This kit produces beautiful clusters of yellow oyster mushrooms. Great for beginner growers! Within weeks you will enjoy your first crop of mushrooms grown indoors on your counter top. Kits may also be grown outdoors during the spring and fall.
A humid environment is important to mushroom formation, and can be created by misting water from a spray bottle into a humidity tent.
All natural ingredients. Your kit contains a pure mushroom culture grown on hardwood sawdust and Canadian wheat bran. No chemical fertilizers, nor pesticides, used.
Fruiting instructions can be found here.
Kit size ~2kg (4lbs+)
Visit our Learn to Grow page to learn how to expand your mushroom kit into buckets of sawdust or used to inoculate logs!
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, Yellow Oyster mushrooms will keep for 2 to 3 days in the refrigerator, or they can be frozen for up to three months. Yellow Oyster mushrooms can also be dried and kept in a sealed container away from direct sunlight for extended use.
Yellow oyster mushrooms have a fruity aroma reminiscent of an aged red wine and are velvety, crisp, and chewy. When cooked, they developed a balanced, nutty flavor similar to the flavor of cashews. They can be used in a wide variety of culinary applications and are commonly used in stir-fries to add a chewy, tender texture.
Yellow oyster mushrooms are best suited for stir-frying, braising, boiling, or sautéing. Before cooking, the mushrooms should be gently cleaned with a brush or damp towel, and the stems may be quite bitter to some individuals, in which case they should be removed and discarded. It is also important to remember that the mushrooms should be cooked for a longer period of time as they retain water and the water needs time to be cooked off. Yellow oyster mushrooms can be sliced and cooked in soups, mixed into sauces, sautéed and served over steak, cooked into omelets, sprinkled over pizza, or cooked and served on toast. They can also be stir-fried with other vegetables, baked in a tart, or sautéed until crispy and then crumbled to create a mock buttery, bacon bits. These mushrooms are extremely versatile and can act as a substitute for button or other oyster mushrooms in many different recipes. Yellow oyster mushrooms pair well with poultry, seafood, steak, cilantro, thyme, parsley, rosemary, tarragon, garlic, garlic scapes, onion, leeks, fennel, arugula, white turnip, asparagus, bok choy, potatoes, lemon, brie, pine nuts, coconut milk, rice, noodles, quinoa, or barley.
Mixed Oyster Mushroom and Ginger Noodles
Cilantro and Coconut Roasted Chicken with Golden Oyster Mushrooms
Mushroom Pesto Tartine with Parmesan Crisps
Shaved White Turnip and Bok Choy with Golden Oyster Mushrooms
Asparagus, Potato and Oyster Mushroom Tart
Yellow oysters contain copper, zinc, and essential amino acids in varying amounts including folic acid, lovastatin, and carotenoids, which also gives the mushroom its vivid yellow color.
