Cremini mushroom are a great addition to any meal, but the world of mushrooms is unique, and their use in cooking is extremely high. Shiitake mushrooms have a deep, earthy taste and their fleshy texture gives it a fun dip soup. Oyster mushrooms are chewy and have a certain sour taste and are excellent side effects. Lion’s mushrooms simply have the taste and texture of the crab flesh, which makes them an excellent vegan instead of crab cakes. Maitake claims to be strong, rich in flavor, woody, and feathery in appearance.

Forest chicken is one of the most sought after mushrooms because it tastes like chicken. Mushrooms can be used as a vegan instead, used as a side dish, wrapped in a bowl, or used as a main course.

WHERE DO MUSHROOMS GROW?

Wild mushrooms appear to grow from anything that decays, such as old trees, leaf litter, or sometimes growing grass. Although it may seem random where and how mushrooms begin to grow, they need certain conditions in order to thrive; soft air balance, light, optimal temperature, and humidity. Producing a stable crop of mushrooms is a masterpiece of precise chemistry.

When it comes to growing mushrooms, most jobs are still in the home. One of the largest mushroom-producing areas in the United States is Kennett Township, a small town a few miles west of Philadelphia that has been growing mushrooms since 1885. pounds of mushrooms each year,

  • accounting for
  • about 50% of
  • US mushroom plants.

But fully grown

mushroom farms do not need to be home. As long as conditions are right, mushrooms can grow. Mycopolitan, an urban mushroom farm in Philadelphia, has created an ideal environment for mushroom varieties to thrive. "When we were looking for a home, we thought we would buy a plot of land, to build a building," said Tyler Case, Co-Founder and Farmer at Mycopolitan, "but then we contacted Common Market, a. a non-profit food center working with district farms, and they were looking for someone to use their basement. ”

The best way to think about it is not to think of it as one farming area, but a lot of different places. “We have directed our farm so that the CO2 high point is at the tail end where the air flows in our lower area,” Case said. The process begins with a substrate, usually a mixture of sawdust, soy hulls, and gypsum, which is placed in plastic bags that are later injected with mushroom seeds. Applying the substrate to the bags often kicks up a lot of dust, so it needs to be on the other side of the farm from their lab, the sterile area where the injection takes place.

The bags travel

through the incubator, a dark place with a small flow of air that helps the mycelium to grow or "colon" on the substrate. Then there is the brief time when they “shake” the bags, which is not an electric jolt, but rather a change in temperature, light or humidity that makes the mushrooms grow. After that, go back to the bathroom.

"Growing mushrooms is ideal for an urban environment," Case said. Being a Philadelphia mushroom grower gives Case and his team the opportunity to develop close relationships with chefs and a growing number of local chefs who are learning more about bringing rare and special mushrooms. This close contact with the market allows him to better anticipate the mushroom fun dip of his customers, and to grow what he needs when he needs it. "It's a high-value crop when you grow special mushrooms," said Case, "and it doesn't take up much space."