Michael Davis
Oyster mushrooms are a popular choice for both home growers and professional chefs due to their delicate texture and nutty flavour. Knowing when to harvest them is crucial for maximising flavour, texture, and yield. Oyster mushrooms are fully grown when the caps have opened all the way and the edges have started to curl up. Harvesting them too early may result in a rubbery texture and decreased yield, while harvesting too late can lead to overripe mushrooms with diminished flavour and suboptimal texture. To determine if oyster mushrooms are ready for harvest, gently pull on the stem; if it breaks easily, it's time to pick them.
| Characteristics | Values |
|---|---|
| How to harvest | Twist and pull by hand or cut with a sharp knife |
| Mushroom size | At least 2 inches wide |
| Cap shape | Flat or slightly concave, with edges curled up |
| Time of year | After a cold snap in autumn, but can fruit as late as February |
| Storage | Do not store in sealed containers or plastic bags; store in vegetable compartment of the fridge in a lidded yet slightly open plastic box; can also be dried |
| Rehydration | Put in hot water |
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What You'll Learn
Optimal harvesting window
The optimal harvesting window for oyster mushrooms is crucial for maximising flavour, texture, and yield. Harvesting too early may result in a rubbery texture and decreased yield, whereas harvesting too late can cause the mushrooms to become overripe, losing their flavour and ideal texture.
Oyster mushrooms are typically harvested by gently twisting and pulling the cluster by hand or cutting them off with a sharp knife as close to the substrate block as possible. They have very little stem, so they cannot be picked.
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 usually occurs 6 to 10 days after pinning, when tiny blue oyster mushrooms first appear. As blue oysters approach maturity, it is recommended to monitor them frequently and harvest them slightly early if there is any doubt, to prevent an excessive release of spores.
For pink oyster mushrooms, the best time to harvest is when the cap is flat or slightly concave, and the edges are just starting to curl upwards. Pink oyster mushrooms are the fastest-growing variety and produce the most spores, so it is crucial to harvest them before they release too many spores and cover surfaces in pink dust. Young pink oyster mushrooms tend to be more tender and succulent. Harvesting can also take place before the caps start to flatten, especially if they have already reached a substantial size.
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How to store oyster mushrooms
Oyster mushrooms are known to have a very short shelf life, so it is important to buy and store the freshest ones you can find. Here are some tips on how to store oyster mushrooms properly:
Storing Fresh Oyster Mushrooms
If you buy pre-packaged oyster mushrooms, you can store them in the fridge right away, as long as the packaging has perforations to allow air in and moisture out. Cover the remaining mushrooms with plastic wrap and punch in a few holes every time you use some. They will last a while longer. However, avoid storing them in sealed containers or plastic bags as they tend to make the mushrooms slimy.
If you buy them fresh in bulk or forage them yourself, it is better to store them in a paper bag or uncovered on a paper towel in the bottom drawer of your fridge. Paper absorbs the moisture released by the mushrooms, preventing them from going bad. Make sure not to place them near pungent foods like onions, garlic, or durian, as oyster mushrooms easily absorb the scents of surrounding foods.
Storing Dried Oyster Mushrooms
One way to keep oyster mushrooms for longer is to dry them. Clean the mushrooms and tear them into manageable pieces. You can dry them on racks or in a dehydrator, making sure they are completely dry before storing them in labelled mason jars. When rehydrating, simply boil them in water or put them in hot water and save the stock for your dish.
Freezing Oyster Mushrooms
Freezing is another option to store oyster mushrooms for approximately a month. However, freezing fresh mushrooms may not work well as the structure of the mycelium will be compromised, resulting in a mess of juice and slime when thawed.
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How to dry oyster mushrooms
Oyster mushrooms are fleshy and meaty, so they are too big to dry whole. Before drying, cut your oyster mushrooms into uniformly thin sections. Slice off and halve the stems, then halve or quarter the remaining caps, depending on their size.
The next step is to dehydrate the mushrooms. You can use a food dehydrator, or dry them on racks on the counter for several days. If you're using an oven, make sure you're drying small strips and the oven is on low. High temperatures reduce overall drying time, but a slow-and-steady 115 degrees F is better to preserve flavour and nutrients. Dehydrate for several hours at this temperature.
Once your mushrooms are dry, they need to be completely cool before you store them in airtight containers. Pack them into clean, dry containers and carefully label with the mushroom type, as well as your harvest and packing dates.
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How to know if they're ready to harvest
Oyster mushrooms are ready to harvest when they are at least two inches wide. The best way to harvest them is to gently twist and pull the cluster of mushrooms off with your hands or carefully cut them off with a knife. The ideal time to harvest blue oyster mushrooms is when the edges of the caps of the largest mushrooms in the cluster start to uncurl and flatten out. This is usually about 6 to 10 days after pinning, when tiny blue oyster mushrooms first appear.
Pink oyster mushrooms should be harvested when the cap is flat or slightly concave, and the edges are just beginning to curl up. They can also be harvested before the caps start to flatten, especially if they're already a good size. Young pink oyster mushrooms will be more tender and succulent.
The best time to harvest shiitake mushrooms is when the edges of the caps are still curled under, and 80% of the gills are exposed. However, shiitake mushrooms can be harvested at any time during their growth, regardless of size.
Oyster mushrooms grow very fast, so the difference between harvesting too late or too early is often only a few hours. If you're unsure, it's better to harvest them a little early to avoid cleaning up mushroom spores.
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How to prevent over-ripeness
Oyster mushrooms are a popular choice for growers and chefs due to their delicate texture and nutty flavour. However, they can quickly go from underripe to overripe, so it is important to know when to harvest them. The best time to harvest is when the caps are flat or slightly concave and the edges are just beginning to curl up. If you harvest them too late, they may become overripe, losing their flavour and having a less-than-ideal texture.
To prevent over-ripeness, it is important to regularly monitor the mushrooms as they approach maturity. For blue oyster mushrooms, this means checking on them frequently after about 6 to 10 days of pinning, when the tiny mushrooms first appear. Blue oysters grow very fast, so the difference between harvesting too late or too early may only be a few hours. As such, it is better to harvest them a little early if you are unsure.
Pink oyster mushrooms are the fastest-growing variety and produce the most spores, so it is especially important to prevent over-ripeness by harvesting them before they cover everything in pink dust. They can be ready to harvest in as little as 4 to 5 days from when the pins start to form. The younger the pink oyster, the more tender and succulent it will be.
After harvesting, oyster mushrooms do not keep well for very long. To prevent them from becoming overripe, it is best to dry them. To do so, first clean the mushrooms with a dry, soft brush. Then, tear them into strips along the gills to a manageable size. Finally, dry the strips on racks or in a dehydrator until they are completely dry, before storing them in labelled mason jars.
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Frequently asked questions
Oyster mushrooms are ready to harvest when the caps have opened all the way and the edges have started to curl up. The caps should be slightly flattened, but not too flat, and the stems should break easily when gently pulled.
Harvesting oyster mushrooms too early or too late can affect their taste, texture, and overall quality. Mushrooms picked too early may have a rubbery texture and a decreased yield, while those picked too late may become overripe, losing their flavor and having a subpar texture.
Oysters don't store or keep very long after picking, so it's best to use them within a few days or store them in a paper bag in the refrigerator. If you have a large harvest, you can dry the mushrooms by slicing them into thin pieces and placing them in a dehydrator or oven on low heat. Once completely dry, store them in an airtight container in a cool, dry place.
