Emma Wilson
Shimeji mushrooms, also known as crab-flavoured or seafood mushrooms, are native to East Asia and grow on dead or dying hardwood trees, particularly beech trees. They are saprotrophic, meaning they feed on decaying organic material. They are cultivated throughout Asia, North America, Europe, and Australia, and are a popular ingredient in many dishes. Shimeji mushrooms can be grown at home, but they are not the easiest mushrooms to cultivate and are more often commercially grown. They are slow-growing and fussy, but many growers feel they are worth the wait due to their unique taste, crunchy texture, and versatility in dishes.
| Characteristics | Values |
|---|---|
| Common name | Shiitake |
| Scientific name | Lentinula edodes |
| Origin | Japan |
| Appearance | Tan to dark brown colour with mushroom caps that grow to 5-10cm in diameter |
| Taste | Similar to wild mushrooms with a deep umami flavour |
| Growth medium | Freshly cut logs, sawdust substrate, or artificial sawdust logs |
| Moisture content during pinning | 35% to 60% |
| Optimum temperature for pinning | 55–65 °F |
| Relative humidity for pinning | At least 85% |
| Fruiting period | One to two weeks |
| Shelf life | Up to 2–3 weeks in a refrigerator |
| Yield | 70 mushrooms in the first fruiting |
| Cost of grow-at-home kit | $27 US |
Explore related products
What You'll Learn
Prepare the logs
Preparing the logs is a crucial step in growing shiitake mushrooms. Here are some detailed instructions on how to do it:
Firstly, select the right type of wood for your logs. Shiitake mushrooms grow well on dense hardwoods such as oak, maple, and eucalyptus. These woods take longer to colonize but will produce mushrooms for more years. If you want faster results, you can choose soft hardwoods like poplar or birch, which will fruit sooner but for fewer years. Keep in mind that most mushrooms prefer hardwoods, and denser wood with more sapwood than heartwood may yield more mushrooms.
Next, decide when to cut your logs. While you can cut healthy, living trees nearly any time of the year, late winter and early spring before bud swell are ideal, as the nutrients will be concentrated in the wood, and the bark will be tight. Fall is another excellent window, after about 1/3 of a tree's leaves have turned colour and dropped. Avoid cutting in the spring, as the nutrients in the wood will be used for pushing out flowers and foliage, and the bark may be loose.
Once you have your logs, you'll need to create a laying yard. Choose a location that is warm and shady, with good air circulation and protection from wind gusts. Avoid open, windy, and sunny areas, as they will require more frequent irrigation and protection from the elements. A laying yard located behind buildings or under coniferous trees can provide the necessary shade and decrease maintenance.
Now, it's time to stack your logs. You can use various stacking methods, such as high A-frame stacking or cribbing, depending on your specific conditions and climate. For A-frame stacking, use a base like gravel or timber to prevent the log ends from touching the ground. Cribbing is better suited to airy locations with consistent humidity and ample rain, providing good space efficiency. However, it may result in varying ventilation and humidity levels within the stack.
Finally, maintain proper moisture and ventilation for your logs. Keep the log moisture content above 30% to ensure uniform colonisation. Protect the logs from abrupt drying, which can cause shrinkage and cracking. Ensure your logs don't dry out completely, as mycelial death may occur if the moisture drops below 25%. Regularly water your logs, especially during the first six months, and then they can wick water from the ground.
Magic Mushrooms: Understanding LC Shrooms
You may want to see also
Inoculate the logs
The best time to cut logs for inoculation is late winter and early spring before bud swell, when the sap is down and there are no leaves on the trees. Fall is another good time, after 1/3 of a tree's leaves have turned colour and dropped. At these times, the nutrients will be concentrated in the wood and the bark will be tight, making them ideal for inoculation. Logs should be inoculated within a few weeks of cutting to allow the cells in the tree to die but not long enough for the log to dry out.
Logs used for shiitake production must be cut from live, healthy trees or from healthy trees that were harvested recently. Living trees with obvious insect or disease damage should not be used. The optimum log size is 4-6 inches in diameter and 3-4 feet in length, although larger sizes may be used. Logs with a thick sapwood layer and small heartwood area are preferred. Logs with a smooth bark will make the inoculation process easier.
Drill holes in a freshly cut hardwood log, spaced 4-5 inches around the bark-covered surface. The holes should be made with a 5/16" (8.5mm) drill bit if using plugs, or a 1/2" (12mm) drill bit if using sawdust. Fill the holes with either plug spawn or sawdust spawn and seal the holes with melted wax. Plug spawn should be tapped in flush with a hammer, while sawdust spawn should be injected with a plunger or stuffed in manually.
The logs should then be left to incubate outdoors in a shady place until they are ready to fruit. On average, a mushroom log will produce for 1 year per inch of diameter, so a 5-inch diameter log will likely produce for 5 years. It is important to prevent the logs from drying out, so they can be covered with a tarp and straw during the winter. Logs can also be soaked to prevent them from drying out, although this requires knowledge of the tree species, log age, and site conditions.
Mushroom Powder's High Cost: What's the Reason?
