Mycelium on Grain Mother Cultures

List of Varieties

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

Elm Oyster Mushroom: White oyster mushrooms, 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°). Cluster made up of a group of small caps 3-5 cm. Color tends towards bluish-gray in cold conditions, towards off-white in warm conditions. Robust mycelium

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

Pleurote Blue Brat: Originating from Bratislava. Small caps with silvery gray color. Average productivity but a rustic and resistant variety with rapid growth.

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

Pleurote Pearl: small beige caps. Basic rustic 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 aroma.

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

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

Pleurote Mustang: a winter variety originating from a forest in Wallonia (South of Brussels). Grayish mar color tending towards brown. Very aggressive mycelium. Likes cold and outdoor air. Rest period between the end of colonization and the start of fruiting of about 1 month. The caps are heavy and dense. Good productivity, but this variety requires a cold shock (below 10°C and fruiting temperatures under 15°C). 

Yellow Oyster: flavor and texture quite different from other oysters. Slightly aniseed taste. Prefers temperatures >18°. The yellow color intensifies with the amount of light. Caps are relatively fragile, harvest young.

Pink Oyster Mushroom: likes heat 25-30°. Rapid colonization and growth. Harvest young. Limited preservation to a few days. Very beautiful visual appearance.

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

Eryngii "Kings" (pleurotus eryngii): commercial variety

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

Comb Tooth (hericium coraloïdes)

White Button Mushrooms (agaricus bisporus)

Shiitaké 3790 (lentinula edodes): commercial variety

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

Reishi Red (ganoderma lucidum)

Black Reishi (ganoderma sinense)

Reishi Lingzhi (ganoderma multipleum)

Strophaire (stropharia rugosoannulata)

White Shimeji (hypsizigus tessulatus): commercial variety

Smoky-gilled Hypholoma (hypholoma capnoides)

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

Pied-Bleu (lepista nuda)

Golden Enoki (flamulina velupites)

Judas's Ear (auricularia judae)

Shaggy Ink Cap (coprinus comatus)

Maitake (Grifola Frondosa): commercial variety

Cultivated Volvaire (volvaria volvacea)

Tiger Lentin (lentinus tigrinus)

Panelle Stiptique (panellus stipticus): bioluminescent mushroom

Polypore Versicolor (trametes versicolor)

Polypore Soufré (Laetiporus sulphureus): variety derived from a mushroom harvested by us in a forest in Louvain-la-Neuve (Belgium), growing on a wild cherry 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