Mushroom cultivation presents gardeners with a unique opportunity to develop new skills and harvest a special crop. Mushrooms grow under circumstances substantially different than vegetable and fruit crops and, therefore, offer the curious cultivator a look into an unusual and initially mysterious life-cycle. For chefs, the mushroom presents an array of culinary applications that span, in geographic origin, from China and Japan to Europe and the Americas. Using a simple process, any adventurous grower can plant mushroom spores and grow mushrooms that will satisfy both curiosity and palates.
Prepare the straw to be used as a substrate for mushroom growth. Use the machete to chop the straw into 3-inch to 6-inch pieces. Place the straw on a flat surface, such as a wooden deck or cutting board, and hack the lengths of straw to the specified lengths.
Pasteurize the straw. Straw should be pasteurized to limit or eliminate the growth of undesirable bacteria. Place the chopped straw into the 5-gallon bucket. Boil enough water to cover the straw in the bucket. Pour boiling water over the straw until covered. Allow to rest for 45 minutes.
Drain the water from the bucket and allow the straw to cool to room temperature. To accelerate the cooling process, lift and toss straw. Allow straw to rest and cool.
Mix mushroom spawn with cooled straw. Mushroom spawn should account for approximately 10 percent of the final mixture. Use a scale to weigh the straw. Calculate and add the proper amount of mushroom spawn to the straw. Mix and evenly distribute the mushroom spawn into the straw using a small garden fork. Turn and flip the straw and spawn as you mix.
Tightly pack the straw and spawn mixture into a clear plastic bag. Tie off the top of the bag using a wire tie. Use a 16d nail to poke holes through the bag. Space holes approximately every 6 inches across the entire surface of the bag.
Incubate the mushroom spawn. Incubation of mushroom spore spawn occurs in the dark. Place the bag in a dark spot where the temperature remains around 70 F.