
King Oyster
Eryngii
Pleurotus eryngii
Available as
Mother cultures (Petri dish)
Grain spawn
Sawdust spawn
Plug spawn
About this strain
The meatiest of the oyster mushrooms. It grows singly or in small groups: a thick white stem and a grey-brown, often slightly wavy cap 7–10 cm across. The whole mushroom is edible — the stem is firm and springy and, once fried, resembles scallops in texture. It stands out for its rich aroma and very good shelf life after picking.
It needs a richer substrate and cooler fruiting than other oyster mushrooms, but rewards you with top-quality mushrooms.
How to grow it
Preparation
- Substrate
- hardwood sawdust (fine and coarse) approx. 70–75% + 25–30% in total of bran, grain and oilseed meal; moisture 65–70%
- Spawn rate
- 1–2% of substrate weight
Growing stages
Spawn run (incubation)
- Temperature
- 22–25°C (substrate 25–28°C)
- Duration
- 12–16 days
Primordia formation
- Temperature
- night-time drop to approx. 16–18°C
- Humidity
- approx. 95%
Pins appear after a thermal shock — lowering the night temperature is enough.
Fruiting
- Temperature
- 12–16°C
- Humidity
- 90–95%
- CO₂
- up to approx. 1,500 ppm
- Light
- 500–1,500 lx
Harvest
- Flushes
- 2
- Between flushes
- approx. 10–14 days
Most of the crop comes in the first flush. Between flushes raise humidity to approx. 90%. About 8–9 weeks pass from spawning to the last harvest. Yield: approx. 15–18% 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.
Available products
Prices are set individually — tell us what you need and how much, and we will send a quote including delivery.
Mother cultures (Petri dish)
- 1 pc.
Grain spawn
- 5 l
Sawdust spawn
- 5 l
Plug spawn
6 × 30 mm
- 30 pcs.
- 1000 pcs.
Other strains of the genus Pleurotus
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