Edible Mushroom Liquid Culture Syringe 10cc, with sterile needle and alcohol swab.
Maitake (Grifola frondosa) can be found growing wild at the base of stumps or dying oak trees in eastern Canada. These rosettes of smoky brown wavy caps with white porous undersides are also called “Hen of the Woods” (not to be confused with Chicken of the Woods). **Maitake cultivation on logs is still experimental. Best results are achieved through “pre-treating” freshly cut oak logs before inoculation, and partially burying the logs once colonized.**
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, 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 a couple of days when stored in a paper bag in the refrigerator and can be frozen for extended use.
When cooked, Maitake mushrooms are succulent, semi-firm, and chewy with a woodsy, earthy, and spicy flavor. These mushrooms are used around the world in many different culinary applications and are also used in traditional medicines for their high nutritional content.
Maitake mushrooms are best suited for both raw and roasting, grilling, baking, frying, sautéing, and stir-frying. When used fresh, Maitake mushrooms can be crumbled and tossed into leafy green salads or sprinkled over soups. When cooked, Maitake mushrooms are mixed into stir-fries with other fall vegetables, boiled in stews and soups, tossed into pasta, sprinkled over pizza, or cooked into omelets. They can also be sautéed in butter and served as a stand-alone side dish or baked into a mushroom thyme cheesecake. In addition to cooking, Maitake mushrooms can be frozen, cooked or raw, and can be dried and ground into a powder used to flavor meatloaf, Italian dishes, and sauces such as béchamel, cream, or marinara. The tough base of the mushrooms can also be cooked to make a flavorful stock. Maitake mushrooms pair well with other wild mushrooms, bitter greens, shallot, garlic, thyme, potatoes, cheese such as parmesan and gruyere, eggs, bacon, shellfish, beef, anchovies, vinegar, and cream.
Maitake mushrooms are an excellent source of potassium, fiber, copper, amino acids, beta-glucans, antioxidants, and vitamins B and C. Maitake mushrooms are used medicinally as an immune system booster and are used in tea, taken in capsule form, or are consumed in a liquid concentrate.