King Oyster Mushrooms are a gourmet variety known for their thick, meaty stems and large, creamy white caps. They offer a rich, savoury flavour with a firm, almost steak-like texture, making them ideal for grilling, roasting, or sautéing. Often used in high-end cuisine, they’re perfect for dishes like stir-fries, soups, or even as a meat substitute in vegetarian recipes.
King Oyster Mushrooms thrive in cooler temperatures (13–18°C) with high humidity (85–95%) and require good fresh air exchange to prevent long, spindly stems. They are perfect for both beginner and experienced mushroom growers due to their resilience and rapid growth.
They grow well on a variety of substrates, including pasteurised hardwood sawdust, straw, supplemented agricultural waste, and prepared mushroom substrates. For optimal yields and quality, the substrate should be properly pasteurised or sterilised, and supplemented with nutrients like wheat bran to enhance growth.
King Oyster Mushrooms typically colonise their substrate in 14 to 18 days, with fruiting usually beginning 7 to 10 days after colonisation. In the right conditions, you can expect your first harvest in 4 to 5 weeks from inoculation.
