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Organic Italian Oyster Mushroom Grow Kit Fruiting Block












Skill level | Beginner |
Grow location | Indoors |
Grow speed | 1 to 1.5 weeks |
Shelf life | 6 months (refrigerated) |
Kit dimensions | 6in H x 9in W x 6in D |
Kit weight | 5 lbs |
Fruiting temps | 65-75°F |
Our Italian oyster (Pleurotus pulmonarius) fruiting block features a strain that produces beautiful clusters of mushrooms with large frilled beige to darkish-brown caps, depending on lighting conditions. They have a mild flavor, earthy aroma, and are a favorite among those who prefer a sturdier oyster mushroom.
Italian oyster mushrooms are great for beginners as they are reliable producers and tend to grow large flushes. They are also one of the easiest blocks to get subsequent fruitings and, if kept in the right conditions, should reliably produce a second flush or more!
Upon receiving your kit:
Remove kit 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!
Scroll down for guides on growing, storage, cooking, and more.
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For the majority of mushroom species, all that is needed to initiate fruiting (or begin the growth cycle) is a change in environmental conditions -- specifically humidity, light, temperature, and changes to oxygen and CO2 levels.
For best results:
We recommend growing your Italian oyster block in a fruiting chamber (like a monotub or martha tent) as a controlled environment will decrease the risk of contamination and increase the chances of success.
Creating optimal conditions:
The environmental parameters for Italian oyster mushrooms can be found on this page under "Temp, Humidity & CO2 guide" and on page 4 of our fruiting block instruction booklet.
Preparing your block:
Tightly fold excess plastic back and place the block face up.
How to initiate fruiting:
- Slice bag with a single diagonal line or with an X.
- Italian oyster mushrooms can be top or side fruited.
Special considerations:
Italian oyster mushrooms are prone to discoloration and/or blotch (dark spots on the fruiting bodies) when grown in warmer temperatures.
Harvesting your mushrooms:
Harvest Italian oyster mushrooms when edges of cap are still slightly turned under. Remove clusters with care as caps can be brittle. Can be harvested young to extend shelf life.
Growing different blocks together:
With some compromise, many different species of mushrooms can be grown together in a fruiting chamber. First, consider the temperature range of the mushrooms you desire to grow, and second, the CO2 sensitivity. Humidity ranges overlap for the majority of species. We encourage you to experiment with many different groupings!
Troubleshooting:
Having issues with unusual growth, stunted growth, or no growth at all? Refer to pages 16-18 in our fruiting block instruction booklet.
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Temperature 65-75°F | 18-24°C Humidity (Phase 1: Primordia) 95-100% Humidity (Phase 2: Fruitbody) 85-95% CO2 Sensitivity (Phase 1: Primordia) <800 ppm CO2 Sensitivity (Phase 2: Fruitbody) <800 ppm - 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.
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If you don't plan to use immediately, you can refrigerate your block for up to 6 months.
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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.
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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.
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- Reviews
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H.U.G.E.
The first flush was massive, and they tasted delicious too. Working on my second flush!

Italian Oyster Mushrooms
Huge crop and very tasty.

New favorite!
Pink oysters have been my favorite because the produce so much, so fast. I tried the Italian oyster fruiting block for the first time, and pink oysters were started at the same, and was amazed when the Italian outpaced the Pinks! Picture was taken on day three, and ate mushrooms on day five, one day earlier than the pinks! First flush was 1lb 5oz, and if 2nd flush is near as fast as my Pinks, I have a new favorite.

Really happy
My experience is the same as the reviews below. I'm blown away at how fast they grow and how easy this was. They're doubling in size every day. I'm nearly ready to harvest after only 4-5 days of first slicing the block. Great experience and making me want to learn more and try other varieties. Picture is only 1 day after misting for the first time.

Great Production
First time ever trying to grow mushrooms, so went with this one as was in line with standard indoor growing without anything extra (temp or humidity control etc). Only thing I did was cut the bag and spray with water a couple times a day, then all set. Didn't expect to get this much yield, so now need to figure out what to cook
North Spore
Great work, Brian! Start with pizza or pasta and go from there!

Amazing
Benito (yes, I name my fruiting blocks) has been a stellar producer. The fruiting block had 2 good flushes followed by a third smaller flush and we have since gotten another good flush after moving him into a bucket with woodchips. Benito also has the best flavor and texture of all the kits I have tried so far, in my opinion. The size of this mushroom makes it great for breading, then baking or frying for sandwiches.
North Spore
Fantastico, Benito! Breaded and fried oyster mushrooms all the way.

Giant oysters!
If you like a big, brown, delicious meaty oyster, this kit is for you

Big beautiful mushrooms
This block was so easy and low maintenance. And the mushrooms were massive! Thumbs up, North Spore! Will be buying more of these.