{"product_id":"ballot-de-culture-eryngii-bio","title":"Organic King Oyster\/Eryngii Mushroom Fruiting Block","description":"\u003cstyle\u003e\n  .ns-product-desc { font-family: 'Figtree', system-ui, sans-serif; color: #1E201C; font-size: clamp(0.875rem, 0.8125rem + 0.25vw, 1rem); line-height: 1.625; letter-spacing: -0.01em; }\n  .ns-product-desc__label { font-family: 'Bastardo', system-ui, sans-serif; font-size: 0.6875rem; font-weight: 600; letter-spacing: 0.1em; text-transform: uppercase; color: #A18A8C; margin: 0 0 12px; }\n  .ns-product-desc__heading { font-family: 'Softcore', Georgia, serif; font-size: clamp(2.125rem, 1.75rem + 1.5vw, 3rem); font-weight: 100; letter-spacing: -0.02em; line-height: 1.16; color: #1E201C; margin: 0 0 20px; }\n  .ns-product-desc__subheading { font-family: 'Bastardo', system-ui, sans-serif; font-size: clamp(1.75rem, 1.5rem + 0.75vw, 2.125rem); font-weight: 400; line-height: 1.1; color: #1E201C; margin: 36px 0 16px; }\n  .ns-product-desc__subheading--xs { font-size: clamp(1.5rem, 1.25rem + 0.625vw, 1.75rem); margin: 24px 0 12px; }\n  .ns-product-desc p { margin: 0 0 16px; }\n  .ns-product-desc ul, .ns-product-desc ol { margin: 0 0 16px; padding-left: 1.25rem; }\n  .ns-product-desc li { margin-bottom: 6px; }\n  .ns-product-desc em { font-style: italic; }\n  .ns-product-desc a { color: #1E201C; text-decoration: underline; text-decoration-thickness: 1px; text-underline-offset: 2px; }\n  .ns-product-desc a:hover, .ns-product-desc a:focus-visible { color: #4622DE; text-decoration-thickness: 2px; text-underline-offset: 4px; }\n  .ns-product-desc__note { color: #A18A8C; }\n  .ns-product-desc__note a { color: #A18A8C; }\n  .ns-product-desc__divider { border: none; border-top: 1px solid #D8D59C; margin: 32px 0; }\n  .ns-product-desc__check { display: flex; align-items: flex-start; gap: 10px; margin-bottom: 10px; }\n  .ns-product-desc__check img { flex: 0 0 auto; margin-top: 2px; }\n  .ns-product-desc__check p { margin: 0; color: #A18A8C; }\n  .ns-product-desc__bio { text-align: center; margin: 16px 0 8px; }\n  .ns-product-desc__bio img { display: block; margin: 0 auto; }\n  .ns-product-desc__spec { background-color: #FBE6B0; border-radius: 12px; padding: 16px 20px; margin: 0 0 20px; }\n  .ns-product-desc__spec p { margin: 0 0 4px; font-style: italic; }\n  .ns-product-desc__spec p:last-child { margin-bottom: 0; }\n  .ns-product-desc__table { width: 100%; border-collapse: collapse; background: #FFFFFF; border-radius: 10px; overflow: hidden; box-shadow: 0 1px 3px rgba(23,23,23,0.07), 0 4px 14px rgba(23,23,23,0.05); margin: 0 0 16px; }\n  .ns-product-desc__table td { padding: 12px 16px; border-bottom: 1px solid #D8D59C; vertical-align: top; }\n  .ns-product-desc__table tr:last-child td { border-bottom: none; }\n  .ns-product-desc__table td:first-child { font-family: 'Bastardo', system-ui, sans-serif; font-weight: 600; width: 42%; }\n\u003c\/style\u003e\n\u003cdiv class=\"ns-product-desc\"\u003e\n\u003cp\u003eHarvest your own \u003cstrong\u003eking oyster mushrooms\u003c\/strong\u003e, also known as \u003cstrong\u003eking trumpet\u003c\/strong\u003e, \u003cstrong\u003eroyal trumpet\u003c\/strong\u003e, or \u003cstrong\u003e\u003cem\u003ePleurotus eryngii\u003c\/em\u003e\u003c\/strong\u003e. This variety is prized for its thick stem, firm flesh, and dense texture — close to certain wild mushrooms like porcini.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e King Oyster, \u003cem\u003ePleurotus eryngii\u003c\/em\u003e, king trumpet, royal trumpet\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e between 0.75 and 1 kg (approx. 1.7–2.2 lb) of fresh mushrooms over 2 harvests, sometimes 3 in very good conditions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e wood sawdust, cereals including alfalfa, king oyster mycelium, lime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e approx. 4.8 kg (about 10.6 lb)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e approx. 25 x 20 x 20 cm (about 10 x 8 x 8 in)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUses:\u003c\/strong\u003e cooking, pan-frying, grilling, risotto, stir-fry, preserving, or culinary processing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Belgium (\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eLa Mycosphère)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0514\/6214\/4149\/files\/Eryngii_Mushroom_Manual_4_languages.pdf?v=1724759267\" title=\"King oyster instructions\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eDownload our instruction manual\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp class=\"ns-product-desc__note\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e yield figures are estimates based on our production experience. They are not guaranteed, as productivity depends heavily on growing conditions: temperature, humidity, ventilation, light, and the grower's experience.\u003c\/p\u003e\n\u003chr class=\"ns-product-desc__divider\"\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e🍄 The variety: King Oyster\u003c\/h3\u003e\n\u003cp\u003eThe king oyster is a more delicate mushroom to grow than classic oyster mushrooms, but it offers exceptional culinary quality. It generally produces less volume than a gray oyster, but its mushrooms are denser, firmer, and keep better.