Emma Wilson
Knowing how to properly harvest mushrooms is essential, whether you're foraging in the wild or growing them at home. The ideal harvesting time and technique depend on the mushroom variety, and the goal is to balance size and maturity for the best yield, flavour, and texture. Wild mushroom foragers should only pick mature mushrooms that have distributed most of their spores to ensure the species' prosperity. Home growers can harvest by hand or cut the mushrooms, but it's crucial to prevent spore release, especially when growing indoors. Proper dehydration techniques are also essential to preserve the mushrooms and their active compounds.
| Characteristics | Values |
|---|---|
| Mushroom harvesting technique | Cutting or twisting and pulling |
| Mushroom maturity | Mature enough to have distributed most spores |
| Mushroom cap size | Larger than 4 cm in diameter for boletes, russulas, horse mushrooms, parasols |
| Mushroom cap size | Smaller mushrooms with a cap diameter of less than 2 cm should not be picked |
| Oyster mushroom harvesting | Harvest when the caps begin to uncurl and flatten |
| Oyster mushroom harvesting | Harvest when the edges of the caps are slightly curled under |
| Pink oyster mushroom harvesting | Harvest when the cap is flat or slightly concave, and the edges are just beginning to curl up |
| Shiitake mushroom harvesting | Harvest when the edges of the caps are still curled under and 80% of the gills are exposed |
| Chanterelle mushroom harvesting | Do not pick chanterelles with a cap diameter less than 2 cm |
| Dehydration | Mushrooms should be dehydrated completely before storing |
| Storage | Store dehydrated mushrooms in an airtight container with a desiccant packet in a cool, dark place |
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What You'll Learn
Cutting vs. pulling: which method is best?
There are two schools of thought on the best way to harvest mushrooms: cutting or pulling. Some people advocate for cutting mushrooms off where they join the ground or another surface, while others prefer to twist and pull the mushrooms from the mycelium.
Those who prefer cutting argue that it minimises disturbance to the fungus and that pulling can damage the delicate mycelium, leaving it vulnerable to disease. They also argue that cutting leaves less of the mushroom behind, which can be advantageous if you are not using the stem butt for propagation. Additionally, cutting can make for less prep work when it comes to cleaning the mushrooms.
On the other hand, those who prefer pulling argue that it does not actually harm the mycelium and that the fungus will rot away eventually regardless of whether it is cut or pulled. They also argue that certain types of mushrooms, such as chanterelles, happily and cleanly detach from their mycelium, only requiring you to snip off the dirty bit of the base and brush them off. Additionally, pulling can be advantageous if you are trying to collect the stem butt for propagation.
Ultimately, there is a lot of debate and strong opinions on both sides, but according to several studies, including a 35-year study from Germany, it doesn't seem to make a significant difference to the fungus' ability to produce mushrooms in the future. The main thing to ensure is that any mushroom you pick is mature and has reached a point where it has dropped a significant proportion of its spores so that the species will continue to prosper.
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How to identify when mushrooms are ready to harvest
Knowing when mushrooms are ready to harvest is a skill that comes with experience. The ideal time to harvest varies depending on the type of mushroom. For example, blue oyster mushrooms are typically ready to harvest 6 to 10 days after pinning, whereas pink oyster mushrooms can be ready in as little as 4 to 5 days.
Signs of maturity in mushrooms include caps that are flattening or becoming convex, and gills that are enlarging and dropping spores. For oyster mushrooms, the ideal time to harvest is when the edges of the caps of the largest mushrooms in the cluster start to uncurl and flatten out, but before they become too flat. The edges should still be slightly curled under when harvested to limit the number of spores released. Pink oyster mushrooms should be harvested when the cap is flat or slightly concave, and the edges are just beginning to curl up. The younger the mushroom, the more tender and succulent it will be.
For shiitake mushrooms, the ideal stage to harvest is when the edges of the caps are still curled under, and 80% of the gills are exposed. You can also identify if shiitake mushrooms are ready to harvest by checking if the partial veil has broken, exposing the gills.
When growing mushrooms from a home kit, there is no need to wait for the mushrooms to drop spores. If you see white "dust" dropping onto the surface below the colony, this is a sign that the mushrooms are mature and ready to harvest.
It is important to note that mushroom harvesters should aim to balance letting the mushrooms grow in size to get a good yield without letting them become too mature. Additionally, it is recommended to leave older mushrooms to spore, as younger mushrooms are more likely to be eaten.
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How to store mushrooms after harvesting
Fresh mushrooms removed from their mycelium will begin to decay in less than 24 hours. To preserve harvested mushrooms, you need to dehydrate them. Dehydration can be done using a dehydrator or an oven. If using an oven, set the temperature to 200°F and keep the door ajar. The mushrooms should be dried for 24 hours and then cooled for one hour before long-term storage.
Once dried, mushrooms should be stored in an airtight container with a desiccant packet in a cool, dry, and dark place. Alternatively, they can be placed in polyethylene bags, sealed, and stored in a dry, cool, dark place.
