Keep the mushroom culture in these settings for nearly 3 months. Adjust the temperature to around 80-85F with 80% humidity. Place the container with the mushroom spores in a temperature-controlled area such as a wine cellar.of the Shimeji mushroom spores into the mixture of peat moss and nutrients. Combine the mixture of nutrients with the peat moss and stir well. Put some peat moss into a container with a broad opening that you can easily open.You may also find a pre-nutrient mixture from your local supplier or online if you don’t want to measure these individually. soluble starch with D-glucose (4 oz.), pectin (0.2oz.), yeast extract (0.55 oz), KH2PO4 (0.1 oz.), MgSO4 (0.1 oz.), and charcoal powder (0.1 oz). With that proviso, here is the basic process for growing them:. In addition to the spores, you’ll have to purchase several synthetic substances to incorporate in their growing container and use them in the right ratios or the mushrooms will simply fail to grow.

Shimeji mushrooms are a tad tricky to grow at home as they need multiple tools and a controlled environment to fruit. Shimeji mushrooms do not have any poisonous lookalikes, however, you should take care to harvest and cook shimeji mushrooms that feel smooth to the touch and do not have any blemishes on the exterior of their stalks. Smaller fruiting bodies often occur in clusters of at least 10 mushrooms. Their base is porous and thick and is inedible. Shimeji mushrooms have medium beige colored and smooth globe-like caps with off white slender stems that reach 2 to 3 inches (5 to 7 cm) in height. Hypsizygus tessellatus are saprotrophic, which means that they feed off dead and decaying matter. In their wild form, you can spot them in clusters on the trunks of trees like beeches and birches. Shimeji mushrooms grow natively in East Asia, Northern Europe as well as North America. The two main variants of Hypsizygus tessellatus are Buna-Shimeji (hon-shimeji) known in English as the brown beech or brown clamshell mushroom and Bunapi-Shimeji (hokuto shiro) which was selected from buna-shimeji, known in English as the white beech or white clamshell mushroom. This article will concentrate on Shimeji mushrooms with the scientific name Hypsizygus tessellatus that are characterized by their long stalks and white caps with brown spots which are very popular in Japanese cuisine. Shimeji is a general name for several mushroom species like Enoki mushrooms, Shimeji have commercially-grown variants.

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