Mycophilia is a research and development company with a passion for mushroom cultivation. We develop innovative energy-saving products and production methods. We grow our own mushrooms and provide high quality mushroom spawn produced in our own sterile laboratory. We are quite willing to do application research, application engineering and application prototyping.
One of our primary goals at Mycophilia is to engage with the Amsterdam community and help supply the community with local, sustainable produced mushrooms. So this spring will start with our first CSA program!
One of the easiest and most rewarding ways to grow mushrooms is to start a log garden. Many species of delicious mushrooms use wood as their food source. All you need to start is a drill, a drill bit, hammer, and a little bit of melted wax. First, the wood has to be freshly cut (to be used after 4 to 6 weeks) oak, maple, sweet gum, poplar, or other deciduous softwoods. Pines, cedars, firs, and other conifers will not work with the exception of the Phoenix Oyster mushroom. Second, you need to order plug spawns of the species that is best for your wood type. Our spawn page lists the best wood to use and special techniques for every strain. Logs and stumps can be drilled, the holes filled with wooden plugs that are colonized with the fungus of your choice. After the plugs are in, you can wax the surface to seal them in and protect them from drying out. Once plugged, all you have to do is wait! When the mushrooms root system has threaded itself throughout the log or stump, it will want to start fruiting. Fruiting can be seasonal, depending on temperature, and last several years.
Recycling wood chips by mushroom cultivation is one of the best things you can do for your garden. Wood requires a great deal of nitrogen to break down, which deprives plants from essential supplements. Adding mushroom spawn to your mulch and wood chips can greatly improve your gardens yields! Mycophilia has several species to choose from to get you started. Wood chips mixed with sawdust spawn can be placed in filtered light to shady areas throughout the environment. It takes some time for the mushrooms to make a home there, but keep checking the area when the season is right for fruiting.
Cereal straws are excellent for fruiting several types of oyster mushrooms. Firstly the straw is chopped, then soaked in hot water to pasteurize it. Once drained, it can be mixed with mushroom spawn and placed into any type of fruiting container. Mushrooms need to breathe, so be sure not to suffocate the straw and spawn mixture. Straw-grown mushrooms can fruit rather quickly, usually in a matter of weeks, so keep your eye on them!
Mycophilias commercial farming operations supply the local market of Amsterdam with fresh and sustainably farmed mushrooms year-round. These mushrooms are grown on the best quality substrate in the most ideal climate conditions. If you are interested in fresh mushrooms, please send an email to Marijke at email@example.com
Mycophilias commercial farming consultation services are available for those wishing to supply a local market with fresh mushrooms year-round. Low tech and high tech options are available to make it an affordable way to get started almost immediately. Training is provided both on-site and at our facility. Building design, production methods, harvesting schedules, and packaging are all included with our commercial services. Bulk spawn discounts are available for our commercial accounts and can be shipped weekly to ensure the best quality available. If you are interested in growing commercially, please send an email to Wouter at firstname.lastname@example.org
Known for their meaty texture and exceptional nutritional value, king oyster mushrooms are excellent yielding mushrooms that have found a strong market in local produce. They are relatively inexpensive to cultivate on a large scale and are rapid producers.
Grown for centuries on logs, Shiitake mushrooms can be grown very efficiently on a blend of sterilized sawdust and other natural supplements. Why wait 6 -8 months when you can flush pounds of Shiitakes every 21 days after waiting a mere 10 weeks?
Chefs love these beautiful, perfect little mushrooms! Pioppinos flourish from sterilized sawdust bags just 6 weeks after bagging the spawned substrate. Sauteed with butter you have a delicious food that tastes of chestnuts. It remains crisp and strong, even after preparation.