CapSmashy, what really makes this possible is the long maturation period for the fruits of this species. Pins to mature fruits take about 1 month, and then the fruits tend to hang around for about a month before they get sort of twisted and snarly.
I also am in debt to my wife who helped me obtain the entire research paper "The effect of culture conditions on the mycelial growth and luminescence of naturally bioluminescent fungi." I had located the abstract online, but she was able to obtain the entire paper through her college masters program access privileges (see http://home.comcast.net/~rogerhofer/FEMS.pdf
). Ironically, the research contained the exact sort of information I needed to really get these to fruit well--like it was written especially for me. In particular the key finding for me is that this species thrives at an exceptionally low pH of 3.5 to 4.0 (optimal 3.8 ). This finding surprised me since other edibles I've grown, such as oysters, Reishi, Shiitake, etc., do not thrive and probably could not even survive at such a low pH. Even the lower-pH wood lovers tend to require much higher pHs. I believe that even though this is a soft-fleshed mushroom, with a shelf-like morphology similar to a miniature oyster, that super low pH affords this species ample time to mature since it sort of preserves them. An two-month old oyster, just for comparison, would be nothing more than a mound of goo or even less.