Description

Scientific Name: Pleurotus ostreatus – Winter White Oyster Mushroom
Difficulty: Beginners – Fast Grower and very forgiving, high yielding
Application: Edible and Medicinal Uses
Characteristics: White, large, wavy caps oyster mushroom.
Temperature Range: Cool strain, will fruit on 6-22°c temperature range (Best 10-17°c )
Cooking: Suitable for any dish you would consider using mushrooms in including stir fries, pastas, curries, pies and pizzas. A characteristic of this mushroom is while cooking it doesn’t release much liquid like Button mushrooms, becoming a meaty, quite filling final ingredient. Ideal for pizzas, one will not need to stir fry this mushroom before topping a pizza as it doesn’t release much liquid.

Cold Varieties (Available May - October):

• Winter White (aka Snow White)

Warm Varieties Available (October - May):

• Pink Oyster
• Yellow Oyster

All Year Varieties:

• Blue Oyster
• Elm Oyster
• Tan Oyster
• Phoenix Oyster (aka Italian Oyster)
• Chocolate Oyster (NEW!)
• Lions Mane

Growing Guides: The ideal temperature for growth is written on your bag sticker, Mycelium tolerates colder temperatures without a problem, not so much too high temperatures. Mushroom Mycelium (white web in the bag) is the actual mushroom fungus, once it colonizes the whole bag, it needs to spread its offspring, and it’s way is by producing mushrooms (its fruits). The Mycelium will look for fresh air to produce its delicious mushrooms.
To capture the best yield, follow steps below:

1. Inspect your bag, it should be full of white mycelium web throughout. Sometimes mycelium doesn’t like to grow at the bottom of the bag where it’s in contact with a shelf. If you see mycelium colonized throughout the bag go to the next step, otherwise, store in a cool and clean place and inspect again in a few days.
2. Step 2 – Cut the bag open, we recommend cutting a “X” on the side of the bag no bigger than 10cm x 10cm. Use a sterilized and sharp knife. If the top plastic bag “flap” is loose, you can fold it back and tape at the back of the bag, creating a tight top. If the top flap is long enough, you can just sit the bag on top of itself. This is to minimise air bubbles at the top.
3. Place the bag in a ventilated location, mushrooms like enough light (either naturally from a window or artificial light) but not direct sunlight. DON’T place in the bathroom where you regularly use a shower or laundry where a drier is regularly on. Although mushrooms like humidity, the steam from the shower or dryer is not welcome.
4. Optionally, place the bag in a translucent tub with damp newspaper in the bottom, this helps maintain humidity for your mushrooms.
5. Spray your bag with water 2 or 3 times a day.
6. Once mycelium starts pinning (tiny mushrooms) it will double in size every day, once caps edges start to face up it is time to harvest.
7. Harvest the whole flush altogether (even the little ones if there is any) by placing your hand between the mushrooms and the bag, twist and pull to break them from the bag substrate. It is now time to taste your crop.
8. Repeat from step 5 and if you have done a good job it is likely the mycelium will flush new mushrooms again in 7 to 14 days after the first harvest.
9. If after the first harvest the bag feels light and dry, you can dip the bag into a bucket of icy water to hydrate the mycelium again. Please note the bag’s content should be damp, not soaking wet.

More information from the The Fun Guy FAQs