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Close| Skill level | Beginner |
| Grow location | Outdoors |
| Spawn shelf life | 6 months (refrigerated) |
| Incubation | 6-12 months |
| Fruiting temps | 65-75°F |
| Best log type | See wood chart below |
Italian Oysters (Pleurotus pulmonarius) are thicker and meatier than blue oyster mushrooms, and their brown frilled caps can grow quite large. They have a mild flavor, earthy aroma, and are favorite among those who prefer a sturdier oyster mushroom.
Oyster mushrooms are great for beginners because they colonize quickly and are reliable producers.
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.
Italian 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, Hemlock, Hophornbeam, Hard Maple, Soft Maple, Mulberry, Palm, Pear, Pine, Sassafrass, Sweetgum, Sycamore |
| AVOID | Ash, 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.
Voucher allows you to redeem your plug spawn at a later date. Vouchers make a great gift and are good for projects beyond a 3 month start date.
Italian Oysters 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.
Italian Oysters 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 undercooked. If you prefer a firm or dryer texture, continue to cook them 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.
