Marasmius scorodonius

Marasmius scorodonius — edible mushroom of the genus Marasmius, family Marasmiaceae. Cap is yellow-brown, thin-fleshed, initially convex, then flat, with a small bump in the center. Gills are frequent, white-cream, attached. Stipe is cylindrical, brown, shiny, covered with hairs at the base.

Flesh is thin, not bitter, with a strong garlic aroma.

Cultivation of Marasmius scorodonius on a home plot: in a shaded area, on an area of 2.5-3 m2, dig 30 cm deep, 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 under trees (10 cm). Then evenly sprinkle dry mycelium previously mixed with 1 liter of dry soil over the entire area.

Third layer: plant residues, like in the first layer, but 3 cm thick.

Fourth layer: garden soil (3-5 cm). After sowing, water by drip method.

First mushrooms will appear in 1.5-2 months, then every 1-1.5 weeks.

In rooms, cultivate similarly, but plant in trays. The mycelium lives up to 5 years. Can be cultivated at any time of year.