Growing Oyster Mushrooms: The Complete Beginners Guide For A Happy Mushroom Garden

Whether you’re looking to supplement your income, grow food year-round, or simply try your hand at mushroom cultivation, oyster mushrooms are an excellent choice for beginners. They’re relatively easy to grow, produce quickly, and require minimal maintenance – not to mention their delicious flavor! My personal experience with oyster mushrooms dates back to 1993 when I first started farming. As the manager of a gourmet mushroom farm, I developed a passion for these versatile fungi.

There’s something truly satisfying about harvesting your own fresh oyster mushrooms, and it can also save you money on your grocery bill in the long run.

While getting started with oyster mushrooms does require some initial effort to prepare the growing material, once they’re up and running, they’re actually easier to care for than other popular varieties like shiitake or lion’s mane.

This guide will focus on using straw or sawdust substrates to grow oyster mushrooms, providing a controlled environment that ensures higher yields and a better return on your investment. So, are you ready to get started?

Varieties

While oyster mushrooms may not be as varied as some other varieties, they do come in a range of colors and flavors. From the classic tan and earthy notes to brighter hues like cream or even pinkish undertones, each type has its unique characteristics.

Blue Oysters (Pleurotus ostreatus var. columbinus)

While blue pearl oysters may not be the most glamorous name, these mushrooms have earned a reputation for their impressive growth rates and ability to thrive in cooler conditions. In fact, they can tolerate temperatures ranging from 45°F to 65°F, with a minimum of 60°F required for fruiting. This hardiness also makes them more forgiving when it comes to air circulation and humidity, as they can grow well both indoors and outdoors.

Golden or Yellow Oyster (Pleurotus citrinopileatus)

The yellow oyster mushroom boasts a vibrant, rich coloration, setting it apart from other varieties. Its robust flavor profile is another distinguishing characteristic. Native to Japan and northern China, this species thrives in environments where decaying wood provides the perfect substrate for growth.

When cultivated in controlled settings, such as bags with a mix of sawdust and straw, yellow oysters prove to be prolific producers, leveraging their high conversion rate to efficiently utilize nutrients.

Pink Oyster (Pleurotus djamor)

My go-to oyster mushroom variety boasts a lovely pink tint and is prized by chefs for its subtle, woody flavor profile. When I worked at the mushroom farm, we consistently achieved impressive yields with this type. These varieties are rapid growers that can produce fruit within 21-28 days. Notably, they thrive in temperatures above 60°F, making them an excellent choice for greenhouse or indoor growing spaces (like a bathroom).

For substrates, pink oysters excel on straw and sawdust, yielding distinct results. When grown on straw, expect numerous smaller mushrooms to emerge, while sawdust fosters fewer but larger specimens.

King Oyster Mushroom (Pleurotus eryngii)

King oyster mushrooms boast a distinctive appearance, featuring a rounded cap and sturdy stem that can reach impressive sizes – up to one pound in weight. While they may grow slightly slower than other varieties, they thrive when cultivated in sawdust and benefit from a casing layer to support their development. It’s worth noting that King oysters can be prone to blotch, but this shouldn’t deter enthusiasts who appreciate the mild flavor profile they exhibit when cooked.

In fact, the meaty texture of these mushrooms makes them an ideal choice for those seeking to add depth and complexity to dishes without overpowering other flavors.

Phoenix Oyster (Pleurotus pulmonarius)

The Indian oyster mushroom, also known by its brown variant, is renowned for its ease of cultivation and rapid maturation period of under a week. Opting for straw as the growing medium, this variety thrives in warmer temperatures, making it an excellent choice for cultivating during the summer months. Characterized by their firm and fleshy texture, these mushrooms also boast a subtle anise flavor profile.

Getting Started

Before diving into the world of mushroom cultivation, it’s essential to understand some fundamental terms. Mushroom enthusiasts refer to the living fungal culture as the ‘spawn’, which is essentially the seed of a mushroom. This spawn needs to be attached to a suitable medium or substrate that provides the necessary nutrients for growth. The process of introducing this spawn into the substrate is called inoculation, where the mycelium – thread-like filaments – begin to grow and form a colony.

How to Plant Oyster Mushrooms

Growing oyster mushrooms offers a range of options when it comes to the medium used. While straw and sawdust remain the most tried-and-true choices for many cultivators, some enthusiasts opt for alternative substrates like cardboard or cotton waste. For those who prefer a more straightforward approach, pre-made substrates are also available, providing a convenient solution for getting started with this fascinating fungi.

