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Showing 1-8 of 8 results

a hand holding a black morel mushroomnorthcentral.sare.org resources cultivating-morel-mushrooms

Cultivating Morel Mushrooms

One of the more iconic and recognizable mushrooms, morels are famed for their distinctive appearance and their exquisite taste. This fungus is characterized by its unique 'pitted and ridged' cap, as well as its earthy and nutty flavor. Morels have been recorded on all continents except Antarctica, thus with its widespread nature it comes to […]

Cover of Shiitake mushroom production guidenortheast.sare.org resources shiitake-mushroom-cultivation-in-the-northeast-united-states

Shiitake Mushroom Cultivation in the Northeast United States

The guide, developed by farmer Willie Crosby of Fungi Ally, outlines the process of indoor and outdoor shiitake mushroom cultivation. It also includes results from strain research conducted through a Northeast SARE Farmer Grant. Table of Contents Introduction Strains and Spawn Sources Growing Shiitake Mushrooms on Logs Growing Shiitake Mushrooms on Supplemented Sawdust Getting Started […]

Cordyceps mushroom covernortheast.sare.org resources cordyceps-mushroom-cultivation

Cordyceps Mushroom Cultivation in the Northeast United States

Cordyceps is currently one of the highest valued mushrooms cultivated in the world. The US market for cordyceps is rapidly growing in the supplemental and herbal markets. Willie Crosby of Fungi Ally, Montague, MA, studied basic production variables of cordyceps, including strain and container, on his farm. Results of the study informed this cultivation guide. […]

oyster mushroom cultivation logonortheast.sare.org resources oyster-mushroom-cultivation

Oyster Mushroom Cultivation in the Northeast United States

The guide, developed by farmer Willie Crosby of Fungi Ally, covers the step by step process of growing oyster mushrooms on straw. It also summarizes a study comparing four different treatment methods to prepare straw for oyster mushroom cultivation. The Table of Contents for this publications is as follows. Introduction Life cycle of the oyster […]

Shiitake mushroom growing on a branchnortheast.sare.org resources testing-the-use-of-spent-brewery-grain-in-three-mushroom-species

Testing the use of spent brewery grain in three mushroom species

A poster summarizing the results of a Farmer Grant that looked at substituting spent brewer's grain in the production of three gourmet mushroom species. 

Cover for best practices for Shiitake Cultivation, with a picture of a branch with mushrooms growing out of it and a yellow leaf.northeast.sare.org resources log-based-shiitake-cultivation

Log-Based Shiitake Cultivation

A useful guide to tree selection, inoculation, and accounting for environmental factors like shade, humidity, and waxing the logs to keep out other kinds of fungi.

southern.sare.org resources closed-loop-mushroom-production-on-waste-substrate

Closed Loop Mushroom Production on Waste Substrate

Asheville Fungi is a mycological supply, sterile lab and grow facility whose goal is to grow edible and medicinal mushrooms on waste substrates that would otherwise end up in landfills. In a SSARE-funded Producer Grant project, the company compared four waste substrates (coffee grounds, cacao shells, soy dust and husks and malt grain fines and […]

mushroom how to coverwestern.sare.org resources growing-mushrooms-to-remediate-contaminated-soil

Growing Mushrooms to Remediate Contaminated Soil

Mushrooms can bio-remediate certain contaminated soils, although it's not a simple or foolproof process. But for someone interested in mushrooms or already growing them, it can be work the effort.

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Sustainable Agriculture Research and Education University of Maryland US Department of Agriculture

This work is supported by the Sustainable Agriculture Research and Education (SARE) program under a cooperative agreement with the University of Maryland, project award no. 2024-38640-42986, from the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.


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