Organic Brown Shimeji Mycelium Grains Spawn

Hypsizygus tessellatus, buna-Shimeji, beech mushrooms

Shimejis are commonly eaten in Asia, less frequently in Europe. We are starting to find them fresh on certain shelves. Shimejis should not be eaten raw (like many mushrooms). They can simply be fried. They maintain a good crunchy texture with a slight anise flavor.

Mycelium conservation1 month in the fridge

See also " How to use our mycelia"

Our commitment to quality:

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

We produce our mycelia 100% organically and all our products are certified “ BE-BIO-01, Agriculture Belgium ” by CERTISYS.

Growing Conditions

They are generally grown indoors on substrates based on sawdust enriched with wheat bran or others. They need fairly high humidity (85-90%), but the hats should not get wet otherwise they risk deforming. They appreciate rather cool temperatures: 13 to 18°

Substrates

Pasteurized sawdust. Indoor culture. 

We recommend our ready-to-use substrate , particularly suitable for wood-eating varieties, including this variety of shiitake.

Culture settings

Inoculation

5-10% mycelium on grains /moist substrate

Incubation

Initiation of primordia

Fructification

These data come in particular from the book “Growing gourmet and medicinal mushrooms” by P. Stamets. They are given as indications, each myciculturist having particular growing conditions, there may be individual variations.

Productivity

150-200 gr of fresh mushrooms for 1 kg of wet substrate.