Mycelium on Organic Lung Oyster Mushroom Grains

Lung oyster mushroom, Italian oyster mushroom (Pleurotus pulmonarius)

This variety of oyster mushroom is easy to cultivate and suitable for both beginners and professionals. Its aggressive mycelium significantly reduces the risk of contamination. It is often called the summer oyster mushroom because this variety tolerates higher temperatures better than oyster mushrooms. However, it can also be grown in winter, offering better taste quality and longer mushroom preservation. With a very fast growth cycle, incubation usually takes 10 to 15 days, followed by regular and predictable fruiting.

The caps measure between 3 and 7 cm, with colors ranging from light brown to dark brown, depending on growing conditions. The stems are generally smaller than those of Pleurotus ostreatus and tend to grow individually rather than in clusters.

❄️ Mycelium storage: 1 month in the refrigerator.

👉 See also: How to use our myceliums

Our quality commitment:

We produce our myceliums under laboratory conditions, thus guaranteeing the purity of the strains and optimal quality.

Our myceliums are 100% organic and certified "BE-BIO-01, Agriculture Belgium" by CERTISYS.

🌱 Growing conditions

This variety is particularly heat-tolerant, making it ideal for hot climates or summer conditions. However, it can be cultivated year-round, with improved preservation in cool conditions. Fruiting is extremely fast, and harvests follow predictably. It is recommended to harvest the mushrooms young for better preservation and texture.

🛠️ Substrates

Indoor cultivation: Use pasteurized straw, pasteurized wood chips, or other lignocellulosic materials.

We recommend our organic straw pellets which work particularly well with oyster mushrooms, simply adding 1 teaspoon of lime and 2 liters of cold water per kg of pellets.

Our wood chip-based substrate suitable for lignicolous varieties will also work very well.

📊 Cultivation parameters

Inoculation: 5-10% grains/wet substrate

📚 These data come from the book "Growing Gourmet and Medicinal Mushrooms" by P. Stamets. They are provided for informational purposes; each cultivator has specific growing conditions, so individual variations may occur.

📈 Productivity

Average harvest of 150-250 g of fresh mushrooms per 1 kg of wet substrate, over 2 to 3 harvests.