Shiitake Mushroom Growing Is an Exciting Hobby

Shiitake mushroom growing is a little different than many other mushrooms, but not too different to make the process of discovering the perfect one rewarding. The key is to get the best one possible for your climate.

Shiitake mushrooms are found in western North America and have a distinct flavor that is pleasing to most people. They have been in use for a long time in Asia as well as the Americas.

A good quality, big shiitake mushroom can yield up to fifty pounds of delicious produce. Getting a good quality shiitake will be very rewarding, and it is something you should not take lightly.

Shiitake mushroom growing is a skill that is learned, but once you do it the first time you won’t want to change it. It is not that hard to grow, and it is worth the effort.

Shiitake mushrooms are a beautiful and elegant mushroom that produces the finest mushrooms in the world. I don’t know if you’ve eaten one, but they are very delicious and aromatic. They also have a distinctive flavor and aroma that cannot be recreated with other mushrooms.

There are many different species of shiitake mushrooms, but only three, all native to Japan, are grown commercially in the United States. These are grown for consumption and also for growing for their caps which can make lovely rosettes and ornaments.

Shiitake mushroom growing does not require a lot of maintenance. Even when they are indoors and all of the moisture has evaporated, they will still continue to grow and flourish. One of the best things about these mushrooms is that they love very little shade and remain beautiful in full sun.

Shiitake mushroom growing is a very satisfying hobby that can be done anywhere. They are beautiful to look at, and the taste is fantastic. Not to mention the fact that it is easy and pleasurable to harvest and cook.

In order to know where to find the best shiitake, you need to know where it is grown. This means that if you live in the west, the chances are good that you have one or more of the three native species of shiitake that are grown commercially in the US. There are a few other species that are hard to find and only grow in one or two parts of the country.

Once you know where to find good shiitake, you’ll have to decide which one you want to grow. They are all beautiful and all grow at various times throughout the year. Some of them can be picked off of the ground, while others must be wrapped up and taken outside.

Shiitake mushroom growing is a great way to get more familiar with shiitake mushrooms. Knowing what they are, where they come from and how to cook them is an excellent way to begin.

Shiitake mushroom growing is something that can really open your eyes to some beautiful foods. You will soon learn how wonderful the flavor and scent of shiitake mushrooms can be.

Additional Resources

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  • Cropped: How to Grow Shiitake Mushrooms – Modern Farmer ( – In spots where virtually nothing else grows, these made-in-the-shade Asian imports will fruit for years.
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  • How to Grow Shiitake Mushrooms ( – Growing shiitake mushrooms is the perfect way to get started with homegrown mushrooms.  Shiitakes are incredibly easy to grow, which makes them a perfect beginners mushroom.  For the more…
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  • Growing Shiitake Mushrooms at Home | MOTHER EARTH NEWS ( – A delight to the palate, the home-grown, edible shiitake mushrooms can turn waste-wood into $20-per-pound produce.
  • An easy step-by-step DIY guide on how to grow shiitake mushrooms. ( – This simple, step-by-step guide will show you exactly how to grow shiitake mushrooms — a delightful gourmet AND medicinal mushroom.
  • Growing Shiitake Mushrooms: The Most Popular Processes Being Used Today ( – Shiitakes are the second most cultivated mushrooms in the world and the primary mushroom consumed in Asia. Today I’m talking about the processes used for growing shiitake mushrooms.
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  • 2 Most Profitable Mushrooms For Part-Time Growers – Profitable Plants Digest ( – The popularity of gourmet mushrooms is growing fast, as more and more folks discover the great taste and health benefits. In fact, almost ten million pounds of oyster and shiitake mushrooms were sold in the U.S. last year. In Europe and Asia, mushrooms are much more widely grown and eaten, but Ameri…
  • The Mushroom Guide Part 1: why grow shiitake mushrooms? ( – Why grow shiitake mushrooms? Benedict Noel of The Mushroom Guide has the answer as to why they’re a perfect starter for new mushroom growers.
  • How to Grow Shiitake Mushrooms – FineGardening ( – Looking for a long-term project?
  • Growing Shiitake Mushrooms on Logs ( – Expert advice on growing shiitake mushrooms from plug spawn on hardwood logs.
  • Growing Shiitake Mushrooms ( – There are few mushrooms as iconic as The Shiitake. And although growing shiitake mushrooms requires some specialized skills and tactics, it is still a strong favorite among cultivators- both professional and amateur alike. In fact…
  • EXPERT TIP: Choosing and Preparing Logs for Shiitake Mushroom Production ( – By Eric Soderholm, Organic Production Coordinator If you own a woodlot and have considered the possibility of raising shiitake mushrooms on logs, now is an excellent time to take a winter stroll in the woods and along the edges of your fields to assess the possibilities. The name shiitake comes from…
  • How to Grow Shiitake Mushrooms ( – OK, not the greatest picture – but man was it a tasty mushroom!Growing Shiitake on Oak LogsI’ve confessed before that I am a little obsessed with mushrooms – from growing oyster mushrooms in coffee grounds, to learning about edible wild mushrooms.

