Edible Mushroom Liquid Culture Syringe 10cc, with sterile needle and alcohol swab.
Blue Oyster (Pleurotus ostreatus var. columbinus) are the easiest of all to grow. In fact, it’s nearly impossible to hold them back from making clusters of vase-shaped mushrooms.
Liquid cultures are a great way to maintain relatively sterile technique without expensive lab equipment. Decreased contamination means increased success in growing mushrooms!
Liquid cultures can be stored in a refrigerator to preserve the viability for months (even years). We recommend using them as soon as possible to benefit from their peak vitality.
Syringes do not come with instructions. Please research growing techniques before purchasing. Resources can be found on our Learn to Grow page. Note: You can do this exact process without a glove box with great success! We recommend flame sterilizing the needle in between each transfer.
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, Blue Oyster mushrooms will keep for 2 to 3 days in the refrigerator, or they can be frozen for up to three months. Blue Oyster mushrooms can also be dried and kept in a sealed container away from direct sunlight for extended use.
Blue Oyster mushrooms grow in large, shelf-life structures comprised of dense, overlapping clusters of individual fungi. Blue Oyster mushrooms have a spongy, dense, and slightly chewy consistency. When raw, the mushrooms bear a scent reminiscent of the seashore combined with anise and have a subtly metallic flavor. Once cooked, Blue Oyster mushrooms soften, developing a velvety, tender texture and contain a mild, earthy, and savory taste with licorice-like nuances.
Blue Oyster mushrooms have a mild, savory flavor well suited for braising, sautéing, roasting, frying, grilling, and stir-frying. They are often combined with other mushrooms and sauteed to create an earthy and textural side dish, or they are tossed into soups to contribute umami flavors into the broth. The mushrooms are also roasted and stirred into pasta, cooked into omelets, breaded and fried, prepared as a vegetarian substitute for seafood, used as a topping over pizza, grilled and layered onto burgers, or served as a simple side dish. In addition to fresh preparations, Blue Oyster mushrooms can also be dried for extended use and do not have to be rehydrated before using. Blue Oyster mushrooms pair well with herbs such as parsley, thyme, and sage, potatoes, aromatics including garlic, green onion, shallots, ginger, and lemongrass, leeks, asparagus, bok choy, bell pepper, miso, heavy cream, fish, and meats such a beef, poultry, and turkey
Blue Oyster mushrooms are a good source of vitamin D to balance phosphate and calcium levels in the body to strengthen bones and teeth. The mushrooms are also a source of B vitamins to increase energy, potassium to regulate fluid levels, vitamin A to maintain optimal organ functioning, and other amounts of iron, copper, and riboflavin. In addition to vitamins and minerals, Blue Oyster mushrooms contain chitin, a polymer that promotes healthy digestive bacteria and antioxidant properties to reduce oxidative stress.