Emily Johnson
Shiitake mushrooms are a delicious edible fungus from East Asia, commonly used in Japanese and Chinese cooking. They have been cultivated for over 1000 years and have become a staple in East Asian cuisines. They are fundamentally different in their growth habits from other things you might grow in your garden. They are a type of wood-decaying or decomposer mushroom, growing on dead tree logs or plant matter. They can be grown at home using a grow kit, or by inoculating logs with spawn.
| Characteristics | Values |
|---|---|
| Common name | Shiitake, Lentinula edodes |
| Scientific name | Castanopsis cuspidata |
| Origin | Japan |
| Appearance | Tan to dark brown with mushroom caps that grow to 5-10cm in diameter |
| Taste | Similar to wild mushrooms with a deep umami flavor |
| Size | A little larger than button mushrooms |
| Nutrition | Filled with vitamins and can boost the immune system |
| Type | Agaric mushroom |
| Growth requirements | Logs or sawdust substrate |
| Moisture content | 35% to 60% for pinning, 30% to 40% for mycelial growth |
| Temperature | 55–65 F for pinning, 60–77 F for log recovery |
| Light | Required for fruiting, enough to read a newspaper at arm's length |
| Harvesting | Pick when the cap is opened approximately 50% to 75% |
| Storage | Up to 2-3 weeks in a refrigerator |
| Yield | Effortlessly produce flushes every 4-5 weeks for up to 6-8 years |
| Cost | Grow-at-home kits are $27 US |
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What You'll Learn
Preparing the logs
Shiitake mushrooms are a type of fungus that grows on dead tree logs or plant matter. They are typically grown on small-diameter (4–8 inches), low-quality logs, such as freshly cut oak or similar hardwood trees. It is important to sterilize the logs before use to prevent competition with other fungi.
To prepare the logs for shiitake mushroom growth, start by drilling holes spaced 3–4 inches apart in the log. The rows of holes should be spaced roughly 3 inches apart, or about one row per inch of log diameter. Once the holes are drilled, they can be inoculated with spawn (live fungus) by hand or mechanically. The spawn can be introduced into the log through the holes, which are then sealed with wax or capped with Styrofoam plugs. Sealing both ends of the log is not recommended, as this can prevent moisture from entering, which is necessary for fungal development.
After inoculation, the logs should be layered for colonization to favour fungal growth. Logs are often laid side by side and propped up at a slight angle in a well-drained, shaded area. Logs should be soaked to maintain a moisture content of 30%-40% to promote mycelial growth while inhibiting pinning. Warm temperatures (60–77 F) speed up log recovery, after which they can be soaked again to encourage another crop of mushrooms.
Once the logs are prepared and soaked, they can be placed in a stacking arrangement that works best for your site. Logs can be stacked outdoors using a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity. Burlap and plastic should be used with caution and are only recommended for experienced growers. A better option is to use a porous, white, synthetic fruiting blanket that allows air movement and provides some insulation.
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Inoculating the logs
Shiitake mushrooms are a delicious edible fungus from East Asia, ubiquitous in Japanese and Chinese cooking. They are fundamentally different in their growth habits from anything else in your garden. They are fungal spores that are dormant until they find the right conditions to grow in.
Inoculation is the introduction of the live fungus (spawn) into the log. Holes spaced 3–4 inches apart are drilled into the log. Rows of holes should be spaced 3 inches apart, or roughly one row per inch of log diameter. The holes are then covered with wax or Styrofoam plugs to seal in moisture for the fungus to develop. Logs are often laid side by side and propped up at a slight angle in a well-drained, shaded area.
The planting medium is usually a freshly cut log or a sawdust substrate. Shiitake logs are only inoculated once and require very little upkeep to maintain moisture within the substrate. Once properly set up, shiitake mushroom logs can produce flushes in an optimal environment every 4-5 weeks for up to 6-8 years!
After mushrooms are harvested, the logs should be placed in a laying or stacking position and rested for one to three months. Log moisture content should be maintained from 30–40% to promote mycelial growth while inhibiting pinning. Warm temperatures (60–77 F) speed recovery of the logs, after which they can be soaked (forced) for another flush of mushrooms.
Shiitake mushrooms grow on artificial sawdust logs in environmentally controlled growth chambers. These chambers range from inexpensive homemade products to high-tech equipment that costs thousands of dollars.