If you plan to store fresh mushrooms, they should be refrigerated as soon as possible, preferably within one hour of picking. Fresh mushrooms keep well in the fridge if stored properly, with some airflow. Wax-lined cardboard boxes or paper bags are recommended for storing fresh mushrooms in the refrigerator. Paper bags should not be used for long-term storage, as they can cause mushrooms to dry out and lose weight.
To prevent slime and discolouration, it is important to avoid moisture when storing fresh mushrooms. Do not wash the mushrooms before storing them, and avoid using plastic bags or containers that can trap moisture. Instead, line a bowl or container with paper towels and place the mushrooms in a single layer. Cover with another layer of paper towels and store in the refrigerator, checking daily to re-wet the paper towels if necessary.
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How to harvest wild mushrooms
There are a few things to keep in mind when harvesting wild mushrooms. Firstly, it is important to identify the correct type of mushroom. Not all wild mushrooms are edible, and consuming the wrong variety can be dangerous. Make sure you are confident in your ability to distinguish between edible and poisonous mushrooms before harvesting.
Once you have identified an edible mushroom, it is important to assess its maturity. Mushrooms should be harvested when they are mature enough to have distributed most of their spores, ensuring the species will continue to prosper. Signs of maturity include caps that are flattening or becoming convex, and gills that are enlarging and dropping spores. For oyster mushrooms, in particular, the ideal time to harvest is when the caps begin to uncurl and flatten but before they become too flat.
When harvesting, there are two common methods: twisting and pulling, or slicing and leaving stumps. Some sources claim that the method does not matter, while others argue that cutting is preferable as it causes less damage to the mushroom mycelium and reduces cleaning time. However, pulling can have benefits such as saving energy and helping with identification. If you do pull the mushrooms, be careful not to damage the network of mycelium, as these areas may not produce second flushes.
It is also important to note that some mushrooms, such as chanterelles, hedgehog mushrooms, and winter chanterelles, should not be picked if their cap diameter is less than 2 cm. Similarly, larger mushrooms like boletes, russulas, horse mushrooms, and parasols should have caps larger than 4 cm in diameter.
Finally, fresh mushrooms removed from their mycelium will begin to decay within 24 hours, so it is important to dehydrate your harvests to preserve them. Completely dehydrate the mushrooms and store them in an airtight container with a desiccant packet in a cool, dark place.
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The best time to harvest oyster mushrooms
Oyster mushrooms are a popular choice for home growers and professional chefs alike, thanks to their delicate texture and mild, nutty flavour. Deciding when to harvest them can be tricky, but understanding the optimal harvesting window is crucial for maximising flavour, texture, and yield.
Mushrooms that are picked too early may have a rubbery texture and decreased yield, while those picked too late might become overripe, losing their flavour and having a subpar texture. The ideal time to harvest blue oyster mushrooms is when the edges of the caps of the largest mushrooms in the cluster begin to uncurl and flatten out. This is usually about 6 to 10 days after pinning, when tiny blue oyster mushrooms first appear. As your blue oysters get closer to maturity, it's a good idea to check on them regularly.
Oyster mushrooms grow very fast, so the difference between harvesting too late or too early is often only a matter of hours. If you're unsure, it's better to harvest them a little early to avoid having to clean up mushroom spores. The best time to harvest pink oyster mushrooms is when the cap is flat or slightly concave, and the edges are just beginning to curl up. Pink oyster mushrooms are the fastest-growing variety of oyster mushrooms and produce the most spores, so they should be harvested before they cover everything in pink dust.
You can also harvest pink oysters before the caps start to flatten, especially if they're already a good size. The younger your pink oysters are when harvested, the more tender and succulent they'll be. For all oyster mushrooms, the general rule of thumb is to harvest when the caps turn from convex to concave—turning down to turning up. This usually occurs three to five days after the first mushrooms begin to form. You're looking for the cap of the largest mushroom in the group to go from turning down at the edges to turning up or flattening out at the edges. The edges of the caps should still be slightly curled under when you harvest them.
It can be challenging to judge the perfect time to harvest oyster mushrooms if you're growing them for the first time, but with practice, you'll learn when they're ready. You know you've waited too long if they stop growing in size, start drying out, or release a lot of fine, white dust-like spores. Even if they reach this stage, they're still edible, but they won't last as long after harvest, and their texture may not be as good. Harvesting oyster mushrooms when the edges of their caps are still slightly rolled under limits the number of spores they release, which is beneficial when growing them indoors.
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Frequently asked questions
The ideal time to harvest mushrooms varies depending on the type of mushroom. Generally, you want to wait until the mushroom has reached maturity and dropped a significant proportion of its spores. This will ensure the mushroom has good flavour and texture, and that the species will continue to prosper.
Signs of maturity in mushrooms are generally the caps flattening or becoming convex and the gills enlarging and dropping spores. However, this differs for each type of mushroom. For example, oyster mushrooms should be harvested when the caps begin to uncurl and flatten, but before they become too flat.
There is some debate about whether mushrooms should be cut or twisted and pulled from the mycelium. However, there is no definitive answer, as a 35-year study from Germany found that it does not make a difference to the mushrooms.
Fresh mushrooms will begin to decay in less than 24 hours, so it is important to dehydrate them after harvesting. They should be completely dehydrated and stored in an airtight container with a desiccant packet in a cool, dark place.