Using Straw

To prepare your straw for mushroom cultivation, start by cutting it into pieces ranging from 1 to 3 inches in length. You can employ a wood chipper or scissors to achieve this step. Next, submerge the straw in a large tub filled with warm water and a small amount of dish soap. Thoroughly mix the contents before pouring out the soapy water. A gentle rinse with clean water from a garden hose should follow.

For added assurance of sterility, cook the straw in a large pot until it reaches a temperature of 150°F. Once cooled, transfer the sterilized straw to a sanitized work surface. While this process may seem labor-intensive – and indeed it is – research suggests that maintaining a sterile environment optimizes yields. If you plan to produce multiple bags of mushrooms, consider setting up an assembly-line system to streamline the process.

Commercial growers often invest in autoclaves to expedite sterilization. Alternatively, if you’re only working with one or two bags, microwaving the straw can be a viable option. However, it’s essential to prepare only as much material as you intend to use immediately.

Using Sawdust or Wood Pellets

For oyster mushroom cultivation, sawdust can be a suitable substrate as long as it’s derived from hardwoods like oak or hickory. Local sawmills may offer deals for procurement, so don’t hesitate to reach out. Unlike straw, sawdust requires more stringent sterilization due to the potential presence of mold spores that can hinder growth.

To achieve this, you can either boil the sawdust for an hour or soak it in a high-pH lime bath for 18 hours, followed by cooling and draining through a metal colander if necessary. If you prefer a quicker method, small batches of sawdust can be microwaved. Another option is to utilize hardwood pellets designed for wood smokers, which eliminate the need for sterilization. Simply soak these pellets in warm water to break them down, and they’re ready to use.

Where to Get Spawn

When it comes time to acquire grain spawn online, you have the flexibility to choose a reputable mushroom supplier that aligns with your preferences. Grain spawn is available in various sizes and can be optimized for use with sawdust or straw-based substrates. One key distinction from plugs lies in its composition: grain spawn typically arrives on rye grain, already teeming with actively growing mycelium.

In contrast, plugs are specifically designed for inoculating logs to cultivate species like shiitake mushrooms.

Inoculation

Before proceeding, ensure your substrate has reached the optimal moisture level by performing a simple squeeze test. When you compress it in your hand, it should form a cohesive mass and release a small amount of water. If too much liquid emerges, the mixture is too wet, whereas no release or poor binding indicates excessive dryness.

Once you’re satisfied with the moisture level, introduce the mushroom spawn according to the recommended ratio – roughly three pounds per twenty-pounds of substrate. Thoroughly mix the ingredients to break down any clumps that may have formed. Following a good mixing, place the inoculated substrate into bags specifically designed for mycoremediation or 2-gallon plastic bags from larger retailers.

The mushroom bags often come pre-perforated; if using regular bags, create holes every two inches along the sides and bottom to ensure proper airflow. With this crucial step complete, you can exhale a sense of accomplishment, knowing the most challenging part of the process is behind you.

Caring For Your Oyster Mushrooms

Incubation

To facilitate growth, mushrooms require a controlled environment with specific temperature and light conditions. Place your mushroom bag in a warm, dark area with a consistent temperature range of 65-75°F. A large closet, garage, or shed can provide the necessary darkness. Alternatively, you can also grow oyster mushrooms in a greenhouse by using shade cloth that provides at least 50% shading.

When it comes to air circulation, ensure good airflow around your mushroom bag by setting up fans if needed. However, avoid directing the fan directly onto the bag; instead, focus on circulating the air throughout the space. If you’re using larger fans in a greenhouse, keep the bags at least 10 feet away for optimal growth. Finally, place the mushrooms in an out-of-the-way location, such as a corner, to minimize disturbance and promote healthy development.

Fruiting

As the 3-4 week mark approaches, depending on the specific variety, your mycelium colony will have fully established itself. This milestone is marked by a sudden change in the bag’s contents – they’ll turn white, signaling the start of the fruiting process. You’ll notice small fruit buds, or pins, emerging from the holes in the bag. To encourage fruiting, give your bags a gentle mist with warm water.

Additionally, provide indirect light, such as a north-facing window, to simulate outdoor conditions. For improved air circulation and to replicate the natural environment, consider cutting a slit into the bag. This will allow for a controlled exchange of oxygen and carbon dioxide, mimicking the conditions a mushroom would experience as it grows out of a log in nature.

As your mushrooms approach harvest size, typically within 5-6 days, monitor their progress closely.

Once you’ve harvested a mushroom, be aware that the tiny pins will continue to grow outside the bag, producing fruit over several months before the mycelium exhausts its energy.

