How to Grow and Select Button Mushrooms (Koumo)

Koumo is a white wild mushroom of the genus Agaricus that grows on the Mongolian grasslands, generally in places with sheep bones or sheep dung, and has an exceptionally delicious flavor. It is in high demand in the market and is currently one of the relatively expensive mushrooms available. So, how do you grow koumo? How do you select koumo?

1. How do you grow koumo?

1. Site

There are many choices for a koumo cultivation site, such as open fields or mushroom houses. If growing in an open field, it is best to build a greenhouse.

2. Growing substrate

The growing substrate for koumo is generally based mainly on rice straw or wheat straw, which makes up about 80 percent of the total substrate. Next come cow dung and sheep dung, lime, phosphate fertilizer, gypsum, compound fertilizer and urea.

3. How long is the substrate fermented?

Fermentation takes about 25 to 30 days; only then will the fermented substrate be of relatively good quality.

4. Temperature and humidity requirements for mycelial growth

The temperature in the mushroom-producing greenhouse should be kept at around 15 to 34 degrees, and the air humidity should be maintained between 60 percent and 80 percent.

5. How many harvests are possible?

Koumo cultivation generally allows 5 to 6 harvests.

6. Does koumo need blanching?

Koumo and other mushrooms are best blanched in water before eating.

7. Can the black part inside koumo be eaten?

If the underside of the mushroom cap has opened and turned black, it means the mushroom is old and the texture is not as good. However, it can still be eaten.

2. How do you select koumo?

1. Ripeness

Do not buy mushrooms that are very ripe, as the quality is poor. Seven or eight parts ripe is best.

2. Look at the color

Good mushrooms have caps that are white or gray and stems that are white. If the mushroom is yellow, it is not good; the yellowing is caused by the mushroom being old, having been sprayed with water, or having been contaminated by stray microorganisms.

3. Look at the appearance

It is best to buy ones whose surface is not rotting, whose shape is relatively intact, that have no water stains and are not sticky. Those with short, thick stems, round caps about 4cm in diameter, smooth flat cap surfaces, thick flesh at the edges, and growing in clusters are good; those with thin cap edges, wrinkles, slender stems, and white fuzz at the base are inferior. Ones with caps that are too large in diameter are old.

4. Smell the aroma

Choose mushrooms that do not smell sour or foul.

The main producing areas of koumo are the grassland regions of East Ujimqin Banner, West Ujimqin Banner and Abag Banner in Xilingol League, Hulunbuir City, and Tongliao. This mushroom is usually shipped to Zhangjiakou City for processing, then sold to the interior. Because Mongolian local products were formerly transported to the interior through Zhangjiakou City in Hebei Province, and Zhangjiakou was the distribution center for Mongolian goods, it became known as “koumo” (mouth mushroom). That is all for “How do you grow koumo? How do you select koumo?” I hope it can help you!