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

University of Michigan - Ann Arbor

1. Agaricus bisporus  
2. Pleurotus  
3. Lentinula edodes, the Shiitake mushroom
4. Auricularia auricula-judae
5. Volvariella volvacea
6. Flammulina velutipes
7. Tremella fuciformis
8. Hypsizygus tessellatus
9. Stropharia rugosoannulata
10. Cyclocybe aegerita
11. Hericium erinaceus

Commercially Cultivated Edible Mushrooms

Edible Mushrooms

It is a temperate variety cultivated on compost in a dark room at temperature 15-18 degree Celsius and humidity around 95%. For this, the compost made of wheat/paddy straw along with other nutrients is filled in the wooden trays and planted with mushroom seed, called ‘spawn’. It takes 30-35 days for mushroom to pop up. These fungal fruit bodies appear in flushes, which are harvested when buttons are tightly closed. An average yield of 10 kg mushroom/m2 of tray area is obtained in a cropping cycle of 8-10 weeks.

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