Emily Johnson
Shiitake mushrooms are a favourite in the kitchen, adding flavour to a variety of dishes. They are also a great source of vitamin D and protein. When it comes to harvesting, the goal is to efficiently remove the mushrooms without damaging the bark. Shiitake mushrooms can be harvested at a range of different sizes. However, they are more marketable when the cap is still curled and somewhat closed. Mushrooms that are harvested before the cap margin becomes flat or flipped up have a better texture and store much better. The ideal time to harvest is when the cap is opened approximately 50-75%.
| Characteristics | Values |
|---|---|
| Harvesting time | Shiitake mushrooms should be harvested when the cap is opened approximately 50-75% |
| Harvesting technique | Twisting and pulling the mushrooms off the log with hands or cutting them with a knife or scissors |
| Drying | Drying mushrooms can be done by laying them out in the sun or using a dehydrator |
| Sunlight | Mushrooms should get some sunlight to be browner and have more vitamin D |
| Shelf life | Freshly harvested shiitake mushrooms have a shelf life of about 7-10 days |
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What You'll Learn
- Shiitake mushrooms should be harvested when the cap is 50-75% open
- Mushrooms should be picked by twisting and pulling, or cut with scissors/knife
- Mushrooms should be dried out in the sun or a dehydrator at 115-120°F
- Mushrooms should be harvested before the spores are dropped to increase shelf life
- Mushrooms are ready to harvest 7-10 days after placing the block in a container
Shiitake mushrooms should be harvested when the cap is 50-75% open
Shiitake mushrooms are prized for their flavour and health benefits. They are a great source of vitamin D, especially after exposure to sunlight. The mushrooms are typically cultivated on logs or in grow bags, and they take a few months to reach the harvesting stage. The ideal time to harvest shiitake mushrooms is when the cap is 50-75% open. This stage ensures optimal freshness, texture, and shelf life.
Harvesting shiitake mushrooms at the right time is crucial for maximising quality. If picked too early, they may not have reached their full flavour potential. On the other hand, waiting too long can lead to reduced shelf life, longer delays before the next flush, and increased pest problems. The 50-75% cap openness strikes the perfect balance between these factors.
When harvesting, it is important to grasp the lower portion of the stem and gently twist and pull the mushroom from the log. Alternatively, one can use a sharp knife or scissors to cut the mushrooms as close as possible to the log surface. It is recommended to only touch the stems to avoid bruising the caps and gills, which can rapidly discolour.
After harvesting, shiitake mushrooms should be gently cleaned by brushing off any dirt or debris. They should not be washed under water. Instead, they can be placed in an open basket or paper sack to maintain airflow. Proper storage techniques, such as immediate cooling to around 36 degrees Fahrenheit, can help extend the shelf life of the mushrooms.
For those with an abundant harvest, drying shiitake mushrooms is a great option to preserve them for longer. The process can be done by sun-drying or using a dehydrator. Dried shiitake mushrooms have a similar protein content to other vegetarian options like beans, and they can be rehydrated and consumed after being exposed to sunlight to boost their vitamin D content.
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Mushrooms should be picked by twisting and pulling, or cut with scissors/knife
Shiitake mushrooms are typically harvested when the cap is opened approximately 50-75%. At this stage, the gills are still rolled under the cap. If the mushrooms are left to grow until the cap is 100% opened, their shelf life will be reduced, and there will be a longer delay before the next flush.
When harvesting shiitake mushrooms, it is important to efficiently remove the mushrooms without damaging the bark. The most common method is to grasp the lower portion of the stem and pull the mushroom from the log with a slight twisting motion. This technique is often used by experienced growers. Alternatively, a sharp knife or a pair of scissors can be used to cut the mushrooms as close as possible to the log surface. If using scissors, curved scissors are recommended. If you are harvesting shiitake mushrooms for personal use, you may prefer to cut off only the heads of the mushrooms and leave the stalks.
It is important to only touch the stems during picking, as bruises on the caps and gills will discolor rapidly. After harvesting, the mushrooms should be gently brushed to remove any dirt or debris, without washing them under water. They can then be placed in an open basket, paper sack, or other vented container.
Drying shiitake mushrooms is a great option to extend their shelf life, especially if you have an abundance of them. The drying process can be done by laying the mushrooms out in the sun or using a dehydrator overnight at around 115-120°F. Sun-dried shiitake mushrooms have the added benefit of heightened levels of vitamin D. Dried shiitake mushrooms can be stored and used for a longer period, and they are also easier to sell as they do not need to be aesthetically perfect.
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Mushrooms should be dried out in the sun or a dehydrator at 115-120°F
Shiitake mushrooms are ready to be harvested when the cap is opened approximately 50-75%. At this stage, the gills will still be rolled under the cap. If you wait until the cap is 100% open, the shelf life will be reduced, and there may be increased pest problems.
