Reishi can be grown by the farmers seasonally in the low cost growing rooms preferably polyhouses and also in the environmentally controlled cropping rooms by the industrialists. As the mushroom is intended to be used exclusively as medicine, it has to be grown organically; seasonal farmers have to put up polycover on the aside top and sides of the thatched huts and utmost hygienic condition have to be maintained to prevent diseases and pests as no toxic chemical is to be used for controlling the same.

Reishi is grown on the saw dust of the broad-leaved trees (mango, poplar, coconut, sheesham). Sawdust, obtained from the saw mills, is mixed with 20% wheat bran and is wetted to a level of 65% moisture. Calcium sulphate (gypsum) and calcium carbonate (Chalk powder) are added to get a pH of 5.5. The mixed substrate (700 g dry wt; 2.1 kg wet) is filled in polypropylene bags the mouth of which is then plugged with cotton. The bags are then sterilized in autoclave for 2 hrs. After cooling, the substrate is spawned with wheat grain or saw dust spawn at 3% on the dry weight basis. After the complete spawn run (bags white all over), which takes about 25 days, polythene top is cut at the level of the substrate totally exposing the top side and proper conditions for fruiting . 

Once the pins have grown up enough to form the cap which is indicated by the flattenning of the whitish top of the pinhead, humidity is reduced to 80% RH. Full maturity is indicated, when the cap is fully reddish brown and spores are shed on the top of the cap Harvesting is done by the tight plucking, holding the root with one hand and pulling up with another; scissors and knives can also be used but no residual bud is left after harvesting. One cycle of the growing takes 10-15 days. Depending upon the conditions, 2-3 flushes appear (250 g fresh mushroom from one kg dry substrate).