Relative Humidity: 95-100%
Duration: 20-28 days (+ 14-28 day resting period.)
Fresh Air Exchanges: 0-1 per hour.
Light Requirements: n/a
Relative Humidity: 98-100%
Duration: 8-12 days.
Fresh Air Exchanges: l-2perhour.
Light Requirements: 100-200 lux.
Temperature: 50-60° F. (10-16° C.) Relative Humidity: 90-95% Duration: 7-14 days. C02:1000-5000 ppm
Fresh Air Exchanges: 1 -2 per hour or as required. Light Requirements: 100-200 lux. Cropping Cycle:
2 crops, 2 weeks apart.
cm. long x 5-10 mm. thick, solid, and covered with fibrillose veil remnants below the annular zone. This species often forms large clusters.
Distribution: Growing in eastern North America, Europe, and temperate regions of Asia (Japan & Korea).
Natural Habitat: Fruiting in the late summer and fall, primarily on the stumps of oaks, occasionally chestnut. Dr. Alexander Smith's comments that the largest specimens he found were "at the edge of an old sawdust pile in an oak-hickory woods" and that this species "is a highly prized esculent" should encourage cultivators in their pursuit of outdoor cultivation methods. (Smith (1949), pgs 509-510.)
Microscopic Features: Spores dark gray brown, 6.0-7.5 x 3.5-4. 0 p, smooth, ellipsoid, with a faint germ pore. Cheilocystidia, pleurocystidia and clamp connections present. Context monomitic.
Available ¿¡tra is: Strains are available from most culture libraries, including several from the American Type Culture Collection. ATCC # 64244 is a good fruiting strain and is featured in this book.
iVTvrclial Characteristics: Mycelium white, cottony at first, soon linearly rhizomorphic with a £ t t Nation of a 100 x 15 mm. M A petri dish, the mycelium develops zones of tawn'y or rusty brown discolorations emanating from the site of inoculation and predomin* in. in age On sterilized sawdust this discoloration immediately precedes pnmordia formation.
Fra -ance Signature: Pleasant, sweet, reminiscent of the refn hing fragrance from a newly rained upon forest, similar to the scent of the King Strophana (Strophana rugoso-annulata).
chS, »d perhaps .he stumps of similar hardwoods ean be inoeula.ed usmg any one of ,he me.h-
SSíSffi- sar1•oak sawdu?is Ss^ ieiys inoculation, the substrate can be initiated by lowering temperature to the prescribed levels. Suggested Agar Culture Media: MYPA, OMYA, PDYA or DFA.
1st 2nd and 3rd Generation Spawn Media: Grain spawn throughout, or alternatively sawdust spawn for the 3rd generation. Plug spawn can be created from sawdust spawn.
,bsi ates for Fruiting: Supplemented alder, chestnut, poplar, hickory, cottonwood or oak sawdust, logs and stamps.
Recommended Containers for Fruiting: Bottles, bags or trays.
Yield Potentials:. 25 to .50 lbs. of fresh mushrooms per 5 lbs. of moist supplemented sawdust.
Harvest Hints- Cluster formation should be encouraged as well as stem elongation to facilitate har-ve^thfg Guste'rs can be firmly grasped and the base substrate trimmed off. Mushrooms are better ; led s "cluster bouquef4an individually separated. The brilliant ye lowish zone around he cap margin in contrast to the reddish brown color makes this mushroom aesthetically pleasing to the
Vorm of Product Sold to Market: Fresh and dried. Some mycophiles in Midvvest prefer to pickle ^Z^oTmZshroorn mown as Kuritake (the Chestnut Mushroom) m Japan, is primarily marketed in fresh form.
Nutritional Content: Not known to this author.
Medicinal Properties: Like H. capnoides, I believe this mushroom is worthy of investigation fonts SSXA-properties. The only reference I have found is
Fu i, which states that "the inhibition rates ol lypholoma subla enttum (Fr_) Q^ ^f ™ 180 and Ehrlich carcinoma (sic) is 60% and 70% respectively. (Ymg 1987, p.325). The reference supporting this claim is in Chinese and lacks further elaboration
Flavor Preparation & Cooking: Excellent in stir fries or baked. Many of the recipes listed in this book can incorporate Kuritake.
Comments: The cultivation of this mushroom was pi ineered at the Mori Mushroom Institute in Kiryu, Japan Chestnut, oak or similar logs are inoculated with sawdust or plug spawn and partially buried parallel to one another in a shady, moist location.
This mushroom should figure as one of the premier candidates for incorporation into a sustainable model for myco-permaculture. It can be grown indoors on blocks of sterilized sawdust. Once these blocks cease production, they can be buried outside for additional fruitings Another alternative is that the expired fruiting blocks can be broken apart and the resident mycelium can be used as sawdust spawn for implantation into stumps and logs.
Alexander H. Smith in Mushrooms in Their Natural Habitats (1949) notes that some strains of this species from Europe have beer implicated in p< :son:~gs. I have seen no other reference to this phenomenon in North America or Japan, where this mushroom has long been enjoyed as a favorite edible. Nor have I heard of any recent reports that would suggest alarm.
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