Not too long ago, mushroom dishes were a common sight on many tables, but the number of wild mushrooms is dwindling year by year, and consuming them has become increasingly risky due to the accumulation of harmful substances. This growing concern has sparked interest in the artificial cultivation of mushrooms—such as the common button mushroom, oyster mushroom, winter mushroom, and others—over the past two decades. Cultivated mushrooms offer numerous nutritional advantages, often surpassing even vegetables and meat. They contain a significant amount of protein (3.0–8.0% by dry weight), carbohydrates (3–5%), fats (0.5–4.5%), vitamins, extractive substances (up to 52%), and mineral salts, with proteins being the most notable component. For instance, cultivating edible mushrooms like button mushrooms can yield 3,300 grams of protein per square meter, while growing grains, vegetables, and potatoes typically produces only 20 to 200 grams.
The fruiting bodies of cultivated mushrooms contain a complete set of essential amino acids, with glutamic and aspartic acids being the most prominent. Japanese researchers have found that the winter mushroom, for example, has a high content of arginine and lysine, which positively influence memory and cognitive abilities.
Moreover, the fruiting bodies of cultivated mushrooms contain dietary supplements that can help prevent and treat various diseases. Recent studies have shown that the common oyster mushroom has the ability to eliminate radioactive elements from the human body. It has also been established that due to their high protein content (14–47% in dried fruiting bodies), cultivated mushrooms can, in some cases, prevent and treat hepatitis, stomach ulcers, and lower cholesterol levels, while also exhibiting anti-tumor properties. They are rich in a variety of vitamins, including A, C, D, B vitamins, and PP (niacin), as well as pantothenic acid.
The mineral composition of mushrooms includes all the essential trace elements needed for human nutrition, particularly potassium, magnesium, and iron, and their phosphorus content can be compared to that of fish products.
Cultivated mushrooms are incredibly versatile as a food source. They can be dried, salted, pickled, used in cold appetizers, soups, and main dishes, and paired with meat, vegetables, and other ingredients.
Currently, there are about ten “domesticated” species of mushrooms. In our country, the button mushroom holds the top spot, while interest in the common oyster mushroom continues to grow. Some amateur mushroom growers are eager to cultivate morels, ring mushrooms, winter mushrooms, and summer honey mushrooms.
In addition to their high caloric value, the advantage of cultivated mushrooms lies in their ability to be grown year-round, using various waste materials as a nutrient substrate: straw, corn cobs and stalks, residues from oilseed crops, hay, leaf litter, vegetable tops, sawdust, peels, wood chips, manure, and poultry droppings. This approach not only addresses the challenge of producing food protein but also helps recycle waste that pollutes the biosphere. The nutrient-rich substrate left after harvesting is an excellent organic fertilizer for vegetable, fruit, and ornamental crops.
In our country, the production of oyster mushrooms and button mushrooms has begun to develop. There are now over 2,000 farms and tens of thousands of amateur mushroom growers. Two paths have emerged in the development of mushroom farming—specialized industrial companies and hobbyists. Both groups face numerous questions regarding compost preparation technology, which affects yield by 90%, as well as agricultural techniques and the transportation of ready-made mycelium.
Grain mycelium, for example, is considered a perishable product, and transporting it to remote areas of the country is only feasible by air or refrigerated trucks. Some companies engaged in mushroom cultivation purchase planting mycelium not only for their own use but also for resale to amateur mushroom growers.