Emily Johnson
Shiitake mushrooms, native to East Asia, are edible mushrooms that have become synonymous with Japanese cuisine. They are considered a medicinal mushroom, packed with compounds, vitamins, and minerals that provide health benefits. They can be grown indoors or outdoors, and while it can take a while for them to get started, many find the process fulfilling and rewarding. This guide will cover the steps to grow your own shiitake mushrooms, including substrate preparation, inoculation, incubation, fruiting, and harvesting.
| Characteristics | Values |
|---|---|
| Common Name | Shiitake |
| Scientific Name | Lentinula edodes |
| Origin | Japan, East Asia |
| Appearance | Brown mushroom with a cap 2-4 inches across with a light brown, spindly stem |
| Taste | Similar to wild mushrooms with a deep umami flavor |
| Health Benefits | May help fight cancer, improve heart health, and boost the immune system |
| Growing Medium | Freshly cut log or sawdust substrate |
| Log Type | Hardwood logs like oak, sugar maple, and beech |
| Log Diameter | 3 to 8 inches |
| Hole Depth | 1 inch |
| Hole Spacing | Every 6 inches in a diamond pattern |
| Fruiting Conditions | Temperature and moisture changes; log shocking or soaking |
| Soaking Time | Varies depending on air/water temperature, log age, and bark thickness |
| Harvesting | When the cap and stem are differentiated and gills are visible |
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What You'll Learn
Preparing your mushroom substrate
Choosing the Right Substrate
The most common substrates for growing shiitake mushrooms are freshly cut logs or sawdust. Hardwood logs such as oak, sugar maple, and beech are recommended for log cultivation. If you opt for a log substrate, choose logs with a diameter between three to eight inches. For indoor cultivation, straw substrates can be used, which work well with faster-growing substrates that need a little more preparation.
Drilling and Inoculating the Logs
If you're using logs, drill one-inch deep holes every six inches along the length of the log. It is best to offset the holes to create a diamond pattern. Then, tap shiitake plug spawn into the holes with a hammer. Fill each hole with spawn and seal them with beeswax to prevent the mycelium from drying out and to protect the log from other fungi.
Incubation Period
After preparing your substrate, it's time for the incubation period. This is when the mycelium grows and colonizes the substrate. For log cultivation, this can take six to 24 months. During this time, you can store your logs in a paper bag to allow the mycelium to grow. Keep an eye out for signs of colonization, such as elastic and spongy bark, and the appearance of white mycelium on log ends.
Shocking or Soaking the Substrate
To trigger fruiting, you can use a technique called "log shocking" or soaking. This involves soaking the logs in water for a period of time, which depends on factors such as air and water temperature, log age, and bark thickness. Soaking encourages fruiting by simulating the natural conditions that trigger mushroom growth. After soaking, the logs are stacked for fruiting, usually in an A-frame or lean-to configuration.
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Sterilising your log or substrate
The planting medium for shiitake mushrooms is typically a freshly cut log or a sawdust substrate. If you choose to use a log, it is recommended to use hardwood logs such as oak, sugar maple, or beech. The diameter of the log should be between three to eight inches, and you should drill one-inch deep holes every six inches. These holes will then be filled with shiitake plug spawn and sealed with beeswax to prevent the mycelium from drying out and to stop other fungi from growing on the log.
To sterilise your log, you can follow these steps:
- Drill one-inch deep holes in the log every six inches.
- Fill each hole with shiitake plug spawn and tap it gently with a hammer to secure it in place.
- Seal the holes with beeswax to create a protective barrier.
- Soak the log in clean water for several hours. The soak duration depends on factors such as air and water temperature, log age, and bark thickness.
- Optionally, you can place the log in the refrigerator overnight to shock it into fruiting, as some growers have had success with this method.
- Cover the log with a humidity bag or plastic to retain moisture and create a controlled environment.
By following these steps, you can effectively sterilise your log or substrate and create favourable conditions for the growth of shiitake mushrooms.
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Shocking your log
"Shocking" a log means to force-fruit it by giving the fungus a fright. This is done by soaking the logs in water, which is thought to simulate the conditions that would naturally induce fruiting. The water temperature should be significantly different from the ambient temperature. The length of the soak depends on the air and water temperatures, the log’s age, and the thickness of its bark. As a rule, the closer the air (log) temperature is to the water temperature, the longer the soak. For example, soak time in the summer is usually six to 24 hours, while soak time is usually 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.
