Organic Italian Oyster Mycelium Grain Spawn

Lung oyster mushroom, Italian oyster mushroom (Pleurotus pulmonarius)

This variety of oyster mushroom is easy to cultivate and is suitable for both beginners and professionals. Its aggressive mycelium significantly reduces the risk of contamination. It is often grown in summer, as it tolerates high temperatures better than the oyster mushrooms. However, it can also be cultivated in winter, providing better quality and preservation of the mushrooms. 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 varying from light brown to dark brown, depending on growing conditions. The plants are generally smaller than those of Pleurotus ostreatus and tend to grow singly rather than in clusters.

❄️ Mycelium conservation: 1 month in the refrigerator.

👉 See also: How to use our mycelia

Our commitment to quality:

We produce our mycelia in laboratory conditions, thus guaranteeing the purity of the varieties and optimal quality.

Our mycelia are 100% organic and certified “ BE-BIO-01, Agriculture Belgique ” by CERTISYS.

🌱 Growing conditions

This variety is particularly heat-adapted, making it ideal for hot climates or summer conditions. However, it can be grown all year round, with improved storage in cool conditions. Fruiting is extremely rapid, and the harvests follow each other in a predictable manner. It is recommended to harvest mushrooms young for better preservation and texture.

🛠️ Substrates

In indoor cultivation: Use pasteurized straw, pasteurized sawdust or other lignocellulosic materials.

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

Our wood sawdust-based substrate suitable for lignivorous varieties will work very well too.

📊 Culture settings

Inoculation: 5-10% of mycelium on grains/moist substrate

📚 This data comes from the book “Growing Gourmet and Medicinal Mushrooms” by P. Stamets. They are given as an indication, each myciculturist having particular growing conditions, there may be individual variations.

📈 Productivity

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