Sarah Brown
Shiitake mushrooms are typically harvested 7 to 10 days after shocking, with high temperatures causing them to grow faster. They should be picked when the cap is still slightly curled in, and the gills are visible. The mushrooms can be harvested by cutting them with a knife or scissors close to the log surface or by grasping the lower portion of the stem and pulling with a slight twist. After harvesting, shiitake mushrooms should be cooled rapidly to 33–36 degrees Fahrenheit and stored in well-ventilated containers to prevent decomposition.
| Characteristics | Values |
|---|---|
| Ideal time to harvest | 7 to 10 days after shocking; when the cap is still curled in or when the partial veil breaks away |
| Temperature considerations | Colder temperatures slow growth; temperatures around 60°F necessitate one harvest per day; higher temperatures require more frequent harvesting |
| Identification | Gills should be visible; outer edge of the mushroom should be slightly curled under |
| Harvesting technique | Grasp the lower portion of the stem and pull with a slight twist; cut with scissors or a knife as close to the log surface as possible |
| Post-harvest processing | Immediately cool to 33-36°F; store in a well-ventilated container, avoiding plastic bags |
| Drying | Recommended for long-term storage; sun-drying is an option |
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What You'll Learn
- Shiitake mushrooms are usually ready for harvesting 7-10 days after shocking
- Picking by hand involves grasping the lower portion of the stem and twisting
- Cutting with a knife or scissors is best to avoid sawdust on the stem
- Mushrooms should be cooled rapidly after picking to 33-36°F
- Avoid plastic bags—use a basket, box, or paper bag
Shiitake mushrooms are usually ready for harvesting 7-10 days after shocking
Shiitake mushrooms are usually ready for harvesting 7 to 10 days after shocking, although this timing can vary depending on temperature and other environmental factors. During this period, it's important to monitor the growth progress of the mushrooms rather than their size. The ideal stage to harvest shiitake mushrooms is when the gills are visible and the outer edge of the mushroom cap is slightly curled under but not tightly so. This stage is crucial as it ensures the mushrooms are mature but not overripe, which can lead to a reduced shelf life and increased pest problems.
To check for this stage, it is recommended to flip the grow block upside down to easily view the undersides of the shiitake mushrooms. This method simplifies the process of checking for gill visibility and the slight curl of the cap. It is also important to note that high temperatures can accelerate the growth of shiitake mushrooms, and they can pass their prime within 24 hours if the temperature is too high. Therefore, during warm periods, it is advised to harvest once per day if the temperature reaches around 60 degrees Fahrenheit.
Harvesting shiitake mushrooms can be done by hand or with a sharp knife. When harvesting by hand, grasp the lower portion of the stem and gently pull the mushroom from the log with a slight twisting motion. This method ensures that only the stems are touched, reducing the risk of bruising the caps and gills, which can lead to rapid discolouration. Alternatively, when using a knife, cut the mushrooms as close as possible to the log surface to prevent debris from accumulating on the stems.
After harvesting, it is essential to cool the shiitake mushrooms rapidly to preserve their freshness. The immediate goal is to lower the temperature to 33–36 degrees Fahrenheit as quickly as possible. To achieve this, place the mushrooms in a container with air vents, such as a basket, box, or paper bag, ensuring that the container is no more than 4–6 inches deep to promote rapid cooling and prevent bruising. Avoid using plastic bags as they can hasten mushroom decomposition.
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Picking by hand involves grasping the lower portion of the stem and twisting
Picking shiitake mushrooms by hand is a simple process, but it requires a careful and gentle approach. To start, you'll want to grasp the lower portion of the mushroom stem firmly but gently. This ensures that you have a good grip without damaging the delicate mushroom.
Once you have a secure hold on the stem, the next step is to gently twist the mushroom. This twisting motion helps to separate the mushroom from its growing surface, whether it's a log or a growing block. The twist should be slight, and you should feel a natural release as the mushroom comes away from its growing medium.
It's important to note that you should only touch the stems during picking to avoid bruising the caps and gills, which can discolor rapidly. Being gentle and precise in your movements helps to ensure the mushrooms remain intact and unbruised.
After picking, you can further trim the stems to remove any remaining debris. The mushrooms can then be placed into a suitable container, such as a basket, box, or paper bag. Avoid using plastic bags, as these can hasten mushroom decomposition. Instead, opt for containers with air vents to facilitate rapid cooling of the freshly picked shiitakes.
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Cutting with a knife or scissors is best to avoid sawdust on the stem
Shiitake mushrooms are usually ready to be harvested 7 to 10 days after shocking, although colder temperatures will slow their growth. They should be harvested while the cap is still slightly curled in or just as the partial veil breaks away. The ideal time to harvest is when the gills are visible and the outer edge of the mushroom is slightly curled under, but not too tightly.
