We made the first Korean white commercial strain ‘Baek-a’ developed by crossing betweenmonokaryons derived from brown strains. This variety can be estimated as the Korea’s indigenous one differentfrom the origin of Japanese white ones. The optimum temperature of mycelial growth was 25℃ but it needed toadjust to 18~20℃ when incubated at the bottle cultivation. The optimum temperatures of fruiting body initiationand development were 12~13℃ and 67℃, respectively. Fruiting body of ‘Baek-a’ was pure white even developedfrom crossing with brown strains. ‘Baek-a’ was a good variety with high quality and high productivity characterizedas quite even budding habit, long stipes and hemi-spherical pilei. The days for the fruiting was 7 days andthe productivity was 111±34 g per 850 ml. This variety needed high concentration of carbon dioxide and it hadto be adjusted up to 4,000 ppm for the good quality.