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Logs that are larger than this can be cumbersome, particularly after they have actually handled water weight from soaking to encourage fruiting. Soaking logs for 24 hr is a common practice to produce a dependable “flush” of mushrooms and is typically carried out in a rotation so that no logs are soaker more than as soon as every 5 weeks throughout the growing season.

They are sluggish to break down, providing a number of years of food for the shiitakes and hence use a longer harvest duration. With ideal conditions, logs are usually kept in production for three seasons and over that duration yield approximately 1.5 lbs of mushrooms per log per year. Nevertheless, other hardwoods like beech, cherry, birch, ash and hickory can be used but offer a much shorter productive life period.

In truth, all trees naturally produce them (at lower levels) to avoid fungal parasitism. To lower this effect, it is best to let cut green logs (with branches left undamaged, if possible) sit for about 2 weeks, allowing these substances to dissipate before inoculating logs with shiitake generate. It is also crucial that logs not sit idle too long, specifically if they are cut in the spring, To get a significant quantity of logs, you might select to harvest from a wide variety of sources.

The tops of big diameter trees that have actually been dropped for fire wood or were naturally blown down in winter season storms can be an exceptional source. If you raise crops, you might consider identifying and cutting trees along your fields’ edges that shade growing locations and complete with crop roots for wetness and nutrients.

When cutting logs, it is vital that you manage them gently, to avoid injury and loss of bark which welcomes undesirable fungi to sneak in. Stay tuned for the March Pointer, which will get where we left off. I’ll offer my ideas on sources and types of shiitake generate, inoculating your logs and advised practices for stacking, safeguarding and soaking logs along with saving and marketing the mushrooms.

When you believe of growing crops on the farm, plants nestled in soil is typically what comes to mind. However you’re offering yourselfand your market potentialshort if you leave mushrooms out of the formula. Japanese-origin shiitake mushrooms are simple to grow, and they carry a decent price at farmers’ markets.

shiitake production takes place in Virginia, Ohio, Pennsylvania and California, but there’s no factor you can’t start production where you live. To start growing shiitake mushrooms, gather these materials: 4-foot-long fresh oak log, 4 to 6 inches in size cheese wax shiitake mushroom grain generate or inoculated wood dowels 5/16-inch drill bit drill hammer (if utilizing wood dowel) double-boiler system paintbrush Find a dubious, high-moisture place on the farm to establish your shiitake production station, and view the video below to discover how to inoculate a shiitake mushroom log with spawn.

After about 2 weeks, a well-watered shiitake log need to be prepared for gathering. Get rid of the mushrooms from the logs by twisting them or cutting them at the base. Then cool the shiitakes in cardboard boxes to permit the mushrooms to keep for approximately two or three weeks. The flavorful, meaty shiitake is typically used in Asian food, but try it in your favorite dish including mushrooms for a dietary flavor increase.

Beginner/Intermediate Shiitake mushroom packages are one of the most convenient of all of our Grow Your Own sets. They are very dependable manufacturers as long as the ambient humidity in their growing environment remains constant. Since the block is gotten rid of totally from the bag, they are susceptible to drying out. Utilizing a humidity camping tent will help mitigate this concern as long as there are enough holes in it for appropriate gas exchange.

Attempt pairing them with soy sauce, mirin (sweet rice cooking white wine), ginger, and garlic. We love to marinate shiitake with these components and after that skewer them for the grill. Serve them with sticky white rice and hit with a dash of rice vinegar. Dehydrated Shiitake possesses a nearly ethereal tasty scent that can be utilized to booster soup stock with powerful umami.

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Shiitake likewise consists of high concentrations of the substance eritadenine, which might be useful in lowering blood cholesterol levels (Enman et al., 2007). Beyond helping alleviate a disorder, Shiitake has nutritional worth due to its capability to soak up Vitamin D. Drying Shiitake in the sunlight will increase Vitamin D levels by more than a hundred times compared to Shiitake dried in the dark (Stamets, 2005).

WAIT TO START YOUR BLOCK UNTIL IT HAS ACTUALLY TURNED BROWN. Take the block and put in the fridge over night. Eliminate from fridge and entirely eliminate and dispose of the plastic bag covering the block, exposing the raw block of colonized sawdust. 2) Soak your block in cold water for 4 hours.

Position your block on a plate in the most damp part of your house and beyond direct sunlight. We suggest putting your block on a kitchen counter rather close to a sink. In the cold weather, and if your home is truly dry you might want to make a humidity camping tent to location over your block.