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Stacking the logs
Once the logs have been colonized, they are stacked for fruiting. This is usually done using the high A-frame or lean-to configuration, which allows easy access to all sides of the log for harvesting. It is important to maintain the moisture content of the logs during this stage, as shiitake mushrooms are highly vulnerable to cold and windy conditions, which may inhibit growth. The logs can be covered with a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity. Burlap and plastic can be used but are recommended only for experienced growers, as shiitake mushrooms can act like sponges and soak up rainwater, reducing their value. A better option is to use a porous, synthetic fruiting blanket that allows air movement and provides some insulation.
The optimal moisture content for pinning, or early mushroom development, is 35% to 60%, with temperatures between 55–65 °F and a relative humidity of at least 85%. Once the "pins" have emerged, the protective covering can be removed to expose more of the log and produce dry, firm mushrooms. This typically takes seven to ten days following the shocking process, which involves soaking the logs to stimulate fruiting.
After harvesting, the logs should be rested for one to three months before being soaked again to produce another flush of mushrooms. During this recovery period, the log moisture content should be maintained between 30% and 40% to promote mycelial growth while inhibiting pinning. Warm temperatures of 60–77 °F will speed up the recovery process.
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Harvesting the mushrooms
Shiitake mushrooms are ready to harvest when the cap is opened approximately 50–75%. At this stage, the gills that are exposed by the cap edges are still rolled under the cap. Harvesting mature mushrooms with the cap 100% opened can reduce their shelf life, delay the next flush, and increase pest problems.
After harvesting, the logs should be placed in a laying or stacking position and rested for one to three months. Log moisture content should be maintained from 30–40% to promote mycelial growth while inhibiting pinning. Warm temperatures (60–77 °F) speed up log recovery, after which they can be soaked for another crop of mushrooms.
Each shiitake mushroom on a log develops independently of the others. Therefore, logs must be checked frequently, and mushrooms need to be harvested at the right time to maximize quality.
The storage life of shiitake mushrooms is similar to that of common button mushrooms and depends on temperature. For example, at 32 °F, shiitake mushrooms can be stored for 17–20 days, but at 37 °F, their storage life is seven to ten days. On average, fresh shiitake mushrooms last up to two to three weeks in a refrigerator post-harvest.
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Storing the mushrooms
Storing your shiitake mushrooms correctly is essential to maximising their shelf life. Shiitake mushrooms have a longer shelf life than many other types of mushrooms, lasting up to 2-3 weeks in a refrigerator after harvest. To store your shiitake mushrooms, follow these steps:
- Harvest the mushrooms at the right time: Pick the mushrooms when the cap is opened approximately 50-75%. Avoid harvesting when the cap is 100% open, as this can lead to a reduced shelf life, a longer delay before the next flush, and increased pest problems.
- Clean the mushrooms: Use a damp cloth or soft brush to gently remove any dirt or debris from the surface of the mushrooms. Do not wash the mushrooms directly under running water, as they are like sponges and will soak up the water, reducing their quality.
- Dry the mushrooms: After cleaning, place the mushrooms in a well-ventilated area to air dry. You can also use a fan to speed up the drying process. Ensure the mushrooms are completely dry before storing them.
- Store in a paper bag or container: Place the dried mushrooms in a paper bag or container. Avoid using plastic bags, as they can trap moisture and cause the mushrooms to spoil faster. Label the container with the date of harvest.
- Refrigerate: Store the mushrooms in the refrigerator at a temperature between 32°F and 37°F. The ideal temperature will depend on your desired storage time. At 32°F, shiitake mushrooms can be stored for 17-20 days, while at 37°F, the storage life is reduced to 7-10 days.
- Regularly check and rotate your stock: Mushrooms are perishable, so it's important to regularly check your stock and rotate them to ensure you always consume the oldest mushrooms first.
By following these steps, you can effectively store your shiitake mushrooms and enjoy their delicious taste and nutritional benefits for a longer period of time.
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Frequently asked questions
Shiitake mushrooms are grown on logs or sawdust substrates, which are inoculated with spawn (live fungus) by drilling holes and sealing them with wax. The logs are then soaked and placed in a plastic humidity bag. After a few days, the mushrooms are ready to harvest.
Shiitake mushrooms require high humidity and mild temperatures of 55–65 °F. They should be shielded from wind and rain and placed in a location with indirect light.
Shiitake mushrooms can take a while to get started, but once established, they can produce flushes every four to five weeks for up to six to eight years.
