Golden Oyster Mushrooms Golden Oyster Mushrooms (incl. VAT)

Blue/Grey Oyster Mushrooms

(incl. VAT)

The Blue/Grey Oyster Mushroom (Pleurotus ostreatus var. columbinus) is a cold-weather sub-strain of the classic Pearl Oyster mushroom native to Western Europe. The Blue Oyster produces beautiful blue coloured caps, which lighten to a grey colour as they mature.

With their mild, delicate taste and velvety texture, Blue Oyster mushrooms are perfect for stir-frying and sautéing. Slightly sweet and earthy flavour, this mushroom is often described as having a delicate seafood-like taste and pairs well with white meats and seafood dishes.

Our Blue/Grey Oyster mushrooms, primarily the stems, are very meaty and ever so slightly chewy, perfect as a meat substitute for vegans or vegetarians. We harvest our oyster mushrooms before full maturity to maximise their flavour, preserve nutrients and increase their shelf life.

Recent scientific studies have discovered numerous strains of Oyster mushrooms (including the Blue/Grey oyster) naturally produce Lovastatin, a popular drug for treating excessive blood cholesterol.

Oyster mushrooms also have incredibly high levels of the antioxidant ergothioneine, widely known to decrease inflammation within the body and lower the risk of cardiovascular disease.

Our oyster mushrooms are grown on locally sourced wheat straw, supplemented with organic rye grains, and spend coffee grounds donated to us from local cafes and coffee shops. Our Blue/Grey Oyster mushrooms take us around 30 days to grow.

We tend to grow Blue Oysters during winter months, so supply might drop come summer; get your orders in fast before we run out!

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The Mushroom Cookbook

A Guide to Edible Wild and Cultivated Mushrooms - And Delicious Seasonal Recipes to Cook with Them

Storage and Shelf-Life

Best eaten immediately after harvest, but unlike other oyster mushrooms, the Blue/Grey Oyster mushroom can be stored in the fridge for over a week. We help prolong all our mushrooms’ shelf life by harvesting them before full maturity. This invariably increases our prices ever so slightly, but it means that you’re left with young, vital, healthy mushrooms, which will keep for much longer than if we’d left harvesting to a later date to maximise yields.

Mushrooms should be stored in paper bags if available (ask us at the farmer’s markets. We’ll happily give you some to store your mushrooms when you return home).

Storing mushrooms in the bottom of the fridge in the vegetable drawer is preferable as it’s warmer than the rest of the refrigerator.

TIP: To stop your mushrooms from drying out, place a damp paper towel in the paper bag with the mushrooms.

Mushrooms should never be stored in sealed plastic bags or tubs as the plastic can rapidly deteriorate the mushroom’s flesh.

Additional Info & External Resources

Common Names

Tree Oyster, Straw Mushroom.

Hiratake (‘Flat Mushroom’ in Japanese), Tamogitake (Japanese), Orecchione Gelone/Agarico Ostreato (Italian), Oreillette/Couvrosse/Pleurote en Huître (French), Austernseitling (German), Boczniak Ostrygowaty (Polish), Pleuroto Ostreado (Spanish), Ostronskivling (Swedish).

Growth Parameters

  • Spawn run: 24°C | 85-95% RH | CO2 >10,000 ppm | 0 lux | FAE 1 | 12-21 days
  • Primordia Formation: 10-16°C | 95-100% RH | CO2 <1,000 ppm | FAE 4-8 | 1500 lux | 3-5 days
  • Fruitbody Development: 10-21°C | 85-90% RH | 4-7 days
  • Fruiting Cycle: 3-4 Crops 7-14 days apart

SHIPPING & RETURNS INFO

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  • We aim to dispatch orders within 2 working days (Monday-Friday)
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  • No questions asked returns policy - Returns Policy
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