of the Woods, is cultivated worldwide for its mild, chicken-like, slightly lemony flavor and impressive nutritional profile. Must be cooked thoroughly; wild foraged. Whether you’re a hobbyist grower or planning to scale, Chicken of the Woods rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Cordyceps (Cordyceps militaris) is a Hard mushroom to cultivate, fruiting at 68-77°F on Brown rice, grain substrate. Cultivated militaris differs from wild sinensis. It delivers a mild, slightly sweet flavor and is popular for supplements, tea, coffee additives. Overview Cordyceps militaris, commonly known as Cordyceps, is cultivated worldwide for its mild, slightly sweet flavor and impressive nutritional profile. Cultivated militaris differs from wild sinensis. Whether you’re a hobbyist grower or planning to scale, Cordyceps rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Cremini Mushroom (Agaricus bisporus (brown)) is a Easy mushroom to cultivate, fruiting at 65-75°F on Composted manure, straw. Same species as white button, harvested at different stage. It delivers a earthy, slightly stronger than white button flavor and is popular for sautéing, pastas, soups. Overview Agaricus bisporus (brown), commonly known as Cremini Mushroom, is cultivated worldwide for its earthy, slightly stronger than white button flavor and impressive nutritional profile. Same species as white button, harvested at different stage. Whether you’re a hobbyist grower or planning to scale, Cremini Mushroom rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Elm Oyster (Hypsizygus ulmarius) is a Moderate mushroom to cultivate, fruiting at 50-70°F on Hardwood sawdust, elm logs. Grows on elm and maple in wild. It delivers a mild, nutty flavor and is popular for sautéed, stir-fries. Overview Hypsizygus ulmarius, commonly known as Elm Oyster, is cultivated worldwide for its mild, nutty flavor and impressive nutritional profile. Grows on elm and maple in wild. Whether you’re a hobbyist grower or planning to scale, Elm Oyster rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Enoki (Flammulina velutipes) is a Moderate mushroom to cultivate, fruiting at 45-55°F on Hardwood sawdust. Long thin cultivated form different from wild. It delivers a mild, slightly fruity, crunchy flavor and is popular for hot pot, ramen, salads, stir-fries. Overview Flammulina velutipes, commonly known as Enoki, is cultivated worldwide for its mild, slightly fruity, crunchy flavor and impressive nutritional profile. Long thin cultivated form different from wild. Whether you’re a hobbyist grower or planning to scale, Enoki rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Giant Puffball (Calvatia gigantea) is a Hard mushroom to cultivate, fruiting at 55-75°F on Meadows, gardens (wild). Must be pure white inside when harvested. It delivers a mild, tofu-like flavor and is popular for sliced and pan-fried, breaded. Overview Calvatia gigantea, commonly known as Giant Puffball, is cultivated worldwide for its mild, tofu-like flavor and impressive nutritional profile. Must be pure white inside when harvested. Whether you’re a hobbyist grower or planning to scale, Giant Puffball rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Golden Oyster (Pleurotus citrinopileatus) is a Easy mushroom to cultivate, fruiting at 65-85°F on Straw, hardwood sawdust. Beautiful golden color, tropical variety. It delivers a fruity, apricot notes, delicate flavor and is popular for stir-fries, soups. Overview Pleurotus citrinopileatus, commonly known as Golden Oyster, is cultivated worldwide for its fruity, apricot notes, delicate flavor and impressive nutritional profile. Beautiful golden color, tropical variety. Whether you’re a hobbyist grower or planning to scale, Golden Oyster rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Hen of the Woods (Grifola frondosa) is a Hard mushroom to cultivate, fruiting at 50-65°F on Oak tree bases (wild/cultivated on logs). Same as Maitake; grows at oak base. It delivers a earthy, peppery, complex flavor and is popular for roasting, grilling, soups. Overview Grifola frondosa, commonly known as Hen of the Woods, is cultivated worldwide for its earthy, peppery, complex flavor and impressive nutritional profile. Same as Maitake; grows at oak base. Whether you’re a hobbyist grower or planning to scale, Hen of the Woods rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: King Oyster Mushroom (Pleurotus eryngii) is a Moderate mushroom to cultivate, fruiting at 55-65°F on Hardwood sawdust, supplemented. Largest oyster species, prized thick stems. It delivers a savory, umami, firm texture flavor and is popular for grilling, pan-frying, scallop substitute. Overview Pleurotus eryngii, commonly known as King Oyster Mushroom, is cultivated worldwide for its savory, umami, firm texture flavor and impressive nutritional profile. Largest oyster species, prized thick stems. Whether you’re a hobbyist grower or planning to scale, King Oyster Mushroom rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Lion’s Mane (Hericium erinaceus) is a Moderate mushroom to cultivate, fruiting at 65-75°F on Hardwood sawdust, supplemented. Popular for potential cognitive benefits. It delivers a seafood-like, crab/lobster flavor when cooked flavor and is popular for pan-frying in butter, crab cake substitute. Overview Hericium erinaceus, commonly known as Lion’s Mane, is cultivated worldwide for its seafood-like, crab/lobster flavor when cooked flavor and impressive nutritional profile. Popular for potential cognitive benefits. Whether you’re a hobbyist grower or planning to scale, Lion’s Mane rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Maitake (Grifola frondosa) is a Hard mushroom to cultivate, fruiting at 50-65°F on Hardwood logs/stumps. Also called ‘hen of the woods’. It delivers a earthy, complex, peppery flavor and is popular for roasting, soups, tempura. Overview Grifola frondosa, commonly known as Maitake, is cultivated worldwide for its earthy, complex, peppery flavor and impressive nutritional profile. Also called ‘hen of the woods’. Whether you’re a hobbyist grower or planning to scale, Maitake rewards careful attention to substrate, humidity, and temperature. ...

Quick Answer: Matsutake (Tricholoma matsutake) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its spicy, cinnamon-like, aromatic flavor and is used for sukiyaki, steamed rice, soup. Highly prized in Japan, declining due to habitat loss. Overview Tricholoma matsutake, commonly called Matsutake, is one of the most prized mushrooms in gastronomy and traditional food culture. Highly prized in Japan, declining due to habitat loss. Its spicy, cinnamon-like, aromatic flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...

Quick Answer: Morel (Morchella esculenta) is rated Very Hard to cultivate — in practice, this means it cannot be reliably grown at home and must be wild-foraged. It is prized for its nutty, earthy, complex, honeycomb texture flavor and is used for sautéed in butter, stuffed, soups. Highly seasonal spring mushroom, hollow cap. Overview Morchella esculenta, commonly called Morel, is one of the most prized mushrooms in gastronomy and traditional food culture. Highly seasonal spring mushroom, hollow cap. Its nutty, earthy, complex, honeycomb texture flavor makes it a sought-after ingredient for professional chefs and home cooks alike. ...