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Join us for a fascinating New Forest mushroom growing workshop. You will learn home mushroom propagating techniques including growing on logs, straw and wood chip. Expect to leave with lots of new knowledge, worksheets, gifts for friends, your own inoculated log to take home with you, wood chip to start your own mushroom bed and a novel way to grow oyster mushrooms.. We will be located right next to some beautiful woodland so we can also spend a hour foraging for early season wild mushrooms if we think there is anything about. This workshop is only for a small group and always very popular, so early booking is a good idea. This course will be led by Andy Knott, local foraging guide, mushroom farmer and Dorset Fungi Group course leader. Andy is a member of the Association of Foragers, an extremely knowledgeable mycophile and mushroom cultivator, focusing on low tech methods.
Mushroom cultivation is a fascinating and rewarding activity that combines science, art, and a touch of magic. While oyster, shiitake, and button mushrooms are popular choices and easy to cultivate, there are countless other varieties to explore, each with its own unique flavours and growing requirements. Many varieties have medicinal properties or can be used to boost and aid overall health. Generally, they are turned into a mushroom tincture or powder or in some cases drunk as a mushroom tea or coffee.
To cultivate different mushroom species, it’s important to create the perfect growing environment. Although fungi do not photosynthesise, so do not require sunlight, most species are prompted to ‘fruit’ by changes in their surroundings, which can include the presence of daylight, changes to humidity and temperature. For home, growers a spare room, wardrobe or cupboard may be the best environment. Many growers opt to use growing materials like sawdust, straw, or compost, which provide the necessary nutrients for the mushrooms to flourish, and it is now possible to buy pre-inoculated, mushroom bags and plugs to drill into logs, although these logs should not be older than six weeks to avoid other species of fungi, becoming dominant in the word, and therefore preventing your selected species growing.
The process of successful mushroom cultivation begins inoculation. This is the process of introducing mushroom spawn, which could be as mushroom “seeds,” into the chosen growing medium. Spores can be purchased from suppliers or obtained from mature mushroom cultures. Once inoculated, the spawn begins to colonize the substrate, forming a network of thread-like structures called mycelium.
During the colonisation phase, it’s crucial to maintain the right environmental conditions. Temperature, humidity, and airflow all play a role in ensuring healthy mycelial growth. During this stage, the spores will develop a mycelial network, visible as a white cobweb like structure running through the substrate. This is the organism, the fungi, the mushroom it will produce later is the fruit, its reproductive structure. Depending on the mushroom species, this phase can take anywhere from a few weeks to several months.
Once the substrate, wood, straw, sawdust, grains etc. is fully colonised, it’s time to induce fruiting. This is typically achieved by exposing the mycelium to fresh air, light, and a drop in temperature. For some species, this can be as simple as removing the growing mushroom from its incubation chamber and placing it in a fruiting chamber with proper ventilation and lighting.
As the mycelium transitions to the fruiting stage, tiny pin-like structures called primordia begin to form. These primordia are the precursors to mature mushrooms and require specific conditions to develop properly. Maintaining high humidity levels while ensuring good air circulation is essential during this stage.
With patience and careful attention, the primordia will develop into mature mushrooms ready for harvest. Depending on the species, mushrooms may emerge as delicate caps emerging from the substrate or as clusters of tightly packed fruiting bodies.
Harvesting mushrooms is a rewarding experience that requires a gentle touch. Using a sharp knife or scissors, carefully cut the mushrooms at the base of the stem, taking care not to damage the surrounding mycelium. Some species, like oyster mushrooms, can produce multiple flushes of mushrooms over several weeks or months, providing a continuous harvest.
After harvesting, it’s important to properly store and preserve the mushroms to maintain their freshness and flavour. Depending on the variety, mushrooms can be consumed fresh, dried, or even preserved through methods like pickling or canning.
Mushroom cultivation is not only a rewarding hobby but also a sustainable and nutritious way to supplement your diet. Whether you’re a novice grower or an experienced mycophile, there’s always something new to learn and explore in the world of mushroom cultivation. So, roll up your sleeves, get your hands dirty, and let the magic of mushrooms inspire your next culinary adventure.
Group Sizes
At Forage London you will never be part of a herd of 20 or 30 other people. Foraging is a mindful practice, looking at small details as well as the big picture, slowing down and taking time to enjoy the natural world. Always ask about group size if booking on to a foraging or wild food walk.
We offer intimate foraging walks for small groups, usually 12 or at most 16 participants. It makes for a more enjoyable experience with better communication within the group.
Smaller groups minimise the impact on the environment, reduce over-harvesting and ensure sustainability is pivotal in what we teach and practice. Additionally, we find that smaller group sizes allow for more personalised learning, as members can more easily share their stories and any tips on identifying edible plants and mushrooms.
This approach balances safety, efficiency, and environmental stewardship, making foraging a more rewarding and sustainable practice.
