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Softwood should not be used to cultivate shiitake mushrooms because the resin of softwoods will oftentimes inhibit the growth of the shiitake mushroom making it impractical as a growing substrate. [8] To produce shiitake mushrooms, 1 metre (3-foot) hardwood logs with a diameter ranging between 10–15 cm (4–6 in) are inoculated with the ...
The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. [ 10 ] [ 11 ] Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods. [ 12 ]
White-rot fungi have long since been staples of human diet and remain an important source of nutrition for people around the world. White-rot fungi are commercially grown as a source of food – for example the shiitake mushroom, which in 2003 constituted approximately 25% of total mushroom production. [40]
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Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
This is a very distinct mushroom except for its cousin, the black staining mushroom, which is similar in taste but rubbery. Edible species which look similar to G. frondosa include Meripilus sumstinei (which stains black), Sparassis spathulata [4] and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf".