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Learn how to grow
harvest, store, and cook oyster mushrooms!
OYSTER
Oyster Mushrooms
Click the link for step by step directions on how to begin fruiting your mushroom block.
Pleurotus Ostreatus or Oyster mushrooms are a great beginner mushroom. They are aggressive and fast growing, though they do of course still require some care. Oyster mushrooms come in many different varieties often named for the color they present; grey, blue, golden, pink, and many more. They are one of the more mild tasting mushrooms that, in my opinion, have that classic mushroom flavor.
Most varieties are easy to grow and will grow in a wide range of temperature, excluding the pink oyster mushrooms, which are a tropical variety. Like other gourmet mushrooms, they require high humidity and fresh air circulation.
Oyster mushrooms can be sprayed directly to maintain high humidity.
Optimal Humidity: 85 - 95%
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The best temperature for fruiting oysters can vary with variety. Pink oyster mushrooms will not grow below 70F and the mycelium will die if the mushroom block freezes. Blue oyster mushrooms typically will not grow at higher temperatures above 70F and prefer 60F to 65F.
Our mushroom blocks are Pohu oyster, which will grow down to 60F and as high as 80F (or possibly higher).
Optimal Temperature: 65F - 75F (Pohu oyster)
Pins or Pinning - This is the beginning stage of mushroom growth and Pohu oyster mushrooms pins look like this. Continue to spray the pins several times per day; more if they look dry and less if they start to look too wet.
Harvest Time!
Oyster mushrooms are fast growers and are generally ready to harvest in about 6 to 7 days after pinning starts. Harvest the mushrooms while the edges are still slightly curved, before they flatten out. If they are harvested younger they will last longer in the fridge.
You can harvest by simply twisting the bunch off of the block while holding it at the base of the stems or you can cut through the stems near the base. Be careful not to get any pieces of plastic bag into your harvest.
Storing the Mushrooms
If you're not ready to eat your mushrooms you can either dehydrate them, sauté and freeze them, or store them in a paper bag in the fridge for up to a week. You can also use a container lined with paper towel and a lid loosely laid on top. Do not seal the mushrooms inside of a container or the shelf life will be reduced.
My favorite way to cook every mushroom is to sauté it in butter with garlic and an excellent way to store mushrooms is to sauté them and then freeze them. It is easier than dehydrating but doesn't store as long. I like that it's pre-cooked and ready to use.
If you want to store them long term I like to dehydrate them but it's best to cut the stems off first as they become very hard and woody when dried out.
Fruit the block again!
You can fruit the block more than once, keep in mind that each flush (or fruiting) will be about half the size of the first bunch.
For a second flush, let the block rest for about a week and then start spraying the original opening.
When you're done fruiting the block inside, toss the block outside and more mushrooms will fruit when the conditions are right.
Too Dry!
If the edges of the mushrooms are turning brown then they are dry and need more humidity, spray them more often. Make sure they are not near a vent or breeze that would dry them out, direct sunlight is also too much.
Not enough fresh air!
If the stems are long and the caps are small this is due to high carbon dioxide level. The carbon dioxide level in many houses is too high and you may need to open a window to get more fresh air. Make sure that the window is not so close to the mushroom that it dries it out. Once a mushroom is growing it does not like to have its environment change.
Pink Oyster mushrooms are slightly different in shape and should be harvested when they look similar to this picture. If the mushrooms are not getting any bigger then they are done growing, no more than 7 days after they start pinning but likely 5-6 days in warmer temperatures in the mid to upper 70's.
At higher temperatures the mushrooms will mature even faster and should be harvested slightly on the young side if a longer shelf life is desired.
Golden Oyster mushrooms have a fractal growth pattern and the mushroom caps are generally smaller than that of a pohu or pink oyster. (Though if they are really stemmy, then they need more fresh air). Harvest before the caps flatten out, while they are still slightly curved over. Goldens will also be ready to harvest around 5 - 7 days depending on the temperature. Harvest slightly on the young side if a longer shelf life is desired.
Exposing golden oysters to more light will enhance their vibrant color.
