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In the fall, when temperatures begin to drop, a strategic "three-falls and two-disease" mouth-washing schedule is implemented. This includes the cultivation of white king oyster mushrooms or other types of oyster mushrooms in early October, with fresh mushrooms sold from New Year’s Day to the Spring Festival. By early March, the spent mushroom substrate is cleared out, making way for the cultivation of *Coprinus comatus* (shaggy ink cap). These mushrooms are harvested in April, followed by another round of cultivation in late June, with immediate removal of waste material. During the summer, a quarter of the straw mushrooms are cultivated. After the first harvest of white oyster mushrooms, wormwood lettuce is sown, and after the second harvest of *Coprinus comatus*, rape leaves are planted.
The main cultivation techniques involve several key stages. For white abalone mushrooms and *Coprinus comatus*, the process begins with the preparation of the growing medium. A mix of cottonseed hulls, lime powder (2-3%), ternary compound fertilizer (10%), wheat bran (5%), and water at a ratio of 1:1.6–1.8 is created. The mixture is fermented for 7–8 days, during which it should develop a strong white mycelium growth and emit a pleasant aroma without any signs of mold. Once ready, the material is cooled and packed into bags measuring 38 cm in length and 40 cm in width, with about 1 kg of material per bag. The bags are inoculated with 15% of the culture, and small holes are drilled vertically (about 10–12%) to promote mycelium growth. In the late autumn, the bags are stacked in layers (3–5) and kept at an optimal temperature of 15–30°C, ideally around 25°C. Mycelium development typically takes 6–10 days, and the bags can be placed in greenhouses, sheds, or under trees. Protection from rain is essential, and mushrooms usually appear 25–35 days after sowing.
For planting and soil covering, the bed is prepared in a shed, with rows 90–100 cm wide and oriented north-south. The surface is slightly lower, and after covering the soil, the top layer should be 1–2 cm below the edge of the bag. The inner material is removed, and the bags are spaced 2–3 cm apart. A 1 cm layer of soil is applied, followed by irrigation. Then, a 1–2 cm thick layer of nutrient-rich sandy soil mixed with 3–4% ash and 0.01% ternary compound fertilizer is added. For *Coprinus comatus*, a 1 cm soil cover is used until the mycelium emerges, and a second 2 cm cover is applied when cracks appear on the soil surface.
During the fruiting stage, maintaining proper environmental conditions is crucial. Temperature, humidity, light, and air circulation must all be carefully managed. Humidity is especially important, with white abalone mushrooms starting to form buds 7–10 days after soil coverage, while *Coprinus comatus* takes 25–30 days. Daily watering is necessary, with increased frequency to 3–4 times per day once the mushrooms begin to grow. Ventilation is also critical, and the relative humidity should remain between 85–90%. Light should be diffused, with about one-third direct sunlight and two-thirds overcast. When the material surface shows black-gray or light yellow coral-like buds, the humidity should be maintained at 10–15%, and the beds should be cleaned and re-watered after each harvest. Each batch of materials can produce 3–4 harvests.
Before the Spring Festival, after the first harvest of white oyster mushrooms or other varieties, wormwood lettuce is sown immediately. Water is sprayed regularly. After the second harvest of *Coprinus comatus*, rape leaves are sown using the same method. Fast-growing vegetables like lettuce and rape are selected for their high yield, short growth cycle (40–50 days), and quality.
For straw mushroom cultivation, the preparation involves soaking wheat straw in water for 24 hours, then mixing it with 5% lime powder and 5% wheat bran. The straw is fermented until it becomes soft and golden yellow, with a slight white mycelium presence. Before inoculation, water is sprayed on the surface, and the area is covered with lime, wheat straw, and a layer of bran. The upper layer is inoculated with 60–70% of the culture, followed by a thin layer of straw. The material is compacted, covered with 1 cm of wet garden soil, and plastic film is placed on top. Small holes are made for ventilation, and the temperature must be controlled to prevent exceeding 40°C. After 4–5 days, a thin layer of fine soil is added, and the film is removed once the buds appear to avoid suffocation. The temperature inside the shed is kept at 30–32°C, with material temperature at 35–38°C. Insulation is key during this period, and ventilation is introduced gradually after 3–4 days.
Fruiting management requires maintaining a temperature of 28–32°C in the greenhouse and 30–35°C in the material. Relative humidity must stay above 90%, with careful watering to avoid direct spray on the mushrooms. Watering is done 2–3 times daily, combining ventilation and humidification. Harvesting occurs 10–15 days after inoculation, as the mushrooms grow quickly and are prone to aging. They should be harvested before the caps open or scab. After harvesting, the residual roots are removed, and the next cycle begins. Each batch can yield 2–3 harvests, producing about 15 kg per square meter.