Your grow kit consists of a 1-gallon food-grade plastic bucket with ½ inch holes in the sides for ventilation and fruiting and ¼-inch holes in the bottom for drainage.  The side holes on your bucket are covered by adhesive filter patches that help to keep the mushroom substrate from drying out but allow air exchange.  Inside the bucket is a substrate made of supplemented hardwood sawdust fully colonized by mushroom mycelium and ready for fruiting.  All you need is a spray bottle and water!

Fruiting Instructions:

1. Decide on a location for fruiting your mushroom bucket.  Your mushrooms can grow on your kitchen table, countertop, shelf, or even outside.  Select one of the most humid parts of your home such as in the kitchen near the sink and away from drafts or wind.  It’s important that the mushrooms do not dry out!  The location should receive indirect light for at least 8 hours a day.  Oyster mushrooms will generally grow well at between 55-85 degrees F. Lion’s mane mushrooms grow best at between 55-75 degrees F. Pink and golden oysters are warm-loving species and will perform better at warmer temperatures. You may want to place your bucket on a plate or some other wipeable surface.  Your bucket may drain a small amount of orange fluid called metabolite.  This is normal. 

2. Do not remove your bucket lid!  Your mushrooms will fruit from the holes on the sides of the buckets similar to the way they fruit from the sides of trees in the wild. When you start to notice the mushroom pushing against the filter patches, remove the filter patches. The mushroom mycelium will sense the oxygen and light and produce “pins,” another term for “baby mushrooms.”  Oyster mushrooms typically fruit 7-10 days after removing the filter patches.   Lion’s mane typically fruits 12-18 days after removing the filter patches. In some cases, the buckets arrive with pins already pushing their way through the filter patches.  This is okay.  Your mushrooms are eager to fruit!  Simply remove the patch and place your bucket in an appropriate fruiting location.  

3. Spritz or mist the sides of your bucket with water at least two times a day and more if your home is dry.  Tap water is fine. The purpose of misting your bucket is to raise the relative humidity. If your growing conditions are particularly dry or your mushrooms start to look dry or brown, increase the humidity and consider Other options to increase humidity such as making a humidity tent.

4. Your mushrooms will develop quickly from pins to ready-to-harvest mushrooms.  Watch the development closely.  Oyster and lion’s mane mushrooms are sensitive to environmental conditions and may need adjustments.  If the mushrooms are long stemmed they may need more light or more fresh air.  If the mushrooms seem dry or development stops or slows they need more humidity.  Spritz mushrooms more often or use a humidity tent.  

5. Harvest your oyster mushrooms when the caps are almost fully open and flat- the edges should be slightly curled down.  Harvest your lion’s mane when the mushrooms form visible “teeth” and before they begin to yellow.  The mushroom will feel spongy when you squeeze it gently with your fingers.  When over mature the caps of oyster mushrooms turn upwards and quickly release their spores which will appear as powder or dust.  Overly mature lion’s mane will begin to yellow. The quality of the mushrooms is best before this stage. You can harvest your mushrooms by either cutting the mushroom cluster off where it emerges from the bucket or twisting the mushroom cluster off the bucket. Trim the stem and attached sawdust with scissors or a sharp knife. Mushrooms can be fragile and are best enjoyed freshly picked.  They can be stored in your refrigerator in a paper bag for up to 4 days.

6. For subsequent harvests, keep your bucket in growing conditions.  Oyster mushrooms will spontaneously fruit again after a few weeks rest time.  In order to help prevent the substrate from losing too much moisture and drying out, you can place tape over the holes on the sides of the bucket.  Cut small slits in the tape so that the mycelium can continue to “breathe.” After a week, remove the tape from the holes and resume spritzing with water.  Your mushroom bucket is capable of 2-3 fruitings.  Each harvest will be smaller than the previous, and the time between fruitings will increase.  When your bucket is done producing mushrooms, add the used substrate to your compost pile or garden.   *We only guarantee the first harvest of mushrooms if you follow these instructions.

