Emma Wilson
Maitake mushrooms, also known as Hen of the Woods, are a culinary delicacy with origins in Japan and China. They are highly prized for their unique flavour, texture, and health benefits, including their rich nutritional value and medicinal properties. Maitake mushrooms are slightly parasitic to their host trees, so they require a different planting strategy compared to other log-grown mushrooms. To grow Maitake mushrooms, you'll need oak logs, preferably cut from white, red, or bur oak trees. The logs should be treated by pressure cooking, steaming, or boiling to kill any potential competitor organisms. After inoculating the logs with spawn, they need to be incubated in sealed bags until fully colonized before being buried outdoors in a shady spot. Bury the logs partially, leaving the top exposed to allow the mushrooms to breathe and fruit. Mark the location of your buried log and keep an eye out in late summer to fall, about a year after burying them, for the mushrooms to fruit.
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What You'll Learn
Choosing the right logs
Oak logs are the best choice for growing Maitake mushrooms. Cut logs from white, red, or bur oak trees. The logs should be cut from healthy, living trees or branches, free from any obvious disease or insect problems. Try to cut pieces that weigh more than 2 pounds (1 kg) and are around 8 inches (20 cm) in diameter and 8 to 11 inches (20 to 28 cm) long. This size works well and easily fits inside bags, pressure cookers, or large pots.
It is important to note that Maitake mushrooms are slightly parasitic to their host trees, so the logs must be treated before planting. This can be done through sterilization, steaming, or boiling. Pressure cooking is recommended as it ensures that any potential competitor organisms are killed. If you do not have access to a pressure cooker, steaming or boiling are effective alternatives. After heat treatment, the logs should be incubated in sealed bags with a filter until they are fully colonized.
When choosing the right logs, it is also essential to consider the size and weight of the logs in relation to your equipment. For example, if you are using plug spawn, you will need to drill holes in your logs before heat-treating them. Therefore, ensuring that the logs are not too large to drill and that they can still fit in your pressure cooker or pot after drilling is crucial.
Additionally, consider the long-term maintenance and care of your Maitake mushrooms. Maitake mushrooms can fruit for seven years or more, so choosing logs that are durable and can withstand the elements is important. Protecting your logs from excessive moisture, pests, and other potential sources of contamination is crucial to ensuring the longevity of your Maitake mushrooms.
Overall, when choosing the right logs for growing Maitake mushrooms, select healthy, living oak trees or branches that are free from disease and insects. Cut logs that are the appropriate size and weight for your equipment and treatment methods, and don't forget to consider the long-term care and durability of the logs. With proper log selection and care, you can successfully grow and maintain fruitful Maitake mushrooms for many years.
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Sterilising the logs
There are several ways to sterilise logs for growing maitake mushrooms. One method is to pressure cook the logs. This involves placing the bundled log in a pressure cooker with enough water to reach a 120-minute cook time. It is important to note that the specific instructions may vary depending on the design and function of your pressure cooker, so be sure to read the manual before proceeding. Pressure cooking ensures that any competitor organisms are killed.
Another method is to steam the logs. This process involves a careful balance between steam, pressure, time, and temperature. To effectively kill bacteria and fungal spores, a temperature of 121°C (250°F) is required, which corresponds to a pressure of 15psi.
Boiling is also an option for sterilising logs. However, it is important to note that boiling water only reaches 100°C at sea level, which is not sufficient to kill all pathogens. Therefore, boiling may not be as effective as pressure cooking or steaming.
After cutting the logs, it is recommended to let them dry for about a week to dissipate any natural anti-fungal properties. This is especially important if you are using oak logs, as oak trees have strong anti-fungal properties.
Once the logs have been sterilised, aseptic conditions are necessary for all subsequent steps to prevent contamination by other fungi, moulds, or bacteria.
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Incubation
Sterilization and Pretreatment
Firstly, it is important to source your logs from healthy, living oak trees, preferably white, red, or bur oak varieties. Cut the logs into sections that weigh around 1 kilogram (2 pounds) and measure approximately 20 centimetres (8 inches) in diameter and 20 to 28 centimetres (8 to 11 inches) in length.
Before inoculating the logs, it is essential to sterilize and pre-treat them. This can be done through pressure cooking, steaming, or boiling. Pressure cooking is highly recommended as it ensures the elimination of any competitor organisms. If you don't have access to a pressure cooker, steaming or boiling are acceptable alternatives.
