King Oyster (Pleurotus eryngii)
The King Oyster is slightly more difficult to fruit than other oyster mushrooms as it needs high humidity, but its lovely robust texture, delicious mild flavour, and good shelf life make it well worth the effort. We recommend using our Shotgun Fruiting Chamber (Coming soon!) to get the best results.
Use in a large variety of dishes or serve as “mushroom steaks”.
The King Oyster (Pleurotus eryngii) is a large, heavy mushroom with a meaty stem that is the star of the show. Their meaty texture is sometimes compared to abalone or scallops.
Unlike other oyster mushrooms, King Oysters have a long shelf life and can be kept in the fridge for up to two weeks after harvesting.
With a mild flavour that is well suited to seasoning, this mushroom is extremely popular in the culinary world.
Check out our Fruiting Kits category in our online shop to help make fruiting your mushrooms fun and effective!
Fruiting months: Winter
Pinning Temp: 10°C – 15°C
Pinning Humidity: 95% – 100%
Fruiting Temp: 15°C – 21°C
Fruiting Humidity: 80% – 95%
Cultivation Difficulty: Medium
Fruiting Instructions: Please refer to our Knowledge Portal for detailed instructions on how best to fruit this species.