When I first started growing mushrooms, white button mushrooms were high on my list.
They’re the classic, versatile mushrooms we all know from the grocery store, and growing them at home promised a steady supply of fresh, flavorful mushrooms.
Plus, they’re one of the easiest varieties to cultivate indoors.
Here’s how I managed to grow my own white button mushrooms and how you can, too.
Why Grow White Button Mushrooms?
White button mushrooms are a staple in many dishes. Their mild flavor and tender texture make them perfect for everything from salads to stir-fries, and let’s not forget stuffed mushrooms—they’re always a crowd-pleaser.
One of the best things about growing them at home is that they taste so much fresher than store-bought ones.
Trust me, once you’ve had your own home-grown white button mushrooms, there’s no going back.
Another reason to grow white button mushrooms is that they’re incredibly nutritious.
They’re low in calories, high in protein, and packed with vitamins like D and B12. So, not only are they delicious, but they’re also good for you.
What You’ll Need to Get Started
Before getting started, I made sure to gather everything I needed. Having all your supplies ready is key to a smooth growing process. Here’s what you’ll need to grow white button mushrooms:
- Substrate: White button mushrooms grow best in compost or manure-based substrates. I went with a pre-made compost mix.
- White button mushroom spawn: Easily available online or from gardening stores.
- A shallow tray or container: Make sure it’s about 3-4 inches deep.
- Spray bottle: To keep your growing area moist.
- A cool, dark space: White button mushrooms like cooler temperatures and low light.
Step-by-Step Guide to Growing White Button Mushrooms
Step 1: Preparing the Substrate
White button mushrooms are a bit picky about their substrate, so compost is your best bet.
I used a pre-made compost mix, which saved me a lot of time and effort. If you’re feeling adventurous, you can mix your own using composted manure, but be warned—it can get messy.
I filled a shallow tray with about 3-4 inches of the compost and lightly packed it down.
You want to make sure the compost is loose enough for air circulation but compact enough to support the growing mushrooms.
Step 2: Inoculating the Substrate with Spawn
Next, I sprinkled the white button mushroom spawn evenly over the surface of the compost.
This part is pretty straightforward—just make sure you’re covering the whole surface.
After that, I lightly mixed the spawn into the top layer of the compost. You don’t need to bury it deeply, just enough to blend it with the substrate.
Once the spawn was mixed in, I misted the surface with water to keep it moist.
White button mushrooms need a lot of moisture to grow, so keeping the substrate damp is key.
Step 3: Incubation and Colonization
After inoculating the substrate, I moved the tray to a cool, dark area.
White button mushrooms thrive in temperatures around 12°C to 18°C (55°F to 65°F), so I placed the tray in a basement, which was perfect for maintaining a stable temperature.
Colonization takes about 2-3 weeks. During this time, the mycelium spreads through the compost, creating a web-like structure beneath the surface.
I checked on the tray regularly to make sure the compost stayed moist, misting it lightly as needed.
Step 4: Casing Layer and Fruiting
Once the mycelium fully colonized the compost, I added a casing layer.
The casing layer helps trigger the mushrooms to start fruiting.
I used a mixture of peat moss and vermiculite, which I spread about an inch thick over the surface of the tray.
After adding the casing, I kept misting the tray to maintain humidity and moved it to an area with indirect light.
White button mushrooms don’t need much light to fruit, so a little light filtering through a window or soft room lighting works well.
Within a week or two, small white pins (baby mushrooms) started poking through the casing layer. This is the part where things get exciting—you can practically watch them grow day by day.
Step 5: Harvesting
White button mushrooms are ready to harvest when the caps are still closed but just starting to flatten out.
To harvest, I gently twisted the mushrooms at the base and pulled them out.
You don’t want to wait too long to harvest because they lose some of their tenderness if left too long.
The best part about white button mushrooms is that they produce multiple flushes.
After the first harvest, I kept misting the tray, and within a couple of weeks, I had another round of mushrooms ready to pick. In total, I got three flushes from one tray before the compost was spent.
Best Practices for Growing White Button Mushrooms
- Cool Temperatures: White button mushrooms need cooler temperatures to thrive, so keep your growing space between 12°C and 18°C (55°F and 65°F). If it gets too warm, the mushrooms might not fruit as well.
- Moisture is Key: I misted the tray daily to maintain high humidity. You want the substrate and casing layer to stay damp but not waterlogged.
- Patience for Multiple Flushes: Don’t toss out your tray after the first harvest! White button mushrooms can produce several flushes if you keep the conditions right.
Health Benefits of White Button Mushrooms
White button mushrooms are more than just a tasty ingredient—they’re also packed with nutrients.
They’re low in calories but high in essential vitamins and minerals like vitamin D, B12, and potassium. In fact, they’re one of the few non-animal sources of B12, making them a great addition to vegetarian and vegan diets.
Research also suggests that white button mushrooms contain antioxidants that may help protect against oxidative stress, which can damage cells.
Plus, they’re a good source of fiber, which is great for digestive health.
My Personal Experience Growing White Button Mushrooms
Growing white button mushrooms was a fun and rewarding process.
The hardest part for me was keeping the temperature cool enough, especially in the warmer months.
I ended up using a basement, which helped keep the environment stable, and it worked out perfectly.
One mistake I made early on was letting the substrate dry out. Mushrooms need a lot of moisture, especially when they’re fruiting, so I had to be extra diligent about misting the tray daily.
Once I got that under control, the mushrooms grew beautifully.
I have to say, there’s something incredibly satisfying about harvesting fresh mushrooms that you grew yourself.
The flavor is much better than store-bought, and the fact that they keep producing multiple flushes means you get a lot of bang for your buck.