Inoculation and Sealing
After pretreatment, it's time to inoculate the logs with spawn. You can use grain spawn or plug spawn for this step. If you opt for plug spawn, remember to drill holes in the logs before heat treatment. Once inoculated, seal the logs in bags with filters. These bags should be large enough to accommodate the logs and can be autoclavable or grow bags. This step ensures that the logs are protected from external contaminants and allows for the colonization process to occur.
Maintain the sealed logs in a controlled environment with specific conditions to encourage colonization. Maitake mushrooms thrive in a temperature range of 55-65°F (13-18°C), with 12-14 hours of light exposure, and humidity levels between 90-95%. Ensure that the logs remain undisturbed in their sealed bags during this period.
The incubation process for Maitake mushrooms can take several months. During this time, the mycelium will grow and colonize the log. You can identify healthy mycelial growth by observing a white coating with occasional orange rust-coloured patches on the log. Keep a close eye out for any signs of green mould, although it generally doesn't affect Maitake growth.
Once the incubation period is complete, your logs will be ready for burial. Mark the location and carefully bury the logs, either vertically or horizontally, leaving a portion of the top exposed. This exposure provides oxygen and mimics the natural habitat of Maitake mushrooms, encouraging fruiting.
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Burying the logs
Burying maitake mushroom logs requires careful preparation and specific steps to ensure successful fruiting. Here is a detailed guide on burying the logs:
Preparing the Logs
Before burying the logs, it is essential to source the right type of wood. Maitake mushrooms grow almost exclusively on Oak species, particularly white, red, or bur oak trees. Cut fresh, healthy branches with a diameter of around 8 inches (20 cm) and a length of 8 to 11 inches (20 to 28 cm). The logs should weigh more than 2 pounds (1 kg).
Sterilizing and Inoculating the Logs
Maitake mushrooms require a unique cultivation process. Sterilize the oak logs by pressure cooking, steaming, or boiling them to kill any competitor organisms. After sterilizing, drill holes in the logs if you plan to use plug spawn. Inoculate the logs with grain spawn or plug spawn, which mimics the mushrooms' natural growing conditions.
Incubation
After inoculation, the logs need to be incubated. Place them in sealed bags with filters or autoclavable bags, which help retain moisture and create an ideal environment. Incubate the logs for a few months until they are fully colonized. During this time, a white coating with occasional orange rust-colored patches should develop, indicating healthy mycelial growth.
Choosing a Burial Spot
Select a burial spot outdoors in a well-drained area with partial to full shade. Avoid areas with known competitor fungi, such as Honey Mushrooms (Armillaria sp.). Dig a hole the size of the log and prepare the surrounding area. It is recommended to mulch the area with a thin layer of wood chips or straw to protect the developing mushrooms from splashing soil.
You can bury the logs vertically or horizontally, depending on your preference. If burying vertically, ensure that just the top of the log remains exposed, mimicking the natural habitat of maitake mushrooms. If burying horizontally, leave about a quarter to one-third of the log exposed. Cover the exposed top of the log with a light dusting of about 1/2 inch of soil.
Marking the Location
After burying the log, it is crucial to mark its location. Stake or flag the burial spot to easily locate the log when it's time for fruiting and harvesting. Maitake mushrooms can take a while to fruit, usually beginning about a year after burying the logs.
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Harvesting the mushrooms
Harvesting maitake mushrooms is an art that requires precision and patience. The best time to harvest maitake is typically in late summer or fall, around a year after burying the logs. The fronds should be 1-2 inches long, which is when they are most succulent and ready for harvest. You can expect to harvest a cluster every fall for about a year per diameter inch of the log.
To harvest, use a sharp knife to cut the clusters at their base when the caps are fully formed and firm, and their edges are still turned under. Gently twist and pull off the maitake mushrooms to avoid damaging the mycelium, encouraging future growth.
After harvesting, clean the mushrooms thoroughly to remove debris. Maitake mushrooms have intricate fronds that can trap a lot of dirt, so use a soft brush or a damp cloth to gently wipe away any dirt.
Maitake mushrooms are best consumed quickly, but if you need to store them, keep them in the refrigerator and consume them soon. To freeze maitake mushrooms, refer to specific instructions for this mushroom type.
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Frequently asked questions
The first step is to cut the logs. Maitake grows on Oak species, so cut healthy, living branches from Oak trees.
Logs should be sterilised by pressure cooking, steaming, or boiling. This step is important to kill any competitor organisms. Then, incubate the logs in sealed bags with a filter until they are fully colonised.
Bury the logs outdoors in a well-drained area with partial to full shade. Bury them vertically or horizontally, with just the top exposed. Mark the location of the buried log and keep an eye out in late summer to fall, around a year after you bury them.
