Growing oyster mushrooms. Mycelium of common oyster mushrooms inexpensively, Odesa region.

Usual oysters
(Pleurotus ostreatus)

For growing mushrooms at home, I sell high-quality primary grain mycelium of high-yielding strains of oyster mushrooms. In a package of 100 grams, the price of the package is UAH 89, the minimum order is 5 packages.
Hat. 5-15 cm, fleshy, solid, rounded, with a thin edge; the shape is ear-shaped, shell-shaped or almost round. In young mushrooms, the cap is convex and with a rolled edge, later it is flat or wide-funnel-shaped with a wavy or lobed edge. The surface of the cap is smooth, glossy, often wavy.

Leg. Short (sometimes almost imperceptible), dense, solid, cylindrical, narrowed to the base, often curved, 2 — 5 cm long and 0.8 — 3 cm thick. The surface of the leg is white, smooth; brownish and slightly felty at the base. In old mushrooms, the leg becomes very hard.

Flesh. White, dense, soft and juicy in young mushrooms, later hard and fibrous (especially in the leg), without pronounced smell.

Useful properties. Oyster mushrooms contain all the substances necessary for the human body: proteins, fats, carbohydrates, vitamins and mineral salts. It has a low calorie content, but even in a small amount it can satisfy hunger. In terms of protein and amino acid content, this mushroom is close to vegetable crops, and in terms of the amount of fats and carbohydrates, it surpasses them. In terms of vitamins, oyster mushrooms are similar to meat - the pulp of these mushrooms contains vitamins of group B, as well as C, E, and D2. According to the content of vitamin PP, oyster mushroom is considered the most valuable mushroom. There is information that oyster mushroom allows you to remove radionuclides from the human body, increases potency in men (and consequently, mood in women), fights cancer cells, normalizes pressure.
(//tractor-service.com)
Usage In food, oyster mushrooms are used fried, boiled or stewed, in addition, these mushrooms are suitable for pickling. In Western and Southern European cuisines, oyster mushrooms were added to the main dish to give it a special aroma. If you dry and grind these mushrooms, you can get a seasoning that has a pleasant sweet smell. When preparing dishes withoyster, it is important to remember that its taste is best combined with meat and game, but it is best not to add oyster mushrooms to fish, just like any other mushrooms. The only condition for the preparation of these mushrooms is mandatory heat treatment. Oyster mushrooms contain chitin, which is not absorbed by the human body. In order to remove the ego, the mushrooms must be finely chopped and cooked at a high temperature. The taste of ready-made mushrooms is something in between a raw mushroom and a porcini mushroom, and the smell is somewhat similar to the aroma of rye bread.

Cultivation. There is no equal to the cultivation of oyster mushrooms here. If you compare the use of 1 m2 of land for the cultivation of different crops, you can see the huge advantage of mushrooms over vegetables.

*Potato - 4-8 kg per 1m2 per hour;

* Cabbage - 5-6 kg per 1 m2 per hour; 165

* Огурцы - 4-6 кг с 1м2 за год;

* Грибы вешенка - до 350—420кг с 1м2 за год.

This is despite the fact that the cost of oyster mushrooms is many times higher than each of the other agricultural crops listed above. Common oyster mushroom is cultivated on an industrial scale in many countries of the world, including Ukraine. Unlike many other mushrooms, oyster mushrooms grow in artificial conditions on practically any substrate containing cellulose and lignin, such as wood processing waste (sawdust, shavings, bark, paper), agricultural waste (cereal crop straw, corn stalks and stalks, sugarcane waste, reeds, huskssunflower husks) and on hardwood trees.