\u003c\/p\u003e\n\u003cp\u003eIts standout feature is its \u003cstrong\u003ewide, meaty stem\u003c\/strong\u003e, which is the most sought-after part of the mushroom. Its texture is firm, tender once cooked, with a mild, slightly nutty, umami flavor. It lends itself very well to pan-frying, grilling, thick vegetarian \"scallop\"-style slices, stir-fries, and slow-cooked dishes.\u003c\/p\u003e\n\u003cp\u003eTo grow beautiful king oysters, conditions need to be cooler and more stable than for oyster mushrooms. Fruiting is often slower, but the result is especially rewarding in the kitchen.\u003c\/p\u003e\n\u003chr class=\"ns-product-desc__divider\"\u003e\n\u003ch4 class=\"ns-product-desc__subheading ns-product-desc__subheading--xs\"\u003eOur quality commitment\u003c\/h4\u003e\n\u003cdiv class=\"ns-product-desc__check\"\u003e\n\u003cimg decoding=\"async\" loading=\"lazy\" height=\"50\" width=\"50\" alt=\"Check\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0514\/6214\/4149\/files\/Pngtree_greencheckmarkiconflat_6109374_50x50.png?v=1675713931\"\u003e\n\u003cp\u003eWe produce our mycelium under laboratory conditions, ensuring varietal purity and optimal quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ns-product-desc__check\"\u003e\n\u003cimg decoding=\"async\" loading=\"lazy\" height=\"50\" width=\"50\" alt=\"Check\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0514\/6214\/4149\/files\/Pngtree_greencheckmarkiconflat_6109374_50x50.png?v=1675713931\"\u003e\n\u003cp\u003eWe produce our mycelium in a 100% organic way, and all our products are certified \"BE-BIO-01, Agriculture Belgium\" by CERTISYS.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ns-product-desc__bio\"\u003e\u003cimg decoding=\"async\" loading=\"lazy\" height=\"160\" width=\"160\" alt=\"BE-BIO-01 logo\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0514\/6214\/4149\/files\/logobio_160x160.png?v=1675714172\"\u003e\u003c\/div\u003e\n\u003chr class=\"ns-product-desc__divider\"\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e📦 Using the fruiting block\u003c\/h3\u003e\n\u003cp\u003eKeep the block in the refrigerator if you can't use it right away, ideally for a maximum of 2 weeks. King oyster prefers cool conditions, so it's easier to grow in autumn, winter, or spring. In summer, choose the coolest spot possible.\u003c\/p\u003e\n\u003cp\u003eFor this variety, we recommend \u003cstrong\u003etop fruiting\u003c\/strong\u003e — that is, with an opening on the top of the block. This method encourages vertical growth and the development of the thicker stems typical of king oyster.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eStand the block upright in a bright room, but out of direct sunlight.\u003c\/li\u003e\n\u003cli\u003eOpen the top of the bag above the substrate, without removing the plastic completely.\u003c\/li\u003e\n\u003cli\u003eFold the edges of the bag slightly outward to create a clean opening on top.\u003c\/li\u003e\n\u003cli\u003eKeep the plastic around the block: it helps maintain humidity and limits drying of the substrate.\u003c\/li\u003e\n\u003cli\u003eKeep the surface of the substrate slightly moist until the young mushrooms appear.\u003c\/li\u003e\n\u003cli\u003eWhile the primordia are appearing, maintain high humidity, ideally around 90 to 95%.\u003c\/li\u003e\n\u003cli\u003eOnce the mushrooms start to grow, reduce the humidity slightly, to around 85 to 90%, to avoid excess water on the mushrooms.\u003c\/li\u003e\n\u003cli\u003eVentilate regularly, but without direct drafts: king oyster needs fresh air while keeping a humid, stable atmosphere.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eAvoid wetting the young mushrooms directly. It's better to humidify the air around the block or the walls of a small growing chamber than to spray directly onto the primordia.\u003c\/p\u003e\n\u003cp\u003eUse our \u003ca title=\"Minispray\" href=\"https:\/\/lamycosphere.com\/products\/mini-spray-60-ml\"\u003eminispray\u003c\/a\u003e or our \u003ca title=\"professional foggers\" href=\"https:\/\/lamycosphere.com\/products\/brumisateur-ultra-son\"\u003eprofessional foggers\u003c\/a\u003e to maintain enough humidity around the block.\u003c\/p\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e⚙️ Growing parameters\u003c\/h3\u003e\n\u003ctable class=\"ns-product-desc__table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruiting temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12–18°C (54–64°F). Ideal: 14–16°C (57–61°F)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRelative humidity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e90–95% at the start, then 85–90% during growth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrimordia appearance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 7 to 14 days after opening, depending on conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTime to harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 7 to 14 days after the young mushrooms appear\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVentilation \/ CO₂\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eModerate ventilation. Avoid stagnant air, but also dry drafts.