- Organic Italian Oyster Mushroom Grow Kit Fruiting Block
Organic Italian Oyster Mushroom Grow Kit Fruiting Block
|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|
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.
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.
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!
Having issues with unusual growth, stunted growth, or no growth at all? Refer to pages 16-18 in our fruiting block instruction booklet.
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.
If you don't plan to use immediately, you can refrigerate your block for up to 6 months.
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.
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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I purchased an Italian oyster block from North Spore about 5 months ago, and was amazed how they outperformed my pink oysters, which had been the fastest, heaviest producing mushroom I have tried. After the third flush, and quantity was fading, I crumbled the block into two 5 gallon buckets of sawdust (per North Spores video) and about six weeks later I was amazed again when they started producing again. Not nearly as many mushrooms, but absolutely HUGE mushrooms, several over 2 1/2 ounces each! The largest mushrooms I've ever grown next to my wine caps. Nice heavy, meaty texture, they make a fantastic meatloaf! I only wish my culinary skills were better' so I could enjoy all the mushrooms every day. Hats off to North Spore! They are the greatest source for information on growing mushrooms, and their customer service team cannot be beat.
Thanks so much, James! We couldn't do it without customers like you! The team is here to help if you ever need anything.
Delicious and easy to cook
I loved growing these Italian oyster mushrooms. The block was healthy and fruited really well. The first time around, I probably got about a 1 lb of mushrooms! The second flush was't really happening an I was too busy to fuss around with it so I planted it outside in a fabric pot with straw and compost. After a couple of months I got a big flush again. These are probably one of my favorite mushrooms they are easy to cook, tender, and flavorful.
Thanks so much for sharing! We really appreciate your support.
I Can't Believe How FAST These Grew!!
I put these in my fruiting chamber on Saturday, and by Tuesday I was eating the most delicious home-grown gourmet mushrooms I've ever tasted. The first flush was over a pound (17.36 oz). I can't wait to see how the second flush turns out.
Great grow block
Very nice grow block. Pinned within a week. Had over a pound of mushrooms on the first flush. Customer service is incredible. I had an issue with another block I ordered and in less than 24 hours the block was replaced, can't ask for better service.
And so the journey begins
I have loved mushrooms my whole life, in fact my mother said that she craved them when she was pregnant with me. I finally decided to take the next step and dip my toe into the pool and try growing my own. I wanted to start in the simplest way possible and bought a fruiting block from Northern Spore. The Italian Oysters were a huge success with a beautiful first flush and my Shitake block is not far behind. Actually the Shitakes have done so well that the block is barely visible. I made a SGFC from things I already had around the house, a plastic tote, an ultrasonic diffuser and hygrometer. I gained a little more knowledge with each day in the process. This has given me the confidence to take the next step and start my next growth from a liquid culture.
These are very aggressive in pinning an i am super happy with it! Made soem mushroom soup ith these!
Couldn't be happier!
I harvested perhaps a tad earlier than when optimal yield would occur, but I was too excited to wait any longer. 1.25 pounds of delicious, massive Italian oysters were my first BoomRoom crop! Very excited for what the future holds.
The first flush was massive, and they tasted delicious too. Working on my second flush!
Italian Oyster Mushrooms
Huge crop and very tasty.
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.