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The monthly Vegetable Gazette has the latest news and information on classes, workshops, publications, videos, and online and in-person events. Topics include integrated pest management, plant diseases, pollinators, crop production systems for vegetables and small fruit, soil health and resilience, mushroom production, and more.

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Featured Articles

Mushroom GAPs Audit and FSMA Resources
Articles
Mushroom GAPs Audit and FSMA Resources
By Luke LaBorde, Ph.D.
This article lists the information and resources needed to meet Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) standards specific for the mushroom industry.
Basic Procedures for Agaricus Mushroom Growing
Articles
Basic Procedures for Agaricus Mushroom Growing
By David Meigs Beyer, Ph.D.
In spite of some articles that say mushrooms can be grown in any dark hole or building, successful commercial mushroom growing requires special houses equipped with ventilation systems.
What is a Disinfectant or Sanitizer?
Articles
What is a Disinfectant or Sanitizer?
By David Meigs Beyer, Ph.D.
Since mushroom growers often refer to disinfectants and sanitizers interchangeably, which is understandable, let's clarify some terms.
Scarid Fly
Articles
Sciarid Fly in Commercial Mushroom Production
By David Meigs Beyer, Ph.D.
Sciarid flies, Lycoriella mali, have been the most devastating insect in the Pennsylvania mushroom industry, at least since September of 1979.
Seeding Substrate and Management of Growing Agaricus Bisporus
Articles
Seeding Substrate and Management of Growing Agaricus Bisporus
By David Meigs Beyer, Ph.D.
This article provides basic information on seeding substrate and management of the vegetative stage of growing the commercial mushroom, Agaricus bisporus.
Nematode (Rhabditis sp.)
Articles
Nematodes in Commercial Mushroom Production
By David Meigs Beyer, Ph.D.
Parasitic and saprophytic species of nematodes associated with commercial mushroom growing are routine inhabitants of most agricultural soils.
Impact of the Mushroom Industry on the Environment
Articles
Impact of the Mushroom Industry on the Environment
By David Meigs Beyer, Ph.D.
Growers must use the mushroom's ability to consume organic materials discarded by man, to help control pollution in modern society.
Figure 1
Articles
Bacterial Blotch Disease
By David Meigs Beyer, Ph.D.
Bacterial blotch may be endemic on mushroom farms, damaging mushroom quality and posing a potential yield loss.
Green Mold of Mushrooms
Articles
Green Mold of Mushrooms
By David Meigs Beyer, Ph.D.
Green mold is characterized by dense white mycelial growth followed by extensive green sporulation of the fungus.
Growing Mushrooms - Microbial Activity in Substrate
Articles
Growing Mushrooms - Microbial Activity in Substrate
By David Meigs Beyer, Ph.D.
To begin a review about Phase II composting first we should think about the organism we are trying to grow and why it has such a finicky food source.
Spent Mushroom Substrate
Articles
Spent Mushroom Substrate
By David Meigs Beyer, Ph.D.
Spent mushroom substrate is the soil-like material remaining after a crop of mushrooms. Spent substrate is high in organic matter making it desirable for use as a soil amendment or soil conditioner.
Spawning to Casing in Commercial Mushroom Production
Articles
Spawning to Casing in Commercial Mushroom Production
By David Meigs Beyer, Ph.D.
This article is an updated revision from a chapter originally published in the Penn State Handbook for Commercial Mushroom Growers (Wuest & Bengston 1982).
IPM in Mushroom Production: Exclusion Techniques for Pest Control
Articles
IPM in Mushroom Production: Exclusion Techniques for Pest Control
By Maria Gorgo-Simcox, David Meigs Beyer, Ph.D., John A. Pecchia, Ph.D.
Exclusion prevents the entrance of pest organisms into new rooms and their escape from older ones. The latter should not be underestimated.
Substrate Preparation for White Button Mushrooms
Articles
Substrate Preparation for White Button Mushrooms
By David Meigs Beyer, Ph.D.
A few practical tips on Phase I and Phase II substrate (compost), and the substrate preparation (composting) process, and formulating mushroom compost.
Where can I use What Disinfectants in Mushroom Production?
Articles
Where can I use What Disinfectants in Mushroom Production?
By David Meigs Beyer, Ph.D.
Food contact surfaces are different than general sanitation (GS) areas on a mushroom farm and may not necessarily be approved for use on any FCS.
Figure 1. Mushroom infected with Verticillium dry bubble showing the mass of tissue symptoms.
Articles
Verticillium Dry Bubble
By David Meigs Beyer, Ph.D.
This article is designed to be a constructive review of Verticillium Dry Bubble, the most common fungal disease of the commercial mushroom Agaricus bisporus.
Six Steps to Mushroom Farming
Articles
Six Steps to Mushroom Farming
By David Meigs Beyer, Ph.D.
Mushroom farming consists of six steps, and although the divisions are somewhat arbitrary, these steps identify what is needed to form a production system.
Impact of FDA Produce Safety Standards on Mushroom Substrate Composting
Articles
Impact of FDA Produce Safety Standards on Mushroom Substrate Composting
By Luke LaBorde, Ph.D.
Under the Food Safety Modernization Act (FSMA), mushroom producers must recognize potential food safety hazards in their operations and establish control measures to prevent them from occurring.

