The shaggy mane mushroom has become a rising star among edible fungi.

The shaggy mane mushroom is a new variety of premium edible fungus with high nutritional and medicinal value. According to analysis by relevant edible fungus research experts, every 100 grams of dried shaggy mane mushroom contains 25.4 grams of crude protein, 3.3 grams of fat, 51.5 grams of nitrogen-free carbohydrates, 7.3 grams of cellulose, and 12.5 grams of ash, with a caloric value reaching 346 kcal. In addition, it contains all the essential amino acids for the human body. The raw materials for cultivating shaggy mane mushrooms are abundant, with most materials coming from agricultural by-products (such as rice straw, stalks, rice husks, sawdust, etc.), and the cost is low while efficiency is high, the fruiting period is long, and the operation is simple; both raw and cooked substrate cultivation are possible. The shaggy mane mushroom is not only a dietary delicacy with a unique flavor, but also a rather rare health food. At present, its market price is relatively high, with sales remaining high and the price stable at 16-25 yuan/kg, yielding considerable economic benefits. Cultivating shaggy mane mushrooms is a good path for mountain rural areas to escape poverty and become prosperous, and it is especially suitable for farmers in regions where rice cultivation is the main activity.

Key technical points for cultivating shaggy mane mushrooms with rice straw without soaking:

1. Site selection: The substrate cultivation site can be chosen indoors or outdoors in open fields, in greenhouses, or intercropped among fruit trees and crops. Planting can be done in all four seasons; in summer, cultivate indoors or in shaded sheds, while in autumn, winter, and spring, mainly cultivate outdoors in open fields. Substrate: Calculated for a planting area of 20 sq m, 400 kg of rice straw and 20 kg of lime powder are needed, and auxiliary materials (such as wheat bran and rice bran) may also be added appropriately.

2. Raw material treatment: Sprinkle 3% lime water onto the substrate, piling up the culture material while watering, with a pile height of 2 m and length and width as desired. After patting it firm, cover with plastic film for fermentation. Insert a thermometer into the material; when the material temperature rises to 60°C, keep it until the next morning, then turn the pile once, sprinkling 3% lime water while turning, and cover with film again for fermentation as before. Once it again reaches above 60°C and is maintained for 1 day, it can be taken to the field for cultivation.

3. Sowing and cultivation: (1) Build beds: Dig bed frames 1.2 m wide, 10 cm deep, and of unlimited length, totaling 20 sq m, and dig drainage ditches 20 cm deep and 20 cm wide around them. (2) Bed disinfection: A few days before cultivation, pour 3% lime water over the entire bed; on the day of cultivation, spread a layer of dry plant ash. (3) Sowing method: Use the layer-sowing method with 3 layers of material and 3 layers of spawn; per square meter, use 20 kg of material calculated on a dry basis, about 25 cm thick, with a spawn rate of 10%. After cultivation is finished, compact and level the material surface with a wooden board, thinly scatter a layer of dry plant ash, then cover with 3 cm of soil, thinly scatter another layer of plant ash on the soil surface, cover with film for mycelial growth, and after 3 days shake the film to ventilate, 2 times per day.

4. Mycelial growth management and harvesting: Imitate the method of raising rice seedlings by setting up small arched sheds, and regulate the bed temperature between 10-28°C by reducing or increasing the thickness of the straw curtains on the bamboo arches and by making double-layer bamboo arches with double-layer film. After 40 days, small mushrooms can be seen breaking through the soil; at this point remove the covering film on the upper layer of the material surface, and spray water lightly and frequently in a fine mist to maintain moisture. After another 10-25 days, they can be harvested at the young mushroom stage, twisting the mushrooms left and right by hand to pull them out. Cut off the soil on the mushroom base with a knife and it is ready @#@136@#@.

5. Processing methods: After shaggy mane mushrooms are harvested at 70-80% maturity, they must be processed promptly to ensure the unique flavor and nutrition of the fruiting bodies. A simple processing method is to wash the fruiting bodies, soak them in 0.6% salt water for about 10 minutes, drain them, put them into plastic packaging bags, and keep them at 10-25°C for 4-6 hours; the fresh mushrooms then turn the tiger-skin color of the original mushroom, similar to chicken skin, and can be kept fresh for about 3 days. The salting method is to wash freshly harvested 80% mature fresh mushrooms, put them into boiling water and cook for 6-8 minutes, then remove, cool, drain off the water, and put them into a vat for pickling. First place a layer of mushrooms at the bottom of the vat, then spread a layer of fine salt on the mushroom surface, filling to two-thirds of the vat with one layer of mushrooms and one layer of salt, and finally add an appropriate amount of saturated brine; after pickling for another 8-10 days, remove them and drain off the excess brine, then put them into buckets and seal them for long-term storage. This method can ensure a sales period of more than 2-3 months.