How to Grow Matsutake Mushrooms? Preserved This Way, They Keep for a Very Long Time

Matsutake, also known as songkoutake or taijun, is a rare edible mushroom found in woodland. It is deeply loved for its rich, unique flavor and the many nutrients it contains that the human body needs. So how do you grow matsutake? How do you preserve it?

I. Introduction to Matsutake:

1. Where are matsutake producing areas distributed?

There are many matsutake producing areas, distributed both domestically and abroad. Abroad, they mainly come from the Korean Peninsula, South Korea, Mexico, Myanmar, Japan and other places; the United States and Europe also have them, but most are varieties, poor in quality and low in yield. Domestically, they mainly come from Chuxiong in Yunnan, Shangri-La, Taiwan, China, Tibet, Jilin, Heilongjiang and other places. The Yanbian area of Jilin is the main producing area, and Shangri-La is the region with the highest yield, with an annual output accounting for about 70% of China's total matsutake production.

2. Is matsutake a "stimulating food"?

Matsutake is a stimulating food. Because matsutake is an edible mushroom, and edible mushroom foods are basically all stimulating foods, people with an allergic constitution had best eat less of it.

II. How to Grow Matsutake Well?

1. Pile-building requirements: mix straw and cow dung evenly and pile them up

Choose wheat straw, corn stalks, rice straw, wood shavings and other straw materials as the material, then mix in an appropriate amount of chemical fertilizer and cow dung, stir evenly, and then pile it up layer by layer to let it ferment for about a week.

2. Pile-turning requirements: turn once every four or five days, five turns in total

When the substrate has fermented for about a week, turn the piled material over again to fully ferment it. Generally, turn it once every four or five days; five turns in total will produce high-quality nutrient material.

3. Mushroom bed construction: spread the nutrient material onto the mushroom bed at a thickness of about 20cm

After the nutrient material has fermented well, spread it evenly on the mushroom bed; generally about 20cm is enough. After spreading, adjust the room temperature to between 50 and 60 degrees to let the nutrient material ferment further. After two days, sowing can be carried out.

4. Sowing management: how do you sow?

(1) Indoor sowing method: spread the spawn evenly on the mushroom bed and cover with a thin layer of soil.

(2) Outdoor sowing method: spread the spawn evenly on the mushroom bed and then cover with a layer of plastic film. During the growing period, keep the room ventilated from time to time. Generally, uncover the film once every three days to ensure suitable indoor and outdoor temperature and humidity, so that the matsutake spawn grows better.

5. Mushroom emergence management: how do you manage it?

(1) Watering requirements: one and a half months after sowing, matsutake begins to slowly grow out. At this time, water the mushroom bed with an appropriate amount of water, then cover with a layer of plastic film, and after two days, uncover the film.

(2) Temperature management: matsutake has relatively high temperature requirements and generally grows well in a 25-degree environment, so at seven or eight in the morning or six or seven in the evening, keep the room ventilated until harvest.

6. Pest and disease control: pay attention to ventilation and disinfection

During the growth period of matsutake, due to poor ventilation, pathogen infection and other factors, pests such as mushroom flies, mushroom moths and nematodes may occur, so always pay attention to ventilation. If matsutake spawn with pests is found, remove it promptly and disinfect to prevent pest outbreaks.

III. How to Preserve Matsutake?

Method 1, Vegetable leaf preservation: wrap fresh matsutake in vegetable leaves and place it in a cool, damp environment; this way it can be stored for about four days.

Method 2, Refrigerator freshness preservation: after washing fresh matsutake clean, put it in a freshness bag and place it in the refrigerator's freshness compartment; generally it can be preserved for 3 to 5 days.

Method 3, Refrigerator freezing: after washing matsutake clean, put it in a freshness bag and place it in the refrigerator's freezer compartment; generally it can be preserved for 1 to 2 months. When eating, simply thaw it with boiling water, and the thawed matsutake will not become mushy.

Method 4, Slicing preservation: if there is a lot of matsutake, wash it, slice it and dry it in the sun, then put it in a bag for storage; this can be preserved year-round.

Method 5, Salt preservation: wash matsutake, slice it, put it in boiling water and cook for 5 minutes, then remove and drain, put it in a container, and sprinkle with an appropriate amount of salt. This method can preserve it for a very long period, and when eating, simply remove it and rinse with water before stir-frying.

The above are the matsutake growing methods and preservation techniques; I hope they are helpful to everyone.