Pioppino Mushroom Ready-to-Grow Fruiting Block Kit

Our mushroom fruiting block kits are fully colonized and ready to grow. Each block measures ~9x6x6 inches and weighs ~5lbs.

Difficulty: Advanced

Pioppino mushroom kits, though reliable, may take extra attention and time to produce mushrooms. They prefer cooler temperatures and need constant humidity. Using a humidity tent or humidity-controlled fruiting chamber will help mitigate moisture issues as long as there is proper fresh air exchange. 

Cooking: 

Both the cap and stem are firm and develop a crisp and crunchy texture when cooked. They also produce a mild and nutty flavor when cooked. 

Directions:

Your fruiting block kit is an amended sawdust block that has been colonized by mushroom mycelium. Mushrooms need adequate humidity and ventilation to survive and thrive, so proper care is important.

1. Leave the block inside the bag, and do not open it. To activate your block, place it on its side, exposing an area where the block presses right up against the plastic. Take a sharp knife or razor blade and make a 5-to 6-inch cut along this part of the bag, then gently squeeze out any remaining air. Finally, take the loose bag flap, and fold it underneath the kit.

2. Place your sliced bag in the most humid part of your home (like next to the sink) or in a humidity-controlled grow chamber. Make sure it is kept away from direct sunlight, and keep it well hydrated. Do this by spraying the outside of your block, over the sliced area, with water at least once per day.

3. If your home is very dry, and you do not have a humidity-controlled grow chamber, you may need to make a humidity tent to place over the over fruiting block. To do this, find a loose-fitting plastic bag and make plenty of ½-inch holes all over it. Then place it over the fruiting block (that is still inside it’s original bag.) Once you’ve made the humidity tent, be sure to spray the inside of it a minimum of once per day.

4. Within 1-2 weeks of first slicing open your fruiting block bag, the mushrooms will sense the oxygen in the air and begin to produce mushroom “pins,” or little baby mushrooms. When you spot your first mushroom pins, keep a close eye on them. After 5 to 10 days of pin formation, your mushrooms should be ready to harvest.

5. Watch to make sure that your mushrooms don’t begin look “stringy” while growing. If this happens, they require more oxygen. Make sure they are in a spot with adequate ventilation and aren’t too close to other mushroom fruiting blocks or kits.

6. Harvest your mushrooms when they resemble the mushrooms in the photographs, before the caps flatten out and become concave.

We guarantee the first harvest of mushrooms. Each subsequent harvest will be smaller in size, but can still produce a nice flush. Before trying for another flush,  give your block a one-week break from spraying, then soak it in cold water for 20 minutes, and re-start daily water spraying.

Properties: 

Pioppino mushrooms contain compounds that inhibit the COX-2 enzyme, which is an indication of anti-inflammatory activity (Elgorashi et al., 2008). A study examining the best method to extract the beneficial polysaccharides from Pioppinos also demonstrated that the mushrooms should be cooked at ninety degrees Celsius for one hour (Hui-Ling Mao et al., 2007).  

IMPORTANT: Cautions & Considerations

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.