Are you interested in growing oyster mushrooms?<\/p>\n
With this extra large bag of mycelium, you can grow your own oyster mushrooms from scratch. Suitable for both indoor and outdoor use. <\/p>\n
Oyster mushrooms taste great and are known for their meaty texture. It is also a little firmer than the commonly used mushroom and therefore holds its shape a little better when cooked. In the wild, it likes to grow on dead or dying deciduous trees. With this mycelium, you have the chance to grow it yourself and enjoy this delicious edible mushroom at home. <\/p>\n
Oyster mushrooms are great fried in butter and eaten on bread, with mushroom risottos and in pasta dishes.<\/p>\n
Oyster mushrooms should be stored in an airtight container in the fridge and typically keep for 10-14 days. They can also be butter steamed and frozen. <\/p>\n
Would you like to try growing oyster mushrooms? You can do it on a variety of materials. We have guides for coffee grounds here, logs or stumps here, and straw here. <\/p>\n
You can also continue reading on this page where we describe growing oyster mushrooms in coffee grounds.<\/p>\n
Are you overwhelmed by having to grow mushrooms from scratch? Check out our mushroom bag where we’ve done the hard work! <\/p>\n
A clean plastic bucket with lid or a plastic bag. Approx. 2.0 – 2.5 liters.
\nApprox. 100 g oyster mushroom mycelium. Keep refrigerated.
\nCoffee grounds, fresh and chilled.
\nA spoon to stir the mixture together.
\nTip! We have had the best results using grounds from filter coffee, piston pot or similar. Grounds from an espresso machine can be very dry. <\/p>\n
Cut 2-4 round holes approximately 1.0 cm in diameter in the container, depending on the size of the container. Disinfect the container and other tools with boiling water. If you are using a bag, you can cut 1-2 cm long grooves and skip disinfection.
\nPut breathable tape such as sports tape or painter’s tape over the holes.
\nMix coffee grounds and mycelium thoroughly in the container. The bag\/bucket should be full and the contents should be well compressed. Put a lid on the bucket or close the bag tightly at the top.
\nAfter 2-3 weeks, the mycelium will have passed through the coffee grounds and after another 1-2 weeks the first mushrooms will start to grow.
\nWhen the mushrooms grow out, it is a good idea to spray them daily with an atomizer, otherwise they may dry out.
\nPROCEDURE (WITH RUNNING COFFEE GROUNDS):
\nCut 2-4 round holes about 1.0 cm in diameter in the container, depending on the container size. Disinfect the container and other tools with boiling water. If you’re using a bag, you can cut 1-2 cm long grooves and skip disinfection.
\nPut breathable tape such as sports tape or painter’s tape over the holes.
\nMix the first layer of fresh and cooled coffee grounds with mycelium – about one tablespoon of mycelium for a half-filled coffee filter. Crumble the mycelium with your fingers if it has grown together. Remember that you only need about 100 grams of mycelium for 2 liters of coffee grounds.
\nStir the mixture with a spoon and close the container.
\nWait for the mycelium to grow and the mixture to turn white and fluffy, then add more coffee grounds and mycelium. Do not mix the new mixture with the old mixture, but simply place it on top when you add the new mixture. It will mix continuously.
\nContinue the process until the bucket or bag is full.
\nPut the lid on the bucket or close the bag tightly at the top and remove any tape from the holes so the mushrooms can easily come out
\nAfter 1-2 weeks the mushrooms will start to grow. <\/p>\n
The mushrooms come in “vomit”. How much vomit you get depends on the nutrient content of the coffee grounds and the size of the container. <\/p>\n
Humidity. Oyster mushrooms like reasonably high humidity. You can continuously spray water around the mushrooms with an atomizer, preferably daily. This helps to prevent them from drying out. If the mushrooms start to thin and ‘stretch’, it means they are dry. If possible, you can put the bag bucket in a larger container with a wet newspaper or similar at the bottom. <\/p>\n
Temperature. Mushrooms grow best at around 18 degrees. They don’t die at higher or lower temperatures, but are happy to hibernate. <\/p>\n
Maturity. Mushrooms are ripe and ready to be picked when they become bright and “sharp” at the edges. When the edges start to “bend up” it also typically means that they are ready to be picked. <\/p>\n
Patience. Depending on temperature and humidity, the bucket\/bag will release sponges 1-3 times. It pauses between each “burst”, so be patient. <\/p>\n
Tip. You can ‘feed’ the mixture according to the sourdough principle – cut off part of the culture and continue to feed it with coffee grounds in a new container. <\/p>\n
Extra tip! You can try temperature shocking your oyster mushroom culture if no mushrooms appear. Throw it in the fridge for a day or two – this can get the mix going. <\/p>\n