Harvesting : Mushrooms should always be harvested before spraying water. The right stage for picking can be judged by the shape and size of fruitbody. In young mushrooms the edge of the cap is thick and cap margin is enrolled while the cap of mature mushroom become flat and inward curling starts. After harvesting lower portion of the stalk with adhering debris should be cut using a knife. Stipe is kept short or almost non existent because it is hard and not liked by many consumer. Fresh mushrooms should be packed in perforated polythene bags for marketing. They can also be sun dried by spreading thinly on a cotton cloth in bright sunlight or diffused light. The dried produce with 2-4% moisture can be stored for 3 to 4 months after sealing properly.
Processing : Sun-drying of mushrooms is one of the simplest and oldest methods followed by the growers from the time immemorial. Due to the difficulties in drying of some of the mushrooms, new preservation technologies like cabinet drying, canning, pickling, freeze-drying and irradiation treatment of mushrooms have developed to improve the shelf life and consumption of mushrooms. A variety of products are being prepared from mushrooms. These are mushroom pickle, mushroom powder for preparing mushroom soup, mushroom sauce, mushroom candy etc. Farmers can prepare these products when there is surplus.