Drill holes in all sides of the bin and lid. Make holes at least two inches apart to create excellent ventilation and prevent rotting.
Pour the perlite into colanders and rinse it with water to completely moisten the medium. Allow the excess water to drain and then dump the perlite into the plastic bin. Spread it out to a depth of five inches.
Soak the mushroom cakes in a large bowl filled with water for 24 hours. Drain the cakes and rinse them with fresh water. Roll the damp cakes in dry vermiculite.
Place the cakes in the bed of perlite with at least three to five inches between cakes. Place the lid on the bin and seal it. Let the cakes sit for half an hour and then mist them well with water. Mist them at three or four times over the next 24 hours.
Keep the bin where temperatures are between 65 and 75 degrees Fahrenheit. Mist the cakes three to four times per day. Once fruiting begins, cut off the developing mushrooms as they reach the size you wish.
Harvest all the ripe mushrooms and then wait for another flush of mushrooms. Keep the cakes moist until they produce a second, although smaller crop.