Meadow Champignon mushroom mycelium, 10 g

Cap. 5–12 cm in diameter, initially hemispherical with a deeply inward-curving margin, later becoming flat-rounded. Often with a convex center, smooth, white, dry, and silky.
Stem. 4–8 cm tall, 1–2 cm thick, straight, smooth, same color as the cap, with a wide white ring, usually located near the middle of the stem.
Flesh. white, firm, turns pink at the break, with a pleasant anise scent.

Usage. Edible. Suitable for all types of processing: drying, pickling,
canning, and salting. Used fresh-cooked and fried.

Compost consists of well-rotted horse manure, mullein, chicken manure, humus (topsoil from a deciduous forest), all-purpose potting mix, and compost from compost pits.

Compost preparation: by layering straw and manure, form a pile. After stacking, water the pile daily, preventing it from drying out; it should not become a "swamp." 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. A sign that the substrate is ready is the disappearance of the ammonia odor. The finished compost is spread in garden beds (open ground) in a layer of at least 10 cm, and in boxes and plastic bags in a layer of at least 20 cm.

Planting rate. Planting depth is 5–7 cm. Sowing is done by placing pinches of mycelium into holes spaced 15–18 cm apart. While the mycelium is colonizing the bed, it is protected from drying out with straw or burlap.

Fruiting: Optimal temperature range: 16–29 °C; light cycle: day-night or 4 hours per day in enclosed spaces; relative humidity should be at least 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. Usage rate: 1 package is designed for 20 kg of compost.

In open areas, champignons grow in shady or partially shaded spots—under bushes, trees, raspberry bushes, on strawberry mounds, or on the shaded sides of farm buildings and fences, where they are protected from direct sunlight. The soil over an area of 2.5–3 m² must be loosened. Sow the mycelium onto the loosened surface. Then spread a uniform layer of compost 5–7 cm thick on top. The mycelium 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 plantation is not insulated for the winter. The spores do not die even at very low temperatures; they simply suspend their development.

Growing champignons indoors.

Any indoor space can be used—sheds, garages, attics, etc. The advantage of indoor cultivation is the ability to harvest fresh mushrooms year-round. Mushrooms are grown in boxes with a total area of 1.5–2 m². A 10–12 cm layer of soil is spread on the bottom, the mycelium is added, and then covered with 5–7 cm of compost. The first mushrooms appear in 2–2.5 months. The mycelium needs to be “fed” 3–4 times a year. Humidity, however, is easier to manage. It is enough to place a container of water next to the boxes, which will gradually evaporate. Amateur gardeners can plant champignons in flower pots. Lightly loosen the soil, sow the mycelium, and cover it with 2–3 cm of all-purpose potting mix. Mushrooms do not harm plants. Such “cohabitation” is even considered beneficial.

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

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