Organic Pioppino - Agrocybe aegerita - Mushroom Patch

Organic Pioppino - Agrocybe aegerita - Mushroom patch

Synonyms: Black Poplar, The Swordbelt Agrocybe, Yanagi-matsutake, Zhuzhuang-Tiantougu  

This delicate edible mushroom with the typical nutty forest mushroom aroma is enjoying increasing popularity worldwide, but was also cultivated in ancient Rome. The young fruiting bodies are brownish and hemispherical, later the mushroom cap flattens out and is often slightly cracked. The mushroom caps sit on elongated stems with a ring. The flesh is firm and white, the odor is faintly meal.
This mushroom is extremely versatile: finely chopped and fried in a pan, baked as a filling or refined in a creamy sauce, the 
Pioppino enhances meat and fish dishes. The Pioppino should be harvested in good time, if possible before the velum tears. Then it not only has a longer shelf life but also a more intense taste.

Mushroom patch is always made fresh on demand. Production time: 3 - 6 weeks.
This product is fresh produce and should be processed immediately after delivery. 
If the product is not processed immediately, it can be stored in refrigeration at 4° Celsius for a maximum of 2 weeks.
Please consider these timings when placing the order.

Suitable cultivation methods: 
wood logs, mushroom patch,  indoor mycelium bags for cultivation in a greenhouse   

Suitable substrates: straw, paper, oak, coffee grounds, pulp of coffee beans, hardwood
Suitable woods: poplar, oak, elder, aspen, acorn, birch, ash, beech, willow, elm
Outdoors: this strain produces fruiting bodies in autumn Laubholz
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You receive fully colonised mushroom spawn made from organic materials (wood, rye-bran from organic cultivation).
1 autoclave bag with approx. 6 litres of spawn is suitable for inoculating a mushroom patch of 80 x 80 cm. ​ 

Taxonomy:
Class: stander fungi (Basidiomycetes).
Subclass: cap fungi (Agaricomycetidae)
Order: Leaf fungi (Agaricales)
Family: Decoy fungi (Strophariaceae)
Genus: Ackerling (Agrocybe)
Species: Agrocybe aegerita
Spores: smooth, ovate to elliptic, brown, 9 - 11 x 6 - 6.5 µ

Growing conditions:
Phase 1: Mycelial growth
Temperature: 21 - 27°C
Humidity: 95 - 100%.
Duration: 20 - 28 days
CO2: >20,000 ppm
Fresh air exchange: 0 - 1 per hour
Light: n/a

Phase 2: Primordia formation / Fruiting initiation
Temperature: 10 - 16 °C
Humidity: 95 - 100
Duration: 7 - 14 days
CO2: <2,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 1,000 lux

Phase 3: Fruiting and harvesting
Temperature: 13 - 18 °C
Humidity: 90 - 95%.
Duration: 4 - 6 days
CO2: <2,000 ppm
Fresh air exchange: 4 - 8 per hour
Light: 500 - 1,000 lux 

Harvesting cycle: 2 crops, 10 - 14 days apart