Whether you’re looking to supplement your income, grow food year-round, or simply dip your toes into the world of mushroom cultivation, growing oyster mushrooms is an excellent starting point. Not only are they relatively easy to cultivate, but they’re also delicious and a great way to save on your grocery bill. With their versatility in terms of color and shape, it’s no wonder why I developed a passion for them during my time managing a gourmet mushroom farm back in 1993.
There’s something truly fulfilling about harvesting a freshly grown oyster mushroom, knowing that you’ve worked hard to bring it to life. And the best part? With minimal upkeep once they’re started, oyster mushrooms are easier to raise than other popular varieties like shiitakes or lion’s mane.
This guide will walk you through the process of growing oyster mushrooms using straw or sawdust as substrates, providing a controlled environment that leads to greater production and a higher return on your investment. So, if you’re ready to get started, let’s dive in and explore the world of oyster mushroom cultivation.
Varieties
While oyster mushrooms may be the most well-known variety, they’re not the only ones. In fact, there are numerous species of oyster mushrooms, distinguished by their distinct hues and flavor profiles. From the rich earthy tones of some to the subtle sweetness of others, each type offers a unique gastronomic experience.
Blue Oysters (Pleurotus ostreatus var. columbinus)
Characterized as the ‘blue pearl oysters’ of the mushroom world, these fungi are in high demand due to their remarkable growth rate. Moreover, they exhibit an unusual ability to thrive in cooler climates, with a temperature range of 45°F to 65°F being conducive to their development. It’s worth noting that a minimum temperature of at least 60°F is necessary for fruiting to occur.
While blue oyster mushrooms typically perform well in outdoor environments where good air circulation is prevalent, they can also be successfully cultivated indoors. This adaptability makes them an attractive option for mushroom enthusiasts and farmers alike, as it allows for flexibility in terms of growing conditions.
Golden or Yellow Oyster (Pleurotus citrinopileatus)
The yellow mushroom in question boasts a vibrant, rich hue, its flavor profile more robust than some of its fellow varieties. In their natural habitats, Japan and northern China provide the perfect environment for these mushrooms to thrive on decaying wood. When cultivated, they excel in bags filled with a mix of sawdust and straw, showcasing impressive conversion rates that make them efficient nutrient users and prolific producers.
Pink Oyster (Pleurotus djamor)
The pink oyster mushroom is one of my personal favorites due to its distinctively rosy hue and mild, woody flavor that chefs adore. Its impressive growth rate allows for rapid production – I recall yielding the highest weights per bag when working at a mushroom farm. This variety fruits quickly, typically within 21-28 days. Optimal temperatures above 60°F enable pink oysters to thrive in greenhouses or bathrooms alike.
You can cultivate them on straw or sawdust substrates, with straw often resulting in abundant small mushrooms and sawdust yielding fewer but larger ones.
King Oyster Mushroom (Pleurotus eryngii)
King oyster mushrooms boast a distinctive appearance, featuring a rounded cap and robust stem that can reach impressive sizes – even up to one pound in weight. Their growth rate is slightly slower compared to other varieties, but they thrive in sawdust-based environments. To optimize their development, it’s essential to provide them with a casing layer. While they may be prone to blotchiness, this variety is particularly well-suited for cooking due to its mild flavor profile.
When cooked, the meaty texture takes on flavorings beautifully, making it an excellent choice for those seeking a rich culinary experience.
Phoenix Oyster (Pleurotus pulmonarius)
The Indian oyster mushroom, also known as a brown variety, is an excellent choice for growers due to its ease of cultivation and rapid maturation. In fact, this species can produce fruit in under a week, making it particularly well-suited for summer harvests. It thrives in straw-based substrates and excels in warmer temperatures, rendering it an ideal candidate for growth during the warmer months.
As a result, Indian oyster mushrooms are firm in texture, fleshy in appearance, and boast a subtle anise flavor profile.
Getting Started
Before diving into the world of mushroom cultivation, it’s essential to understand some fundamental terms. To begin with, let’s start with the basics: Spawn refers to the living fungal culture, akin to a seed for mushrooms. It’s this very essence that you’ll attach to a growing medium or substrate. The term ‘substrate’ simply means the material you place the spawn in – think of it as food for your mushroom colony as it grows.
Inoculation, then, is the process of introducing this spawn into the substrate. Finally, mycelium are the thread-like filaments that emerge from the spawn, gradually forming a network of interconnected strands to create a thriving colony.
How to Plant Oyster Mushrooms
For a successful oyster mushroom cultivation, selecting the right substrate is crucial. While straw and sawdust remain the most tried-and-true options, alternative mediums such as cardboard and cotton waste are also viable choices. Furthermore, commercial pre-made substrates are available for purchase, offering a convenient solution for those looking to simplify the process.
