Sarah Brown
Oyster mushrooms are a beginner-friendly option for those interested in growing their own mushrooms at home. They are resilient, fast-growing, and can grow almost anywhere. The ideal time to harvest oyster mushrooms is not determined by size but rather by the shape of their caps. The best time to harvest pink oyster mushrooms, for instance, is when the cap is flat or slightly concave, and the edges are just beginning to curl up. For blue oyster mushrooms, the ideal time to harvest is when the edges of the caps of the largest mushrooms in the cluster start to uncurl and flatten out.
| Characteristics | Values |
|---|---|
| Ideal time to harvest | When the caps begin to uncurl and flatten, but before they become too flat |
| Cap shape | Flat or slightly concave, with curled-under edges |
| Timing | 4-10 days after pinning |
| Size | Not a determining factor; however, they should be at least two inches wide |
| Yield | Bigger yields with grain spawn than sawdust spawn |
| Substrate | Coffee grounds, straw, or a combination of both |
| Moisture content | Not too dry or too wet |
| Texture | Tender and succulent when young |
| Taste | Mild and nutty |
| Storage | Drying in a dehydrator or oven; storing in mason jars |
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What You'll Learn
Oyster mushroom varieties
Oyster mushrooms are one of the simplest varieties of mushrooms to grow at home. They are native to the tropics and prefer warmer climates. Oyster mushrooms usually grow on the bark of trees, away from the ground, so they don't come into contact with much dirt. They are also one of the fastest-growing mushrooms.
There are around 202 edible species within the Pleurotus family, with Pearl oysters being the most common variety in North America. They have a slightly sweet, woody, almost nutty flavour with a soft and chewy texture.
Pearl Oyster (Pleurotus ostreatus)
Pearl oyster mushrooms have a slightly sweet and woody taste, but they are more mild and tender than a shiitake mushroom. They are the most common variety in North America.
Blue Oyster (Pleurotus columbinus)
Blue oyster mushrooms are not actually blue. They are grey with a slight bluish hue, dark caps and pale gills. They taste very similar to pearl oyster mushrooms and are often used in Asian stews because they don't lose their shape when cooked in liquid.
Golden Oyster (Pleurotus citrinopileatus)
Golden oyster mushrooms have a vivid yellow colour and a more complex, aromatic flavour than the standard pearl oyster.
Pink Oyster (Pleurotus djamor)
Also known as the flamingo oyster, this variety is bright pink with a ruffled appearance. It is the fastest-growing of all oyster mushrooms and also produces the most spores. They have a slightly seafoody taste and smell and go well with seafood dishes.
Phoenix Oyster (Pleurotus pulmonarius)
Phoenix oyster mushrooms are similar in flavour to the pearl oyster, but with smaller, paler caps and a longer stem. They prefer warmer weather and tend to grow in late summer.
King Oyster (Pleurotus eryngii)
King oyster mushrooms are the least similar in appearance to the other varieties. They are much larger, with a thicker, meatier stem. They grow individually, rather than in clusters, and have a savoury, umami flavour, similar to scallops.
Elm Oyster (Hypsizygus ulmarius)
Despite its name, the elm oyster is not a true oyster mushroom, although it is similar in appearance.
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Optimal harvesting window
Oyster mushrooms are a beginner-friendly variety to grow, known for their resilience, rapid growth, and ability to thrive in a variety of environments. The optimal harvesting window for oyster mushrooms is crucial for maximising flavour, texture, and yield. While the ideal harvest time varies slightly between oyster mushroom subtypes, the overarching principle is to observe the shape of their caps.
For blue oyster mushrooms, the ideal harvest time is when the edges of the caps of the largest mushrooms in the cluster begin to uncurl and flatten out. This typically occurs 6 to 10 days after pinning, when tiny blue oyster mushrooms first appear. Given their rapid growth, the difference between harvesting too late or too early can be a matter of hours, so regular monitoring is essential as they approach maturity.
Pink oyster mushrooms, the fastest-growing subtype, are typically ready for harvest within 3 weeks of inoculating the substrate. They should be harvested when the cap is flat or slightly concave, and the edges are just beginning to curl up. Harvesting them before the caps start to flatten is also acceptable, especially if they have already reached a substantial size. Younger pink oyster mushrooms tend to be more tender and succulent. Additionally, due to their high spore production, it is crucial to harvest them before they release pink dust.
For standard oyster mushrooms, it is best to harvest when the caps begin to uncurl and flatten, but before they become too flat. The edges of the caps should still be slightly curled under to limit spore release, which is particularly beneficial when growing them indoors.
Oyster mushrooms in the wild typically grow on deciduous wood, often on a dying or dead tree, and usually fruit after a cold snap in the autumn, though they have been known to fruit as late as February. When harvesting wild oyster mushrooms, it is best to wait until they reach at least two inches in width and then cut them at the base with a sharp knife, as they have very little stem.
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How to identify oyster mushrooms
Oyster mushrooms, or Pleurotus Ostreatus, are one of the easier mushrooms to identify. They are prized for their delicate flavour, tender texture, and versatility in the kitchen. Oyster mushrooms are edible fungi belonging to the Pleurotus genus. They are commonly known as pearl oysters and are the most widely cultivated species of oyster mushroom.
