Emma Wilson
Shiitake mushrooms are typically harvested by hand, with growers grabbing the stem as close to the base as possible and twisting. The ideal time to harvest shiitake mushrooms is when the cap is still slightly curled in or when the partial veil breaks away. This is when the gills are visible, and the outer edge of the mushroom is slightly curled under. If the cap has flattened or flipped up, the mushroom has passed its prime and will have a poorer texture and shorter shelf life. However, it is still edible and can be dried and sold.
| Characteristics | Values |
|---|---|
| Ideal stage for harvesting | When the cap is slightly curled in or just as the partial veil breaks away |
| Gills | Visible |
| Outer edge | Slightly curled under, but not tightly so |
| Cap margin | Almost unrolled |
| Texture | Better when harvested before the cap margin becomes flat or flipped up |
| Harvesting technique | Twisting and pulling the mushrooms off the log using hands |
| Harvesting technique | Using a curved pair of scissors or a knife |
| Harvesting technique | Cutting with scissors or a knife to ensure sawdust is not on the stem base |
| Harvesting technique | Harvesting flush with the block to reduce possible contamination for future flushes |
| Thrips | Common in Northeast mushroom laying yards |
| Thrips | Rise to the surface when you gently blow on the gills |
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What You'll Learn
Harvesting by hand
Harvesting shiitake mushrooms by hand requires careful attention to the growth progress of the mushrooms, as well as the condition of the logs and the potential presence of pests. Here is a step-by-step guide to harvesting shiitake mushrooms by hand:
Step 1: Check the Mushrooms Regularly
It is important to inspect your shiitake logs frequently, as each mushroom develops independently and must be harvested at the right time to maximize its quality. Shiitake mushrooms are typically ready for harvest 7-10 days after "shocking", but colder temperatures will slow their growth.
Step 2: Identify the Right Stage for Harvesting
The ideal stage for harvesting shiitake mushrooms is when the cap is opened approximately 50-75%. At this stage, the gills under the cap edges should be visible and slightly curled under, but not tightly so. Harvesting shiitake at this stage ensures a longer shelf life, delays the next flush, and reduces pest problems. If the cap is 100% opened, the mushroom is still edible but may have a reduced shelf life.
Step 3: Identify the Mushrooms
Before harvesting, it is critical to ensure that the mushrooms growing on your log are indeed shiitake mushrooms. Gallerina, a poisonous mushroom that resembles shiitake, is usually found on very decayed wood and has a brown spore print. If you are unsure, consult a mushroom expert or mycologist.
Step 4: Harvest the Mushrooms
When harvesting, grasp the lower portion of the stem and pull the mushroom from the log with a slight twisting motion. Avoid touching the caps and gills, as bruises will discolor rapidly. Alternatively, use a sharp knife or scissors to cut the mushrooms as close as possible to the log surface. Start harvesting from the bottom of the log and work your way up to minimize debris accumulation on unpicked mushrooms.
Step 5: Clean and Store the Harvested Mushrooms
After harvesting, gently brush off any dirt or debris from the mushrooms without washing them. Place the mushrooms in a basket, paper bag, or other vented containers. Avoid using plastic bags as they can hasten mushroom decomposition. The immediate goal is to cool the shiitake to 33-36°F (3.3-2.2°C) as quickly as possible to maintain freshness and prolong shelf life.
Pest Management:
Thrips are tiny insects that feed on mushroom spores and are common in Northeast mushroom yards. They can be removed by gently tapping the shiitake or blowing on the gills to dislodge them. Deer may also develop a taste for shiitake mushrooms, so spraying deer repellent around your yard can help deter them.
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How to identify readiness
To identify when your shiitake mushrooms are ready for harvest, there are several indicators to look out for. Firstly, it is important to note that the size of the mushroom is not the primary factor in determining readiness. Instead, you should focus on the growth progress of the mushroom.
One key indicator of readiness is the appearance of the mushroom cap. Ideally, you want to harvest shiitake mushrooms when the cap is still slightly curled or closed. If the cap has started to flatten or flip up, the mushroom is overripe and past its prime. However, it is still edible and can be dried and sold.
Another indicator of readiness is the visibility of the gills. You should aim to harvest shiitake mushrooms when the gills are clearly visible. The outer edge of the mushroom should be slightly curled under, but not too tightly. If the edge has started to flatten or straighten, it means the mushroom is getting overripe.
Temperature also plays a crucial role in determining the readiness of shiitake mushrooms. In warmer temperatures, mushrooms can grow very quickly and may pass their prime within 24 hours. Therefore, it is recommended to harvest shiitake mushrooms 7 to 10 days after shocking, as colder temperatures slow their growth.
When harvesting shiitake mushrooms, the goal is to remove them without damaging the bark. Experienced growers typically twist and pull the mushrooms off the log using their hands. Alternatively, you can use scissors or a knife to cut the mushrooms off, ensuring a clean stem.
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Commercial harvesting
Timing of Harvest
Shiitake mushrooms are typically ready for harvest 7 to 10 days after shocking or forced fruiting. However, colder temperatures will slow their growth. The ideal time to harvest is when the cap is still curled and slightly closed, with the gills visible and the outer edge slightly curled under. Harvesting at this stage ensures a fresher appearance, longer shelf life, and reduced pest problems.
Harvesting Technique
The goal is to remove the mushrooms without damaging the bark. Experienced growers often use a two-handed technique, grasping the lower portion of the stem and twisting and pulling the mushroom from the log. Alternatively, a curved knife or scissors can be used for a cleaner cut, especially if the mushrooms are more difficult to remove.
