Agricibe Poplar

The mushroom "Agricibe Poplar" is a delicious edible mushroom. The cap is 6-15 cm, initially hemispherical, then convex to flat, with a slightly pronounced central bump. Color is white, ochre, later brownish. The surface is smooth, dry, silky, covered with a network of cracks.

The flesh is fleshy, white or slightly brownish, has a smell of wine or rancid flour, taste floury. The stem is cylindrical, 8-15 cm long, 1-3 cm in diameter, silky, covered with dense hairs above the ring. Gills are thin and broad, narrowly attached, initially light, later brown, with a lighter edge.

Remnants of the veil: the ring is well developed, white, brownish when mature, strong, located high; the volva is absent. Remnants of the veil may be visible at the edge of the cap.

Spore powder is clay-brown, spores 10×5.5 μm, ellipsoidal, porous.

Cultivation on wood: freshly cut logs are cut into logs 30-40 cm long, 15-25 cm in diameter. Holes 2 cm in diameter and 4-5 cm deep are drilled in a checkerboard pattern. Wear sterile gloves, place mycelium, and cover with bark, sawdust, or moss. Water by drip method. After 2-3 months, plant each log 10-15 cm deep into the ground.

Cultivation on nutrient substrate: straw or sunflower husk is poured with boiling water and left for 7-8 hours, then drained. Before sowing, the substrate moisture should be 70%, temperature 20°C. The cooled substrate is mixed with mycelium and placed in a transparent bag. Germination lasts 15-18 days at 14-28°C. In areas where fruiting bodies are forming, make careful cuts in the film. Fruiting occurs in waves every 5-7 days.