Cultivating Shiitake Mushrooms: Flowering, Gathering, and Preservation
Shiitake mushroom production is a fascinating process that involves three distinct phases: fruiting, harvesting, and storage. This article will take you through the steps of cultivating these delicious fungi, from log preparation to the final harvest.
Firstly, it's essential to understand that the mycelium needs specific conditions to grow and produce mushrooms. Maintaining log moisture content between 30-40% during the rest period promotes mycelial growth and inhibits pinning. This is crucial as the mycelium stores enough nutrients to form mushrooms at six to 24 months post-inoculation.
The logs are ready to fruit when the shiitake has colonized the outer cylinder of available sapwood. Before this stage, growers often notice elastic and spongy bark, logs that no longer "ring" when struck, and the appearance of white mycelium on log ends.
When mushrooms appear, it indicates that the log has fully colonized. At this point, logs are shocked (or soaked) for "forced fruiting". This process can be done using various methods, such as stock tanks. After logs are shocked, they are stacked for fruiting, normally using the high A-frame or lean-to configuration. Enough light to read a newspaper at arm's length is required for fruiting.
Optimum temperatures for pinning are between 55-65 F with a relative humidity of at least 85%. Pinning, or early mushroom development, often occurs three to five days after shocking, but can also occur naturally after a week.
Picking mushrooms should be done when the cap is opened approximately 50-75%. Only the stems should be touched during picking to avoid bruising the caps and gills. After picking, stems can be trimmed to remove debris.
The storage life of shiitake mushrooms is similar to that of Agaricus bisporus and is highly dependent on temperature. Picked mushrooms should be cooled to 33-35 degrees Fahrenheit as rapidly as possible. Logs should rest for one to three months in a position that suits the site after harvesting.
Outdoor fruiting can be extended by using different combinations of strains (cold weather, warm weather, and wide-range). Logs stacked outdoors can use a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity around the logs.
The author of the 2013 Shiitake mushroom production guide published by Northeast Sustainable Agriculture Research and Education is David M. Carr. For those interested in learning more about shiitake mushroom production, his guide is an excellent resource.
Picking mushrooms from the bottom of the log and working up can minimize the accumulation of bark flecks and other debris on unpicked mushrooms. It's important to remember that only plastic crates or baskets that are slatted on all sides are recommended for refrigerator storage.
In conclusion, shiitake mushroom production is a rewarding process that combines science, art, and patience. By following these guidelines, you can successfully cultivate your own shiitake mushrooms and enjoy their rich, umami flavour.
