The Oyster Mushroom
Il oyster mushroom also known as "Oyster Mushroom", "Big Ear", "Gelone", "Pleros", "Pennella", "Hiratake", "Shimeji" or "Houbitake".
And 'the second most cultivated edible mushroom in the world because it is very appreciated for its delicacy and fleshiness.
The mushroom hat can easily exceed the 20 cm with colors of various shades ranging from gray to black.
It can be cultivated in a simple and economical way in greenhouses such ombraie.
These greenhouses consist only shade cloth to 90% that mitigates the weather and allows the cultivation of the mushroom when external climatic conditions are favorable.
Or for an intensive cultivation, air-conditioned greenhouses can be used in which independently of the external climatic agents, the parameters of temperature, humidity and light are controlled to maximize the efficiency of cultivation.
Cultivation begins with the positioning of the substrates incubated inside the greenhouse and after about 3-4 weeks we proceed with the collection of the first fruiting bodies.
This growing cycle begins in August and lasts for about 3-4 months. At the end, the spent substrate is removed from the greenhouses and after appropriate disinfections of the growing environment, replaced with new substrate for a total of two cycles per year.