Remove the block from the shipping box as soon as possible. Then, unfold the top of the bag, making room for air space. It's also important to check and confirm that the filter patch is not obstructed. This will help the organism breathe and continue to thrive until you are ready to grow your fruiting block!

Italian oyster mushrooms are fast-fruiting, tender, and aromatic, with a delicate savory flavor. This warm-season variety is well-suited for outdoor growing, especially in shaded, humid environments.

How to initiate fruiting outdoors:

• Pick a shaded site: Choose a spot with indirect light and consistent humidity—under a shrub, on the north side of a shed, or under shade cloth.
• Bury the block: Remove your block entirely from the plastic and bury it in soil or mulch with about 1" of material above the block.
• Keep the block moist: Mist the area surrounding the block daily, especially during dry spells. Avoid spraying the mushrooms directly once pinning begins.

Temperature & humidity:

• Best fruited in temps above 60°F—they perform well in warm, stable weather.
• Italian oysters are sensitive to overheating and high sun exposure, which can cause blotch or discoloration. Keep them shaded and cool if summer temps spike.
• Monitor for pests, especially slugs, which are attracted to the tender caps.

Harvesting:

• Harvest when the edges of the cap are still slightly curled and before they begin to flatten.
• Caps are delicate—cut clusters with a sharp knife and handle gently.
• For longer shelf life, harvest slightly earlier while caps are still tight.

With minimal effort and the right placement, Italian oyster mushrooms will reward you with rapid, reliable flushes and gourmet-quality clusters in just days.

• Primordia -  The earliest recognizable stage of fruitbody development. Also known as “baby mushrooms” or “mushroom pins.”
• Fruitbody - A fully grown mushroom, the reproductive structure of the organism in which the spores are produced.
• CO2 sensitivity - When CO2 levels are too high, yields will decrease, stems will become long and stringy, caps will be small, and/or growth will halt.

If you don't plan to use immediately, you can refrigerate your block for up to 6 months.

"5 of the Best Italian Oyster Mushroom Recipes"

The classic North Spore recipe is to slice up oyster mushrooms and sauté them in a heavy pan on medium heat with butter, garlic, and loads of fresh thyme and rosemary (or whatever other herbs you happen to have on hand!). Cook until the mushrooms have released their liquid, then continue cooking until that liquid has cooked off and the mushrooms begin to brown. Deglaze your pan with a splash of white wine, reduce once more, and finish with a touch of heavy cream. Season generously with salt.

Like all Oyster mushrooms, they retain water and may develop a viscous texture when under-cooked. If you prefer a firm or dryer texture, continue to cook Oysters until their liquid has reduced and cooked off and they begin to brown.

If you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.

Mushrooms grow spores as they develop. This is a natural means of reproduction. This is when people with allergies or compromised immune systems may want to consider putting fruiting mushroom kits outdoors or in a well-ventilated area. Spores in mushrooms sometimes cause respiratory irritation. In rare cases, spores may also cause irritation for some non-allergic or non-immunocompromised mushroom growers. If you are one of them, it is recommended to reduce the overall spore load by harvesting mushrooms while they are still in their younger growth stages.