What IAre The Best Hardwood Logs For Growing Mushrooms?

The best hardwood logs to grow mushrooms are oak, maple, birch, beech, hickory and ash.

What Is The Most Expensive Mushroom?

The most expensive mushroom in the world is the white truffle (Tuber magnatum), a rare and highly prized culinary delicacy that grows wild in certain regions of Italy, Croatia, and Slovenia.

What Mushroom Tastes The Best?

Morels are the most expensive and highly prized for their rich, earthy flavor and meaty texture. They are sometimes called the steak of the forest.

How To Cultivate Shiitake, Oyster, Maitake, Morel, Enoki Mushroom Trees

Popular Shiitake, Oyster, Maitake, Enoki and Morel mushrooms are cultivated commercially and at home by backyard enthusiasts. In the wild, these mushrooms are found growing near or on downed oak, alder, birch, elm and ash trees. Mushroom farms growing mushroom trees inoculate oak, alder, birch, elm and ash sawlogs with Shiitake, Oyster, Maitake, Enoki and Morel mushroom spores for cultivation. An oak, alder, birch, elm and ash tree log in the backyard will provide mushrooms for a family of four without much of a problem.

Growing Trees And Food Together - Learn More About Agroforestry

Mushroom Trees - Mushroom Tree Sawlogs

Sawlogs used to grow mushroom trees should be cut in the dormant season when stored nutrient level is highest. January is a great month to prepare logs. Typically, they are cut into 2 or 3-foot lengths and should be about 16 inches in diameter so they are easier to handle by hand. Once cut, wait at least 2-3 weeks before you inoculate. A living tree will fight and reject the spawn. The logs used to create your mushroom tree should produce a pound of mushrooms per year for five years or more before it breaks down.

Mushroom spores are purchased as plugs packaged in trays. To hasten mushroom growth, it is important to cover the entire face of the log with drill holes a little larger and deeper than the plug. Once all the drill holes are filled with spawn, it will take a year or so until the first mushrooms to appear on your mushroom trees.

Mushroom tree sawlogs can be orientated vertically or horizontally. Large diameter sawlog mushroom trees can be used to grow mushrooms vertically. The large base will ensure stability each season. Vertical sawlogs have the advantage of exposing more area of the log for mushroom growth. It’s advisable to pick just 20% of the mushrooms each year to keep your mushroom tree producing mushrooms year after year.

Morel Mushrooms, Forest Floor Inoculation

Morel mushrooms are better suited for forest floor inoculation. Morel mushroom spore is mixed with water to create a type of slurry. Adding some molasses will provide natural sugars to germinate the spores.

The next step is to identify suitable tree species such as ash, elm and fruit trees for inoculation. Trees should be at least 8 inches in diameter so the tree will have a fairly developed spreading root system. Spread the slurry over the ground in a tight circle about 8 feet across. Alternatively, you can dig down a little and expose a few lengths of root and spread the slurry directly on top. It is important to slurry tree roots one at a time and cover immediately before the spores have a chance to dry out.

Mushroom Trees - Mushroom Tree Orchard

With some advance planning, the forest floor of an entire 5-acre fruit orchard can be inoculated with spore of morel in just under a week. A mushroom tree orchard could make more money than selling fruit.

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Shiitake, Oyster, Maitake, Enoki, Morel Mushroom Varieties

Most mushroom varieties are found growing in the forests and woodlots of Northern Europe, North America and Asia. Almost all wild mushrooms are poisonous. Only a few are considered edible, most found growing on a decaying hardwood substrate. Only a few mushrooms are considered edible.

Shiitake Mushrooms

Shiitake mushrooms grow in the wet, dark forests of Southeast Asia on specific types of deciduous trees that include poplar, beech, oak, sweet gum, ironwood and Chinese chinquapin - these make the best mushroom trees. Until the late sixties, only traditional growing methods were used for growing mushrooms. This involved cutting these trees into 10-foot logs and laying them down on the forest floor one beside the other next to a Shiitake mushroom outgrowth. A year or two after cutting, spores from the Shiitake mushroom outgrowth would populate the cut logs. Today, Shiitake mushrooms are cultivated all over the world thanks to new cultivation methods developed by American plant breeders. Shiitake mushrooms are used in traditional Chinese medicine and culinary dishes including Japanese miso soup and Chinese Buddha’s delight.

