The story
The milky mushroom is an Indian success story: first discovered in West Bengal and developed for commercial cultivation in India since the 1970s. It is one of the few heat-resilient farmed mushrooms, fruiting well at 25–35°C where oyster and button struggle.
Did U know
One of the very few commercial mushrooms domesticated in India.
Thrives in hot, humid weather — a true summer crop for the plains.
Its snow-white sturdy caps have among the longest shelf life of fresh mushrooms.
Needs a casing layer of soil to trigger fruiting, unlike oyster.
Why it matters
- Excellent keeping quality reduces post-harvest losses for farmers.
- Good protein and fibre content with a firm, satisfying bite.
- Grows when other mushrooms cannot, extending farm income into summer.
- Attractive white appearance commands good market presentation.
In the kitchen
Firm and slightly chewy — excellent in biryanis, stir-fries and curries that need a mushroom which keeps its shape.
In the market
A premium fresh-market mushroom in south and central India, prized for shelf life and summer availability.