Using Straw
To prepare your straw for mushroom cultivation, start by cutting it into lengths of 1-3 inches using a wood chipper or other suitable tool. Next, submerge the straw in a large tub filled with warm water and add a small amount of dish soap. Agitate the mixture to distribute the soap evenly, then carefully pour out the soapy water. Rinse the straw thoroughly by directing a stream of clean water from a garden hose over it.
Finally, pasteurize the straw by heating it in a large pot until it reaches a temperature of 150°F. Once sterilized, drain the straw and place it on a clean, sanitized surface. While this process may seem labor-intensive, research indicates that maintaining a sterile environment can significantly boost yields. If you plan to produce multiple batches, consider setting up an assembly line system or investing in equipment like autoclaves used by professional growers.
On the other hand, if you’re only looking to cultivate a small quantity of mushrooms, microwaving the straw is a viable alternative. As a general rule, it’s best to prepare only as much straw as you intend to use immediately.
Using Sawdust or Wood Pellets
When it comes to growing oyster mushrooms, sawdust is a viable alternative to straw. For this method, it’s essential to use sawdust from hardwoods like oak or hickory, which can be sourced from local sawmills or suppliers. To prepare the sawdust for cultivation, it needs to be sterilized at a higher temperature than straw to eliminate any mold spores that might hinder growth.
One way to sterilize sawdust is to bring it to a boil and cook it for about an hour.
Alternatively, you can soak it in a high-pH lime bath for 18 hours. Afterward, allow the sawdust to cool if necessary, then drain it through a metal colander.
Another method involves microwaving small batches of sawdust. For this approach, simply heat the sawdust in short intervals until it reaches the desired temperature. Additionally, hardwood pellets marketed for wood smokers can be used as a convenient and pre-sterilized option.
To prepare these pellets, soak them in warm water to break down their structure, and they’ll be ready for use.
Where to Get Spawn
When it’s time to purchase spawn online, consider collaborating with your preferred mushroom supplier. Grain spawn, in particular, is available in various sizes and can be tailored for use with sawdust or straw substrates. What sets grain spawn apart from plugs is that the former typically arrives at your doorstep actively growing mycelium on a rye grain foundation. In contrast, plugs are often used to inoculate logs when cultivating species like shiitake mushrooms.
Inoculation
As the substrate cools, inspect it for optimal moisture levels. You’re aiming for a consistency where it binds together when squeezed in your hand, with a slow trickle of water emerging. If excessive water flows out, it’s too wet; if no water appears and it doesn’t bind, it’s too dry. Once you’ve achieved the perfect balance, proceed to add the mushroom spawn. A general guideline is three pounds of spawn per twenty pounds of substrate – simply mix well, breaking up any clumps that form.
After thorough mixing, transfer the inoculated substrate to your chosen containers. Mushroom supply companies offer pre-poked bags, while larger 2-gallon plastic bags from big box stores can be used as an alternative. If you opt for regular plastic bags, create evenly spaced holes (about every two inches) along the sides and bottom to ensure proper airflow. With the inoculation process complete, take a moment to appreciate your accomplishment – the most challenging part is indeed behind you.
Caring For Your Oyster Mushrooms
Incubation
To facilitate the growth of mushrooms, provide an environment that mimics their natural conditions. This involves maintaining a warm and dark space with temperatures ranging from 65-75°F (18-24°C). A suitable area for incubation can be a large closet, garage, or shed, while a greenhouse setup is also viable with the use of shade cloth, ensuring at least 50% shading.
For optimal growth, it’s crucial to provide good air circulation by setting up fans that circulate the air around the space without directly blowing on the mushroom bags. If your greenhouse features large fans, position the bags at a minimum distance of 10 feet away from the fan’s direct path. Finally, to minimize disturbance and promote healthy growth, place the mushrooms in a corner or an out-of-the-way location where they can thrive undisturbed.
Fruiting
As the mycelium colony matures, typically within 3 to 4 weeks, depending on the specific variety, you’ll notice a significant change. The contents of the bag will transform from their original brownish hue to a bright white color. This is an indication that your colony has established a robust presence. As the colony grows, it will begin to produce fruit in the form of tiny pins or buds.
These nascent mushrooms will emerge through the holes in the bag, signaling the start of the fruiting process.
To encourage the mycelium to produce more fruit, gently mist the bag with warm water. This humidity can stimulate the growth of new mushroom pins. Additionally, it’s essential to provide indirect light for your bags, ideally using a north-facing window.
This controlled environment will mimic the conditions that mushrooms would experience if they were growing out of a log in the wild.
