Once the holes were covered in white mat mycelium, I took them outside for 24 hours where the cold shock initiated the mushroom formation called primordia
From the best looking 10L bucket containing about 1kg of dried straw as an ingredient, I’ve cultivated 415g of fresh oyster mushrooms on my first flush. With 2 more flushes consecutively giving lower yields, I suspect I’m looking at somewhere in the vicinity of 1kg of fresh harvest per 1kg of dried straw which gives close to 100% biological efficiency. Not bad.
But even if all buckets performed as well as the best bucket above, at market value of 10 to 12 Euros per kilo of organic oyster mushrooms, the harvest feels too meagre to make a living even for a van dweller. Unless, of course, I start initiating 10 to 20 buckets a week, at which point I will need to build a proper shed and invest a chunk of money on equipment. I may, instead, use it to supplement income or perhaps continue growing for personal consumption.
I sauteed the mushrooms in garlic and butter, gave it a sprinkle of salt and a drizzle of soy sauce at the end. The meat of the mushroom retained its texture very well and the mild scent, complimented by garlic and butter, was incredibly aromatic and tasty. At 30% protein content, it’s not a bad source for people looking to shift towards a plant based diet.
And so concludes my initial journey into oyster mushroom cultivation using relatively novel methods. I’m currently getting deeper into shiitake cultivation and will report on it in my next post.