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Yellow Oyster Fruiting Block

R295.00

Fruiting Guide

Temperature: 21 – 32 C
Humidity: 95%

 

2kg Yellow Oyster Fruiting Block already colonised and ready to fruit. Each strain is colonised on the appropriate bulk substrate to allow for maximum growth.

These fruiting blocks are easy and fun to grow and will yield approximately 600g of edible mushroom over 3 flushes provided the correct conditions are met. They are a great way to start your mushroom journey but are meant for home use and not for commercial ventures.

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Description

Yellow Oyster Mushroom (Pleurotus citrinopileatus)

The Yellow Oyster Mushroom, sometimes called the Golden Oyster, is both stunningly beautiful and easy to grow, making it a popular choice among home cultivators. This mushroom grows fast and fruits heavily in vibrantly bright “bouquets”, although the small and relatively thin fruiting bodies usually make for a smaller overall yield.

For the most part, you are unlikely to see Yellow Oysters at your local grocery store- since delicate features and a short shelf life make it difficult to produce these mushrooms on a commercial scale.

Scientific Name: Pleurotus citrinopileatus

Yellow Oyster mushrooms grow in small, bright Yellow “bouquets”. These beautiful mushrooms are guaranteed to be a head-turner, and are a favorite among farmer’s market growers for this very reason. Similar to Pink Oyster Mushrooms, yellows are a warm weather strain, able to withstand higher fruiting temperatures.

Usually forming multiple clusters, the Yellow oyster will produce a high number of fruits which are notably smaller than other oyster mushrooms. Thin, delicate caps require gentle harvesting and careful storage. Generally, Yellow oysters have a short shelf and don’t do well with excessive handling and transportation.

Natural Habitat: Yellow Oyster Mushrooms are naturally found on hardwood trees such as oak, elm and beech. The mushroom is native to subtropical regions of Asia.

Difficulty of Cultivation: Easy

Yield: Overall yields for Yellow oyster mushrooms are smaller than other oyster species. This is due to the fruits being smaller and lighter, and because secondary flushes are usually minimal. A biological efficiency of 30-70% is typical for Yellow oysters.

Harvest: Aim to harvest most of the mushrooms in the first flush. Rather than picking off individual mushrooms, the cultivator should remove entire clusters or individual “bouquets” at the base with a sharp knife. This will help to minimize handling. Store in a cool location such as a cold room or refrigerator. Yellow Oysters have a short shelf life and should be sold within a couple days of being harvested.

Weakness: Yellow Oysters are easy to grow but are extremely delicate, making them difficult to store and transport effectively. These characteristics, along with a short shelf life, make commercial cultivation challenging. Another potential weakness is long term storage of the culture. Since Yellow Oysters are a warm weather strain, storing a culture in the refrigerator may kill the mycelium.

Cooking: Yellow Oyster are a tasty addition to any meal. If undercooked, the mushroom can be extremely bitter and off putting. However, if cooked for a sufficient amount of time, a balanced “nutty” flavor develops. The mushroom can be cooked until it is crispy, with the tiny flaky caps acting as a substitution for bacon bits- a nice addition to salads. Unfortunately, the brilliant Yellow color is almost entirely lost during cooking

Yellow Oyster Mushrooms on a Brie Toast

Ingredients
  • Yellow Oyster Recipe7 ounces mixed oyster mushrooms
  • 3 tablespoons butter
  • 2 cloves garlic, crushed (or 6 garlic scapes, chopped)
  • 1 tablespoon withe wine (optional)
  • 4 sprigs fresh thyme
  • 4 slices of thick crusted bread, toasted
  • 4 ounces good quality Brie cheese (like Delice De Bourgogne)
  • Directions
  • Brush the mushrooms with a dry brush to remove any dirt and tear the large mushrooms into about 1-inch pieces. Heat a large nonstick pan over medium high heat, when nice and hot add the butter, mushrooms and salt. Cook for 2 minutes, stir and add the garlic scapes and the wine (if using). Cook for 1-2 additional minutes until the edges of the mushrooms turn golden brown. Add thyme leaves and set aside.
  • Heat the broiler. Cut the Brie cheese into about 1/4-inch (5-6 mm) slices. Top the toasts with the Brie and 1/4 of the mushroom mixture. Arrange the toasts on a baking sheet and place them under the broiler. Bake for 1-2 minutes, or until the Brie has slightly melted and has browned on the edges. Since ovens vary, check toasts often or you might end up with totally melted or burnt toasts.
  • Pour yourself a nice glass of chilled Sauvignon Blanc and enjoy!

Additional information

Weight 0.1 kg