Home / Gourmet Liquid Cultures / Commercial Blue Oyster

 

General Information:

Identification: Pleurotus pulmonarius
Classification: Gourmet, Edible 
Cultivation Difficulty: Easy to Intermediate
Substrates: Hardwood Pellets / Sawdust, Straw, Spawn Bags
Ideal Fruiting Temperature: 50°F to 72°F

This species was genetically selected from our stock of commercially producing gourmets and produces huge 1lb to 2lb clusters, hence the "commercial-grade" label. This culture is ideal for large-volume production. The caps of this species become a grey-blue color upon maturation. This variety is quick to fruit and has a good shelf-life. Blue Oysters are rich in nutrients and anti inflammatory properties.

Cultivation Information:

Blue Oyster Mushrooms are hardy, fast-fruiting cold-weather species. The optimum fruiting temperatures are between 35-50 degrees Fahrenheit. As with all Oyster mushrooms, Blue Oysters need plenty of fresh air to develop normally. High carbon dioxide levels from mushroom metabolism will accumulate in sealed growing environments and can reduce cap size and elongate stems severely. Fruiting in open humidity chambers or greenhouse tents with frequent fresh air exchange will produce the best possible yields.

Blue Oysters as Food:

Blue Oysters are considered the go-to for gourmet mushroom cooking. These mushrooms can replace store-bought mushrooms in almost any dish, adding more flavor and nutrients than portobellos and button mushrooms. 

Sauteed, baked, or fried, these mushrooms go well with everything from scrambled eggs in the morning, to steak dinners in the evening. Or, vice-versa. We won't judge you either way.

Image courtesy of Masala Herb on Youtube.

Each Liquid Culture Syringe purchased includes:

  1. One laboratory-grade 10mL Liquid Culture syringe filled with live Commercial Blue Oyster mycelium in sterilized solution.

  2. One sterile 16 gauge needle per syringe.

Storing Liquid Cultures:

Store liquid cultures inside of a Ziploc bag in a clean fridge until later use. Liquid cultures can be stored for up to 6 months in this state or longer.

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