Here are details on some of the fungi we are currently working with, these cultures are available for those attending the Cultivation Workshops
White Elm Hypsizygus ulmarius
Hypsizygus ulmarius :
Bio: Not a true oyster in the sense that it has a real stem and adnate gills, but very oyster-like in shape, growth pattern, diet, and flavor. I maintain a few strains of this fungus, for Gourmet and Remediation purposes, This is the fungus that I use to break down the bike shop toxins, and I also like the way it grows in the garden, especially with my brassicas. A friend to every plant and man!
Shaggy Parasol Macrolepiota (Chrolophyllum) rachodes
Macrolepiota (Chrolophyllum) rachodes
Bio: I captured my first wild strain of this fungus over 3 years ago through tissue transfer, and I’ve since been quite intrigued with it’s growth patterns and diet. It has a relatively unique hunger for fresh cut green grasses and leaves, something always easy to get in the Urban world. It is also mysterious in that I can still only get it to fruit when in contact with the soil, but I am just happy that it does fruit, as it is one of my top 5 mushrooms to eat. This strain was captured from under a fir tree at the University of Oregon.
NorthWest Reishi Ganoderma tsugae
Bio: This is another fungus that I’ve grown out from a live tissue transfer done in the field, this time from the Olympic Peninsula in Washington. It has proven to have aggressive mycelial growth, and a wide diet of hardwood tree species. I am a huge fan of Native medicines, and this is one of our region’s most potent.
Turkey Tail Trametes versicolor
Bio: This aggressive wood de-composer has proven to be a major partner in human health for hundreds of years, and more recently has enjoyed much attention from Western Medicine as well. This fungus can also be used in the orchard to thwart off more parasitic fungi that may otherwise infect fruit and nut trees. A common mushroom in woodlands and urban environments the world over, this is a mushroom that I recommend everyone develop a relationship with. I mix it with Oregon Grape and make a hot water extraction for the flu, it works every time. There are also volumes of research exploring it’s tumor fighting and over-all health enhancing powers. The strain I work with is another Eugene Local.
Shaggy Mane Coprinus comatus
Bio: The picture above was taken along the River Bike Path that follows the Willamette River here in Eugene. It was taken moments before I performed open-mushroom-surgery to take the tissue sample that I run as my culture today. Shaggy Mane is a compost lover, and a good friend to the garden and dinner table for those quick to cook it, as it will self-digest just hours after being picked. It belongs to the group of Coprinus known as the Inky Caps, and it can fruit for years once introduced to your garden.
King Stropharia Stropharia rugoso-annulata
Bio: Another Native to the North West, this wonderful mushroom has many uses. Traditionally is has been eaten (obviously!), and used as a companion mushroom to grow with farm and garden vegetables. More recently it has been used as one of the fungi known to provide filtration of leachate water from dairy farms. When it is grown through a substrate of woodchips it develops a strong and course mycelial membrane that is hungry for Actinomycetes and anaerobic microbes. It takes a while longer to fruit than some other mushrooms, but the texture and flavor is well worth the wait. Every garden should find a home for the Garden Giant, King Stropharia.
Shiitake Lentinula edodes
Bio: Popular with chefs and Naturopaths alike, this is a celebrated mushroom for good reasons. Although not Native to the North West, it is relatively easy to grow, and some strains actually like to fruit in our cold winter months. A common candidate for log cultivation, a practice that dates back over 2,000 years in Japan. It can also be grown on sawdust/woodchip mixes, and is a good mushroom for many folks to start growing with.