Home-Grown Mushrooms from Scratch: A Practical Guide to Growing Edible Mushrooms Outside and Indoors

Edible mushrooms are a healthy and sustainable option for anyone who likes to grow their own food. They range widely in flavor and growing needs, which means, with a little planning, you can be eating mushrooms every month of the year. You don’t need much growing space—or even a garden—as many of them can be container-grown on a balcony, kitchen windowsill or in a cool, dark cellar. If you grow them outdoors, mushrooms thrive in those awkward shady parts of the garden and many can be grown on tree stumps and alongside ornamental plants. Mushroom experts Magdalena Wurth and Herbert Wurth take you through every step of the cultivation process for 19 different mushrooms, helped along by clear tables, drawings, and photographs, and include recipes and preserving methods. For beginners just starting out and growers in search of more advanced techniques, this is the essential reference.

Magdalena Wurth is an agricultural scientist and enthusiastic home mushroom grower. She was born into a family which has a long history of mushroom growing and enjoys cooking with home-grown mushrooms. She is a member of the Waldwiertler Pilzgarten team, a family business which offers resources, classes and advice to home mushroom growers. Herbert Wurth has been working on the cultivation of mushrooms in the laboratory and garden for over 30 years. He is committed to sustainable agriculture and crop diversity. With his family he runs Waldwiertler Pilzgarten which offers resources, classes and advice to home mushroom growers.