Shipping Now Available! Get 1-2 Day Local Delivery! 408-227-7272 - DIRECTIONS
Your cart is currently empty
Product image slideshow Items
Available in store
Close| Skill level | Beginner |
| Grow location | Outdoors |
| Spawn shelf life | 6 months (refrigerated) |
| Incubation | 6-12 months |
| Fruiting temps | 55-75°F |
| Best log type | See wood chart below |
Blue Oysters (Pleurotus ostreatus) are a fast colonizer with a strong bluish-gray hue. They produce richly umami-flavored mushrooms with a soft, meaty texture that pairs well with most dishes.
As our most productive oyster strain, they are reliable, cold-tolerant, and fruit prolifically in early spring or late fall. Blue oyster mushrooms also work well with the log, stump, and totem methods.
Each outdoor log kit contains:
Note: Dowel may be fluted or spiral. Aside from being kiln dried, our wooden dowels are not treated in any other way.
Blue Oyster wood chart:
| BEST WOOD SPECIES* | Aspen, Cottonwood, Tuliptree, Willow |
| OTHER SUITABLE SPECIES | Ailanthus, Alder, Basswood, Beech, Birch, Box Elder, Buckeye, Chinese Tallow, Elm Hackberry, Hophornbeam, Hard Maple, Soft Maple, Mulberry, Palm, Pear, Sassafrass, Sweetgum, Sycamore |
| AVOID | Ash, Hemlock, Oak |
That's not mold, it's mycelium!
Your kit includes plug spawn colonized with mushroom mycelium. It may appear covered with a soft, white, mold-like substance - that's the mushroom mycelium! It is completely normal. The mycelium of some species is more prominent than others.
Blue oyster mushrooms work well with the log, stump, and totem methods. Colonization is fast and may start producing in 4-12 months, though fruiting is dependent on environmental triggers. They fruit best in the spring and fall and prefer softer hardwoods such as poplar and aspen. They will also work on maple.
For our complete plug spawn pamphlet, click here.
If you don't plan to use immediately, you can refrigerate your spawn for up to 6 months.
Blue oyster mushrooms can easily replace button mushrooms in most recipes and pair well with many cuisines and flavors. Like all oyster mushrooms, they retain water and may develop a viscous texture when under-cooked. If you prefer a firm or dryer texture, continue to cook oysters until their liquid has reduced and cooked off and they begin to brown.
If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.