When it comes to the picking process, cutting with a knife or scissors is the best method to avoid sawdust on the stem. This practice also reduces the chance of contamination for future flushes. It is important to cut the mushrooms as close as possible to the log surface, and only the stems should be touched during picking to prevent discolouration from bruises on the caps and gills.
While it is possible to pull the mushrooms from the log with a slight twisting motion, cutting them with a knife or scissors is a more precise method that gives you better control over the harvest. This is especially important if you want to avoid any debris or bark flecks on the mushrooms. By cutting them individually, you can carefully inspect each mushroom and ensure that only the desired parts are harvested.
Additionally, using a knife or scissors allows for a cleaner and more efficient harvest, as it minimises bark tearing and provides a smooth picking experience. This method is preferred by experienced growers, as it ensures a high-quality yield and reduces the risk of damaging the mushrooms during the picking process.
Overall, by utilising a knife or scissors and cutting close to the log surface, you can achieve a clean and precise harvest, free from sawdust and other contaminants, ultimately resulting in a high-quality batch of shiitake mushrooms.
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Mushrooms should be cooled rapidly after picking to 33-36°F
Shiitake mushrooms are typically harvested 7 to 10 days after shocking, though this timeframe may be longer in colder temperatures. The optimal growth stage for harvesting is when the mushroom cap is still slightly curled in or when the partial veil is just breaking away; the gills should be visible, and the outer edge of the mushroom should be slightly curled under. To check for this growth stage, you can flip the entire grow block upside down to observe the undersides of the shiitake mushrooms.
Once picked, shiitake mushrooms should be cooled rapidly to 33-35°F (approximately 0.5-2°C). To achieve this rapid cooling, the mushrooms should be placed in a container with good airflow, such as a basket, box, paper bag, or plastic crate with slats on all sides. Avoid filling the containers more than 4-6 inches deep with mushrooms to prevent bruising and promote effective cooling. Air vents in the container are recommended to further facilitate the rapid cooling process.
By quickly lowering the temperature of the harvested shiitake mushrooms, you can extend their shelf life and maintain their freshness. This temperature range of 33-36°F is ideal for preserving the quality of the mushrooms and preparing them for storage or transportation to market.
It is important to note that the mushrooms should be cooled as soon as possible after picking to prevent spoilage and maintain their quality. The rapid cooling process is a critical step in the post-harvest handling of shiitake mushrooms, ensuring they remain fresh and suitable for consumption or sale.
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Avoid plastic bags—use a basket, box, or paper bag
Shiitake mushrooms are usually ready to be harvested 7 to 10 days after shocking, although colder temperatures will slow their growth. In general, you want to harvest shiitake mushrooms when the cap is straightened, but before it fully straightens and starts to point upwards—when the gills are just visible and the outer edge of the mushroom is slightly curled under. If temperatures are around 60 degrees Fahrenheit, one harvest per day is sufficient, but in higher temperatures, mushrooms can pass their prime in 24 hours.
When harvesting, it is recommended to use a clean paring knife or scissors to cut the mushroom as close as possible to the log surface. Bruising on the caps and gills will discolor them, so only the stems should be touched. Picking mushrooms from the bottom of the log and working upwards can minimise the accumulation of bark and debris on the unpicked mushrooms.
After picking, shiitake mushrooms should be placed in a basket, box, paper bag, or other breathable container. Avoid plastic bags, as these can hasten mushroom decomposition. Containers should not be filled more than 4–6 inches deep with mushrooms to prevent bruising and promote rapid cooling. The mushrooms should then be cooled to around 33–36 degrees Fahrenheit as soon as possible.
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Frequently asked questions
Shiitake mushrooms are usually ready to be harvested 7-10 days after shocking. You'll know they're ready when the gills are visible and the outer edge of the mushroom is slightly curled but not too tightly. The temperature also affects how fast they grow—in colder temperatures, they grow slower, and in higher temperatures, they grow faster.
You can harvest shiitake mushrooms by grasping the lower portion of the stem and pulling the mushroom from the log with a slight twisting motion. You can also cut them with a knife or scissors as close as possible to the log surface. Make sure not to touch the caps or gills as they bruise easily.
After harvesting, immediately cool the mushrooms to 33–36 degrees Fahrenheit as quickly as possible. Use a container with air vents such as a basket, box, or paper bag. Avoid plastic bags as they can cause the mushrooms to decompose faster.
If temperatures are around 60 degrees Fahrenheit, one harvest per day is sufficient. In the fall and spring, logs have a strong urge to produce shiitakes, so it's good to walk through the stacks every few days to look for them.
Be certain that what you are picking is actually a shiitake mushroom. Additionally, harvesting mature mushrooms with the cap 100% opened can lead to reduced shelf life, a longer delay before the next flush, and increased pest problems.
