“We’ve been working on this project for 18 months. We’re doing this to take back responsibility and control of our supply. We can easily import produce from certified organic farms around the world, but we know our products are truly organic and ethically produced,” says Skates, founder of Mushroom Compadres. .
Sketches inside the farm
Located in the small village of Rogell in Portugal, the mushroom farm is the economic engine and heart of the farm. The main office is a 280 square meter building that once served as a grocery store. The farm consists of four growing rooms where Lion’s Mane, Oyster, Glossy Ganoderma and Tufted Polypore are grown.
lab
The inner sanctum of the Mushroom House is the laboratory, where the culture bank is located with Petri dishes filled with different mushroom cultures. All cleaning work is performed in the laboratory. But in the production room is the inoculated substrate. This substrate consists of crushed wood mixed with various germs.
The fungus is first grown on grain until it becomes established. They are then transported to grow bags filled with substrate, while following the strictest hygiene protocols. “Basically, we inoculate the substrate, let it colonize the food and expect the harvest in a few weeks.”
All base materials are mixed internally in a huge 400 liter mixer. We use hardwood pellets or straw with calcium and some nutrients, such as wheat bran.
After wetting, the substrate is packed and placed in the tank. About 140 to 160 bags are placed there at the same time. The boiler is switched on and steam is pumped into the chamber to pasteurize the bags, killing most bacteria and pathogens that might overtake the fungus.
Self-made foggers are the brainchild of the Internet, Skates explains with a laugh. And it works! Steam boxes and ultrasonic foggers ensure a homogeneous environment with a humidity level of 80-90%. 
for more information :
Mushroom compadres
https://mushroomcompadres.com
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