Mushroom Farm Oyster Kit
The oyster mushroom is a gilled mushroom, and one of the most widely consumed in the world. Pleurotus ostreatus actually looks and tastes a bit like an oyster, which makes it perfect for seafood dishes.
You can enjoy these delicacies at home, fresh from your own Mushroom Shack Oyster Farm. It’s easy to use, and will provide you with 2-3 flushes (crops) of mushrooms. Oyster mushrooms are some of the easiest species to grow at home.
How to use your Mushroom Farm (detailed instructions included with every kit)
- Upon purchasing or receiving your kit, remove the bag containing the growing medium from the box. (The growing medium is a block of straw of sawdust substrate, which has been inoculated with mycelium).
- Do not open the bag of growing medium – the mushrooms will grow through holes in the bag of growing medium.
- Place the bag in a pie tin or on a plate in a shady location in your home.
- Place the humidity tent over the substrate bag. Tear a small hole in the humidity tent—this is where you will insert the nose of a plant mister to keep the kit moistened.
- Keep moist enough that condensation forms. You’ll want to water 3 times a day with a sprayer filled with spring water, rainwater, well water, or boiled and cooled tap water. DO NOT use distilled water or chlorinated tap water.
- Your Mushroom Farm will produce primordia (young mushrooms resembling dots or pinheads) within 14 days.
- Mature mushrooms will follow 3-5 days later.
- Remove the humidity tent when mushrooms begin to touch it.
- Harvest mushrooms when caps are still convex (not flat) and reach 2-4 inches in diameter.
- Eat your oyster mushrooms soon after they are picked, as they have a short shelf life 2-3 days.
- Continue misting to proper humidity levels and get a second and third flush.
Oyster mushrooms have been shown to reduce cholesterol and are used in China for joint and muscle relaxation. Oyster mushrooms are also high in iron, so they are good for building red blood cells. Golden oysters even have the potential to cure pulmonary emphysema.
As you might expect from the name, oyster mushrooms impart a sweet, oyster-like flavor that goes well with any stir-fried dish, seafood, or chicken.
Before cooking, you need to thoroughly clean oyster mushrooms. To do this, cut off the lower part of the stems, especially when using cultivated caps, to remove any shreds of straw or wood. The stems are tough, so discard them.
Note: If you are using wild-harvested oyster mushrooms, quickly flush out the gill spaces, where insects may hide. Use a minimum amount of water, since oyster mushrooms are naturally quite moist. Gently press between paper or cloth towels to remove excess liquid.
To preserve your oyster mushrooms, store them in the freezer after briefly sautéing in butter. Oyster mushrooms dehydrate rapidly, so you may want to try letting them dry. They can be used for cooking later by simply soaking them in water. You can also add dried oyster mushrooms directly to dishes without re-hydrating.