Preparing the Buckets

We use durable, food-grade plastic buckets (10 litres) with lids.

Cleaning with Boiling Water
Each bucket is thoroughly cleaned by rinsing it with boiling water to eliminate any contaminants, ensuring a clean environment for the substrate.

Drilling Holes

  • Pattern: Holes are drilled in a grid pattern around the sides of the bucket.

  • Hole Size: 2 cm in diameter

  • Typical Number of Holes: Around 12 holes, spaced 10 cm apart

  • Note: Fewer holes can also work perfectly well, especially in cooler or more humid environments.

  • Placement: Holes are drilled into the sides to allow airflow and encourage mushroom growth. The bottom is left intact to prevent substrate leakage. The lid is kept on to maintain humidity and protect the substrate.

Alternative Containers
If a bucket is not available, any suitable container found at home—such as a plastic tub, large food-grade container, or large water bottle—can be used instead.

 

Substrate Material
We use straw — an agricultural by-product that provides an excellent, nutrient-rich base for growing oyster mushrooms. This helps repurpose waste material for productive use.

Heat Pasteurisation with Boiling Water
The straw is placed in a large, food-grade container or insulated bucket, then soaked in boiling water for 1–2 hours. This process eliminates harmful micro-organisms and prepares the substrate for colonisation by mushroom mycelium.
Boiling water is an efficient, eco-friendly method that ensures the substrate is clean and safe for mushroom cultivation.

Draining and Cooling
After pasteurisation, the straw is drained to remove excess water and left to cool to room temperature. The ideal moisture content is when the straw feels damp but does not release water when squeezed.

We begin by adding a layer of straw, followed by a layer of our high-quality grain spawn, using approximately 300g of spawn per bucket. This layering process is repeated several times to ensure even distribution, finishing with a final layer of straw on top to create the ideal environment for the mycelium to colonise and thrive.

After completing the process, we apply breathable filter patches over the holes to allow airflow while preventing contamination. The lid is then placed on the bucket to help maintain the right environment for mycelium growth.

Incubation Conditions

The buckets are placed in a warm room with a temperature of 20–24°C. Proper ventilation is maintained to prevent overheating.

Colonisation Period

Over the course of 2–3 weeks, the mycelium spreads through the straw, forming a solid white block.

Fruiting
Introducing Fruiting Conditions

Fully colonised buckets are moved to a fruiting area with indirect light (12 hours per day) and high humidity (85–95%).
Fresh air exchange is crucial, as it triggers pinning and mushroom growth.
The filter patches are removed to improve airflow and encourage the mushrooms to fruit properly.

Mushroom Growth

Oyster mushrooms grow through the holes, forming clusters (fruiting bodies).

Harvesting
Timing

Mushrooms are harvested when the caps are fully formed but not overly mature, typically 5–7 days after pinning.

Harvesting Method

Mushrooms are gently twisted or cut at the base to avoid damaging the substrate.

Recycling and Reusing
Bucket Reuse

After harvesting, the spent straw is removed from the buckets. The buckets are rinsed with boiling water and prepared for the next cycle.

Spent Substrate
The used straw is composted or used as mulch, supporting eco-friendly practices. Sometimes, if kept moist and under the right conditions, it may even produce an extra flush of mushrooms. You might spot a few bonus crops if the mycelium is still active—especially if the substrate is placed in a shady outdoor spot or added to a compost heap.