Once harvested, shiitake mushrooms can be dried in the sun or a dehydrator. Drying mushrooms is a common practice in Asian cooking, as it intensifies the deep umami flavor. The drying process also allows for preservation.
To dry shiitake mushrooms in the sun, first, wipe them clean with a damp cloth. Do not wash them under running water. Then, place them in a container that allows air to circulate, such as a mesh colander or a baking rack set on a baking sheet. Ensure that the mushrooms are not overcrowded. Place the container in a well-ventilated area, preferably in the sun, and allow them to air dry for 7-10 days, or until they do not give when squeezed. The drying time will vary based on humidity levels and the size of the mushrooms.
If you are using a dehydrator, clean the mushrooms first and cut off any bad parts. You can cut the mushrooms if you want, but it is not necessary. Place the mushrooms on the dehydrator trays and dry them at a medium heat setting of around 115-120°F (approximately 46-49°C) for 6 to 8 hours, or until they are completely dry.
Once your mushrooms are dried, store them in an airtight container and keep them in a cool, dry place. They will last for up to 2 years and can be rehydrated by placing them in a bowl of water for about 5 minutes. Alternatively, you can grind the dried mushrooms into a powder and use them as a seasoning.
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Mushrooms should be harvested before the spores are dropped to increase shelf life
Shiitake mushrooms are a delicacy in the kitchen, known for their rich flavour and health benefits. They are a favourite among gourmet species. The process of growing and harvesting shiitake mushrooms is rewarding but requires care and precision to ensure the best quality.
Shiitake mushrooms should be harvested before the spores are dropped to increase their shelf life. The optimal time to harvest shiitake mushrooms is just before they reach full maturity, when the cap is still curled and partially covering the gills. Harvesting at this stage ensures that the mushroom has more energy and can be stored in the refrigerator for a longer period. If the mushrooms are left to grow larger, the quality of the fruit begins to diminish, and the shelf life is reduced.
The harvest cycle of shiitake mushrooms can vary, but it is usually about 14 to 21 days until the next harvest, with approximately 2 to 4 harvests per cycle. After picking, the immediate objective is to cool the shiitake to 33–35 degrees Fahrenheit as quickly as possible to preserve freshness. The use of plastic crates or baskets that are slatted on all sides is recommended for refrigerator storage. The storage life of shiitake mushrooms is highly dependent on temperature.
To harvest shiitake mushrooms, gently twist and pull the mushrooms from the substrate, being careful not to damage the bark. It is important to remove all the pulp with each harvest to promote the growth of new mushrooms. The mushrooms can also be cut at the base of the stem using a sharp knife or scissors to ensure that no sawdust gets on the stem base. After harvesting, the mushrooms should be gently brushed to remove any dirt or debris, and placed in a vented container.
By harvesting shiitake mushrooms before the spores are dropped, growers can increase the shelf life and maintain the quality of their product. Proper harvesting techniques and storage conditions are crucial to ensuring a successful and bountiful harvest.
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Mushrooms are ready to harvest 7-10 days after placing the block in a container
Shiitake mushrooms are typically grown on logs or in containers. The mushrooms are ready to harvest 7-10 days after placing the block in a container. The mushrooms should be picked when the cap is opened approximately 50-75%. At this stage, the gills under the cap are still rolled up. If the mushrooms are allowed to grow larger, the yield will increase, but the quality of the fruit will begin to diminish.
Harvesting shiitake mushrooms is quite easy. The mushrooms should be removed without damaging the bark. Most growers simply twist and pull the mushrooms off the log using their hands. If you are uncomfortable with this method, you can use a curved pair of scissors or a knife to ensure a clean cut on the stem. To avoid bruising the caps and gills, only the stems should be touched during picking.
After harvesting, the mushrooms should be cooled and kept at around 36 degrees Fahrenheit. The shelf life of fresh mushrooms is typically no more than 10 days. Drying the mushrooms is a great option to keep them for longer. The drying process can be done by laying the mushrooms out in the sun or putting them in a dehydrator overnight at around 115-120 degrees Fahrenheit. Sun-dried shiitake mushrooms are highly valued in Asian cultures due to their intense flavour.
If you want to get a second flush of mushrooms, leave the block to dry out for 3-4 weeks after the first harvest. Then, submerge the block in water for about 12 hours to hydrate it. Take the block out of the water, gently tap it on each side, and put it back in the fruiting container.
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Frequently asked questions
Shiitake mushrooms should be harvested when the cap is opened approximately 50-75%—at this stage, the gills are still rolled under the cap. Harvesting them when the cap is 100% opened will lead to a reduced shelf life.
The mushrooms should be picked by grasping the lower portion of the stem and pulling the mushroom from the log with a slight twisting motion. Alternatively, they can be harvested by cutting them as close as possible to the log surface with a sharp knife or a pair of scissors.
The ideal size of the cap in relation to the stem is when the cap is still curled and somewhat closed. Wide, flattened mushroom caps indicate over-maturity and will not be as valuable as fresher forms.
