Instruction pour bloc de Pleurote de Panicaut

Instruction for growing King Oyster mushroom

Instructions for growing

King Oyster mushroom


Pleurotus eryngii - Mushroom of choice for cultivation, this oyster mushroom is called the King Oyster. Native to southern Eurasia, this mushroom is cultivated on a large scale throughout the world.


  1. Make sure you have a suitable growing area for your mushroom. For more information, please refer to the "Fruiting space for mushrooms" fact sheet on our website. In short, your mushroom will need an environment with high humidity (80-90% relative humidity).
  2. Before you start, examine your culture bag. Is it fully colonized (all white)? If so, you can continue with the instructions. If not, wait a few days, leaving the bag in a dark corner at room temperature, until the fungus has colonized the entire contents of the bag.
  3. Cut the top of the bag completely open. The cut should be under the white filter (see image below). It is important to keep a 3-5 cm margin on the bag above the substrate.
  4. If you don't see any signs of fruiting after 4-5 days (small mushrooms or white growths), cover up the culture bag with another clean bag, place it on a plate and leave it in the fridge overnight. Then reintroduce it into your growing space.
  5. Keep an eye on your mushroom every day, making sure to maintain a good level of humidity and airing the space 1-2 times a day. You can spray the outside of the bag to increase humidity. *Do not water the contents of the bag or the fungus, as stagnant water increases the risk of contamination.
  6. When you're satisfied with the growth of your mushroom, or just before the margin of the mushroom cap unwinds completely, grasp the base of the mushroom and gently unhook it from the substrate, turning and pulling the mushroom slightly. Then use a knife to cut away any residual substrate from the base of the mushroom.
  7. The block should produce at least 2 times (declining quantity of mushroom). Wait 1-2 weeks before the second fruiting.

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