Elm oyster mushroom (Hypsizygus ulmarius), is a relatively rare mushroom variety. It looks similar to oyster mushroom but is far better in flavour and texture. In nature it grows on elms and beech as indicated by the name. Though it is popular in Japan, it is yet to be cultivated in India. Since the climate and other cultivation requirements of this mushroom are similar to the already commercially grown oyster mushrooms, attempts were made by the scientists of the mushroom laboratory at the Indian Institute of Horticultural Research (IIHR) at Bangalore to introduce this variety for the Indian Mushroom Industries. Superior variety This mushroom is superior to both leading oyster mushrooms, white and gray varieties in terms of yield, texture, flavour and shelf life. The cultivation practices of this variety are exactly similar to those of the other two oyster mushrooms. Bag or cylinder system is adopted for its cultivation. It can be grown successfully on paddy straw. Like other oyster mushrooms, three flushes occur 7-10 days apart. Biological efficiency The average biological efficiency is quite promising (90-100 per cent). With 65-70 per cent moisture, about 300 to 350gms can be harvested. In addition this variety has a prolonged shelf life of 2-3 days at room temperature and 5-7 days when kept in the refrigerator compared with 1-2 days of other two oyster mushrooms. Thick and fleshy It is larger, with thick texture, fleshy and also tastes better than the regular commercial varieties such as white oyster mushroom and grey oyster. Under Bangalore conditions and other places with similar climatic conditions, this variety can be grown throughout the year. For supply of spawn and cultivation details contact the Director, Indian institute of Horticultural Research Hessaraghatta Lake Post, Bangalore 560 089, Mushroom lab, Phone 28466420 : extn 237.