Organic Italian Oyster Mushroom Sawdust Spawn
|Spawn shelf life||6 months (refrigerated)|
|Bag weight||5.5 lbs|
|Incubation - beds||2-4 months|
|Incubation - logs||6-12 months|
Italian Oysters (Pleurotus pulmonarius) are thicker and meatier than blue oyster mushrooms, and their brown frilled caps can grow quite large. They have a mild flavor, earthy aroma, and are favorite among those who prefer a sturdier oyster mushroom. Oyster mushrooms are great for beginners because they colonize quickly and are reliable producers. They are also ideal for commercial cultivation, especially when grown on straw.
- Italian oyster sawdust spawn can be used for log projects and/or outdoor beds, containers, and buckets.
- Sawdust spawn is ideal for larger log projects of 10 or more logs.
- This is not a mushroom grow kit. Italian oyster sawdust spawn must combined with a substrate (like straw) or used in log inoculation in order to fruit.
Upon receiving your spawn:
Remove it 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!
Scroll down for cultivation, inoculation, and storage guides.
Italian oysters mushrooms work well with the log, stump, and totem methods. Colonization is fast and may start producing in 4-12 months, though fruiting is dependent on environmental triggers. They fruit best in the spring and fall and prefer softer hardwoods such as poplar and aspen. They will also work on maple.
Click here to download our pamphlet on outdoor bed cultivation using sawdust spawn.
Click here to learn how to grow in buckets and containers.
If you don’t plan to use your Italian oyster sawdust spawn right away, store in the refrigerator. Use within 6 months of receipt.
Italian Oysters 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.
All our spawn is made using organic cultures from our own culture bank. Our sawdust spawn is handmade from a blend of locally sourced, all-natural, organic, and non-GMO woods and supplements from farms and forests 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.