What To Do After Your Bag is Spent

When you’ve exhausted your oyster mushroom growing bags, consider repurposing them in two ways. First, add the spent mycelium-rich material to your compost pile, where it will thrive under the right conditions. The heat and microbial activity will stimulate further growth and potentially lead to a new round of fruiting. As with any outdoor-grown mushrooms, monitoring their progress is crucial to prevent issues like rapid drying or excessive moisture, which can impact quality.

Alternatively, you can incorporate the spent bag material (minus the plastic, naturally) into your vermicomposting bin. This will not only add valuable nutrients but also support a thriving worm ecosystem.

Oyster Mushroom Kits

For those looking to simplify the oyster mushroom cultivation process, purchasing a kit is a viable option. One of the primary advantages of using a kit is its ease of use. These kits typically arrive sterilized with pre-inoculated and colonizing mushrooms, making it straightforward to get started. However, there are some drawbacks to consider. High-quality kits can be pricey, and the variety options might be limited compared to growing from spores or other methods.

Furthermore, cheaper kits may not be worth the investment if they don’t yield a satisfactory harvest. As with any purchase, it’s essential to thoroughly research and buy from a reputable company to ensure you get what you pay for.

Problems

Fruiting Problems

When cultivating mushrooms, it’s essential to maintain the right environment for optimal growth. If you notice your substrate or mushrooms starting to dry out, simply spray them with water to restore moisture levels. On the other hand, if you’re encountering small heads on your mushrooms, this could be a sign of too much CO2 building up in the growing space.

To alleviate this issue, make sure to open a window or door several times a day to promote air exchange and prevent the buildup of excess carbon dioxide.

Mold

Growing oyster mushrooms in bags requires overcoming one significant hurdle: preventing mold growth. The ideal conditions for mycelium development – warmth, moisture, and darkness – also create an environment conducive to mold proliferation. Since molds are omnipresent, they may establish themselves if not eliminated during the initial cleaning and sterilization process or introduced through daily handling. Fortunately, small patches of mold can be easily excised and removed.

However, when the entire bag is affected, it’s best to accept that your crop has gone awry and dispatch the bag to the compost pile.

Blotch

Mushroom growers are often plagued by Blotch, a bacterial disease that manifests as unsightly lesions on the cap and stem of their prized fungi. To combat this issue, it’s essential to sanitize your watering equipment by chlorinating the water. Additionally, allowing mushrooms to dry thoroughly between spraying can also help prevent the spread of Blotch. By implementing these simple measures, you’ll be well on your way to maintaining a healthy and thriving mushroom crop.

Gall Gnats

While mold damage to oyster mushrooms is more prevalent, insects can still cause issues if left unchecked. One such culprit is the cecidomyiidae fly, also known as gall gnats, which feed on the underside of the mushroom. To prevent these pests from getting out of hand, maintaining a clean growing environment is crucial. This can be achieved through the strategic use of sticky traps to capture flying insects.

As an added layer of protection, it’s essential to avoid using pesticides near your mushrooms, as they are sensitive to such chemicals and may be harmed by exposure.

Black Scavenger Flies

The Scatopsidae family, commonly referred to as the black scavenger flies, play a crucial role in decomposing organic matter by feeding on rotting plant material and animal waste. Interestingly, their management is similar to that of gall gnats, highlighting the importance of adopting a comprehensive approach to control these pests.

Harvesting and storing

Once you’ve identified that your oyster mushrooms are ripe for harvest, it’s essential to act quickly. As the caps start curling up at their edges and flattening out, it’s a sign that they’re ready to be picked. To avoid missing the perfect moment, simply twist the mushroom off its stem or use a knife to carefully cut it away. When storing your freshly harvested oyster mushrooms, keep them in a paper bag within the refrigerator to maintain their quality.

Due to their thicker walls, these varieties tend to have a slightly longer shelf life compared to others. Notably, oyster mushrooms are an excellent source of protein – boasting a remarkable 30% by dry weight – and are also low in cholesterol. Additionally, they contain lovastatin molecules that can help regulate cholesterol levels.

These characteristics make them a popular choice for individuals following vegetarian or vegan diets, as they can be used as a meat substitute in dishes like soups and stews. When it comes to preparation, oyster mushrooms are best cooked rather than consumed raw. A significant amount of ostreolysin is present within the mushroom’s cells, which can be toxic if ingested in large quantities uncooked.

To ensure food safety, cook your harvested oyster mushrooms until they reach an internal temperature of 140°F. Now that you’ve taken the time to cultivate and harvest these delicious fungi, it’s time to enjoy the fruits of your labor! We’d love to hear about your experiences and see your favorite recipes in action – don’t hesitate to share them in the comments section.