Difficulty:

Easy to Moderate

Flavour/ Cooking Suggestions:

The flavor of shiitake differs depending on how much it is cooked. If it is only lightly cooked a more tart flavor is imparted. If they are fully cooked they impart a meaty flavor. Shiitake are also some of the best tasting mushrooms raw.

One of our favorite ways to prepare shiitake is to baste the gills with olive oil salt, fresh ground pepper, and mozzarella cheese then grill them.

Growing Instructions:   (Instructions will also be included with you purchase)

A location that falls between the temperatures of 55 and 70 is ideal. When you receive your Shiitake grow kit check the block to see if any mushrooms are forming. If the formation is a mushroom you will be able to see the beginnings of a brown cap on the top. If you notice mushrooms trying to form underneath the plastic go ahead and remove the bag from the block, place it in the humidity tent, and begin misting it; otherwise leave the block inside the bag until the outer “skin” has turned brown. This may take up to 3 months from the date of inoculation on the white filter patch on the bag. Once the block has turned brown remove it from its bag and submerge it under water for 24 hrs. Once you remove it from the water place it inside the humidity tent provided. We recommend placing it on top of an upturned jar lid or something similar within the humidity tent and pushing toothpicks or something similar into the block to minimize surface contact. Mist the block well twice each day and within a week you should begin to notice primordia (baby mushrooms) forming. Continue misting and the mushrooms will reach maturity within 5 to 7 days. If you prefer them younger and denser pick them before the margins of the cap are uncurled. Once all the mushrooms are harvested remove the humidity tent and allow the block to dry out some. After 10 days to 2 weeks dunk the block again and start the process over. You may repeat this process 4 or 5 times. When the block begins to lose structural integrity we recommend burying it outside in mulch and watering it periodically. This way you may get more mushrooms over time. Another option is to use the sawdust block to inoculate your own shiitake logs. This is done by cutting your own 4 to 10 inch by 4 foot hardwood logs (preferably in the late winter or early spring) and drilling holes every 4 to 6 inches and plugging them with the sawdust from your expired shiitake block. After 6 months to 1 year of incubation the logs are dunked for 24 hrs and placed in a shady location where they will fruit. Enjoy you’re mushrooms!