Pleurotus eryngii is by far the best tasting Oyster
mushroom, well deserving of the title, the King Oyster. Popular in
Europe, this stout, thickly fleshed mushroom, is one of the largest
species in the genus. Preferring hardwoods, this mushroom is easy to
grow. Although this mushroom grows on cereal (wheat) straws, the yields
are not as substantial as that of Pleurotus ostreatus and Pleurotus pulmonarius on this same material, at the same rate of spawning, unless supplements are added or a unique spawning method is employed.
Mycelial Characteristics: Whitish, longitudinally radial at first, sometimes rhizomorphic, soon thickening and becoming cottony in age.
Microscopic Features: This mushroom produces white spores.
Suggested Agar Culture Media: Malt Yeast Peptone Agar (MYPA) or Potato Dextrose Yeast Agar (PDYA).
Spawn Media: Rye, wheat, sorghum, milo, or millet.
Substrates for Fruiting: Most hardwoods, wheat straw, and cottonseed hulls support fruitings. This mushroom is not as adaptive as P. pulmonarius and P. ostreatus
to a broad range of substrates. Nevertheless, many materials can be
used. It seems to perform well on recycled, re-sterilized waste
Shiitake substrate. However, it is not recommended for commercial
purposes unless the preferred wood type or alternative substrate
materials were exceedingly scarce or cost-prohibitive. If cultivation
this mushroom on wheat straw, the addition of 5-10% cottonseed meal
reportedly has the greatest effect in enhancing yield.
1 lb. or mushrooms per 5 lbs. of sterilized sawdust/chips/bran. Wheat
straw fruitings, in some experiences, have tallied approximately 1/2 of
that from enriched sawdust. The stage at which the mushrooms are picked
significantly affects yield efficiencies.
- Incubation Temperature: 75* F (24* C)
- Relative Humidity: 90-95%
- Duration: 12-16 days
- CO2: 5000-20,000 ppm
- Fresh Air Exchanges: 1 per hour
- Light Requirements: n/a
- Initiation Temperature: 50-60* F (10-15* C)
- Relative Humidity: 95-100%
- Duration: 4-5 days
- CO2: 500-1000 ppm
- Fresh Air Exchanges: 4-8 per hour
- Light Requirements: 500-1000 lux
- Temperature: 60-70* F (15-21* C)
- Relative Humidity: 85-90%
- Duration: 4-8 days
- CO2: <2000 ppm
- Fresh Air Exchanges: 4-5 per hour
- Light Requirements: 500-1000 lux
- 45 days, two crops, 14 days apart
The King Oyster's stout form, short gills, and thick flesh, coupled
with its pleasing flavor strongly commends this species amongst
connoisseur growers and chefs. The short gills mean this mushroom
releases comparatively fewer spores per lb. of harvested mushrooms. a
significant advantage over the other Oyster species. Gary Lincoff
reported that this mushroom received the highest acclamations of any of
the mushrooms tasted during a culinary tour of mycophagists sampling
the treasured mushrooms of Europe. It seems that this is the only
Oyster that ships well over long distances and has an extended shelf
Although a casing layer has been recommended by other
cultivators, some have found its application to be unnecessary. For
great fruitings of Pleurotus eryngii, both in terms of yields
and quality, some use, 20% bran-enriched alder sawdust. Three weeks
after inoculation with grain spawn, the fully colonized bags of
sterilized sawdust/chips/bran are brought into the growing room. The
top of the bags are horizontally sliced open, resulting in a 3-4 inch
plastic wall around and above the surface plane of the mycelium. In
effect, these side walls protect the supersensitive aerial mycelium
from sudden dehydration. Condensation is promoted. Coupled with a
descending fog environment within the growing room, the perfect micro climate for primordia formation is provided.
showed mycelial growth peaked when carbon dioxide levels approached
220,000 ppm or 22%. The stimulatory effect of CO2 on mycelial growth
allows this mushroom to grow under conditions which would be stifling
for most other mushrooms and lifeforms. Optimum pH levels at the time
of spawning should be between 7.5-8.5. On wheat straw, the pH naturally
declines to a range of 5.5-6.5, a range ideal for fruiting.
(Information taken from Growing Gourmet and Medicinal Mushrooms, Paul Stamets)