Matthew and William Rooney of The Mushroom Table are pioneers of the biodynamic cultivation of local mushrooms. They collect wild mushrooms from local woods and fields on the Essex – Suffolk borders. From these they choose the best varieties for cultivation and take cuttings from these varieties to produce mushroom spawn. By taking cuttings they are able to cultivate mushrooms with the same characteristics as the original wild mushroom in the same way as plant growers propogate plants. Selecting local mushrooms ensures that the mushrooms they grow are suited to our local climate. Species grown include reishi, lions mane, snow cloud, hen of the woods as well as many other indigenous and native species. This course covers growing common edible mushrooms as well as the cultivation of wild species. Topics include:
Preparation: The mini clean room, sterilisation, pasteurisation, equipment, materials and substrates (beds, logs, kits, cardboard and other medium).
Propagation: Aseptic cuttings, spawn, inoculation, mycelium, slurries, manuring, watering, other techniques and practices.
Harvesting and uses: culinary and medicinal.
Goody bag and literature to take home.