You may want to see also
Maintain the right moisture content
Maintaining the right moisture content is critical to successfully cultivating shemiji mushrooms. Here are some detailed guidelines to help you achieve this:
Firstly, it is important to understand that mushrooms require a humid environment to thrive. The ideal relative humidity for shemiji mushrooms is between 60% and 70%. You can measure this with a hygrometer, which is an essential tool for any mushroom cultivator. If the humidity in your growing area falls below this range, you can raise it by misting the area with a spray bottle filled with clean, sterilized water. Alternatively, a humidifier can be used to increase humidity levels, but take care not to oversaturate the growing environment.
The substrate on which your mushrooms grow should also retain the right amount of moisture. When preparing your growing medium, ensure it is moist but not soggy. A well-drained substrate is crucial to prevent waterlogging, which can lead to the growth of harmful bacteria and fungi that may compete with or inhibit the growth of your shemiji mushrooms. You can achieve this by using a mix of materials that retain moisture while still providing adequate drainage.
Regularly monitor the moisture content of the substrate. It should feel damp to the touch but not dripping wet. If it begins to dry out, you can add water, but do so carefully to avoid overwatering. One technique is to use a water-filled syringe to inject water around the edges of the substrate without drenching the central part, where mushroom growth occurs. This maintains moisture levels while minimizing the risk of water pooling in the center.
Additionally, the humidity in the air surrounding the mushrooms should be maintained at the optimal level. One effective method is to create a humidity tent or chamber. This involves placing a clear plastic bag or container over the mushrooms, ensuring there is some space between the mushrooms and the plastic. The plastic traps moisture, creating a microclimate with higher humidity. Make sure to leave some ventilation to allow fresh air to circulate and prevent the buildup of excess moisture, which can lead to condensation dripping onto the mushrooms.
Finally, be mindful of potential moisture loss during the fruiting process. As mushrooms develop, they release moisture into the air, which can lower the humidity levels in their immediate environment. To counteract this, continue to monitor humidity levels and adjust as needed. Misting or using a humidifier can help maintain the desired humidity range. Remember to always use clean, sterilized water to avoid introducing contaminants that may harm your mushroom crop.
Porcini Mushrooms: What Are They?
You may want to see also
Explore related products
Harvest the mushrooms
Harvesting your shimeji mushrooms at the right time is crucial to ensure that they are of the best quality. The first flush of shimeji mushrooms will be ready for harvest in about two weeks, and the ideal fruiting temperature for shimeji is 55–65°F (13–18°C). Depending on your local climate, this may be the usual autumn or winter room temperature. In about two to three weeks, you could harvest your first batch of mushrooms, and after another two to three weeks, you should get another flush from the same bag of substrate.
Shimeji mushrooms are ready to harvest when their caps are less than 1 inch (2.5 cm) across, with the edges still curled under. The mushrooms should be carefully picked without damaging the patch. If you are harvesting shimeji grown in jars or bottles, you can cut across the top of the container, but pulled clusters tend to last longer when stored in the fridge.
Beech mushrooms, also known as buna shimeji, are ready for harvest when their colour changes from white to brown or black. If you see tiny mushrooms growing on top of the substrate, remove them while they are still white. You can place a layer of leaves or other suitable material on top of the substrate for the fruit bodies to grow on.
To ensure multiple successful harvests, proper management of the different phases is necessary. A healthy block can produce two to four flushes, with the second and third flushes often being larger and more attractive than the first. With proper care, your shimeji logs will produce mushrooms seasonally for three to six years, depending on their size.
Mushroom Supplements: Dizziness and Side Effects
You may want to see also
Store the mushrooms
Storing your shimeji mushrooms correctly is essential to preserving their unique flavour and texture. Here are some tips to help you store your shimeji mushrooms effectively:
Firstly, it is important to purchase shimeji mushrooms that are fresh. Look for those that are firm, with intact caps and stems that are not slimy. Avoid any mushrooms with brown spots or other signs of spoilage. Shimeji mushrooms should be dry and firm, rather than moist, as this can indicate that they are starting to deteriorate.
Once you have purchased your fresh mushrooms, the next step is to store them correctly. The key to storing shimeji mushrooms is to keep them slightly moist but not wet. They should be stored in a paper bag in the refrigerator. Paper bags allow the mushrooms to breathe, preventing moisture buildup, which can cause spoilage. Place the mushrooms in a single layer and fold over the top of the bag to close it. Store the paper bag in the refrigerator's crisper drawer, where the temperature is stable and the humidity levels are higher. If your refrigerator does not have a crisper drawer, place the bag in the coldest part of the refrigerator and cover it with a damp paper towel.
It is important to note that you should only clean your shimeji mushrooms immediately before using them, as washing mushrooms before storing them can lead to moisture buildup and a shorter shelf life. When you are ready to use the mushrooms, gently rinse them with cold water and pat them dry with a clean towel.
Unopened shimeji mushrooms can be stored in the refrigerator for a few weeks. However, once the package is opened, they should be used within five days. Leftover cooked shimeji mushrooms can be stored in the refrigerator for up to a week in a sealed plastic bag or airtight container.
Wiping Mushrooms: A Necessary Step for Safe Consumption
You may want to see also
