Fruiting the Oyster Mushrooms
It took about 2 weeks for the mycelium to colonize the buckets and began to push off the transpore tape on a couple of the holes. At that point, I removed the rest of the tape from those holes only, and began misting the exterior of the buckets 3 times daily.
Before I knew it, 2 large clusters of oyster mushrooms on each bucket we ready to harvest and be prepared for a meal or for storage!
Interested in mushroom recipes? Check this out! Why is mushroom processing important? Click here.
The ideal time to pick the mushrooms are when the majority of the caps are just about to “flip the tips”. Or another way to say it is when they go from convex to concave. It is a beautiful process to watch the tiny shade of blue pinheads expand and form into their recognizable shelf mushroom structures as their color fades into a creamy white. The process takes as little as 3-5 days with adequate moisture and evaporation.
Once the mushrooms are ready to be picked, it’s best to store them in paper bags in the refrigerator until ready to be cooked or processed. They are best eaten within the first few days after being picked as they don’t keep fresh for very long. Dehydrating and processing the mushrooms into a powder can significantly increase their shelf life.
Reminder: I have put together a kit with most of the materials you might need to be on your way to growing incredible mushrooms at home!