Golden Oyster Mushrooms Golden Oyster Mushrooms

Blue/Grey Oyster Mushrooms

The Blue/Grey Oyster Mushroom, also known as Pleurotus ostreatus var. Columbinus originates from Western Europe, it is a cold weather version of the Pearl Oyster mushroom. With eye catching blue caps which gradually transition to a grey hue as they mature giving it a striking appearance and delightful taste.

Grey oyster mushrooms are prized for their flavour and velvety texture making them ideal for stir fries and sautés. With a sweet and earthy undertone they pair beautifully with white meats and seafood dishes.

The meaty stems of the Blue/Grey Oyster mushrooms offer a slightly chewy texture serving as a plant based alternative for vegans and vegetarians. Harvested before reaching maturity to preserve their flavor nutrients and extend their shelf life.

Studies have shown that various strains of Oyster mushrooms, including the Blue/Grey variety naturally produce Lovastatin – a medication used to lower cholesterol levels. These mushrooms are packed with ergothioneine – an antioxidant known for reducing inflammation and decreasing the risk of heart diseases.

– Cultivated on locally sourced wheat straw enriched with organic rye grains.
– Incorporate spent coffee grounds generously provided by local cafes and coffee shops.

Complete growth cycle, within 30 days. Winter is the season for cultivation so it’s best to order before supplies dwindle in the summer.

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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

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