To enhance air circulation and promote healthy growth, you can carefully cut a small slit into the bag. This will allow for a gentle exchange of air, similar to what the mushroom would experience as it grows naturally.
Keep a watchful eye on your mushrooms during this stage, as they typically take around 5 to 6 days to reach their full size.
Once harvested, the small pins will continue to grow and produce fruit outside of the bag, with some varieties producing multiple flushes over several months before the mycelium exhausts its energy.
What To Do After Your Bag is Spent
When you’ve exhausted your oyster mushroom bags, consider adding the mycelium-rich material to your compost pile. As the organic matter breaks down, the mycelium will thrive in the warm and nourishing environment. This can lead to a new cycle of growth, with mushrooms beginning to fruit once more.
However, it’s crucial to monitor the development of the mushrooms in their new habitat, as extreme weather conditions like intense sunlight or excessive rainfall can cause them to split, dry out, or degrade prematurely. Additionally, the spent mushroom bag – minus any plastic materials – can be a valuable addition to your vermicomposting bin, providing essential nutrients for the worms.
Oyster Mushroom Kits
While oyster mushroom kits offer convenience, they may not be the most budget-friendly option. On the plus side, they’re incredibly easy to use – simply sterilize, inoculate, and colonize with pre-treated mushrooms. This streamlined process can be a huge timesaver for those new to mushroom cultivation. However, high-quality kits can come at a steep price, and you may find that cheaper alternatives don’t live up to their promises.
To get the most out of your kit purchase, it’s essential to read reviews and opt for reputable companies to ensure a successful and satisfying growing experience.
Problems
Fruiting Problems
To optimize the environment for healthy growth, be mindful of two common issues that can arise: drying out and small heads. To address drying out, gently mist your substrate or mushrooms with water if you notice them starting to dry. For small heads, which are often caused by an excess of carbon dioxide, make sure to provide sufficient air exchange by opening windows or doors several times a day. This will help maintain a balanced atmosphere that promotes robust growth.
Mold
One of the most significant hurdles in cultivating oyster mushrooms in bags lies in preventing mold growth. This is because the warm, humid environment you’ve created is equally appealing to both fungi and molds. Molds are ubiquitous, and they can easily infiltrate your setup through inadequate cleaning and sterilization or even just from daily activities. If a small patch of mold appears, it’s usually possible to simply remove it by cutting out the affected area.
However, if mold has spread throughout the entire bag, it’s best to consider it a lost cause and send it to the compost pile.
Blotch
Mushroom farmers often encounter Blotch, a bacterial disease that manifests as unsightly lesions on the caps and stems of their prized fungi. To combat this issue, it’s crucial to chlorinate your irrigation water and ensure that the mushrooms dry thoroughly between spraying sessions. This simple yet effective approach can help prevent the spread of Blotch and maintain healthy, high-quality mushroom crops.
Gall Gnats
While mold damage is more prevalent, insects can still pose a threat to oyster mushrooms. Gall gnats from the Cecidomyiidae family, also known as small flies, feed on the underside of the mushroom. To minimize this issue, maintaining a clean growing environment is crucial. In addition to proper sanitation, sticky traps can be used to capture and control flying insects that might otherwise target your fungi.
As oyster mushrooms are sensitive to pesticides, it’s essential to avoid using any chemicals in your growing space.
Black Scavenger Flies
The Scatopsidae, commonly referred to as the black scavenger fly, plays a unique role in decomposing organic matter. Its diet consists of decaying plant material and dung. In managing these pests, homeowners can adopt similar strategies used for controlling gall gnats.
Harvesting and storing
Timing is everything when harvesting oyster mushrooms. As their caps start to curl up along the edges or flatten out completely, you know they’re ready for the picking. Twist them off gently or cut them with a knife to avoid damaging the delicate fungal tissue.
While most mushrooms don’t keep well, oyster mushrooms’ thicker walls give them a slight advantage. Store them in a paper bag in the refrigerator to maintain their freshness and shelf life.
Oyster mushrooms are an excellent protein source, boasting an impressive 30% dry weight content. Their cholesterol levels are also remarkably low, making them an attractive option for vegetarians and vegans seeking a meaty alternative. When cooked, they can be used in soups, stews, or as a substitute for meat.
However, it’s crucial to cook oyster mushrooms thoroughly to avoid any potential health issues.
Raw consumption of these mushrooms can lead to adverse reactions due to the presence of ostreolysin, a toxic protein that requires heat treatment to break down. Aim for an internal temperature of at least 140°F (60°C) to ensure your meal is both delicious and safe.
Now that you’ve harvested and prepared these tasty fungi, it’s time to enjoy the fruits of your labor! Share your favorite recipes and experiences with us in the comments.
