Organic Golden Oyster Mushroom Grain Spawn
|Grow location||Indoor & outdoor|
|Spawn shelf life||6 months (refrigerated)|
|Flavor profile||Sweet, mild, nutty|
|Certifications||USDA certified organic|
|Bag weight||6 lbs|
Golden Oyster (Pleurotus citrinopileatus) is a tropical strain that produces beautiful clusters of bright yellow caps that are a favorite at farmers' markets. When cooked, they have a mild nutty flavor and aroma that pairs well with most dishes. Golden oysters are great for beginners and are reliable indoor year-round producers. If kept in the right conditions, they will yield substantial first, second, and even third harvests (making them an ideal commercial variety!) When cultivated outdoors, they are not cold tolerant and fruit prolifically in summer months. As a tropical strain, they also thrive with higher humidity.
Golden oyster grain spawn can be used for indoor production using sawdust or straw or outdoor production using straw or wood chips.
Do not use grain spawn for log inoculation.
Oyster mushroom grain spawn can be mixed into sterilized or lime pasteurized substrates including but not limited to hardwood sawdust, straw, and coffee grounds.
Note: Grain spawn must be mixed with bulk substrate before you can fruit it. If you are new to growing mushrooms, we recommend purchasing a book on mushroom cultivation.
'Growing Gourmet and Medicinal Mushrooms' by Paul Stamets
'Organic Mushroom Farming and Mycoremediation' by Tradd Cotter
Oyster spawn can be spread in chopped straw or wood chips as shown in the video below! Making outdoor beds is one of the easiest methods for growing any type of oyster mushroom.
For our complete mushroom beds pamphlet, click here.
Be sure to use clean, untreated products when making outdoor beds.
Colonization Temps 75-85 degrees F Fruiting Temps 75-85 degrees F CO2 Sensitivity <1000 ppm
If you don't plan to use immediately, you can refrigerate your spawn for up to 6 months.
Golden oyster mushrooms develop a cashew-like flavor when cooked to a slightly crispy texture. They can easily replace button mushrooms in most recipes and pair well with many cuisines and flavors. Like all oyster mushrooms, they retain water and may develop a viscous texture when undercooked. If you prefer a firm or dryer texture, continue to cook them until their liquid has reduced and cooked off and they begin to brown.
Our grain spawn is USDA certified organic and made using organic cultures from our own culture bank. It contains a blend of locally sourced, organic, and non-GMO ingredients from farms in New England and North America.
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.
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CA foothill grower
I am extremely pleased with these mushrooms. This is our third mushroom bed with North Spore spawn. We planted in a shady spot on the north side of a building and we are at 2,500 elevation. Summer temps are often over 100, and sometimes over 110. I water them daily because of the excessive dryness, we don't see rain from April to November. Mushrooms fruited after about a month. We planted 2 bags of grain and got a 4 pound harvest with our first fruiting. My hope is that this tropical variety will fruit through our very warm summers and the wine cap and blue oysters will fruit in the fall and winter and spring. Trying to get mushrooms year round.