NOVELTY - The method comprises taking vinegar residue as raw material, dehydrating vinegar dross, adjusting the moisture in the vinegar dross to 60-65% of the total weight and then adjusting pH value with lime powder to 6-8, adding vinegar residue and additive (0.1-20 wt.%), packing the prepared materials after processing the obtained mixed material into bacteria bag fungus stick, sterilizing the prepared rod at 90-120 degrees C for 2-10 hours and then cooling to 25-35 degrees C, inoculating the strains at two ends of the rod, and inoculating the mushroom mycelium culture.    USE - The method is useful for culturing edible mushroom including Pleurotus eryngii, oyster mushroom, drumstick mushroom, crab taste mushroom, Hericium erinaceus, straw mushroom, shiitake mushroom and/or Agaricus bisporus using vinegar dross (claimed).    ADVANTAGE - The method is capable of rapidly and economically culturing the edible mushroom with high yield and nutritional value and reduced energy consumption in an environmentally friendly manner.    DETAILED DESCRIPTION - The method comprises taking vinegar residue as raw material, dehydrating vinegar dross, adjusting the moisture in the vinegar dross to 60-65% of the total weight and then adjusting pH value with lime powder to 6-8, adding vinegar residue and additive (0.1-20 wt.%), packing the prepared materials after processing the obtained mixed material into bacteria bag fungus stick, sterilizing the prepared rod at 90-120 degrees C for 2-10 hours and then cooling to 25-35 degrees C, inoculating the strains at two ends of the rod, inoculating the mushroom mycelium culture after placed in dark at 20-25 degrees C and humidity of 30-70%, and cultivating and harvesting a culture chamber at 6-17 degrees C and a humidity of 50-90% for 6-10 days under the irradiation for 80-1,000 lux fluorescent lamp for 8-10 hours to form light stimulus mushroom fruiting body. The dehydration step comprises squeezing and dehydrating vinegar residue, or adding the fresh vinegar residue for metabolite of the marine actinomycete inoculum stacking fermentation. The strain is inoculated at two ends each with a diameter of 5-8 cm. The formation of hypha into bud of the mushroom temperature is controlled at 13-17 degrees C. The sub-body mature temperature is controlled at 6-13 degrees C.