Golden Oyster

Pleurotus citrinopileatus

Available as

Mother cultures (Petri dish)
Grain spawn
Sawdust spawn
Plug spawn

About this strain

One of the most striking oyster mushrooms. It grows in dense bouquets of lemon-yellow, funnel-shaped caps up to approx. 7 cm across on slender stems — its colour and shape bring chanterelles to mind. The flavour is delicate, with a subtle note of anise.

The mycelium colonises the substrate in no time, and the first mushrooms appear quickly. Pick them before the cap edges fully open — they then stay fresh for longer.

How to grow it

Preparation

Substrate: wheat straw or supplemented hardwood sawdust, pasteurised; moisture approx. 70–75%
Spawn rate: 1.5–2% of wet substrate weight

Growing stages

Spawn run (incubation)
Temperature
air 22–25°C, substrate up to approx. 30°C
Duration
12–14 days
Primordia formation
Temperature
16–20°C
Humidity
approx. 95%
Pins appear after a thermal shock — lowering the night temperature to 16–20°C is enough.
Fruiting
Temperature
18–24°C (tolerates 14–28°C)
Humidity
85–90%
Duration
5–8 days
CO₂
500–1,000 ppm
Fresh air
2–4 per hour
Light
750–1,500 lx

Harvest

Flushes: 2–3
Between flushes: 7–10 days

Between flushes raise humidity to approx. 95%. Pick before the cap edges open. About 8–9 weeks pass from spawning to the last harvest. Yield: approx. 15–20% of fresh substrate weight.

Please note: these growing parameters bring together the experience of practising growers — a starting point, not a guarantee of results. Every grow has its own substrate, climate and equipment, and even small differences can noticeably change the yield. Adjust these values to your own conditions.