It was introduced for commercial production for the first time in India by IIHR. Mushrooms initially gray in color, fading on maturity. Gills and stalks white. Mushrooms large and fleshy with excellent taste. Mushrooms occuring in clusters. Shelf life 36-48 hours at 25-30°C and 4-5 days at 4°C. Commercial cultivation has been standardized on pasteurized (80-85°C for 2 hours)/ sterilized (121 °C, 15 lb pressure for 15 minutes) paddy straw. It completes spawn run in 25-30 days in a temperature range of 25-30°C. Pinhead initiation begins after 4-7 days of opening of the bags and matures for harvest within 2-3 days. The total cropping cycle of this variety from spawning to harvesting 37-42 days. The average biological efficiency of 60-80% can be obtained within this period. It can be marketed as fresh, dry or as mushroom powder. For natural growing any region in India having a temperature range between 20-25°C. Under controlled environment all the regions. All year round natural cultivation can be undertaken in Kodagu, Chickmangalur, Kodaikanal, Ooty, Connoor, North eastern states of Manipur, Meghalaya, Mozoram, Nagaland and Arunachal Pradesh. Seasonal cultivation can be done in other regions. Spent mushroom substrate (SMS) can be used as an excellent organic manure or for vermicomposting.