Chambers's Journal of Popular Literature, Science, and Art, No. 711, August 11, 1877

The mushrooms thus grown are stored in a barn on shelves ranged along three sides, with braziers lighted underneath. Afterwards they are put into small boxes, the bottoms of which are lined with either straw or bamboo mats; these are placed on the shelves, and gradually dried with great care. Another mode of drying mushrooms is to string them on thin slips of bamboo, which are piled together near the brazier, the heat being kept in by inverting a closely woven basket over them.

Of other edible mushrooms in Japan besides the shü-také, Mr Robertson particularises the following: The kikurage, which grows in spring, summer, and autumn, on the mulberry, the willow, and other trees; it is a small, thin, and soft mushroom, very much marked at the edge, and of a brownish tinge. The iwa-také, which grows on rocks in thick masses. The so-také, a very delicately flavoured mushroom, which is found on precipitous crags, and is consequently scarce, owing to the difficulties attendant upon its collection. The kawa-také, a funnel-shaped mushroom with a long hollow stalk, which is found in shady spots on moorland.

By adopting a somewhat similar plan of forcing mushrooms in Great Britain, it is quite possible that growers might find it to their advantage.