Shiitake Mushroom Cultivation
Lentinula edodes: Shiitake is very nutritious and medicinal mushroom that produces edible brown umbrella-shaped caps. It is traditionally used in East Asian cuisine but can be adapted into many different styles of cooking.
Grain Spawn- this is used for outdoor straw or wood chip beds or commercial indoor production using sawdust or straw. You do not use Grain Spawn for log inoculation. Grain spawn comes in bags approximately 6lbs each.
Choose between the following two strains of Shiitake grain spawn. If you have no preference, choose the 1+ option and we'll send you either strain.
'207' Lentinula edodes NSLE1: A new name for a favorite commercial strain for indoor block production of shiitake. Yield averages .75-1.5lb first flush off of 5lb supplemented sawdust blocks. Fruits best at colder temperatures and tends to produce mushrooms with smaller stems and large caps. Our culture is direct from Belgium and retains the highly desired characteristics of this strain.
'Acorn' Lentinula edodes NSLE2: A variation on commercial indoor shiitake genetics. We've had similar results from this strain as from our '207' strain listed above. Produces large flat caps with white dots and stiff stems. Recently became popular with commercial mushroom growers
Indoor Commercial Production- Shiitake mushroom grain spawn can be mixed into sterilized hardwood sawdust to create shiitake substrate blocks. This process requires a fair amount of infrastructure. We recommend purchasing a book on mushroom cultivation if you are interested in pursuing this style of mushroom production as a hobby or profession. We recommend 'Radical Mycology: A Treatise on Seeing and Working with Fungi' by Peter McCoy, 'Organic Mushroom Farming and Mycoremediation' by Tradd Cotter, or 'Growing Gourmet and Medicinal Mushrooms' by Paul Stamets.
North Spore also offers consultation for start-up mushroom farms and homesteading projects. Reach out to us by email for a quote. Info AT NorthSpore DOT com.
The indoor method of growing shiitake takes basic laboratory / clean space infrastructure though they are a great mushroom for indoor commercial cultivation for intermediate level growers.
Cooking: Shiitake has a meaty texture when cooked and is good for drying and reconstituting in winter soups. It pairs beautifully with tamari, ginger, and garlic and can bring needed umami to many different dishes.
Properties: In addition to acting as a general immune system booster, Shiitake can be used as a tonic to promote overall liver and kidney health (Marley, 2009). Shiitake also contains high concentrations of the substance eritadenine, which may be beneficial in reducing blood cholesterol levels (Enman et al., 2007). Beyond helping relieve an ailment, Shiitake has nutritional value due to its ability to absorb Vitamin D. Drying Shiitake in the sunlight will increase Vitamin D levels by more than a hundred times compared to Shiitake dried in the dark (Stamets, 2005).