Varieties of shiitake mushrooms:

Donko: Also known as "winter mushrooms," donko shiitake mushrooms are harvested in the winter months when they are fully mature. They have a thick cap and a meaty texture, and are often used in soups and stews.
Matsu: Matsu shiitake mushrooms are grown on hardwood logs, and have a distinctive aroma and flavor. They are often used in Japanese cuisine, and are especially popular in soups and stir-fries.
Hua Gu: Hua Gu shiitake mushrooms are known for their large size and thick caps. They are often used in Chinese cuisine, and are prized for their meaty texture and rich flavor.
Black Forest: Black Forest shiitake mushrooms are grown in Germany, and are known for their intense flavor and aroma. They have a dark, almost black color, and are often used in hearty dishes like stews and roasts.
Golden: Golden shiitake mushrooms are a hybrid variety that is grown in the United States. They have a mild, sweet flavor and a firm texture, and are often used in stir-fries and salads.
White: White shiitake mushrooms are a relatively new variety that is grown in Asia. They have a delicate, sweet flavor and a tender texture, and are often used in soups and other light dishes.

Oyster Mushrooms

Oyster mushrooms, sometimes called “tree mushrooms”, are found growing on the sides of tree trunks. Oyster mushrooms are one the most cultivated mushrooms in the world because they are easy to grow, profitable and popular with consumers. Oyster mushrooms are known as “gilled mushrooms” and typically grow without a stem. They grow in layers, one stacked on top of another attached to tree bark. Oyster mushrooms grow on tropical and temperate hardwood trees such as oak. Oyster mushrooms are popular in a stir-fry and meat recipes, particularly beef and pork dishes.

Varieties of oyster mushrooms:

Pearl: Pearl oyster mushrooms are a small, delicate variety that are often used in soups and stir-fries. They have a light, slightly sweet flavor and a tender texture.
Grey: Grey oyster mushrooms are a larger variety with a meaty texture and a slightly nutty flavor. They are often used in stews and sauces, and can also be grilled or roasted.
Yellow: Yellow oyster mushrooms are a bright, sunny variety that have a mild, slightly fruity flavor. They are often used in salads and stir-fries, and can also be used to add color and flavor to pasta dishes and pizzas.
Pink: Pink oyster mushrooms are a striking variety with a vibrant pink color and a delicate, floral flavor. They are often used in Asian cuisine, and can be stir-fried or added to soups and stews.
King: King oyster mushrooms are a large, meaty variety with a rich, nutty flavor. They are often used as a meat substitute in vegetarian dishes, and can be sliced and grilled or roasted.
Phoenix: Phoenix oyster mushrooms are a smaller variety with a delicate, slightly sweet flavor and a velvety texture. They are often used in soups and sauces, and can also be sautéed or stir-fried.

Maitake Mushrooms

Maitake mushrooms for the most part grow on downed oak trees in their natural habitat. In Europe, Maitake mushrooms are called the “hen-of-the-woods” because they taste a little like chicken when cooked. Maitake mushrooms have been used by Chinese and Japanese herbalists for centuries to balance the body. New research has revealed Cancer fighting properties able to stimulate a patient’s immune system. Maitake mushrooms have been found to naturally lower blood sugar levels in diabetics.

Varieties of maitake mushrooms:

Cloud Ear: Cloud ear maitake mushrooms, also known as wood ear mushrooms, are a smaller variety with a delicate, slightly crunchy texture. They are often used in soups and stir-fries, and are prized for their ability to absorb the flavors of other ingredients.
Dancing Mushroom: Dancing mushroom maitake mushrooms are a larger variety with a distinctive shape that resembles a cluster of feathers. They have a rich, meaty flavor and a firm texture, and are often used in stews and braises.
Yellow Foot: Yellow foot maitake mushrooms are a small, delicate variety with a slightly sweet, nutty flavor. They are often used in salads and pasta dishes, and can also be sautéed or grilled.
Velvet Pioppino: Velvet Pioppino maitake mushrooms are a smaller variety with a velvety texture and a delicate, nutty flavor. They are often used in soups and sauces, and can also be sautéed or grilled.
Gray Oyster: Gray oyster maitake mushrooms are a larger variety with a meaty texture and a slightly sweet, nutty flavor. They are often used in stews and braises, and can also be grilled or roasted.

