Royal White Champignon Mushroom Mycelium, 10 g

Cap. Ovoid-campanulate, 7–10 cm in diameter; when mature, flat and spreading, often with a prominent hump; rusty-brown, with numerous dark scales.

Flesh. White, turning red when broken.

Stem. 4–6 cm tall, 1–1.5 cm wide, cylindrical, often slightly swollen toward the base, with a white, filmy ring that often disappears when mature.

Growing instructions.
The following compost mixtures are used when growing champignons:
Option 1. Fresh, unrotted, dry straw—12 kg; poultry, horse, or cow manure (fresh)—8 kg; preparation time—24–26 days.

Compost preparation: by layering straw and manure, form a pile (pile). After stacking, water the pile daily to prevent it from drying out, but do not let it become waterlogged. Turn the pile so that the outer layers end up on the inside and the inner layers on the outside 4–5 times throughout the entire substrate preparation period. The disappearance of the ammonia odor indicates that the substrate is ready. The finished compost is spread in garden beds (open ground) in a layer at least 10 cm thick, and in boxes and plastic bags in a layer at least 20 cm thick.

Option 2 (no preparation required). 20 kg of finished humus (manure that has aged for over a year, with no ammonia odor) of any type except pig manure.

Planting rate: Planting depth 5–7 cm. Sow small handfuls of mycelium into holes spaced 15–18 cm apart. While the mycelium is growing, protect the bed from drying out with straw or burlap.

After the mycelium has spread (12–15 days), the surface of the compost is covered with a 2 cm layer of topsoil (soil mixed with peat in a 1:1 ratio or simply garden soil) (6–7 kg).

Fruiting: Optimal temperature range 16–29 °C, day-night lighting cycle or 4 hours per day in enclosed spaces; optimal air humidity should be no less than 85% (use drip irrigation if necessary). The first mushrooms will appear in about 20–30 days. Fruiting occurs in waves and continues for 6 weeks, with 7–10 days between waves. Yield: 18 kg over three waves.

Application rate: one package is designed for 20 kg of compost.

Growing champignons in a home garden.
In open areas, champignon mushrooms grow in shady spots, in partial shade—under trees, shrubs, in raspberry thickets, in strawberry beds, and on the shaded sides of farm buildings and fences, where they are protected from direct sunlight. The soil over an area of 3–2.5–3 m² must be loosened. Weeds and grass roots do not need to be removed if they do not harm other crops. Sow the mycelium onto the loosened surface. Then spread compost over the top in an even layer 5–7 cm thick.

The mushroom bed will begin to produce fruiting bodies in 2–2.5 months; until then, no visible changes will be noticeable on the soil surface. Fruiting lasts from early spring to late fall. Champignons can be planted throughout this entire period. The yield of cultivated champignons is very high—from 1 m² to 12 kg of mushrooms per month.

Important! Soil acidity is a very important factor for successful mushroom cultivation. For champignons, the optimal pH range is 7–7.5. Soil that is more acidic (lower pH) must be deacidified by watering with a solution of quicklime (100 g of lime per 5 L of water per 1 m²).

Amateur cultivation of soil-grown mushrooms does not guarantee results, as the mushroom harvest depends heavily on weather and many other factors. Nevertheless, with practice, sufficient experience, and a fair amount of diligence, 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.