Pleurotus eryngii
The King Oyster mushroom is a noble culinary treasure hailing from the Mediterranean and parts of the Middle East. Long cherished in Southern European and Asian cuisines, its meaty texture and rich umami flavour have earned it a place of honour in traditional dishes. This mushroom has been cultivated and enjoyed for centuries, with records of its use dating back to antiquity.
King Oyster mushrooms are prized in the kitchen for their firm, succulent stems that hold up beautifully in stir-fries, grills, and braises. Known for their ability to mimic the texture of abalone or scallops, they are a favourite in vegan and vegetarian dishes. Their earthy, savoury taste deepens when caramelised, and they are equally delectable sliced thin and sautéed or roasted whole.
Medicinally, King Oysters are noted for compounds that support immune function and reduce cholesterol, although these benefits are still under scientific review.
Growing King Oysters at home using our Mushroom System is straightforward and satisfying, containing everything you need:
The King Oyster Grow System contains:
Pre-Inoculated Log
Humidity Sleeve
Wooden Sleeve Supports
Sterile Alcohol Swab
Fine Mist Spray Bottle
Handmade Ceramic Grow Plate
To grow the Livingseeds King Oyster Mushroom System, start by placing the colonised log in a clean environment with good airflow. Once the log is fully white with mycelium and firm to the touch, initiate fruiting by introducing fresh air and light. Ideal fruiting temperatures range between 10°C and 18°C. Mist the log daily to maintain humidity, especially during early pinning. Expect visible pins within 7–14 days under correct conditions.
Success with this variety depends heavily on maintaining high humidity and avoiding temperature spikes. Unlike other oysters, King Oysters are less forgiving of drying out or overheating. Mist gently but consistently to prevent caps from cracking. Position the system in a space with indirect natural light or use a daylight-spectrum bulb for 10–12 hours per day.
To enjoy a steady supply, stagger your systems for continuous harvests. Begin with one log and start the next every 3 weeks. First flushes usually appear within 3 weeks of initiating fruiting, with potential for a second flush 2–3 weeks after the first if the log remains hydrated and viable. A third flush may occur under optimal care, though yields typically decrease.
King Oyster cultures prefer fruiting in cool, humid environments. From inoculation to harvest takes around 4–6 weeks. Fruiting bodies are ready to pick when caps are about 3–5 cm wide and the edges begin to curl upwards slightly. Always harvest with a gentle twist and clean the base to avoid contaminants affecting subsequent flushes.
