Michael Davis
Shiitake mushrooms are a delicious edible fungus from East Asia, commonly used in Japanese and Chinese cooking. They are fundamentally different in their growth habits from other plants in your garden. They are fungal spores that are dormant until they find the right conditions to grow in. They are usually grown on logs but can also be grown on nutrient-rich sawdust blocks. The process of growing shiitake mushrooms can be broken down into three phases: fruiting, harvesting, and storage. To fruit shiitake mushrooms, growers often use log shocking or soaking to trigger the shiitake fungus to produce mushrooms. The length of the soak depends on various factors, including air and water temperatures, the log's age, and the thickness of its bark. After the logs are shocked, they are stacked for fruiting, and then the mushrooms can be harvested.
| Characteristics | Values |
|---|---|
| Phases of shiitake mushroom production | Fruiting, Harvesting, and Storage |
| Time to fruit | 6-24 months post-inoculation |
| Signs that logs are ready to fruit | Elastic and spongy bark, logs no longer make a "ringing" sound when struck, and the appearance of white mycelium on log ends |
| Fruiting technique | Logs are stacked using the high A-frame or lean-to configuration |
| Temperature and moisture | Temperature and moisture changes trigger the shiitake fungus to produce mushrooms |
| Log shocking | A technique used for "forced fruiting" by growers; involves soaking logs in water of a significantly different temperature than the ambient temperature |
| Soaking time | Depends on air and water temperatures, log age, and bark thickness; longer if the log temperature is closer to water temperature |
| Soaking time in summer | 6-24 hours |
| Soaking time in spring or fall | 2-3 days |
| Growth medium | Freshly cut logs or sawdust substrate |
| Mushroom type | Donko (larger) or Koshin (smaller) |
| Mushroom appearance | Tan to dark brown in color with caps that grow to 5-10 cm in diameter |
| Mushroom cap characteristics | Small white spots around the edge, with "gills" or tightly folded tissue underneath |
| Commercial growing conditions | Indoors using large growing bags filled with supplemented sawdust substrate in a high-tech fruiting chamber |
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What You'll Learn
Preparing the planting medium, usually a log or sawdust substrate
Shiitake mushrooms are typically grown on logs or sawdust substrates. They are a type of wood-decaying mushroom, meaning they grow on dead tree logs or plant matter. The planting medium, or substrate, is where the mushroom spores will grow and reproduce.
When selecting a log to grow shiitake mushrooms, it is important to choose a freshly cut log, as shiitake mushrooms thrive on sapwood. Logs should also be sterilized to prevent the growth of other fungi. The log should be soaked in water to initiate fruiting. The length of soaking depends on factors such as air and water temperature, the age of the log, and the thickness of the bark. Generally, the closer the air and water temperatures are, the longer the soaking period. For example, logs may be soaked for 6 to 24 hours in the summer and 2 to 3 days in the spring or fall.
After soaking, the logs are stacked for fruiting. This is typically done using the high A-frame or lean-to configuration. The logs should be stacked in a way that allows easy access to all sides for harvesting. Logs stacked outdoors can be covered to protect them from wind and rain and to stabilize temperatures and humidity.
Sawdust substrates are another option for growing shiitake mushrooms. In commercial settings, supplemented sawdust substrates are often used. The sawdust is typically placed in large growing bags and placed in a high-tech fruiting chamber.
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Sterilising the logs or substrate to prevent contamination
Sterilising the logs or substrate is an important step in preventing contamination when growing shiitake mushrooms. Shiitake mushrooms are a type of fungus that grows on dead tree logs or plant matter. While they can grow on different types of substrates, they are not as versatile as other cultivated mushrooms, like oyster mushrooms. This is because shiitake mycelium is not as aggressive as common rival fungi, so extra precautions must be taken to prevent contamination.
To sterilise logs or substrates, you can use a process called "log shocking" or soaking. This involves soaking the logs in water for a period of time, which can vary depending on the air and water temperatures, the age of the log, and the thickness of the bark. For example, in summer, logs are soaked for 6 to 24 hours, while in spring or autumn, they are soaked for 2 to 3 days. Older logs and those with thinner bark absorb water more quickly and require shorter soaking times.
After shocking, the logs are stacked for fruiting, usually in an A-frame or lean-to configuration. This arrangement should allow easy access to all sides of the log for harvesting. Logs can be covered with burlap or plastic, but this is recommended only for experienced growers. Instead, fruiting (humidity) blankets are suggested as they are porous, allow air movement, and provide insulation.
Sterilising the logs or substrates is just one part of the process of growing shiitake mushrooms. By following the proper steps, you can successfully grow these delicious and rewarding fungi at home.
