NOVELTY - Method for cultivating Hypsizygus marmoreus mushroom, involves (a) taking dry matter of e.g. cotton seed hulls and soybean meal, and drying the obtained granules, (b) soaking mushroom residue in water, adding e.g. soybean meal, piling the mixture, inserting stick, performing natural fermentation, turning the heap, cooling material and placing the obtained material on bed, and obtaining mycelium covered on the bed, and (c) managing fruiting bodies by spraying 4-6 kg 0.01-0.02 g/ml mushroom residue in 1 m2 of bed.    USE - The method is useful for cultivating H.marmoreus mushroom (claimed).    ADVANTAGE - The method promotes growth of beneficial microorganism, and is cost-effective, less labor intensive, and environmentally-friendly.    DETAILED DESCRIPTION - Method for cultivating Hypsizygus marmoreus mushroom, involves (a) taking dry matter of 81-85% cotton seed hulls, 8-12% soybean meal, 3-4% mushroom residue, 2-3% lime, and 1% gypsum, where mushroom residue is prepared by collecting scraps of shiitake mushroom and crushing the scraps into granules to mesh size of 2-3 mm, and drying the obtained granules, (b) soaking mushroom residue in 20-30 times water at room temperature for 18-24 hours, adding cotton seed hulls and soybean meal, piling the mixture to a height of 1-1.2 m and width of 2-3 m, controlling dry weight of the each heap to 300-500 kg, patting the heap for 4 weeks, inserting stick having diameter of 10-15 cm in vertical direction, performing natural fermentation at 60 degrees C for 24 hours for 5-6 days, turning the heap for once day, adding lime during first turning and gypsum during second turning, performing turning for 3-4 times, obtaining material having moisture content of 63-65%, cooling the obtained planting material, placing the obtained material on bed, performing seeding and obtaining mycelium covered on the bed to a thickness of 1-2 cm, and (c) managing fruiting bodies by spraying 4-6 kg 0.01-0.02 g/ml mushroom residue in 1 m2 of bed, where the mushroom residue is prepared by adding 20 times water to mushroom residue, soaking the mushroom residue in water room temperature for 18-24 hours, filtering the mixture, concentrating the mixture to obtain 0.05 g/ml fragrance mixture, and diluting the obtained concentrated product.