Anybody here know anything about mushroom cultivation?

I’ve been thinking about putting in a mushroom cellar and experiment with cultivating those hardy little cup champignons (so popular in the states), some big fat portobellos, and the difficult, succulent morel as a small commercial sideline and to compliment some of my green and bleu cheeses. Anybody have any experience in mushroom cellars and mushroom cultivation in general, and morels in particular? I’d like to read about your experiences and any stories you may want to share.