Wood dowels inoculated with oyster mushroom mycelium for log cultivation (Pleurotus ostreatus).
Oyster mushrooms grow wild in Canadian forests, and are easy to grow on logs at home. This gourmet edible mushroom will produce the first crop of mushrooms faster than other mushroom species.
Drill holes about 25mm (1″) deep into freshly harvested hardwood log using 8mm (5/16″) drill bit and depth stop. If you are drilling holes many logs, consider our specialized high speed mushroom drill bit and angle grinder adapter to make the task faster and easier.
Tap plug spawn into holes with hammer, then cover with melted wax using a dauber. For detailed instructions on how to inoculate your log, click here.
Store logs in full shade outdoors where they will receive rain. For optimal growth, you may with to rehydrate your log during extended dry periods by submerging overnight in water.
After 6 months to 2 years your log will be ready to start producing mushrooms. Typically heavy rains in the spring and fall will stimulate your log to make mushrooms. Sometimes nature doesn’t provide enough rain. To ensure your log is well hydrated, soak in water overnight then water frequently for 10 days to maintain high humidity while mushrooms form.
100 plugs will plant ~2 logs* (~100g of wax will seal 100 plugs)
500 plugs will plant ~10 logs* (~454g of wax will seal 500 plugs)
*Based on an average log size of 40 inches long by 4 inches in diameter.
For peak viability we recommend using your mushroom products within weeks, and storing in a cool location until use. Refrigeration between 2-4C is ideal for the longest shelf-life. Even when refrigerated, the fungal mycelium continues to grow, and eventually mushrooms burst out one way or another.
After harvesting you should store the mushrooms in a paper bag. The best way to store mushrooms is in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. If stored properly fresh mushrooms should last for 3 days in the refrigerator. Once cooked, Pearl Oyster mushrooms will keep for 2 to 3 days in the refrigerator, or they can be frozen for up to three months. Pearl Oyster mushrooms can also be dried and kept in a sealed container away from direct sunlight for extended use.
This edible fungus is not nearly as common as the white button mushroom: but it should be! This variety has a mild, savory flavor and a delicate texture that works in all sorts of recipes. The flavor is delicate and savory, with a hint of complexity on the finish. Some people say they have a slight seafood flavor, or a subtle anise finish (black licorice). Either way, they’re best eaten fried or sautéed.
Oyster mushrooms are best suited for frying, stir-fry, and braising, as up to ten percent of the population could have a slight allergic reaction to eating the fungus raw. They can be cooked and added to soups, chowders, sauces, egg dishes, tarts, pasta, lasagna, and pizza. They can also be fried for tempura, fried into vegan calamari, used as a substitute in mock-oyster Rockefeller, or stuffed into dumplings. Oyster mushrooms cook relatively quickly and are typically added at the end of the cooking process. They are popularly used in many Asian dishes in Japanese, Korean, and Chinese cuisine. They can also be dried for extended use and do not have to be rehydrated before using. Oyster mushrooms pair well with onions, shallots, green onions, garlic, ginger, potatoes, thyme, parsley, peas, green beans, eggplant, sherry, soy sauce, tofu, scallops, poultry, lemon, and spaghetti.
Oyster Mushroom Pate with Crudites
Mushroom Salad with Lentils and Caramelized Onions
Miso Grilled Oyster Mushrooms + Buttered Farro
Spicy Oyster Mushroom in Banana Leaves
Oyster mushrooms contain vitamin B6 and D, fiber, potassium, and folate. They also contain an antioxidant called ergothioneine, which can help decrease inflammation in the body.
