CREDITS:http://www.indianfoodforever.com/mushroom/mushroom-pickle.html

MUSHROOM PICKLE

Ingredients:

1/2 kg fresh mushroom
1/2 kg water chestnuts (singhade)
2 cup vinegar (sirka)
40 gm jaggery (gud)
2 tsp red chilly powder (lal mirch)
2 tsp spice blend (garam masala)
2 tsp cumin seeds (jeera)
2 tsp salt (namak)
2 tbsp mustard seeds (raai)
2 tbsp aniseed (saunf)
2 tsp fenugreek seeds (methiana)
a pinch asafoetida (hing)
a pinch ginger (adrak)
250 gm mustard oil

How to make mushroom pickle :

• Boil and peel singhade.
• Wash mushrooms and cut them.
• Let mushroom and singhade dry.
• Grind jeera, raai, saunf, methidana.
• Make adrak paste.
• Heat 4 tbsp oil in a pan and fry singhade in it till it becomes light brown. Take them out.
• Now fry adrak and remove it from the flame.
• Add all the spices in it.
• Now mix mushroom and singhade well so that masala is mixed well.
• After 2-3 hours mix gud in sirka and cook.
• Let it cool and mix with aachar.
• Store in a jar and then put extra oil.

                                                         Oyster Mushrooms



       Types of substrates

1) Straw: Straw can be used by its availability,according to the cultivation (eg sugarcane, paddy etc)









2) Sawdust: Sawdust of soft wood trees are best for mushroom cultivation
,must not be that old dust.
Collect as soon as possible from sawmill.eg Rubber Tree

3) Cocopeat:
Advantage is that it is available in most agriculture stores.

Edible Mushrooms https://en.wikipedia.org/wiki/Edible_mushroom

Edible Mushrooms https://en.wikipedia.org/wiki/Edible_mushroom 
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye). They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand.^[1] Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.^[2][3]
Edible mushrooms are consumed for their nutritional value and they are occasionally consumed for their supposed medicinal value. Mushrooms consumed by those practicing folk medicine are known as medicinal mushrooms.^[4] While psychedelic mushrooms are occasionally consumed for recreational or entheogenic purposes, they can produce strong psychological effects, and are therefore not commonly used as food.^[5]
Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.
Before assuming that any wild mushroom is edible, it should be identified. Accurate determination and proper identification of a species is the only safe way to ensure edibility, and the only safeguard against possible accident. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Great care should therefore be taken when eating any fungus for the first time, and only small quantities should be consumed in case of individual allergies. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the Amanita genus, in particular, Amanita phalloides, the death cap. It is therefore better to eat only a few, easily recognizable species, than to experiment indiscriminately. Moreover, even species of mushrooms that normally are edible, may be dangerous, as mushrooms growing in polluted locations can accumulate pollutants such as heavy metals.^{[6]Edible_mushroom}