Shortly after Christmas I opened my box and it took a few weeks before the mushrooms sprouted. I was so excited. I carried on about my beautiful mushrooms at work, and gave some away. Then, of course, right after I lavishly promised to be She-the Giver-of-Free-Big-Arse Mushrooms the damned things promptly shriveled up.
Bugger!
So, a failed shroom farmer, I stuffed the bag in my garage and forgot about it. That was over a month ago. A couple of days ago I noticed the bag has sprung back to life.
Here's the bag - the mycellium, the main plant (fungi) is on the inside of the bag. The Oyster mushrooms are actually fruit, not the main plant.
pop out all over the bag, through slits in the plastic
I'm thinking that my over-attention mixed with the warmer temperature in the house is what put production off. But once ignored, and in a nice cold place, the fungi started spitting out mushrooms again. I think I will pay it scant attention which should keep the thing sprouting mushrooms right through until Spring when things warm up. The directions said it likes temps up to 70 and cool temps won't last much past April, what with me living in California's central valley of HELL.
This isn't my first experiment with mushrooms. Some years ago I had an oyster mushroom bag that hung in the kitchen doorway, but it died before producing the fixings for as much as one good mushroom omelet. I threw it out, BIG mistake. The thing probably just needed me to leave-it-the-hell-alone.
Yesterday morning I had a nice Oyster Mushroom omelet for breakfast. Tonight for din-din I had Oyster Mushrooms, pencil-thin fresh asparagus and fresh garlic, stir fried with thin slices of lamb. Yummy.
[Update: In the Sacto Bee newspaper today there was an article on Mushroom varieties in the marketplace. Oyster mushrooms were featured among the Beech, King Trumpet, Chantrelles, etc. Oysters took the top spot as the most expensive mushrooms at $28.99/lb. Gak - Such a deal!]
