Laura Smith
Shiitake mushrooms are a great source of vitamin D and protein. They can be grown with minimal equipment, making them an accessible crop for novice farmers. The best time to harvest shiitake mushrooms is when the cap is still curled and the gills are partially exposed. To harvest, simply twist and pull the mushrooms off the log using your hands, or use a knife to ensure a clean cut. After harvesting, the mushrooms should be gently brushed to remove any dirt, and then placed in a vented container. Drying shiitake mushrooms is a great way to extend their shelf life, and can be done by laying them out in the sun or using a dehydrator.
| Characteristics | Values |
|---|---|
| Ideal harvest stage | When the gills reach an 80% openness |
| How to identify the ideal stage | Feel underneath the cap to check for gill exposure |
| Harvesting technique | Use a curved pair of scissors or a knife to ensure a clean cut on the stem |
| How to remove mushrooms without damaging the bark | Twist and pull the mushrooms off the log |
| How to deal with thrips | Tap the top of the cap to disturb the thrips so they dislodge and fall out |
| How to store | Place each mushroom into an open basket, paper sack, or other vented container. Keep at around 36 degrees Fahrenheit |
| Shelf life | Fresh shiitake mushrooms last up to 10 days |
| Drying technique | Sun-drying or using a dehydrator overnight at around 115–120°F |
| Drying benefits | Increased shelf life, no need for aesthetic perfection, higher protein content |
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What You'll Learn
How to know when they're ready to harvest
Knowing when your shiitake mushrooms are ready to harvest is a crucial step in the growing process. While shiitake mushrooms can be harvested at just about any stage, there are some tell-tale signs to look out for to ensure you pick them at the optimal time.
Firstly, it is important to note the growth rate of shiitake mushrooms. Within 7-10 days of placing your block in a container, they should be ready for picking. The mushrooms should be doubling in size every day. Once they stop growing, it's time to harvest. If temperatures are high, mushrooms can grow very fast, and in the course of 24 hours, they can pass their prime. If temperatures are around 60 degrees Fahrenheit, one harvest per day is sufficient.
The ideal harvest stage is when the gills are 80% open. A quick and easy way to tell if your shiitake mushrooms are ready to pick is to feel underneath the cap to check for gill exposure. If you can feel the gills, the mushrooms are ready to be picked. If you cannot feel the gills, it is best to leave them to grow some more.
Shiitake mushrooms should be harvested when the cap is still slightly curled in or just as the partial veil breaks away. The cap should be straightened, and you should be able to see the gills underneath. If the cap has fully straightened and starts to point upwards, it is best to harvest them before it flips up, as this will affect the texture and storage life of the mushroom.
Once you have determined that your shiitake mushrooms are ready to harvest, you can use a clean knife to cut the mushrooms off the block at the base of the stem. Alternatively, you can twist and pull the mushrooms off the log using your hands.
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The best way to remove them
The best way to remove shiitake mushrooms depends on whether you are growing them on a log or a block. If you are growing shiitake mushrooms on a log, the goal is to efficiently remove the mushrooms 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. Either way, don't worry too much about small pieces of bark being removed, as a thoroughly colonized and well-managed log should be fine. Gently brush off any dirt or debris, without washing the mushroom under water, and place each mushroom into an open basket, paper sack, or other vented container.
If you are growing shiitake mushrooms on a block, wait until the block is at least 75% brown before introducing it to a fruiting environment. Once the mushrooms are ready to harvest, you can use a knife to cut them off at the base of the stem. Alternatively, you can twist the mushrooms off, but this may result in large chunks of sawdust being removed along with the mushroom. If you are planning to eat the stalks, cut the mushrooms off at the base of the stem. If you are not planning to eat the stalks, you can just cut off the heads of the mushrooms and leave the stalks on the block.
Regardless of whether you are growing shiitake mushrooms on a log or a block, it is important to harvest them at the right time. The ideal time to harvest shiitake mushrooms is when the cap is still slightly curled in or just as the partial veil breaks away. You can also feel underneath the cap to see if there is gill exposure. If you can feel the gills, the mushroom is ready to be harvested. If you cannot feel the gills, let it grow some more. The gills can also be used to determine the optimal storage time. For optimal storage, harvest the mushrooms when the gills reach an 80% openness. Harvesting before the cap margin becomes flat or flipped up will result in better texture and storage.
After harvesting, mushrooms should be immediately cooled and kept at around 36 degrees Fahrenheit. Drying shiitake mushrooms will allow them to be stored and used for a longer period of time. 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°F. They will be properly dried once they become slightly crispy.
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What to do if they're damaged
If your shiitake mushrooms have suffered damage, all is not lost. While the mushrooms are still valuable, they are best suited for drying.