Common Problems

Scarid Fly
Articles
Sciarid Fly in Commercial Mushroom Production
By David Meigs Beyer, Ph.D.
Sciarid flies, Lycoriella mali, have been the most devastating insect in the Pennsylvania mushroom industry, at least since September of 1979.
Figure 1
Articles
Bacterial Blotch Disease
By David Meigs Beyer, Ph.D.
Bacterial blotch may be endemic on mushroom farms, damaging mushroom quality and posing a potential yield loss.
Green Mold of Mushrooms
Articles
Green Mold of Mushrooms
By David Meigs Beyer, Ph.D.
Green mold is characterized by dense white mycelial growth followed by extensive green sporulation of the fungus.
Figure 1. Mushroom infected with Verticillium dry bubble showing the mass of tissue symptoms.
Articles
Verticillium Dry Bubble
By David Meigs Beyer, Ph.D.
This article is designed to be a constructive review of Verticillium Dry Bubble, the most common fungal disease of the commercial mushroom Agaricus bisporus.

Your Challenges, Our Expertise

Connect with us for the latest research-based knowledge and hands-on know-how. Find experts who will work with you in person or online to answer questions, solve problems, and seize opportunities.

Resources and Programs

  1. Agricultural Analytical Services Laboratory
    AASL provides a wide range of testing programs for soils, water, plants, biosolids, and other agricultural materials.
    Read More
  2. American Mushroom Institute
    A national voluntary trade association representing the growers, processors and marketers of cultivated mushrooms in the United States and industry suppliers worldwide.
    Read More
  3. Mushroom Spawn Lab
    The Mushroom Spawn Laboratory contains a Mushroom Culture collection and a Disease Culture collection.
    Read More

Growing mushrooms can be an exciting task, but it is also one that requires time, investment, and proper management. With Penn State Extension, learn all there is to know about mushroom production. Find educational resources on managing substrates and controlling pests and diseases. In addition, access tips on how to manage and market your mushroom business.

Mushroom Production in Pennsylvania

With a long tradition of mushroom growing, the state of Pennsylvania is currently the main mushroom producer in the United States. According to the PA Department of Agriculture, the state accounts for an annual production of over 435 million pounds, valuing more than $440.7 million yearly. More to that, almost two-thirds of the white button mushrooms consumed in the US come from farms located in the Commonwealth.

Currently, there are 68 Pennsylvania-based mushroom farms, with the largest concentration in the Southeastern region. The mushroom farming community is an important local economic factor that contributes approximately $2.7 billion, including taxes, sales, and farm employment.

Types of Mushrooms

While there are approximately 300 edible mushroom species, only 30 have been domesticated. Button mushrooms are by far the most popular type in the US. They include three main varieties – white button, cremini, and portabella – depending on the time of harvest and degree of maturity. The mushrooms that first appear are known as white buttons. As they grow and develop a brown tint, they are categorized as cremini. The fully grown mushrooms are called portobello.

Other common commercially produced mushroom types include shiitake, enoki, and oyster. If you are curious to discover how to grow shiitake mushrooms, join Penn State Extension’s hands-on Mushroom Growers School. Topics covered include tree selection, stacking, fruiting, as well as marketing and business planning.

Starting a Commercial Mushroom Farm

While each type of mushroom has its own specific growing needs, there are three basic parts that you will need to start a farm – a laboratory, preparation area, and grow room.

In general, there are six main steps to mushroom farming – making a compost, pasteurizing and conditioning the compost, spawning, casing, pinning, and cropping. To begin the process of growing mushrooms, you will need a spawn to start the culture and a substrate (growing medium) such as hay, corn cobs, and straw.

Each production cycle takes about 14 weeks to complete with an expected yield of up to 8 pounds per square foot. The final yield typically depends on production factors such as monitoring and controlling mushroom pests and diseases, temperature, and humidity.

Penn State Extension provides a number of valuable resources and workshops for aspiring producers. Learn more about running a successful farm with the Mushroom Short Course and access technical information on mushroom diseases, pest management, and composting with the Handbook for Commercial Mushroom Growers.

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