“Warm temperature range” sawdust spawn kits for shiitake cultivation on logs.
Warm 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: ~13-27C (55-80F). During warm summer months, this variety produces mushroom of better quality and higher yield than wide range variety. May fruit naturally or by forcing in warmer spring and fall months. Force fruit 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.
There are two ways you can inoculate logs with sawdust spawn. The first requires chopping up a freshly fallen hardwood log into rounds and stacking a few on top of each other with a 1/4″ layer of sawdust spawn in between. See video for more info.
The second way requires a special inoculation tool. Drill holes about 25mm (1″) deep into freshly harvested hardwood log using 12mm drill bit with depth stop.. You can use a regular drill, however a special adapter can convert and angle grinder to a high speed drill. Insert plug spawn into holes with inoculation tool, 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. For detailed instructions watch videos on our Learn to Grow page.
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) in late spring and in early fall.
See also info sheet about caring for your mushroom log.
All natural ingredients. Your spawn contains a pure mushroom culture grown on hardwood sawdust and organic Canadian wheat bran. No chemical fertilizers, nor pesticides, used.
Kit size ~2kg (4lb+).
One bag will inoculate ~14-18 logs that are 4 inches diameter by 4 ft long, or ~7-10 large diameter log stacks.
Note: We only keep a small quantity of shiitake sawdust spawn on hand seasonally. Orders greater than 4 kits may take up to 4 weeks to ship depending on stock availability.
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.
