For my conditions, it seems that 50/50 hardwood saw dust/wheat bran is performing better than standard masters mix. It’s probably a hair too humid for it in my tent, but it’s gotta be higher for the oysters that are fruiting now.
(That is a 5lb block of substrate)
I don’t understand anything about this can you explain like I’m 10 (not 5)
Sure! Let’s start with the obvious. What you are seeing are blocks of sawdust and wheat bran (substrate) in a humidity and temperature controlled grow tent. In this case, you are also seeing the fruit of a Lion’s Mane mushroom. Hericium erinaceus is an interesting species. Instead of forming a standard stem (stipe) and cap, it forms dense balls that grow spines that resemble an actual lions mane. (Mature fruit picture in the link)
To start the grow, I take a few sterilized jars of partially cooked grain (rye berries, rice, millet or whatever) and inject a culture of mycelium. The mycelium will develop and spread at a fast rate and eventually fill the jar and cover all the grains. (The function of this is for a couple of reasons: It creates a lot of mycelium so it will colonize a less tasty substrate quicker; It gives the mycelium a nutrient rich environment to outpace growth of any other bacteria or unwanted spores that might be lurking in the grain.)
Quick tangent about the environment and grow conditions to set the context: Bacterial and fungal growth is highly competitive. By keeping the quantities of “good” mycelium higher in any environment at all stages of the grow, I can prevent the development and growth of anything else that is undesirable. Mycelium naturally produces metabolites that fight other infections and its excretion is how penicillin was discovered. Understanding this is also how I can transition from a lab-sterile environment (when working with spores or samples of mycelium) into a “normal” gardening environment where full sterilization is not needed.
When I start the grow, I load up a grow bag with a few pounds of substrate and then sterilize the bag in a pressure cooker for a few hours. After the bags cool down, I mix in a fully colonized jar of grain, seal the bag and put it in a warm area for 2-3 weeks. The mycelium spreads through the substrate and eventually it is ready to fruit.
By dropping the temperature a few degrees and cutting a hole in the bag, I can trigger the mycelium into fruiting. Fresh air, lower temperatures and higher humidity make the mycelium “think” it has gotten closer to the soil surface and that winter is coming soon. As a form of self-preservation, it forms its fruit in preparation to spread its spores. In this case, I will harvest the fruit in a day or so before it sporulates and becomes bitter. After this fruit is removed from the bag, it may produce 2-3 more fruit bodies before the substrate is fully consumed by the mycelium.
Basically, I am simulating a rotting tree and seasonal changes with the block of sawdust substrate and controlled environment.
Different mushrooms have different environments and substrates they prefer. If you look into my profile from the last day or so, I have posted some pictures of baby psilocybe cubensis mushrooms that are forming on a substrate of coco coir at warmer temperatures in a much cleaner environment. This particular species is a bit more vulnerable to infection from trichoderma which can overtake the “good” mushroom mycelium at an extremely rapid pace. (Trichoderma is great for gardens as it will choke out a ton of other bad fungal infections. It’s also very common and you are probably inhaling a few spores of it as we type, depending on where you live. When an old loaf of bread molds and turns green, it is likely trichoderma and not penicillium chrysogenum that you are seeing.)
Would you like to know more?
Excellent write up!
Thank you.
I may have unintentionally violated the original terms and conditions as that is more at a 10th grade level, not 10 year old level.
(If anyone wants additional clarification, don’t be afraid to ask!)
Interesting! Well what do you do with the mushrooms ? I’ve just no idea except mushrooms from the supermarket and the occasional truffle oil
I eat them, mostly. Lions Mane is actually really tasty and it’s quite healthy. For now, I have been growing Lions Mane, Oyster mushrooms and shiitake. These are all ones that are really good to eat and are much better than your typical grocery store button mushrooms.
I am also going to experiment with extracts as well. This particular mushroom has been used in Chinese traditional medicines for a long time to help boost mental cognition. While I am a person to generally disregard superstition and magic, there have been some recent studies that show that some of the compounds in Lions Mane can help with neurogenesis. Since I have a good supply of mushrooms, it can’t hurt to test for myself.
Aside from food and some personal curiosities, I am looking to eventually start a gourmet mushroom side business.
You know what? Coincidentally I am very aware of those cognition studies because my daughter suffers from a rare illness that affects her brain development. Last I saw, you’re correct, it’s more than just health food store mumbo jumbo and has some actual efficacy.
If I may bother you again, could you describe the taste ? Mostly because I’m a foodie and now I’m AGAIN curious 🤔
I am extremely curious about brain chemistry mainly because I have ADHD and might even be autistic to a degree. My journey in the world of psychedelics actually kicked off my current fascination into the entire realm of mycology. It is very under-studied field, for sure. The benefits I have gotten from psychedelics are amazing as most reports show, but alas, it’s mostly subjective/anecdotal.
The taste of Lions Mane is variable, based on growing conditions mostly. If I had to generalize, it has a light seafood flavor when cooked without spices, but it’s similar in texture to tofu that is not wet, but also not fully dried out and tough. Like most all mushrooms, there are the umami notes, but not as powerful as a shiitake or dried oyster mushroom for example. (Dried Lions Mane is fairly dull and doesn’t bring out any other flavors, but it does rehydrate fairly well back to a mostly original state.)
Also, like tofu, its a flavor sponge. I have seen “bacon” recipes for it where the fruit is soaked in your typical bacon flavorings and some kind of fats are pushed into it. It’s then sliced and fried fairly crispy.
Quite honestly, the taste is secondary to texture. It’s a solid base for whatever recipes you can dream up.
Edit: I am currently making some “chicken nuggets” out of the lions mane and got a fresh taste of it raw. The standard earthy mushroom smell and taste is there as well and it’s got a mild sweet flavor. The profile changes a ton when you cook it, but I just thought I would add a couple more notes for you.
Thank you again for all the info. I doubt I will grow much or any, but it’s nice to know about so it doesn’t seem so frightening. I thought you were growing mold for a fermentation when I first saw this. Ty again !