Wood dowels inoculated with “cold temperature range” shiitake mycelium for log cultivation.
“Cold range” indicates the conditions under which this strain can be fruited, and are NOT an indication of which type of climate they grow best. Fruiting Temperatures: ~7-20C (44-68C). This strain of shiitake will expand your season by fruiting earlier in the spring and extending later in fall than the wide range variety. Does not respond well to forced fruiting in summer.
Shiitake Lentinula edodes, are a gourmet edible mushroom long revered in Asia. Growing shiitake on logs is easy, but takes patience as it can take up to a year, even two, before your logs are ready to fruit for the first time. These delicious mushrooms are well worth the wait, and once colonized your logs will produce a few crops every year over several years.
Drill holes about 25mm (1″) deep into freshly harvested hardwood log using 8mm (5/16″) drill bit (a depth stop can make the task easier). Tap plug spawn into holes with hammer, then cover with melted wax using a dauber. Store logs outdoors in shade, and soak periodically during extended dry periods. After 6 months to 2 years your log will be ready to produce mushrooms.
Once your log is fully colonized, you can force fruit it in the spring, summer and fall, by soaking in cold water and keeping very wet for a week. When conditions are right, shiitake can also fruit naturally (without forcing).
For detailed instructions on how to inoculate your log, click here. See also info sheet about caring for your mushroom log.
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, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. They will keep for 1-2 weeks when stored in a paper bag in the refrigerator. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring agent for soups, stocks, and sauces.
Inside, the cream-colored flesh is firm, chewy, and spongy. Underneath the cap, the white gills are tightly arranged, are not attached to the stem, and depending on the maturity, there may also be a thin veil covering the gills. The ivory to light brown stem is smooth, tough, and fibrous. When cooked, Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor.
Shiitake mushrooms are best suited for frying, sautéing, boiling, steaming, and grilling. Although Shiitake mushrooms are a cultivated variety, their umami, earthy flavor and texture lend itself to be a substitute in recipes calling for wild mushrooms. They can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring agent for soups, stocks, and sauces. Shiitake mushrooms pair well with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, carrots, bell pepper, baby corn, water chestnuts, potatoes, onion, green onion, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine.
Green Chard & Shiitake Tacos with Epazote
Walnut-Mushroom Veggie Burgers
Green Bean and Shiitake Mushroom Stir-Fry
Quinoa Salad with Shiitakes and Fennel
Lentil Mushroom Tacos with Mango Salsa
Shiitake mushrooms contain vitamins A, B2, B12, C, and D, iron, calcium, copper, selenium, zinc, and manganese. In traditional medicine, Shiitake mushrooms are believed to help reduce symptoms of the common cold, increase energy, and ward off hunger.
Wood dowels inoculated with “cold temperature range” shiitake mycelium for log cultivation.
“Cold range” indicates the conditions under which this strain can be fruited, and are NOT an indication of which type of climate they grow best. Fruiting Temperatures: ~7-20C (44-68C). This strain of shiitake will expand your season by fruiting earlier in the spring and extending later in fall than the wide range variety. Does not respond well to forced fruiting in summer.
Shiitake Lentinula edodes, are a gourmet edible mushroom long revered in Asia. Growing shiitake on hardwood logs is easy, but takes patience as it can take up to a year, even two, before your logs are ready to fruit for the first time. These delicious mushrooms are well worth the wait, and once colonized your logs will produce a few crops every year over several years.
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 naturally. When nature doesn’t provide enough rain, force fruit it in the spring and fall by soaking in cold water and keeping very wet for a week.
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.