Oyster mushrooms are characterised by their oyster-shaped caps, ranging from white to grey or even brown, and their gills extending down the stem. The gills are always white or cream-coloured. The colour of the cap can vary depending on the species, but is usually tan to brown. Oyster mushrooms have a broad, fleshy cap with enrolled edges that flatten out as the mushroom matures. They do not have a traditional stem, but rather a "pseudostem" that varies in length depending on where the mushroom is fruiting. The mushrooms can grow singly but often form clusters or "bouquets" of multiple fruiting bodies.
Oyster mushrooms are commonly found in North America, Europe, Asia, and Australia. They are often found growing on the roots of herbaceous plants or on dead or dying trees, particularly aspens. They are saprotrophs, meaning they serve as decomposers of dead woody material. Oyster mushrooms grow incredibly quickly and should be picked when they are young, as older mushrooms will have a leathery texture and an off taste.
When identifying oyster mushrooms, it is important to be aware of superficial lookalikes, such as the Crepidotus species, which are inedible. Oyster mushrooms are also commonly infiltrated with bugs, so it is important to check for holes in the cap and cut the mushroom in half to inspect for insects.
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Preparing the substrate
- Choose a suitable growing medium: Start by selecting a substrate that oyster mushrooms can grow on. Straw is the most common choice, but you can also use wood chips, coffee grounds, cardboard, or agricultural wastes like corn stalks and corn cobs.
- Pasteurize or sterilize the substrate: The substrate must be pasteurized or sterilized to kill unwanted microorganisms. For straw, cut it into 3-4 inch lengths and then pasteurize by boiling in water for about an hour. Alternatively, you can pasteurize straw by submerging it in lime water for 2-4 hours, followed by a peroxide solution for 24 hours, and then rinsing thoroughly. Drain the straw until it is only slightly damp.
- Mix the substrate with spawn: Combine the prepared substrate with oyster mushroom spawn, ensuring even distribution. Wear sterile gloves to prevent contamination. Grain spawn will produce bigger yields than sawdust spawn.
- Place the mixture in a container: Place the substrate-spawn mixture into a plastic bag, bucket, or purpose-made mushroom cultivation bags. Seal the container tightly to minimize air exposure.
- Store in a controlled environment: Store the container in a warm, dark place with a temperature between 20-25°C. Spray regularly with water to maintain moisture, but avoid soaking the substrate.
- Observe for mycelium growth: After about two weeks, white mycelium should start to appear. Once the entire substrate is covered in white mycelium, the incubation phase is complete.
- Provide light and humidity: Move the containers to a location with indirect light and higher humidity to encourage fruit formation. Ensure sufficient air circulation by providing a small hole or slit in the container, mimicking the natural environment of oyster mushrooms growing in stumps or logs.
By following these steps, you will create an optimal environment for the oyster mushrooms to grow and develop, leading to a successful harvest.
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Oyster mushroom kits
To begin, hold the grow kit firmly and use a knife to make two 10 cm cuts in the shape of a cross on the plastic covering. This will expose the substrate block to the air and allow mushroom formation. Leave the plastic flaps in place to create a humid environment, which is ideal for mushroom growth.
Place the kit upright in an area with indirect natural light and good ventilation. A kitchen counter, hallway, or bathroom can provide the perfect amount of light for your mushrooms. Water the kit once or twice a day with the spray bottle, ensuring that the substrate is visibly moist.
Within 4-7 days, you should start to see tiny pinheads forming, and the mushrooms will double in size every 24 hours. The mushrooms will be ready to harvest in about 7-10 days, depending on the kit and the growing conditions. The ideal time to harvest oyster mushrooms is when the edges of their caps start to uncurl and flatten but before they become too flat. This will ensure the ideal texture and storability of the mushrooms.
To harvest, grab the mushroom cluster with two hands close to the base of the stem and twist firmly to release it from the substrate block. Alternatively, you can use a sharp knife to cut the cluster at the base of the stem. Oyster mushrooms are best used fresh, but they can be stored in the fridge for 3-5 days. Place them in a bowl or Tupperware covered with greaseproof paper or kitchen roll.
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Frequently asked questions
Oyster mushrooms are ready to harvest when the caps are at least two inches wide, and the caps begin to uncurl and flatten, but before they become too flat. The ideal time to harvest is not determined by size but rather by the shape of their caps.
Oyster mushrooms can be ready for harvest within 3 weeks of inoculating your substrate. Pink oyster mushrooms could be ready in as little as 4-5 days from when the mushroom pins start to form. Blue oyster mushrooms are usually ready about 6-10 days after pinning.
Mushrooms picked too early may have a rubbery texture and decreased yield. Mushrooms picked too late might become overripe, losing their flavor and having a subpar texture.
You know you've waited too long to harvest if the mushrooms stop growing in size, start drying out, or release a lot of fine, white dust-like spores.
You can dry oyster mushrooms in a dehydrator, in the oven on low heat, or over a wood burner.
