Button Mushroom (Agaricus bisporus)
Growing mushrooms is a little talked about side of gardening. While it may not be as conventional as tomatoes or squash, mushroom growing is surprisingly easy, versatile, and very useful. Growing white button mushrooms is a good place to start, since they’re both tasty and easy to maintain. Keep reading to learn more about how to grow white button mushrooms and some white button mushroom information
Growing white button mushrooms doesn’t require sunlight, which is especially nice for the indoor gardener whose windows are full up with plants. They can also be grown at any time of year, with winter actually preferable, making for a great gardening opportunity when everything outside is cold and bleak. Growing white button mushrooms takes spores, tiny microscopic things that will grow into mushrooms. You can buy mushroom growing kits made up of organic material inoculated with these mushrooms spores.
White button mushrooms grow best in nitrogen-rich manure, like horse manure. To create an indoor bed for your mushrooms, fill a wooden box that’s at least 6 inches deep with manure. Leave a few inches of space below the rim of the box. Spread the inoculated material from your kit on the top of the soil and mist it thoroughly. Keep your bed in the dark, damp, and warm – 21 C – for the next few weeks.
After a few weeks, you should notice a fine white webbing on the surface of the bed. This is called mycelium, and it’s the start of your mushroom colony. Cover your mycelium with a couple inches of damp potting soil or peat – this is called casing. Lower the bed’s temperature to 12 C.
Make sure to keep the bed moist. It may help to cover the whole thing with plastic wrap or a few layers of wet newspaper. In about a month, you should start to see mushrooms. Care of button mushrooms after this point is very easy. Harvest them by twisting them out of the soil when you’re ready to eat them. Fill in the empty space with more casing to make way for new mushrooms. Your bed should continue to produce mushrooms for 3 to 6 months.
CREAM OF MUSHROOM SOUP
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 750 g fresh brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- 1/2 cup Marsala wine (any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 1/2-1 teaspoons black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Mix in parsley and remaining thyme. Serve warm.