Strategies for increasing humidity:

If your mushrooms are drying out, you need to increase the humidity. Here are a few strategies that you can use.

• Humidity tent. To make a humidity tent simply place a plastic bag or clear plastic container loosely over your bucket. You will need to cut or drill plenty of holes in your tent material. Mushrooms inhale oxygen and exhale CO2 (just like us!).  They will suffocate if there isn’t adequate fresh air exchange.  Lack of fresh air can cause oyster mushrooms to grow small caps and long stems.  Spray water inside your humidity tent several times a day to keep the humidity up.  

• Place your mushroom bucket on a tray of water.

• Use a humidifier near your bucket. An essential oil diffuser is essentially a mini humidifier just skip the essential oil.

• Place your bucket near houseplants. Houseplants expire water into their environment as well as oxygen which will further benefit the mushrooms.

IMPORTANT CONSIDERATIONS:

Your mushroom may fruit from one, a few, or all of the fruiting holes.  It is a good idea to cover holes that are not currently fruiting in order to conserve moisture in the substrate.  

If it is your first time eating this variety, it is best to start with a small amount to see how your body responds.  Cook your mushrooms thoroughly.

Mushrooms produce spores as they develop.  This is the natural means of reproduction for fungi.  Spores will appear as dust beneath the mushroom caps.  People with allergies or compromised immune systems may want to consider putting fruiting mushroom kits outdoors or in well-ventilated areas as airborne spores sometimes cause respiratory irritation.  Harvesting mushrooms while still in their younger growth stages (before caps turn up) will reduce the overall spore load.

About Oyster Mushrooms

Oyster mushrooms (pleurotus species) are one of the easiest mushrooms to grow.  They are adaptable, productive, and come in many varieties.  Oyster mushrooms are delicate and their quality diminishes quickly after maturation or harvest.  Growing your own oyster mushrooms enables you to enjoy better quality mushrooms than you could ever purchase at a store or even a farmer’s market.

Pink oyster pleurotus djamor- These bright pink mushrooms are the most common pleurotus in tropical climate zones.  The warm-loving variety is particularly fast to fruit. The color fades with maturity and disappears with cooking or drying.  

Golden oyster pleurotus citrinopileatus- This mushroom is a brilliant yellow color which forms clusters hosting a high number of individual mushrooms.  The color fades to a more muted beige after multiple fruitings. It has a strong nutty flavor after thorough cooking.

Summer white oyster pleurotus ostreatus- This very popular mushroom has large firm snow-white oyster-shaped caps.  The flavor is mild and complements many cuisines.

Warm Blue oyster pleurotus ostreatus- This is a prolific fruiting mushroom.  The blue pins quickly fade to a light steel-grey color.  They are high in protein and have a meaty sweet flavor.

Cooking Instructions:

The stems on most oyster mushrooms can be tough.  The caps are delicate and can be cut or shredded.  These mushrooms are versatile and can be added to many dishes such as stir fry or soups.  Try them sauteed with onions and garlic.  Some cooks add sliced young pink or golden oyster mushrooms to salads as a colorful garnish.  While oyster mushrooms can be consumed raw, the flavor and nutritional benefits are increased with thorough cooking.   

About Lion’s Mane

Lion’s mane is a unique-looking gourmet and medicinal mushroom popular for its texture, flavor, and excellent health benefits. Other common names for this mushroom are the pom pom mushroom and bearded tooth fungus.  This mushroom is native to North America, Europe, and Asia and in the wild, they grow on dead hardwood trees.  Lion’s mane are white or cream in color and turn yellow-brown as they age.  Lion’s mane has a soft, chewy, meaty texture and its flavor is similar to shellfish.   

Cooking Instructions:

Due to its consistency and flavor, Lion’s Mane can be used as a seafood substitute in recipes, such as crab cakes.  Try slicing the mushrooms and sauteing them in olive oil or butter with garlic.  

We love growing mushrooms, learning about mushrooms, and mostly eating mushrooms, and hope that you do, too!