On first pass, the words fungus and basement together in a sentence is a cause for panic for any homeowner. But mushrooms are a type of fungus. Lo
Even though they don’t make chlorophyll, they used to be included in the plant kingdom; but now they are rightly in their own kingdom.
Mushrooms feed on decomposing material – wood, plant matter, pretty much anything. And that’s one great advantage of growing your own mushrooms – a controlled food source that avoids unwholesome or toxic elements.
Nutritionally closest to vegetables, mushrooms are
- low in fat, salt, and sugar
- a good source of fiber and antioxidants
- a good source of many nutrients
Mushrooms are the only food in the produce section that naturally contains
- Vitamin D, which helps the body absorb calcium for bone health
- Selenium, an anti-oxidant, which assists the thyroid and the male reproductive system
Other nutrients:
- B vitamins (riboflavin, niacin, pantothenic acid)
- ergothioneine
- copper
- potassium
- complex carbohydrates, including fiber
- beta-glucans
A few varieties do well growing in the basement. And, with the popularity of growing kits, it’s easier than ever to grow your own mushrooms at home. In this article, we’ll start with a short primer on mushrooms and then answer these questions:
- Which mushrooms can be grown indoors?
- What’s needed?
- How long before the harvest?
- Will growing fungi in the basement encourage other, unwanted, fungi to grow there too??
We’ll end with a couple of recipes for your new crop and a very short recommended reading list. Now, a very short primer on growing mushrooms:
Mushroom Growing 101
Mushrooms go through a few more growing stages than vegetables or fruits. The right amount of humidity, air flow, and light are critical at key stages of growth. Yes, light. Wild mushrooms exposed to sunlight are naturally high in vitamin D. To grow mushrooms with a good supply of vitamin D indoors, you’ll need UV lights.
Stage 1. Spores are to mushrooms what seeds are to vegetables. A single mushroom can produce 16 billion spores in a sterile environment. These are inoculated into a substrate, organic materials such as wood or grain (rye, brown rice, or millet), to create mycelium.
Stage 2. Hyphae, tiny filaments, germinate. As they multiply, they mesh together, creating a large interwoven mass: mycelium.
Stage 3. The mycelium is inoculated into a substrate – usually a sterilized grain, straw, or sawdust. Releasing enzymes, the mycelium breaks down the substrate and feeds itself with the released nutrients.
Stage 4. The substrate begins pinning, forming immature mushrooms called primordia.
The simplest mushroom growing kits contain pinning-ready substrate. While the mycelium is growing, the damp environment is ideal for the growth of unwanted mold.
(Don’t panic, this unwanted mold is usually from what’s already in the air of your home. Doesn’t that make you feel better? We’ll go into more details later in the article but here’s a link if you really can’t wait.)
Stage 5. Mushrooms mature and are ready for harvesting. Mushroom growing kits recommend harvesting all mushrooms at once.
Which mushrooms can be grown indoors?
- Morel
- Portobello
- Oyster
- Shiitake
- Lions mane
- Maiitake
- Wine cap
We’ll look at the first four on the list.
Morel (morechella angusticeps)
The process for successfully growing morels indoors was so complicated that in 1982 a patent was granted to Ronald D. Ower, Gary Mills, and James Malachowski for achieving what many believed to be impossible. This is because of the type of fungus a morel is – mycorrhizal. It has a symbiotic relationship with trees, extending the tree roots and access to water in exchange for nutrients it needs to grow.
Appearance: The stem and cap are hollow. The cap has ridges and pits that make it look like a sponge or honeycomb; for that reason, it is also known as a sponge mushroom). Colors range from reddish, black, gray, ashen, and brown.
Flavor described as: Nutty, smokey, earthy
Texture: Meaty, chewy
Best cooked: With butter or light cream. Never eat raw*. Never soak when cleaning as much of the flavor is lost.
Cooked or raw?? There’s some debate over whether these should be eaten raw. Some say it contains toxic substances like monomethylhydrazine (MMH), a chemical used in rocket fuel. But others say MME is only found in false morels. Yet another reason to grow your own than risk picking the wrong mushroom! With a reputable vendor, you can feel safe that you’re growing the right morel.
