Replying to MrMik

The name of the mushroom species would most certainly be helpful. Otherwise it's a bit like saying 'I tried to keep a vertebrate as a pet one day but it did not go well'...

However, for most commonly grown mushrooms, learn how to make a liquid culture and then over-inoculate with that.

Liquid culture is the missing link between 'esoteric science' and 'anyone can do it' when it comes to mycology.
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Dr. Hax 1y ago

Almond Agaricus (Agaricus subrufescens), which was the egg sized chunks

and

Wine cap (Stropharia rugoso-annulata), which was the other one

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Dr. Hax 1y ago

Our full notes on the Agaricus subrufescens:

Plant the spawn in layers after the soil temperature is going to remain above 50°F for the rest of the season.

Half a bag of spawn does a 9 sq ft bed.

Layers:

- 4" finished compost

- Moist enough to squeeze a drop of water out & stick into a ball

- Egg-sized pieces of spawn, 4-6" apart

- Do not crumble spawn

- 1" finished compost

- 3-4" straw or wood chips

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Dr. Hax 1y ago

And the Stropharia rugoso-annulata:

Bag of spawn does a 50 sq ft bed.

- Prep ingredients

- Soak a bale of fresh straw for 24-72 hours

- Soak cardboard for 30+ minutes

- Layers

- Cardboard

- Peel in half (the difficult way)

-bCorrugation up

- Poke drainage holes

- Straw

- Crumbled spawn a la brown sugar on oatmeal

- Tease into straw with pitchfork

- 2-3" aged hardwood chips

- Compress by walking on it

- Water weekly to get up to 1" precipitation

- Harvest in fall