After shocking, the logs are stacked for fruiting, normally using the high A-frame or lean-to configuration. 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. After shocking, "pinning", or early mushroom development, occurs as the logs dry. This usually happens three to five days after shocking, but can also occur naturally after a week.
There are various methods for shocking your log, such as using stock tanks. One grower reported success with soaking their log, then placing it in the refrigerator overnight to shock it into fruiting. Another grower reported success with the following method: after soaking their log for a couple of hours, they wrapped it in plastic and left it in the refrigerator overnight before placing it in a corner with a little light (not direct) and misting inside the enclosure several times a day.
It is important to keep shocked logs in a cool, moist place away from slugs and snails, which will travel for three days without carrying water at the merest sniff of a shiitake mushroom. One grower reported success with placing their shocked logs in a plant saucer with a little water in the bottom. This creates a defensive moat and at the same time helps to keep the log wet as fruiting will stop if it dries out.
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Harvesting your mushrooms
Harvesting shiitake mushrooms is the third and final phase of shiitake mushroom production, following fruiting and preceding storage. Harvesting can be done by both commercial and hobbyist mushroom farmers, and the process will differ depending on whether you are growing your mushrooms indoors or outdoors.
Harvesting outdoors
When growing shiitake mushrooms outdoors, it is important to remember that the main fruiting of shiitake mushrooms takes place on outdoor logs from June through October in the northeast. Before a log begins producing mushrooms, growers often notice elastic and spongy bark, logs that no longer “ring” when struck, and the appearance of white mycelium on log ends. Once the mushrooms appear, you know the log has been fully colonized and is ready to harvest. The logs are normally stacked in the high A-frame or lean-to configuration, which makes it easy to access all sides of each log for harvest.
Harvesting indoors
When growing shiitake mushrooms indoors, it is possible to simulate the outdoor fruiting conditions of June through October in the northeast. One way to do this is by using a grow kit, which is easy to use and very fast to fruit. To harvest your shiitake mushrooms, you will know they are ready when the cap and stem have become differentiated and the gills are visible on the underside of the cap.
Harvesting techniques
One technique used for forced fruiting is log shocking (or soaking), which involves soaking the logs in water. The length of the soak depends on various factors, such as air and water temperatures, the log’s age, and the log’s bark thickness. For example, the soak time in the summer is usually six to 24 hours, while the soak time in the spring or fall is usually two to three days. After shocking, the logs are stacked for fruiting and the mushrooms will begin to develop in the next three to five days.
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Storing your mushrooms
If you don't think you'll be able to use fresh shiitakes within 7 to 10 days of purchase, you can dry them out. To do this, lay them out on a cookie sheet in the fridge. Once the caps are firm, seal them in an airtight container and keep them in a cool, dry place. You can also use a food dehydrator to dry a large batch quickly.
Dried shiitake mushrooms should be stored in an airtight container in a cool, dark place. They can be stored this way for up to a year. You can also store them in the refrigerator for a prolonged shelf life.
For longer storage, you can dehydrate the mushrooms. To do this, spread the shiitake mushrooms out so that the gills are directly exposed to sunlight. You can also string them up and hang them in a breezy, dry spot. The length of time required will vary depending on the weather conditions. Once dried, the shiitake should be put into polyethylene bags, sealed, and kept in a dry, cool, dark place.
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Frequently asked questions
Shiitake mushrooms, or Lentinula edodes, are edible mushrooms native to East Asia, where they are synonymous with Japanese cuisine. They have a savoury, umami flavour and are packed with vitamins, minerals, and amino acids.
Fresh shiitake mushrooms can be difficult and expensive to source locally. Growing your own mushrooms is a cost-effective way to enjoy this delicious and versatile ingredient, and the process is incredibly fulfilling.
You can purchase shiitake mushroom growing kits online, which include everything you need to get started. Alternatively, you can use a freshly cut log or sawdust substrate. If using a log, you will also need shiitake plug spawn, a drill, a hammer, and beeswax.
You will know your shiitake mushrooms are ready to harvest when the cap and stem have become differentiated and the gills are visible on the underside of the cap.
