Autumn Oyster is an edible mushroom when young (boiled for about 25 minutes). When mature, it becomes tough with a slippery, thick skin. It grows in groups on the stumps and trunks of willow, maple, birch, poplar, and linden trees, often fusing together at the stems.
One of the latest fruiting mushrooms. It requires only about 5 degrees of warmth for fruiting after a thaw. Cap: unilaterally shaped, often elongated, tongue-like, up to 15 cm long, up to 8 cm wide, fleshy. Gray, gray-brown, later dirty ochre, slightly slimy, initially with a curled edge, later straight, sometimes irregular. Gills: frequent, descending, initially light, later dirty gray-brown. Stem: 2-3 cm long and 2-4 cm in diameter, short and curved. Flesh: light, fleshy, becoming tough and rubbery with age.
Cultivating Autumn Oyster on a homestead plot: in a shaded area, on an area of 2.5-3 m2, dig down 30 cm, and fill with nutrient mix.
First layer: (spread on the bottom) fallen leaves, grass, or wood bark (10 cm).
Second layer: forest compost or soil from under trees (10 cm). Then evenly sprinkle the dried mycelium previously mixed with 1 liter of dry soil over the entire area.
Third layer: plant residues, similar to the first layer, but 3 cm thick.
Fourth layer: garden soil (3-5 cm). After sowing, water using drip irrigation.
The first mushrooms will appear after 1.5-2 months, then every 1-1.5 weeks. Indoors, it is cultivated the same way, but planted in boxes. The mycelium lives up to 5 years. It can be cultivated at any time of the year.