A second objection to eating mushrooms raw is that they’re dirty. Beyond the unpleasantness of getting grit between your teeth, there’s the risk of harmful bacteria getting into your gut.
But, since mushrooms sold in stores or markets are grown in controlled circumstances, the soil isn’t likely to have noxious toxins as might be the case with wild-foraged mushrooms. The simple solution is to wash the mushrooms.
Yes, it is a myth that mushrooms can’t be washed because they’ll absorb lots of water and lose their flavor and texture. Since mushrooms are 92% water, there isn’t that much room inside to take on more water. What little water is absorbed will cook away.
You can also dry clean mushrooms by wiping them with a paper towel or lightly applying a vegetable or pastry brush.
Benefits: A good source of antioxidants. High in
- potassium
- iron
- magnesium
- vitamin D2 (ergocalciferol, important in reducing the risk of osteoporosis, cancer, type 2 diabetes, multiple sclerosis, and hypertension says the U.S. Office of Dietary Supplements).
- Vitamin B6
Portobello (agaricus bisporus)
The name means “gilled mushroom”.
Appearance: Tan. The cap grows up to 6 inches across.
Flavor described as: umami, savory, earthy
Texture: Meaty
Best cooked: Any way you like – sautéed, grilled, in soups or omelets, as a burger
Benefits: A good source of nutrients important for bone and blood-building and supporting the cardiac and nervous system:
- B vitamins (riboflavin, niancin, pantothenic acid, folate)
- potassium
- calcium
- vitamin D
- phosphorus
- copper
- protein
Oyster (pleurotus ostreatus)
From the Latin pleurotus meaning ‘sideways’ and ostreatus meaning ‘oyster’ which describes what they resemble as they grow out of tree trunks. Also known as tree oyster or grey oyster mushroom.
Oyster mushrooms were first cultivated in Germany during World War II as a much needed food source. They are carnivorous; will eat nematodes, the ringworm so instrumental in turning waste into compost.
Appearance: Nearly nonexistent stem. Fan/oyster-shaped caps can grow up to 12” in diameter and are white, gray, tan, or dark-brown in color.
Flavor described as: Depending on who you ask, they have a nutty, anise-like, or a briny flavor reminiscent of oysters. The flavor is mild.
Texture: Silky or chewy. I’d go with the first definition after using it in a chicken-broccolini stir fry.
Benefits: A natural source of lovastatin which, as the prescription drug Mevacor, is used for lowering LDL cholesterol. It has antibacterial properties and is high in:
- antioxidants
- calcium
- B vitamins (B1, B2, folic acid, niacin)
- phosphorus
- potassium
Shiitake (lentinula edodes)
The name describes wood as this mushroom’s preferred growing medium. In the U.S., shiitake are forest-farmed commercially and are the second-most commonly cultivated mushroom.
Appearance: The brown cap has white hairs around the rim. The stem is thick and dark tan in color.
Flavor described as: Smoky
Texture: Rich
Best cooked: Sauteed
Benefits: Shiitake is said to help control blood sugar levels, support heart health, and lower cholesterol. It contains all 9 of the essential amino acids (the building blocks of protein that can only be obtained from food). It contains amino and fatty acids, important for energizing the body. Other nutrients:
- Vitamin A
- copper (65% of daily value)
- selenium
- riboflavin
- niacin
- pantothenic acid
- zinc
- manganese
- ergothioniene
- vitamins B2, B5, and B6
- protein
- fiber (11 grams in 3.5 ounces)
9 Essential Amino Acids and What They Do
| Histidine | Some dispute this as essential because children’s bodies can make it but adult bodies cannot. |
| Isoleucine | Hemoglobin synthesis, glucose regulation, energy levels |
| Leucine | Glycose levels, muscle and bone tissue growth and regulation, growth hormone production |
| Lysine | Prevent/treat cold sores |
| Methionine | Prevent liver damage caused by acetaminophen (Tylenol) poisoning, increases acidity of urine, treats liver disorders, improves wound healing. Contains sulphur. |
| Phenylalanine | There is some old (30-40 years) evidence for treating depression. There is a little evidence that it helps with chronic pain, ADHD, and vitiligo. People with the genetic disorder phenylketonuria (PKU) it can cause brain and mental health issues, intellectual disability, brain damage, and seizures. |
| Threonine | Nervous system disorders, including spinal spasticity, multiple sclerosis, and ALS (Lou Gehrig’s disease) |
| Tryptophan | Makes serotonin, essential for sleep and mood. Also makes niacin, which balances nitrogen levels in adults |
| Valine | A component of penicillin. Smooth muscle nervous system function, cognitive function, muscle growth, tissue repair, and cognitive function. (Smooth muscles are in blood vessels, body organs and the gut) |
What’s needed?
