True Boletus mushroom mycelium, 10 g

True Milk Cap (Lactarius reslmus)

Cap large, up to 20 cm in diameter, initially white, rounded-convex or nearly flat; with age, it becomes funnel-shaped with a downward-curving, hairy margin, pale yellowish, with barely noticeable watery zones.

Flesh of the russula is white when fresh, dense, with a specific aroma. The milky sap is white, pungent, and bitter in taste; upon contact with air, it turns sulfur-yellow.

Gills run down the stem, white or cream-colored, with a yellowish edge, broad, and sparse. The spore print is yellowish.

Stem is thick, up to 5 cm long, smooth, white, sometimes with yellowish spots.

1 package of grain mycelium is designed for 2.5 m².

Loosen the soil under the tree to form a depression 5–15 cm deep, depending on the location of the roots near the soil surface.

Spread the mycelium evenly over the entire loosened surface. Cover with garden (or forest) soil mixed with any humus in equal parts.

Water using a garden watering can at a rate of 10 liters per 1 m². Sprinkle the top with the soil that was loosened during the digging process.

Planting can be done at any time of year and under any tree species.

Watering is done during dry periods using a garden watering can at a rate of 15–20 liters per 1 m². Mushrooms appear 4 times a year—twice in the spring and twice in the fall, but the first harvest will not occur earlier than 2.5 months after planting. The first harvest yields 350–500 g/m², with subsequent harvests yielding 3.5–4.5 kg/m². The mycelium grows for many years, as long as the tree lives.

Every year, during hot or cold seasons (when mushrooms are not growing), evenly spread 15 kg/m² of compost over the mushroom planting site.

Indoors, you can try to grow mushrooms using the same method as for button mushrooms, but the results will be significantly worse than in an open area; the likelihood of germination also decreases.

Amateur cultivation of mycorrhizal and other soil-dwelling mushrooms does not guarantee results, as the mushroom harvest depends heavily on weather and many other factors. Nevertheless, if you “get the hang of it,” gain sufficient experience in growing mycorrhizal mushrooms, and put in a fair amount of effort, you can expect decent results.

The mycelium has a shelf life of 5–7 years. Store in a dry place. The date of manufacture is indicated on the packaging.