Drying is a great option when you have an abundance of mushrooms, and it can be done by simply laying them out in the sun or using a dehydrator overnight at around 115–120°F. They will be ready once they become slightly crispy. Dried shiitake mushrooms are said to sell for just as much as fresh ones, pound for pound, and they have the added benefit of a longer shelf life.
If your shiitake mushrooms have been damaged by thrips, tiny insects that feed on mushroom spores, you can remove them by gently tapping the cap or blowing on the gills. If the problem is more widespread, you can harvest the mushrooms in bulk and use an air compressor with light pressure to blow the thrips away.
If deer have damaged your shiitake mushrooms, you may need to take more preventative measures. Spraying deer repellent around your laying yard should help to discourage them.
If the caps of your shiitake mushrooms have cracked due to dry conditions or temperature and humidity fluctuations, you can still harvest and dry them. In fact, some growers purposely induce cracking in mushroom caps as they can have greater value in certain markets.
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How to store them
After harvesting shiitake mushrooms, proper storage is essential to maintain their freshness and extend their shelf life. Here are some detailed instructions on how to store your shiitake mushrooms:
Freshly harvested shiitake mushrooms should be stored properly to prevent spoilage and ensure their longevity. They are best stored whole, unwashed, and with their stems intact. Place them in a single layer on a paper towel-lined tray or plate, leaving some space between each mushroom to allow airflow. Then, loosely cover them with another paper towel and store them in the refrigerator. This method helps absorb excess moisture and keeps the mushrooms dry and fresh.
It is important to maintain a suitable storage temperature for shiitake mushrooms. They should be stored in the refrigerator at a temperature between 35-40°F (2-4°C). This cool temperature range helps to slow down the metabolism of the mushrooms, reducing the rate at which they spoil. Storing shiitake mushrooms in the main body of the refrigerator, rather than in the door, ensures they are kept at a consistent and appropriately cool temperature.
The storage container you choose also plays a vital role in maintaining the freshness of shiitake mushrooms. It is recommended to use a paper bag, a cardboard box, or a specially designed mushroom storage container. These containers provide the right balance of humidity and airflow, preventing the mushrooms from drying out or becoming soggy. Avoid using airtight containers, plastic bags, or containers with lids that seal tightly, as these can trap moisture and accelerate spoilage.
With proper storage, fresh shiitake mushrooms can last for about a week in the refrigerator. It is important to check on them regularly and remove any mushrooms that show signs of spoilage to prevent the spread to healthy ones. If you have harvested more mushrooms than you can consume within a week, consider preserving them through drying or freezing, which can extend their shelf life by several months.
By following these storage instructions, you can enjoy fresh and flavorful shiitake mushrooms for longer and minimize waste. Remember that proper storage is key to making the most of your harvest and ensuring the best quality and taste when cooking with these delicious mushrooms.
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How to dry them
Drying your own shiitake mushrooms is a great way to preserve them for later use. The process is simple and requires no special equipment. Here's how to do it:
Firstly, start with fresh mushrooms. Wipe them clean with a damp towel and cut off the stems. You can then choose to air-dry them or use an oven.
To air-dry shiitake mushrooms, place them in an open container with good airflow, such as a mesh colander. Leave them out to dry for about a week. If you live in a humid place, you can partially dry them in the oven first and then finish air-drying on a sunny windowsill.
To dry shiitake mushrooms in the oven, preheat your oven to 170°F (convection if possible). Slice the mushrooms into 1/4-inch pieces and arrange them on a drying screen or cooling rack. Prop open the oven door slightly to allow moisture to escape. Dehydrate for 2-3 hours, or until the mushrooms are dry and leathery.
Once your shiitake mushrooms are fully dried, they should be hard to the touch and fragrant. Store them in airtight containers in a cool, dry place. Properly dried shiitake mushrooms can last up to a year or even two. To use, simply rehydrate them by soaking in warm water for 1-2 hours. The soaking liquid can also be used in cooking to add extra flavour.
Dried shiitake mushrooms have a more concentrated earthy, umami flavour than fresh ones, making them a popular ingredient in Asian cuisines. They are chewy, silky, and meatier in texture. Exposing dried shiitake mushrooms to sunlight also increases their vitamin D content, providing additional health benefits.
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Frequently asked questions
The ideal time to harvest shiitake mushrooms is when the cap is still curled and the partial veil is breaking away. You can also feel underneath the cap to check for gill exposure. If you can feel the gills, they are ready to be picked.
The goal is to efficiently remove the mushrooms without damaging the bark. Most growers twist and pull the mushrooms off the log using their hands. Alternatively, you can use a curved pair of scissors or a knife to ensure a clean cut on the stem.
After harvesting, gently brush off any dirt or debris. The mushrooms should be immediately cooled and kept at around 36°F (about 2°C). You can also dry the mushrooms to extend their shelf life. Drying can be done by laying them in the sun, using a dehydrator, or placing them in a well-ventilated area.
