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Organic Pink Oyster Mushroom Grow Kit Fruiting Block












Skill level | Beginner |
Grow location | Indoors |
Grow speed | 1 to 2 weeks |
Shelf life | 3 months (do not refrigerate) |
Kit dimensions | 6in H x 9in W x 6in D |
Kit weight | 5 lbs |
Fruiting temps | 70-80°F |
Our pink oyster (Pleurotus djamor) fruiting block features a tropical strain that produces beautiful clusters of mushrooms with light pink to deep pinkish-red caps, depending on lighting conditions. They are succulent and savory, have a denser texture than other oyster varieties, and their intense color and rich umami flavor make them a popular meat substitute.
Pink oyster mushrooms thrive in warmer temperatures and are great for beginners as they are reliable producers. 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!
"5 of the Best Pink Oyster Mushroom Recipes"
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 pink 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 pink oyster mushrooms can be found on this page under "Temp, Humidity & CO2 guide" and on page 6 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.
- Pink oyster mushrooms can be top or side fruited.
Special considerations:
- Pink oyster fruiting blocks are not cold tolerant and will die if refrigerated.
- Pink oyster mushrooms will not grow in temperatures below 65 degrees.
- Exposing pink oyster mushrooms to more light will produce a more pigmented cap.
- Color will transfer to lighter colored mushrooms when grown or packaged together.
Harvesting your mushrooms:
Harvest pink oyster mushrooms right before the caps flatten out, removing entire cluster with care to minimize breaking. Pink oyster mushrooms have a short 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 70-80°F | 21-26°C Humidity (Phase 1: Primordia) 95-100% Humidity (Phase 2: Fruitbody) 85-95% CO2 Sensitivity (Phase 1: Primordia) 500-1,000 ppm CO2 Sensitivity (Phase 2: Fruitbody) 500-1,000 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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Do not refrigerate pink oyster kits. If you are not ready to use your pink oyster fruiting block immediately, store at room temperature, out of direct sunlight, for up to 3 months.
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The classic North Spore recipe is to chop the pink 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. This can take from 20-30 minutes. Deglaze your pan with a splash of white wine, reduce once more, and finish with a touch of heavy cream. Season generously with salt.
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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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Your input is very much appreciated. Share it with your friends so they can enjoy it too!


It worked, with boiling-water-sterilized straw bucket method
November in California, temperatures 50-80F. Went to several local shops to get free food grade buckets, got 4 five gallon buckets with lids from donut shop, drilled holes in 3 buckets, used 4th to fill with straw and poured boiling water on top until full, sealed with lid while more water boiled (approx 15 mins?), poured 4th bucket into empty bucket with holes to fill with boiled straw, put lid on, tipped bucket on side to drain through holes, repeated same process for remaining buckets, later same day, as buckets had cooled, put on sanitary gloves, rubbed hands with copious isopropyl alcohol, rubbed spawn bag with copious alcohol, opened bag, opened each bucket in turn, grabbed handfuls of spawn to mix into each bucket in turn, resealing with lid when done and rubbing hands with more isoproyl alcohol in between each bucket, also wiping down edges of bucket with alcohol-soaked paper towel. Set all buckets in garage and forgot about them, in southern California. About 10 days later, first big rain of winter, suddenly boom, two buckets showing pinning and one bucket had popped out fist-sized clusters of mushrooms. Cut some off and made breakfast with them, yummy. Sent pictures to friends, all were amazed and also baffled that it was possible. Began misting mushrooms 3x per day with water spray bottle, but, now rainy weather is over (only lasted 2 days in "big" California storm), mushroom clusters seem to be showing signs of dryness, so now 3 days later (eating fresh mushrooms in meals each day), now have covered the buckets with white garbage bag to keep in humidity, will see how it goes. Considering the amount of mushrooms consumed so far, and price of kit (about thirty bucks plus pricy shipping), the kit will have paid for itself in about 3 more days of mushroom eating for meals, compared to local farmers market mushroom prices. Have collected 3 more free food grade buckets from local shops to continue this single crop into a bigger respawn once these buckets are fully done flushing. I would suggest those in drier climates build a simple humidity tent from inexpensive fabric store clear vinyl (a buck a yard) and maybe chickenwire or similar cheap rigid fencing, to keep moisture content more managed. So, sitting buckets in garage and otherwise ignoring them, did successfully produce a healthy first flush, so any improvements like a humity tent would only increase quantity and health of the crop.
North Spore
We really appreciate you taking the time to share your experience, Jonathan! Our team is here if you need anything!

Good beginner mushroom
Very easy. Just put them in the closet with a humidity monitor, cool air humidifier, and light. Opened the door daily to let oxygen in. 12 hrs light. Couple days later had mushrooms.
North Spore
Your grow looks amazing, Joseph! We really appreciate you taking the time to share your experience!

excellent
I got 4 flushes from each one I purchased

Joyful harvest
They started up fast and were great tasting. Did not get a second harvest but the one I got was worth it.
North Spore
We appreciate the review, Mark! The team is here to help if you ever need anything.

Pink Oyster Fruiting Block
I keep coming back to these pink oysters, they are so gorgeous and tasty. Got two large flushes out of my fruiting block

Pink Oyster Fruiting Block
I keep coming back to these pink oysters, they are so gorgeous and tasty. Got two large flushes out of my fruiting block
North Spore
Thanks so much, Lizzi! We really appreciate the kind review. Your grow looks amazing, great job!

Great pink oysters!
Fruited wonderfully, twice so far.hoping for a third…
North Spore
Your grow looks amazing, Jula! We’re so glad everything is working out for you.

Amazing Gift for Kids
I have this as a gift to my friends son for his fourth birthday. When it arrived his father was thrilled—“someone got him a very cool gift.” But of course the shipping cost was wild. You know, coming from Maine.
North Spore
Thanks for sharing, Elizabeth! We appreciate you taking the time to share your experience.

What beauties!
My first flush off my block of pink oysters. Over a pound! Grown in boom room with multiple other varieties. This beauty was ready to harvest in only a week. Awesome customer service and products. Will definitely be purchasing more!
North Spore
Thanks, Paula! We couldn’t do it without customers like you.

Pink Oyster Fruiting Block
Amazingly productive. Probably waited a bit too long to harvest, but still delicious. Second flush in progress.
North Spore
We're glad that you enjoyed your pink oyster mushrooms! Thanks for the review :-)