Been studying plant-fungal interactions for about 10 years, including a master's degree I dropped out of and never actually finished* so I'm full of fungus facts i don't really get to use ever.

*Actually did all the course work and lab work but didn't finish my thesis in time

  • Spinoza [any]
    ·
    4 years ago

    i have access to other growing substrates too, such as manure

    have you ever done mushroom foraging? i've found a few tasty things here and there

    • notwikinotbot [comrade/them]
      hexagon
      ·
      4 years ago

      Yeah I've foraged. Mostly in the (comparatively) dry-ass areas around Davis, CA, and didn't find more than one or two edible mushrooms per trip, but I got a chance to go out with a friend near Portland and dammmmn they got a lot of mushrooms there.

      Oh one cool thing you can try when you forage, if you find a tasty mushroom you can pull up a little of the dirt around its base and try to culture it from the mycelium attached there. Cardboard is a decent, easy to sterilize starter stubstrate, then if you have a variety of wood (or manure or whatever) to play with, you can see if you can find one it likes. Though there's a good chance it'll be mycorrhizal and you won't have a ton of luck, it's still fun to try.

      I really wanted to grow lion's mane but it died on me. And if I had the space/time right now I'd probably do king oyster, I think it's a lot tastier than standard oyster but hopefully it'd be easy to grow because it's an oyster.

      • Spinoza [any]
        ·
        4 years ago

        ahh yeah, it's so hit or miss, and it really depends on the local climate and the particular forest - don't quote me on this, but i think i read that nitrogen content in the soil in the region correlates with the degree of bacterial vs fungal decay you get. i went out a few times in the bush near where i grew up in southern ontario and there was hardly anything, but then at my old summer camp a bit further northeast it was like a fairy kingdom in september. we found a few semi-edible types like pepper milkcaps, as well as a small cluster of chanterelles and a rare, bizarre kind whose name escapes me that was incredibly sweet

        i'll have to try that trick next foraging season!