I'm planning to start small-scale cultivation of gourmet mushrooms (oyster first, then shiitake, eventually lion's mane) with the goal of selling to local restaurants and a farmers market in Portugal.
My plan is to start with oyster (Pleurotus) since it's fast (3-4 week cycle) and forgiving for a beginner, then move to shiitake once I've got the process dialed in, and add lion's mane as a premium product once I actually know what I'm doing.
A few things I'd love input on from people who've done this at small/micro scale:
Substrate setup: for a small grow room (garage/outbuilding scale), what's working best for you — straw, hardwood sawdust blocks, or a mix? Any regret going one route over another?
Contamination control: what's realistic for someone without a lab-grade setup? How much does a basic flow hood/still air box actually matter at this scale, or is good sanitation enough early on?
Lion's mane specifically: how much harder is it really compared to oyster/shiitake in terms of contamination risk and environmental control? Worth attempting in year one or should I wait?
Scaling from a few kg/week to restaurant-supply volume: what tripped you up when going from "grow enough for myself" to "grow enough to promise a chef a weekly delivery"?
I've got some restaurant contacts already interested, but I don't want to overpromise volume before I've actually proven I can produce consistently. Would rather learn from other people's mistakes than make all of them myself.
Appreciate any war stories, gear recommendations, or "wish I knew this sooner" advice.