If you want to start from the very beginning, spores are usually sold in syringes ready for inoculation. You’ll then need:
Spawn is mycelium grown specifically to be used to create new colonies. This is what you’ll find in a grow kit.
If you’re not using a kit, you’ll need a sterile jar to hold the mycellium. You can DIY the sterilization or buy pre-sterilized jars.
Growing medium (substrate) usually some plant matter, something containing cellulose like toilet paper, tissues in their box, newspaper, or books. Some mushroom types prefer straw, coffee grounds, or sawdust.
The basics of growing mushrooms indoors depend on whether you choose get a growing kit or get the equipment and materials needed for the full DIY route. This would start with developing your own growing medium and obtaining (or growing) your own spores in a sterile environment.
If you’re undecided, take a look at the home page of Out Grow, a supplier of all things mushroom. If you find yourself inspired rather than put off by all the equipment needed, you may’ve found your new adventure in urban farming.
How long before the harvest?
2 to 8 weeks
Will growing fungi in the basement encourage other, unwanted, fungi to grow there too??
The thing of it is, mold is already growing in your house. Unless, of course, you live in a white room. Mold spores travel through the air and into your home through doors, windows, and cracks. They also grow from spoiled food, damp corners or mildew in the bathroom or basement, garbage disposals, and (dead or dying) houseplants.
These spores will happily move into the substrate and set up camp. Fungi are territorial, they will fight other strains of fungi for control of an area. Some are aggressive enough to outgrow the mycelium. Although mushrooms are anti-fungal, meaning they prevent or kill fungus growth, in key stages of their development, they are vulnerable to molds and bacteria. Common enemies are:
| Bacteria | Mold |
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There’s enough information on growing mushrooms for a few articles. But for now, suffice to say ‘Yes, you can safely and inexpensively grow mushrooms in your basement garden. Or windowsill. Or kitchen corner.’ And, once you’ve grown them, you’ll want to cook them, so keep reading.
Recipes
Simple Fried Morel Mushrooms – Allrecipes.com
Reviewers say the simpler the better and nothing can be simpler than wash, coat in flour, and fry!
Pulled Mushroom BBQ Sandwiches – Tofu n Sprouts
Another simple recipe with an unusual ingredient. Only the oyster mushroom has the texture for a meaty-like pulled bbq.
King Oyster Mushroom Scallops – Fork and Beans
A vegan version of scallops. Sauteed in wine and broth, these stems are said to make a remarkable impression of the shellfish.
Collards & Portobello Grilled Cheese – Eating Well
Leave it to these folks to come up with an indulgence that eats like a healthy meal!
Baked Barley with Caramelized Onions and Shiitake – MyRecipes.com
Comfort food from the oven.
Recommended Reading List
If you love mushrooms enough, are you ready to take up the challenge of growing them along with your garden greens, peppers, and others? If you need more motivation, check out these titles:
Mushroom Cultivation: A Practical Guide for Growing Mushrooms at Home. Paul Lynch. 2018.
Growing Gourmet and Medicinal Mushrooms. Third Edition. Paul Stamets. 2000.
Organic Mushroom Farming and Mycoremediation: Simple to Advanced and Experimental Techniques for Indoor and Outdoor Cultivation. Tradd Cotter Jun 5, 2015.
The Essential Guide to Cultivating Mushrooms: Simple to Advanced and Experimental Techniques for Indoor and Outdoor Cultivation. Stephen Russell. 1983.
This chapter is one of those topics, mentioned in Chapter 1, which might suggest themselves in this exploration of basement gardens. In Chapter 4, we’ll consider how to prevent or get rid of those uninvited guests which plague gardens everywhere.