They will suffocate themselves if there isn’t adequate air flow! Shiitakes that look strange or have uncommonly fat stems are typically growing that method since they need more air!). Spray the beyond your block least when daily until the mushroom block kinds child mushrooms (called ‘pins’). If you choose to use a humidity tent make certain to spray the within of the camping tent once per day to preserve humidity.

Mushrooms grow rapidly, so when you identify your first mushroom pins keep a close eye on them. The warmer the environment the quicker they will grow. Mushrooms should be ready to harvest 4-10 days after pin development. 5) We ensure the first harvest of Shiitake mushrooms, but you may select to try a second fruiting off your block! Harvests normally lessen in size with each consecutive fruiting.



On May 5th I inoculated 4 supplemented sawdust fruiting blocks with about 2.5 lbs Shiitake Mushroom grain generate. The blocks were enabled to colonize for about 7 weeks, and after that put in the fruiting chamber. I ended up collecting about 4 pounds from the 4 blocks on the first flush, and they are currently drying for a resting period before the 2nd flush.

The majority of strains will just grow well on wood, and even adding supplementation is a point of contention with some growers- who declare that high levels of supplementation will cause mutated fruits. I have actually tried this, and although I likely don’t have sufficient information for a true test, I find that supplementation with oat or bran flour still produces outstanding outcomes.

The bran is added at 1.25 cups per 5 lb fruiting block. These blocks were inoculated at a quite high generate rate, namely 2.5 pounds of generate, evenly dispersed between the 4 blocks, which equates to about 12.5% or about 0.625 pounds of generate per bag. A high generate rate like this not only increases the speed of colonization, but also acts to additional “supplement” the blocks, given that the grain is highly nutritious and can assist to enhance time-to-fruit and total yield.

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The grain generate utilized was, which utilozes a high yielding and aggressive strain grown out on sorghum grain. This particular stress grows extremely well on hardwood- which is an essential distinction, due to the fact that there are pressures that have actually been developed that will grow well on straw. Have a look at this video listed below for how I inoculated these blocks.

Initially, Shiitake blocks look just like any other mushroom as the mycelium works its way through the block. The mycelium tends to be thin in some places, and thicker in others. Once the block is fully colonized, it will get in a debt consolidation period that is various from most other mushrooms.

The pins will typically form on the top of the block, signalling that it is time to fruit the mushrooms. Shiitake, on the other hand, will continue to “combine”, reinforcing the mycelium and forming big bulbous knots of mycelium all over the beyond the block. This is in some cases referred to as “popcorning.” These blobs will ultimately result in pins.

Lots of very first time growers will take this as a sign of contamination- however it remains in fact exactly what you want to see. These particular blocks were enabled to colonize for about 7 weeks, considerably longer than most other species. I could have even let them combine for longer, however I aspired to get them into the fruiting chamber! By the time the combination period was over, the blocks were totally covered in tough bulbous knots, however were not yet starting to brown all that much although some brown was definitely showing on some parts of the block.

This technique has actually been used for several years, at first done by striking big shiitake logs with a hammer. The thought is that the “smack” mimics the colonized tree falling over in the forest; which is a natural pinning trigger. You don’t need to smack your blocks all the tough. Just a simple slap on all sides of the block is usually sufficient.

In order to initiate pinning, shitake mushrooms ought to also be cold stunned before being positioned into fruiting conditions. This informs the mushrooms that winter season is coming and it’s now or never ever if they wish to recreate. This involves lowering the temperature of the block to around 4-5 deg C for a period of 12-24 hours.

I pushed these blocks into the refrigerator, and left them for about 16 hours- however they certainly took up a great deal of room! I know that not everyone has a dedicated fridge they can utilize for cold-shocking shiitake, so you might require to get creative. Attempt placing them outside overnight if the temperature levels in your location get at least below 10 deg C overnight.

Even simply putting them in a colderr area in your home, such as a garage floor or cold space may have a positive effect on fruiting. Another distinct aspect of growing shiitake is the technique of totally removing the blocks from the grow bag prior to putting in the fruiting chamber.

With Shiitake however, all 6 sides of the block ought to be completely exposed to the environment. That being stated, it is a good idea to let them rest in the bag after the cold shock for a day or two prior to eliminating the bag. This allows for a much easier transition to fruiting conditions, while the high humidity inside the bag assists to start the initial pins.

Once they had gone back to space temperature level, I eliminated the bags totally and set them on the wire racks inside the chamber. Shiitake is much less sensitive to changes in temperature level and humidity than other mushrooms. Although a greater humidity is definitely preferred, specifically for the early pinning phases, enabling the humidity to dip below 65% from time to time as the mushrooms are growing in size doesn’t seem to negatively affect the results at all.

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Temperature preferences are certainly pressure dependent. Shiitake generally chooses cooler temperatures, but warm weather condition strains have actually been established which enables for excellent lead to warmer environments. The temperature can impact the size and quality of the fruits. Keeping temperatures around 18 deg C is normally a great bet producing thick healthy fruits.