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Volvariella spp - Paddy mushrooms are best cultivated on paddy straw, but wheat and rye straws, jowar and maize stovers, sugarcane bagasse, etc. are also used. The paddy straw is made into bundles of 1-1 ½ kg weight and 3'-4' in length.

The bundles are soaked in water for 10-16 hr, washed and excess water is allowed to drain off. Generally, a layer of 8 bundles is formed; the spawn is sprinkled all round in a 15 cm wide strip about 10 cm from the edges, and the central portion of the layer is not inoculated. 'Besan' or chickpea powder is dusted over the sprinkled spawn.

The 2nd and 3rd layers of bundles are laid out and inoculated in the same way, while the 4th (and the last) layer of straw bundles is inoculated over its entire upper surface. The top of the stack of bundles is covered with about 8 cm deep straw layer. Water is sprayed 2-3 times daily or as required to maintain sufficient moisture and humidity; the temperature is kept at 30-35°C. Mushrooms begin to appear in 10-12 days and continue for another 15-20 days.

The paddy mushrooms (Volvariella spp.) are suited for cultivation during summer and rainy seasons, while 'dhingri' (Pleurotus spp.) and button mushroom (Agaricus bisporus) are good for winters unless heating/cooling arrangements are available.

Mushrooms have high water content and begin to deteriorate very soon (within 10-12 hr) unless stored at low temperatures (for about 1 wk at 4-5°C). Therefore, they should be used within 8-10 hr of harvest or stored properly. They may be dried, e.g., at 55-60°C for 8 hr, and packed in airtight containers/sachets.

 

 
 

 
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