Myceliums on Grain Varieties M2

List of Varieties

Pleurote KB1 : Variety that is large and thick. The stems are thick but tender down to the base. Very good productivity. Good preservation, good taste quality.

Elm Oyster : White oysters, rather rustic varieties. Wide and thin caps. Fast growth. Good productivity. Average shelf life.

Pleurote Florida : Heat-resistant variety. Productive even in cool temperatures (min 10°). Bunches made up of a set of small caps of 3-5 cm. Color tends towards gray-blue in cold conditions, towards off-white in warm conditions. Robust mycelium.

Pleurote Prince : Cascades of small silver-gray caps turning to gray-brown below 15°. Classic commercial variety. Short and thin stems. Good productivity and good preservation.

Pleurote Blue Brat : Originating from Bratislava. Small silver-gray caps. Average productivity but a rustic and resilient variety with rapid growth.

Pleurote King of Pearl : Beige-gray caps, average productivity, aggressive and fast mycelium.

Pleurote Pearl : small beige caps. Rustic base variety. Average productivity but adapts well to all temperatures.

Pleurote Pathfinder : large beige fruits. Relatively fragile, but good productivity. Large tender stems. Very fine almond-flavored taste.

Pleurote Soignes: winter variety from the Soignes Forest (South of Brussels). Grayish-brown color. Very aggressive mycelium. Prefers cold and outdoor air.

Pleurote Pulmonaire : Also known as the Italian oyster mushroom, it tolerates heat well, but it can also be cultivated year-round. Very fast growth, easy to anticipate in terms of harvests. Light gray color when grown in heat to dark brown below 15°. Grows in small individual clusters rather than in bunches. Harvest young. Adapts well to different substrates, very resilient. 

Pleurote Mustang: winter variety from a forest in Wallonia (South of Brussels). Grayish-brown color. Very aggressive mycelium. Prefers cold and outdoor air. Resting period between the end of colonization and the beginning of fruiting of about 1 month. The caps are heavy and dense. Good productivity, but this variety requires a cold shock (less than 10°C and fruiting temperatures below 15°C). 

Yellow Pleurotus: flavor and texture quite different from other pleurotes. Slightly aniseed taste. Prefers temperatures >18°. The yellow color intensifies with the amount of light. Relatively fragile caps, harvest young.

Pleurote Rose: likes heat 25-30°. Rapid colonization and growth. Harvest young. Limited shelf life of a few days. Very nice visual appearance.

Black Pearl : Crossbreed between a variety of oyster mushrooms and eryngii.

Eryngii "Kings" (pleurotus eryngii): commercial variety

Lion’s Manes "PomPom" (hericium erinaceus): commercial variety

Comb Thoot (hericium coraloïdes)

White Paris Mushrooms (agaricus bisporus)

Shiitaké 3790 (lentinula edodes): commercial variety

Shiitake 3782 (lentinula edodes): variety more suited to pasteurized substrates, with a straw base

Reishi Red (ganoderma lucidum)

Reishi Noir (ganoderma sinense)

Reishi Lingzhi (ganoderma multipleum)

Stropharia (stropharia rugosoannulata)

White Shimeji (hypsizigus tessulatus): commercial variety

Smoky gilled hypholoma (hypholoma capnoïdes)

Naméko  (Pholiota namékos): commercial variety

Chestnuts (pholiota adiposa): commercial variety

Pioppino  (agrocybe aegarita)

Elm Oyster (hypsizigus ulmarius): the true elm oyster mushroom, a bit more complex to produce than pleurotus ostreatus.

Blue Foot (lepista nuda)

Golden Enoki (flamulina velupites)

Juda's Ear (auricularia judae)

Shaggy Ink Cap (coprinus comatus)

Maitake (Grifola Frondosa): commercial variety

Cultivated Volvaire (volvaria volvacea)

Tiger mushroom (lentinus tigrinus)

Panelle Stiptique (panellus stipticus): bioluminescent mushroom

Polypore Versicolor (trametes versicolor)

Sulphur Polypore (Laetiporus sulphureus): a variety sourced from a mushroom harvested by us in a forest in Louvain-la-Neuve (Belgium), growing on a cherry tree trunk. Preferably cultivated on semi-buried logs.

Black Morel (morchella elata): saprophytic variety of French origin

Cordyceps Militaris (cordyceps militaris): Excellent variety of Kaizen Cordyceps in England