Enoki Mushrooms

Another Asian mushroom, Enoki mushrooms grow in the wild on the “enoki tree” of Japan. Wild Enoki mushrooms are different from cultivated Enoki in that they are smaller and not as flavorful. Wild Enoki grow large stems, which are wider at the bottom than the top forming a sort of “foot” at the base. They are also dark colored, typically many shades of brown. Cultivated Enoki grow in lightless conditions so they can be harvested white, which fetch the highest dollar or Yen as may be. Enoki mushrooms are popular in Japanese dishes like sukiyaki and nabemono.

Varieties of enoki mushrooms:

Golden Enoki: Golden enoki mushrooms are the most common variety and are easily found in most grocery stores. They are small and have long, thin stems with tiny caps at the top. They are mild in flavor and are often used in salads, soups, and stir-fries.
White Enoki: White enoki mushrooms are a variation of the golden enoki but have a white color. They are also milder in flavor compared to the golden enoki and have a slightly sweeter taste. They are commonly used in salads and soups.
Brown Enoki: Brown enoki mushrooms are a rare variety and have a slightly firmer texture and a nuttier flavor compared to other varieties. They are often used in Asian soups and stews.
Wild Enoki: Wild enoki mushrooms are found in nature and are harder to come by than the cultivated varieties. They have a more robust flavor and a slightly firmer texture than other varieties. They are often used in traditional Chinese and Japanese dishes.
King Enoki: King enoki mushrooms are a larger variety of enoki and have thicker stems and a larger cap. They are commonly used in soups and stews and have a more earthy flavor compared to other enoki varieties.

Morel Mushrooms

Native to North America and Europe, Morel Mushrooms are the most popular mushroom of all. Used mostly in French cuisine, Morel mushrooms are sliced lengthways and fried. Morel mushrooms grow predominately on the forest floor near the base of specific species of hardwoods. Morel spawn root near the base of the tree so they can reach and feed off tree roots just under the soil surface. Tree types for Morel growth include ash, elm and apple, which is why orchards are popular with Morel hunters.

Varieties of morel mushrooms:

Black Morel: Black morel mushrooms are a medium-sized variety with a conical shape and a pitted, honeycomb-like cap. They have a rich, earthy flavor and a meaty texture, and are often used in sauces and stews.
Yellow Morel: Yellow morel mushrooms are a larger variety with a bulbous, honeycomb-like cap and a hollow stem. They have a delicate, slightly sweet flavor and a tender texture, and are often used in soups and sauces.
Half-Free Morel: Half-free morel mushrooms are a smaller variety with a conical cap and a hollow stem that is attached to the cap at only one point. They have a nutty, slightly sweet flavor and a firm texture, and are often used in sautés and omelets.
White Morel: White morel mushrooms are a rare variety with a creamy white cap and a delicate, slightly sweet flavor. They are often used in gourmet dishes and are prized for their subtle flavor and tender texture.
Bigfoot Morel: Bigfoot morel mushrooms are a larger variety with a thick, meaty cap and a hollow stem. They have a rich, earthy flavor and a meaty texture, and are often used in stews and braises.

Poisonous Mushrooms – A Tale Of Caution

Some of the most poisonous mushrooms in the world include the Death Cap mushroom (Amanita phalloides), which contains highly toxic amatoxins that can cause severe liver and kidney damage; the Destroying Angel mushroom (Amanita virosa), which also contains deadly amatoxins; the Deadly Dapperling mushroom (Lepiota brunneoincarnata), which can cause severe gastrointestinal distress and organ failure; and the Fool's Mushroom (Amanita verna), which can cause liver and kidney damage and is often mistaken for edible mushrooms. Other highly poisonous mushrooms include the Panther Cap (Amanita pantherina), the Conocybe filaris, and the Autumn Skullcap (Galerina marginata). It is important to note that even experienced foragers can mistake toxic mushrooms for edible ones and consuming any wild mushroom should only be done with expert guidance and caution.