Oyster Mushroom Spawns

We provide two species, Pleurotus ostreatus var. florida(White oyster) and Hypsizygus ulmarius (Elm/Grey oyster). These can be grown in India easily where the temperatures of 23-25°C are available with a spawn running period of 15-25 days and pinhead initiation time of 7-14days. These produce more yield within a short time span when compared to the rest of the varieties.

Milky Mushroom Spawns

Calocybe indica, a tropical mushroom with milky white colored gills and long stalks. It is popularly cultivated in Tamilnadu, Andhra Pradesh and few places of India where the optimum temperature is available. The requirement for spawn running is 28-34°C with spawn running period 24-28 days. Casing essential for pinhead initiation. Cropping requires an optimum temperature of 30-38°C. These mushrooms are having highest Shelf life 2-3 days at 25-30°C and 10-15 days at 4°C.

Button Mushroom Spawns

Agaricus bisporus (Button Mushroom), a popularly consumed mushroom in India. Thick fleshed Agaricus species, the cap surface is smooth to appressed squamulose and dry which has a short and thick stem. This requires a low temperatures of 19-22°C with a total span of 30-40 days from spawn running to pinhead formation. It has a shelf life 2-3 days at room temperature and 7-10days at 4°C.

Oyster Mushrooms

Oyster mushrooms color of the caps can vary from pale to dark gray. Some Oyster mushrooms can be, pink or yellow in color depending on the species. The fluted caps are shaped similarly to oysters, and they can range in size from two to 8 inches. White gills extend from beneath the cap down a very short to a non-existent stem. Oyster mushrooms are soft and have a somewhat chewy texture. Oyster mushrooms can develop a slight aroma of anise.

Mushrooms are one of the few plant sources of vitamin D. One cup of Oyster mushrooms is about 4% of the daily requirement for vitamin D. Many mushroom species contain an antioxidant called ergothioneine, which decreases inflammation in the body. Oyster mushrooms are one of the best mushroom sources of this antioxidant. Recent research concluded that ergothioneine can reduce instances of cardiovascular disease by preventing plaque build-up in the arteries. Oyster mushrooms are also good sources of protein, fiber, postassium, vitamin B6, folate and minerals.

Milky Mushrooms

Milky mushrooms have a thick, meaty texture which gives it versatility in its applications. Dice larger Milky mushrooms and sauté for curries, or add to soups and stews. Use smaller mushrooms in egg dishes or pastas. Use Milky mushrooms in place of portobello mushrooms for grilled vegetable sandwiches or use larger caps as “veggie” burgers. Milky mushrooms have a great shelf life.

Milky mushrooms are a rich source of protein and vitamins B2 (riboflavin), E and A as well as phosphorus, potassium and selenium. The mushrooms also contain calcium, iron and zinc. Milky mushrooms are rich in ergothioneine, an antioxidant that helps protect the body’s major organs from oxidization and free radicals. Milky mushrooms are also a good source of another antioxidant, vitamin C, and contain more of the vitamin than oyster mushrooms. Studies done on the mushroom also show that it has anti-hyperglycemic benefits, which are helpful for diabetics.

Button Mushrooms

These immature, unopened mushrooms are 90% water and virtually calorie free. They can be eaten raw or cooked in almost any dish, but their flavor intensifies with cooking.Their small size makes them ideal for skewers, serving whole in soups and stews or salads. Bigger button mushrooms can be left whole and stuffed, for an appetizer or side dish. They are also rich in potassium, selenium, protein, and cancer preventing antioxidants.

These are low in carbohydrates and high in fiber. These are a good source of B-vitamins (riboflavin, pantothenic acid, and niacin), iron, and selenium. Mushrooms are naturally low in sodium and high in potassium. Furthermore, they have essentially no fat and no cholesterol. Mushrooms are an excellent addition to any meal due to their rich, earthy taste.

 To store, refrigerate in paper towel or in a paper bag. Do not store mushrooms in plastic.