Post-Harvest Processing
After harvesting, it is crucial to rapidly cool the shiitake mushrooms to 33–35°F (approximately 1–2°C) to extend their shelf life. Plastic crates or baskets with slats on all sides are recommended for refrigerator storage. To improve vitamin D content, place the mushrooms gill-side up in a sunny location for 24 to 48 hours after harvest.
Drying and Storage
Drying shiitake mushrooms is an effective way to extend their shelf life beyond that of fresh mushrooms, which is typically no more than 10 days. The drying process can be done by laying the mushrooms in the sun or using a dehydrator at around 115–120°F (approximately 46–49°C) until they become slightly crispy. Dried shiitake mushrooms have a similar protein content to many other vegetarian, higher-protein foods, and their vitamin D content can be increased by sun exposure.
Yield Expectations
With proper care, a shiitake log can produce mushrooms for up to five years, with peak production in the second and third years. Each log can yield approximately 3 to 4 pounds of fresh mushrooms over its lifetime, with 0.25 to 0.5 pounds expected per log during peak production years.
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Post-harvest care
Removing Thrips and Other Pests
Before harvesting, check for thrips, tiny insects that feed on mushroom spores and are common in Northeast mushroom laying yards. They can be removed by gently blowing on the gills and then tapping the shiitake to dislodge them. Deer may also pose a problem, but this is rare. Spraying deer repellent around your yard should be an effective deterrent.
Harvesting Technique
The goal when harvesting shiitake mushrooms is to remove them without damaging the bark. Experienced growers typically use a two-handed technique, grabbing the stem as close to the base as possible and twisting. If you are uncomfortable with this method, you can use a curved pair of scissors or a knife to cut the mushrooms at the base of the stem.
Cleaning and Storage
After harvesting, gently brush off any dirt or debris from the mushrooms, being careful not to wash them under water. Place each mushroom in an open basket, paper sack, or other vented container. If you plan to store them, the ideal time to harvest shiitake mushrooms is just before they reach full maturity, when the cap is still curled and slightly closed. This ensures a longer shelf life, and they can be stored in the refrigerator for up to nine days longer than if they were fully mature.
Resting the Logs
After harvesting, the logs should be rested for one to three months. Maintain the log moisture content between 30% and 40% to promote mycelial growth and inhibit pinning. Warmer temperatures, between 60°F and 77°F, will speed up the recovery of the logs. After this rest period, the logs can be soaked again for another flush of mushrooms.
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Drying techniques
Drying shiitake mushrooms is a great way to preserve them for longer. The drying process can be as simple as sun-drying or using a dehydrator. Here are some detailed techniques for drying shiitake mushrooms:
Sun-Drying:
Shiitake mushrooms can be dried by simply laying them out in the sun. Sun-drying is a beneficial method as it also increases the vitamin D content of the mushrooms. They are sufficiently dried when they become light, brittle, and crispy like a chip. However, this method is dependent on good weather and may take longer.
Dehydrator:
For a faster drying process, especially in larger quantities, a dehydrator can be used. Place the freshly harvested shiitake mushrooms in the dehydrator overnight at around 115–120°F (46-49°C). This temperature range will efficiently dry the mushrooms without damaging their nutritional content.
Storing Dried Shiitake Mushrooms:
Once the shiitake mushrooms are sufficiently dried, they should be stored in airtight containers to maintain their quality and prolong their shelf life. Silica packets can also be placed in the containers to absorb any residual moisture. Some people choose to freeze-dry their mushrooms if they are concerned about humidity.
Rehydrating Dried Shiitake Mushrooms:
Dried shiitake mushrooms need to be rehydrated before cooking. Place the desired amount of dried shiitake mushrooms in a heatproof bowl and cover them with hot or boiling water. Allow the mushrooms to sit for at least 20 minutes until the caps are tender. Remove the mushrooms from the water and squeeze out the excess liquid. The mushroom soaking liquid can be used as a flavourful base for sauces or soups. Finally, trim off the tough stems, and the caps are ready for cooking.
Purchasing Dried Shiitake Mushrooms:
When purchasing dried shiitake mushrooms, it is recommended to buy whole mushrooms rather than pre-sliced ones, as they tend to have a better flavour and texture. Look for thick dome-shaped caps with lots of cracks, often described as "flower shiitake." These cracks indicate a thicker, meatier texture once rehydrated. Avoid pre-packaged shiitake mushrooms, and instead, opt for loose containers to individually evaluate each mushroom's quality.
Dried shiitake mushrooms are a versatile ingredient in Asian cuisines, adding a rich, earthy flavour and meaty texture to soups, stir-fries, and more. They are a great pantry staple, lasting for months or even years when stored correctly.
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Frequently asked questions
Shiitake mushrooms should be harvested when the cap is still slightly curled in or when the partial veil breaks away. The gills should be visible and the outer edge of the mushroom should be slightly curled under, but not too tightly. If the cap has flattened or flipped up, the mushroom will have a better texture and will store better, but it will be over-ripe.
Most growers harvest shiitake mushrooms by twisting and pulling the mushrooms off the log using their hands. Alternatively, you can use a curved pair of scissors or a knife to cut the mushrooms off.
After harvesting, gently brush off any dirt or debris without washing the mushrooms under water. Place each mushroom into an open basket, paper sack, or other vented container. The mushrooms should then be cooled and kept at around 36 degrees Fahrenheit.
Fresh shiitake mushrooms typically last no more than 7-10 days. However, they can be dried to extend their shelf life.
