The natural growth temperature for wild *Coprinus comatus* (shaggy ink cap) ranges from 10°C to 24°C, with fruiting periods typically occurring in spring (March to June) and fall (September to November). When cultivated in a plastic greenhouse, it can be planted from October through March of the following year. This allows for two cropping cycles annually, from November to June.
Mushroom sheds can be constructed using existing structures such as vegetable greenhouses or temporary shelters. For every 500 kg of dry material, approximately 30 square meters of space is required for cultivation.
The production process includes several key steps: preparation of the growing medium, heap fermentation, bagging and inoculation, bacterial management, covering with soil, fruiting management, and harvesting.
For the cultivation medium, the following ingredients are typically used: 1000 kg of corn cobs, 100 kg of bran, 30 kg of soybean cake, 30 kg of lime, 30 kg of rock phosphate, and 20 kg of gypsum. The materials should first be dry-mixed, then wet-mixed. Corn cobs should be crushed before mixing. After pre-wetting, the mixture is layered into a pile that is 1.5 meters wide and 0.6 meters high. The pile is turned once daily, with a small amount of water sprayed on the surface before each turn. During turning, the center material is moved to the outside, and the outer and bottom layers are brought to the center. By the second day, the pile temperature should reach 60–80°C, and the fermentation process usually takes 5–10 days. Properly fermented material will have a dark brown color, a sweet smell, no ammonia or sourness, and a large presence of white actinomycetes.
For bagging and sowing, each bag contains 4–5 layers of material. A layer of substrate is first placed, followed by a layer of spawn. The spawn is broken into walnut-sized pieces and spread evenly without crushing. Alternating layers of material and spawn are packed tightly and sealed with pins. Holes are drilled at both ends of the bag using a 3 cm diameter wooden stick.
During the germination phase, especially before October, the bags are placed on the ground in a single layer with 3 cm gaps between them. After October, they are stacked in three layers, and by December, up to four or five layers are formed to create a vegetative wall. A 10 cm gap is maintained between rows, and 10–20 cm of wheat straw is placed on top of the wall. Thermometers are inserted into the bags, and temperatures are recorded twice daily. The internal bag temperature should be kept between 20–30°C. If it exceeds 35°C, there is a risk of burning the mycelium, and at 40°C, damage can occur within 2 hours. Temperature control is achieved by adjusting ventilation and uncovering the plastic film when necessary.
After about 20 days, the mycelium fully colonizes the bag. Since *Coprinus comatus* does not like to grow in direct contact with soil, the mycelium will begin to cover the soil within 3–5 days after the bag is filled. Before covering, the mushroom bed is watered, and the ground is dug to a depth of 15 cm. The bag is removed from its plastic casing and placed vertically into a hole. If the bag is too long, it can be cut in the middle. The area is filled with soil, leaving a 2–3 cm layer on top. The soil should be moist but not wet—when squeezed, it should crumble easily. A 2% lime solution is added during soil coverage. The area is then covered with plastic, and the temperature is maintained between 14–25°C. After 15 days, the first fruiting bodies appear.
During the fruiting stage, the focus is on temperature control, humidity, and air circulation. The ideal temperature range is 12–22°C. Watering and ventilation are done daily to maintain an air humidity of 85–95%. Good airflow helps promote the formation of mushroom buds. The fruiting bodies generally mature within 7–12 days.
Harvesting should occur when the cap begins to loosen slightly but is still tight. The mushrooms are gently pulled from the base. After harvesting, the surface is cleaned, and any remaining roots are removed. A light watering is applied, and the plastic is replaced. The second flush of mushrooms can be harvested 10–15 days later. Each cycle yields 5–6 harvests.
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