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Shocking the logs to trigger fruiting
"Shocking" is a technique used to force shiitake logs to fruit. It involves soaking logs in cold water for an extended period, typically between 12 and 24 hours, to induce fruiting. The length of the soak depends on various factors, such as air and water temperature, the age of the log, and the thickness of its bark. For example, in summer, a shorter soak of 6 to 24 hours is recommended, while in spring or autumn, a longer soak of 2 to 3 days may be necessary. Soaking the logs in cold water creates a temperature change that triggers the shiitake fungus to produce mushrooms.
There are different methods for shocking logs, such as using stock tanks or large tubs. The water should be clean and significantly cooler than the ambient temperature. After shocking, the logs are stacked for fruiting, typically in an A-frame or lean-to configuration. This stacking arrangement allows easy access to all sides of the log for harvesting.
It is recommended to fruit the logs as often as possible, about two to three times a year. Frequent fruiting keeps the logs well-hydrated, minimizes the need for maintenance soaks, and reduces the likelihood of external factors such as drought, pests, or competitive fungi impacting production. However, it is important to note that forced fruiting through shocking can reduce the production life of the log.
Growers can also try a shorter soak of 4 to 6 hours to trigger a flush. This method may be more economically viable, as it allows for a steady supply of mushrooms while reducing the risk of external failures like drought or pests. After fruiting, logs should be rested for at least six weeks before being forced again.
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Stacking the logs for fruiting
First, it is crucial to determine the appropriate time to stack the logs for fruiting. Shiitake logs are typically ready for fruiting when the shiitake fungus has colonized the outer cylinder of available sapwood, which usually occurs between six and twenty-four months post-inoculation. Growers may notice signs such as elastic and spongy bark, the absence of a "ring" sound when struck, and the presence of white mycelium on log ends, indicating that the log is ready for fruiting.
Once the logs are ready, they are subjected to a process called "log shocking" or soaking to induce "forced fruiting." This technique involves submerging the logs in water, with the length of soaking depending on factors such as air and water temperatures, log age, and bark thickness. For instance, older logs with thin bark may require shorter soaking times compared to younger logs with thick bark.
After shocking, the logs are stacked in configurations such as the high A-frame or lean-to arrangement. This stacking process should be carefully executed to ensure easy access to all sides of each log during harvest. It is recommended to use protective coverings, such as burlap or plastic, for logs stacked outdoors to minimize wind and rain exposure, stabilize temperatures, and localize humidity. However, these materials should be used with caution and are generally advised only for experienced growers. As an alternative, fruiting (humidity) blankets are suggested for maintaining moisture, allowing air circulation, and providing insulation.
Pinning, the early stage of mushroom development, typically occurs three to five days after shocking, though it can also happen naturally after a week. Maintaining proper humidity (80-90%), temperature (12-18°C or 55-65°F), and fresh air exchange in the fruiting chamber or environment is crucial for promoting healthy mushroom growth and preventing excessive clustering.
For logs that survive the 6-7 fruiting years, they can be buried in garden beds or desired planting areas. These logs will eventually break down, enriching the soil with essential nutrients.
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Harvesting and storage
Harvesting shiitake mushrooms is a straightforward process. The stacking arrangement should make it easy to access all sides of each log for harvest. Logs stacked outdoors can use a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity around the logs. Burlap and plastic should be used with care and are recommended only for experienced growers. Fruiting (humidity) blankets are a better choice for the grower, as they are porous, white, synthetic, felted materials that hold water, allow air movement, and provide some insulation.
"Pinning" refers to early mushroom development. It often occurs as the logs dry, three to five days after shocking, but can also occur naturally after a week. Temperature and moisture changes trigger the shiitake fungus to produce mushrooms. Therefore, log shocking (or soaking) is often used for "forced fruiting" and is done at a time planned by the grower. Keep in mind that forced fruiting can reduce the production life of the log. Shocking can be done by various methods, such as using stock tanks. Water should be clean and have a significantly different temperature than the ambient temperature. The length of soak depends on the air and water temperatures, the log's age, and the log's bark thickness. As a rule, the closer the air (log) temperature is to the water temperature, the longer the soak. For example, the soak time in the summer is usually six to 24 hours, while the soak time is typically two to three days in the spring or fall. Older logs and thin-barked logs absorb water quickly and do not require soaking times as long as younger or thick-barked logs.
For long-term storage, logs that make it through the six to seven fruiting years and are still intact can be buried in new garden beds or where you plan to grow in the ground. They will break down and feed the soil needed nutrients for years to come.
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Frequently asked questions
Shiitake mushrooms are typically grown on logs or sawdust blocks. You can purchase a grow-at-home kit for around $27.
It takes six to 24 months post-inoculation for the mycelium to store enough nutrients to form mushrooms.
First, prepare your mushroom substrate and inoculate it. Then, wait for the incubation period. After this, your mushrooms will begin to fruit.
You will notice elastic and spongy bark, logs that no longer make a "ring" sound when struck, and the appearance of white mycelium on the ends of the logs.
Temperature and moisture changes trigger shiitake fungus to produce mushrooms. You can use log shocking or soaking to force fruiting.