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndirect light, about 500 to 1500 lux\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNumber of harvests\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUsually 2 harvests, sometimes 3 in very good conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"ns-product-desc__note\"\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e king oyster is very sensitive to growing conditions. A temperature that's too high or a lack of ventilation can produce thinner mushrooms with more developed caps and a less typical shape. Conversely, cool, humid, stable conditions favor thicker stems and better culinary quality.\u003c\/p\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e🌱 Where to grow it\u003c\/h3\u003e\n\u003cp\u003eGrow your block indoors: a cool kitchen, cellar, garage, laundry room, or a lightly heated space. King oysters need a little light to form well, but you should avoid direct sunlight, radiators, and dry drafts.\u003c\/p\u003e\n\u003cp\u003eThe goal is to maintain a humid atmosphere around the block without soaking the mushrooms. A small grow greenhouse, a grow box, or a fruiting chamber can help keep humidity more stable.\u003c\/p\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e🔄 Harvesting\u003c\/h3\u003e\n\u003cp\u003eHarvest king oysters when the stems are well developed, firm, and meaty, and the caps are still slightly domed. Avoid waiting until the caps flatten completely or curl up sharply: the texture then becomes less refined and storage life decreases.\u003c\/p\u003e\n\u003cp\u003eTo harvest, gently grasp the mushroom at the base and twist it off. You can also cut it cleanly at the base with a clean knife. Remove any leftover stems or old mushrooms to prepare for the next harvest.\u003c\/p\u003e\n\u003cp\u003eThe first harvest is usually the most abundant and the highest quality. The second harvest is often smaller but can still produce fine mushrooms if the block stays well hydrated.\u003c\/p\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e📦 Storage\u003c\/h3\u003e\n\u003cp\u003eKing oysters generally keep better than classic oyster mushrooms thanks to their dense flesh. Place them in a paper bag in the refrigerator and ideally use them within 7 to 14 days of harvest.\u003c\/p\u003e\n\u003cp\u003eFor longer storage, you can freeze them after cooking, dry them, or preserve them in jars according to your usual recipes.\u003c\/p\u003e\n\u003cp class=\"ns-product-desc__note\"\u003e\u003cem\u003eLegal notice for Belgium: \"Organic growing substrate: pasteurized and inoculated mushroom-farm substrate\" (Derogation No. EM470.J). Do not consume the substrate.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e🍳 Cooking tips\u003c\/h3\u003e\n\u003cp\u003eThe king oyster is cooked whole: the stem is even the most sought-after part. Its dense texture lets you cut it into thick slices, lengthwise strips, or rounds.\u003c\/p\u003e\n\u003cp\u003eFor a simple preparation: slice the stems, sauté them over medium-high heat with a little oil or butter, then add salt, pepper, garlic, soy sauce, parsley, or fresh herbs at the end of cooking. Well seared, king oyster develops a firm, tender, and very flavorful texture.\u003c\/p\u003e\n\u003ch3 class=\"ns-product-desc__subheading\"\u003e💡 Tips for later harvests\u003c\/h3\u003e\n\u003cp\u003eAfter the first harvest, let the block rest for a few days while keeping humidity up. To encourage a second harvest, you can:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRehydrate the block by soaking it overnight in clean water, then drain it well before returning it to cultivation\u003c\/li\u003e\n\u003cli\u003eApply a light cold shock by placing the block in a cool spot overnight — in the refrigerator or a cold room\u003c\/li\u003e\n\u003cli\u003eCheck that the surface of the substrate hasn't dried out\u003c\/li\u003e\n\u003cli\u003eMaintain high humidity, without wetting the young mushrooms directly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA side opening, as used for oyster mushrooms, is possible but isn't our recommended method for king oyster. It can give mushrooms closer to a classic oyster, with more developed caps and less thick stems.\u003c\/p\u003e\n\u003cp class=\"ns-product-desc__note\"\u003e\u003cem\u003eLegal notice for Belgium: \"Organic growing substrate: pasteurized and inoculated mushroom-farm substrate\" (Derogation No. EM470.J). Do not consume the substrate.\u003c\/em\u003e\u003c\/p\u003e","brand":"La Mycosphère","offers":[{"title":"Default Title","offer_id":45962014523494,"sku":"BLK-KOY-STD-3K","price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2418\/8179\/files\/fruiting-block-organic-king-oyster-eryngii-mushroom-fruiting-block-1256704851.jpg?v=1788293769","url":"https:\/\/northspore.com\/en-eu\/products\/ballot-de-culture-eryngii-bio","provider":"North Spore","version":"1.0","type":"link"}