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November 28, 2019

The Cultivation of Native New Zealand Mushrooms for food

This will be updated regularly as I cultivate more and more cultures for research.

  1. Pleurotus pulmonarius
    I have noticed two distinct differences and they both seem to grow and act completely different. All were taken from cabbage trees. One starts off with a brownish colour mature mushrooms are much darker. Sometimes even showing brown color on cabbage trees. This brownish colour also smells strongly of aniseed in both cultures I have cultivated.
    This brown different looking strain is way better for cultivating for food as it grows larger mushrooms.
    Darker observations:
    https://inaturalist.nz/observations/26903312 ICMP #26903312 Grows giant tasty mushrooms and by far the best so far.
    https://inaturalist.nz/observations/28220120 Above strain cultivated in captivity showing darker colour.
    https://inaturalist.nz/observations/34573271 Sent to ICMP as it was found close to where I cultivated the other culture it may be offspring of the first observation.
    https://inaturalist.nz/observations/36171084 This is the above culture growing in captivity.
    This is the most common one on our cabbage trees.
    Lighter observations:
    https://inaturalist.nz/observations/26320495 Declined in ICMP and I will be removing it from my collection. I have seen many observations of this all over the north island.
    I have not yet seen records or found in the wild the imported grey version or anything that resembles it in the wild.
    In summary the Native P. pulmonarius may havest a considerable less amount of mushrooms compared to P. parsonsiae. But that could be because I found an extremely aggressive P. parsonsiae culture. The Quality of the P. pulmonarius mushroom on straw compared to wood grown is huge. The straw ones are very week and the wood ones are very strong and absolutely stunning grown on 50% soy and wood. The second harvest on Wood is also grand.

  2. Pleurotus parsonsiae
    The culture from this observation:
    Could have one of the tops BE of the Pleurotus genus. It seriously is insane. I first sent a block to Tim Thornwell (owner of mushroom gourmet) He was amazed and now calls me the famous mushroom man. Because of it, he can't wait to retire and get into breeding our native mushrooms. I am trying to keep it out of supermarkets. It seriously is one mushroom you could package up today and change the whole industry Iwi.

    This pure barley straw bag produced 1.72 Kilograms of mushrooms:
    Some of the best harvests have been in garages without humidification so it would be suited to growing in Plant-based houses like a Maori Flax house purpose-built for mushroom growing. Wetas would make the best pest control. They grow like this in India with huge success. If the humidity is high it stuffs out so the import commercial growers think it is useless growing it like their imports. You just need to lower the humidity for super harvests.
    It has flavor and keeps well in the fridge. Perhaps the most amazing thing it actually could grow better on the straw with no additives. My profile pic was the first block I made I put it on a shelf in the bathroom and it grew that. It got so heavy it fell off the shelf and landed in the toilet, I had to wait a week before trying it myself. There is a photo in the observation below that says 8 days. That was an old rotten cabbage tree. In eight days It grew that after being drilled. It loves Cabbage trees.
    Here is it when I first grew it high CO2 included:
    It is so hard to keep these hyphae active in a fridge, it hates the cold. It almost likes being stored at room temp. I cloned it after a frost.

  3. Pleurotus australis.
    This really slow-growing hypha keeps really well on agar in the fridge. The blocks take up to two months to start fruiting but seem to almost never get contaminations. The culture in the ICMP takes about one month and one week. My first grow were on Shiitake mix 80% wood 10% cereals and 10% bran but they grew much better with 50% soy and 50% wood.
    The ICMP culture is like none of the others and grows a massive bunch. I sent the mushrooms to a vegan chef and he could not believe the flavour. If you break one open and smell one you will be looking for a frying pan instantly could be the fillet steak of the vegan world. However, it is one of the hardest mushrooms to grow just ask Jerry Cooper. I sent him a block and he had the same troubles, mushrooms aborting. I was just about to give up and had thrown away about twenty aborted fruiting blocks. It is really sensitive to CO2 and inconsistent temps, it was not until I made a massive grow room with good ventilation did I succeed in growing it, the weather also got much hotter. I guess it originally comes from Kanuka so it like things dryer and hot. In Australia, it is called the Tee Tree mushroom. From what I can gather no one has bothered much to grow it even in Australia possibly because they think they are doing something wrong with such slow-moving Hyphae and give up.
    Don't bother growing anything else this observation was cloned from Gorse and grows giants, almost 3x any other culture I have. It refuses so far to grow on the straw as it is slow and contaminations take over before hyphae but I have not tried heat-treated straw (yet) :)
    This observation was the original one growing on his farm in gorse:
    This is when I got it at home and cultured it, some good notes from Jerry.
    This is grown on 50% soy and Biobriq Silver Beech
    If you go to this photo it gives you the difference between a normal culture and the one I have in the ICMP.
    The top left-hand blocks are other occurrences. The top right-hand block and the one below it are the ICMP culture completely different from anything else I have grown.


Please note this is written from a grower, not a scientist :)

Posted on November 28, 2019 13:16 by thankyou thankyou | 0 comments | Leave a comment


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