Shiitake mushrooms, also known as oak mushrooms, have been eaten in Japan for over 7,000 years. They are believed to have been cultivated on oak logs for over 2,000 years.
Rich in vitamins (particularly D and B) and trace minerals (magnesium, phosphorus, selenium, etc.), it offers a wide range of health benefits: it acts as an antioxidant, boosts the immune system, and is even said to be an aphrodisiac. Its color ranges from light brown to dark brown. Its flesh is both firm and tender. Depending on how it is cooked, the shiitake mushroom imparts woody, earthy, and nutty flavors.
Today, commercial shiitake production is generally carried out on sawdust blocks, which helps speed up the process and allows for better control over production.
To grow shiitake mushrooms on logs, we recommend using the mycelium-inoculated logs available in our store.
Growing it indoors is somewhat more complex than growing oyster mushrooms. It requires a more specific substrate, typically made up of sawdust and wheat bran. Its incubation process involves three stages (colonization, popping, and maturation) and takes 10–12 weeks.
Here is a video on the different steps involved in growing shiitake mushrooms indoors:
