Introduction

  • 1. Common names
  • 2. Taxonomy - Scientific name
Description
  • 1. Fruit / Cap
  • 2. Natural habitat
  • 3. Fragrance Signature

Features

  • 1. Spores print
  • 2. Mycelial characteristics
  • 3. Microscopic feature

Growth Characteristics

  • 1. Temperature
  • 2. Humidity
  • 3. O2/CO2
  • 4. Light
  • 5. Substrate composition
  • 6. Summary [1]
    • Spawn run
      • Temperature: 70-80° F (21-27° C)
      • Relative Humidity: 95-100%
      • Duration: 20-28 days
      • CO2: >20,000 ppm
      • Light requirements: n/a
    • Primordia formation
      • Initiation temperature: 50-60° F (10 – 16°C)
      • Relative Humidity: 95 – 100%
      • Duration: 7-14 days
      • CO2: < 2,000 ppm
      • Light requirements: 500– 1,000 lux
    • Fruitbody development
      • Temperature: 55-65°F (13-18°C)
      • Relative Humidity: 95 – 100 %
      • Duration: 4 – 6 days
      • CO2: <2,000 ppm
      • Light requirements: 500– 1000 lux
    • Cropping Cycle
      • Every 10-14 days for two flushes

Consumption


Preservation


Natural Cultivation

Indoor Cultivation

  • 1. Inoculation
    • Mycelium 5, 10 and 14 days after inoculation
  • 2. Spawn run
    • Fruit from bag, from column
  • 3. Primordia
  • 4. Fruiting

Cultivation Substrates

"This species grows on supplemented oak and alder sawdust/chips. Many other hardwoods (willow, poplar, cottonwood, maple) are also likey to support substantial fruitings. Pioppino can be cultivated outdoor on logs or as mushroom bed, for indoor cultivation is recommended wood substrate bags" [1]. Oak, Alder, Poplar, Willow, Cotton wood, Maple [2], or Straw [3]

Availability

References

  1. Agrocybe aegerita - Pioppino, MRCA Shop
  2. MMGG, Stamets
  3. http://www.mushroomharvest.com/extra_pages/straw_cultivation.htm