Morel Mushroom Cultivation – How to Grow Yourself. It is a fungus that miraculously germinates almost overnight and instantly appears to be a full-fledged morele. So, it would be logical to assume that the morales will be as smooth as the mold on the bread. But, as even the most skilled mycologist knows, it is extremely difficult to cultivate morels. There are now kits available that can help you grow psilocybe cubensis.
Morels develop under very specific conditions including ideal temperature range, soil conditions, humidity levels, sunlight and daylight, and the growing environment. Unlike ordinary white button mushrooms, there is very little room for variability in that environment.
But let’s start our farming process
You can also make use of mushroom growing kits available in the market. In a clean, secluded place (perhaps in the quiet corner of your bathroom, or kitchen) pierce the narrow end of the mortise using a sterile wire or paper clip, then use the cord to hang the mortise in a petri dish with the agar mixture. Gently stroke it down on the mortise to release the spores in the petri dish If no spores fall, let the morel hang for a few hours.
A day or so later, you will notice that a spider-like filament has begun to form
Once a good mesh is formed, prepare a growing media of 5 parts of annual grass seed that is soaked for 24 hours and 1 part of the soil is drained. Place 2c medium in quart jars, fit with filter discs and rings and sterilize jars for 1 hour. Using a sterile knife, cut a few pieces of the agar mixture and place in a moderately cooled jar, shake to mix, cover, and keep in a cool (68F) dark place for 4-6 weeks. Rusty-colored sclerotia should develop.
20% sand, 30% potting soil, and 50% organic matter (5% sphagnum moss, 5% canola or soybean meal, 10% grain hole, 80% wood chips and leaves). The pH should be 7.1-7.3. Soak and drain. Prepare a hard-bottom tray with a 1 “layer of soaked, drained grass seeds and set the first tray on top. Disinfect for 1 hour. Place in a disposable bag (still in the tray).
Using a sterile spoon, mix 1 / 2c culture in the top tray
Seal and store in a cool (68F), dark draft-free, high-humidity (90-95%) area for 4-6 weeks. If hard lumps form on the surface, remove the grass seed tray from the bag, then refrigerate the spawn for two weeks.
Light cycle, soil moisture 60%, humidity 90%, air temperature 75F, and moderate ventilation, let the morels grow until mature. If you prefer, you can increase the morele outside using this last process and using a saw casing base under the ash or elm tree.
The process is certainly not easy, not fast, and not sure. Morel is a rarity for a reason, so be prepared to face a challenging experience!
Freezing for fungi
Hunting wild mushrooms is a little-known hobby and passion to many. Hunting for these miracles of nature that seemingly pop up overnight can become quite addictive in a short time. This article is not a guide to wild mushroom hunting. Interested individuals should purchase a mushroom identification guide, as well as ask experienced mushroom hunters questions.
Often after heavy rains, we see morel mushroom spores for sale of every size and shape which makes their presence known around town and the countryside. From the beautifully arranged grass to the overgrown fields, these new invaders catch everyone’s eye. Unknown to many, the mushrooms were always there, perhaps not the mushrooms themselves, but the larger mycelium creatures crawling beneath the earth’s surface.
Mycelium is an organism and visible mushrooms are fruits and seeds
Just as the apple tree bears fruit with seeds, mycelium also produces mushrooms with seeds in the form of tiny, sometimes microscopic spores. A mycelium can be a very large organism capable of covering a large area of soil. In fact, mycelium is the largest known organism on earth. Living in the Malheur National Forest in eastern Oregon, the Malheur Forest Mycelium is a fungus called Armillaria, commonly known as the honey mushroom. It covers 2,200 acres and is estimated to be 2,400 years old.
Under a mycelium soil, a string of root-like structures called rhizomorphs spreads in a net
They are in a relentless battle for real estate with other strains of mycelium, all trying to increase their biomass plant capacity. With all its forms except myth, mycelium, mold, and yeast, the earth will be covered with organic waste that will not rot. We hate our different lives for the fungus.
We can’t talk about mushroom hunting without involving the mortuary commonly known as Morel mushroom. To many mushroom hunters, the Morel mushroom is a standard by which all other mushrooms should be measured, both wild and commercial. Their exquisite smoky, fleshy aroma and texture make their gorgeous tabletops that can be cooked in a variety of ways. Morel is also a great mushroom for beginner hunters, as it is easily distinguished from other mushrooms.
The three types of morel mushroom spores for sale are native to Kansas as well as most of the United States, they are one of the first mushrooms to appear in Kansas in early spring, usually in April. The first and most sought-after is the Morchella Esculenta or Yellow Morel. Starts short and pale, but by the end of the growing season Morchella Esculenta turns yellow and can grow up to one foot tall, but usually grows to three to six inches. Depending on the make-up of the clay, it may vary in color, but its texture remains the same.
The second is Morchella Elata or Black Morel
Gray rocks usually appear with black spots, it is sometimes seen a few weeks earlier than the yellow morel and is not as large. The taste and texture are similar to a yellow morel. The end of the morele is the Morchella semilibera or semi-free morale. It got its name from the skirt of the cap hanging over the trunk. A much smaller mortar and less hard, it is usually used in whole or dry sauce and ground into a powder for seasoning.
Morel seasons short-lived, usually, about two months if the weather conditions are right
often it lasts about a month or more. The good thing is that often the morels reappear in the same place every year, as well as in other mushrooms. Maybe not the same exact spot, but somewhere in the general area of that mycelium. Morel hunters keep these locations very secret, like hidden treasures. Most mushroom hunters will never reveal their moral hunts. On the other hand, most mushroom hunters are usually very willing to advise a beginner on hunting techniques and terrain to observe during hunting.
A couple of easily identifiable mushrooms that sought after Boletaceae
Hypsizygus luminarias. The appearance of Boletaceae, or more commonly called bullet mushrooms. Is similar to that of the upper part of a hamburger bun sitting on a thick stem. When the cap is turned, the bottom side looks like a sponge, there are no gills like any other blade. These sponge-like bottoms easily identify them. Bullets have a very fleshy taste and texture and can be quite large. Although smaller bullet specimens usually have a higher odor and texture.
Hypisizygus Ulmarius, or Elm oyster mushroom, is a cousin of the oyster mushroom commonly found in grocery stores. The name oyster comes not only from the shape of its oyster shell but also from the smell of seafood in its raw state. Although it looks delicate, the elm oyster is a strong mushroom with a fleshy buttery flavor.
It usual seen growing on the Boxelder or Elm tree all year round
Even in winter as long as the temperature is not below freezing. They can easily grow on tree trunks or underexposed roots. But they can often grow anywhere on the tree above your head. Usually white, tan, or ivory. They have long blade-like gills at the base and a central outer stem that attaches to trees or fallen logs. They never grow in the dirt.
Buying a good field guide for wild mushrooms can go a long way. Always cross-reference Internet data with other websites to ensure the accuracy of the information provided.
There are different types of poisonous mushrooms to avoid. Most of which only cause stomach upset or vomiting, but some can cause death. For this reason, mushroom identification information is very important.
Read More: 5 Tips To Cook Like A Master Chef In Your Bare Kitchen
