The King oyster mushroom is largest of the oyster mushroom genus. They have a meaty texture and are known for their umami (pleasant savoury taste) flavour.
These mushrooms are commonly used in Japanese, Korean and Chinese cuisine – although this mushroom is native to the Mediterranean.
With a texture some a liken to scallops, these mushrooms are sometimes called ‘mushroom steaks’ or ‘vegan scallops’.
Our spawn is stored in optimum conditions using specialist breathable bags. This means that the organism is always at its healthiest and ready for inoculation.
For larger quantities check out out wholesale collection.
- The ideal growing conditions for king oyster mushrooms are: 12-15 C
- We recommend a storage temperature of no higher than 5 C for 7-10 days
- First harvest: 3-5 weeks
- Strain: Pleurotus Eryngii
Commonly used substrates:
- Chopped straw mixed with coffee grounds
- Hardwood logs and chips
|Binomial nomenclature||Pleurotus eryngii|
|Inoculation rate||mix with ± 1% spawn|
|Natural substrate||composition:||75% hardwood, mixed fine + course|
|5% oil seeds|
|Incubation||room temperature:||23-25 °C|
|substrate temperature:||25-28 °C|
|Primordia induction||(night time)* temperature:||lower to 18 °C|
|Fruiting conditions||room temperature:||12-15 °C|
|CO2-concentration:||< 1200 ppm|
|light:||800- 1500 lux|
|between flushes:||relative humidity increase to 90%|
|Total production cycle||ca. 2 months|
|Average yield||150 to 180 g saleable mushrooms per kg fresh substrate†|
*Primordia are induced by a shock. For most mushroom species, this is done with a thermal shock, which is defined by the minimum temperature during the day-night cycle.
†Mushroom weight immediately after harvesting, and wetted substrate weight prior to inoculation.
Important remark: these cultivation guidelines in our technical data sheets are a compilation of the data given to us by experienced cultivators. Individual differences in the cultivation conditions can seriously affect the results.
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