Oyster mushrooms– useful and delicious mushrooms which grow like natural conditions, and can be grown at home.
The article will discuss the appearance, characteristics, varieties and useful properties oh oyster mushroom. You will also learn where and when to collect oyster mushrooms, Interesting Facts about oyster mushrooms.
Why this the mushroom is called oyster mushroom– the name comes from the growing conditions on tree trunks; the mushrooms seem to be suspended in the air.
Oyster mushrooms - description and photo
Oyster mushrooms These are mushrooms in which the cap smoothly turns into the stem. The cap itself is solid, slightly thinner towards the edge, round or oval-elongated. The caps range in diameter from 5 to 17 cm, and occasionally 30 cm are found.
Coloring of oyster mushrooms may vary depending on the species - gray, whitish, lemon yellow, ash-violet.
Mushroom stem tapers towards the base, reaches 5 cm in length and 3 cm in width. The color of the legs is white, grayish or yellowish.
The young mushroom is usually elastic and juicy pulp, as it ages, it becomes dry, hard and fibrous.
The spores are white, cream or pinkish in color, depending on the type of mushroom.
Types of oyster mushrooms, names and photos
Oyster mushrooms were divided into species according to the specific trees on which they grew, so this division is conditional. There are several dozen species of oyster mushrooms, which can be either edible or inedible.
Oyster mushroom– edible mushroom, second name is oyster mushroom. The cap is fleshy with a diameter of 5-15 cm, sometimes reaching 25 cm. The color of the cap is variable, it can be light gray, ashen with a slight purple tint.
Young oyster mushrooms have a pleasant taste, with notes of anise.
This mushroom grows in countries with temperate climates, in deciduous and mixed forests on accumulations of fallen branches and rotten stumps. They often form mass accumulations, forming multi-tiered bunches. You can also find the mushroom on weakened trunks oak, birch, aspen, willow.
Mushroom picking begins in August – September and lasts until early December.
Oyster mushroom- an edible mushroom with a funnel-shaped cap. The cap is fleshy with a diameter of 3-12 cm with folded edges down in young mushrooms. The color of the mushroom depends on the conditions and place of growth - from light sand to gray.
The hat is attached to the leg from the side. Oyster mushroom growing in large groups on stumps, dead wood of elm. Rarely seen on others deciduous trees.
Fruits abundantly from May to mid-September.
Oyster mushroom- an edible mushroom with a fleshy semicircular cap with a diameter of 4-10 cm. The surface of the cap is yellowish or cream-colored and covered with scales.
The pulp is dense, slightly harsh, but has a sweetish aroma.
The fungus grows on the trunks of broad-leaved trees (elm, oak). You can find such oyster mushrooms singly, but rarely in small clusters. Mushroom harvesting begins in July and ends in September.
Steppe oyster mushroom– a valuable, edible mushroom with a round cap covered with small scales, colored in red-brown shades. The leg of the steppe oyster mushroom is located more in the center than on the side.
The pulp is white, sometimes with a pink tint. This species of oyster mushroom forms mycorrhiza with umbrella plants, rather than growing on the trunks of dead trees. Fruiting of mushrooms occurs only in the spring months.
Oyster mushroom- an edible mushroom often found in nature. The cap is round with elastic flesh, 4-10 cm in diameter and white or cream in color.
At the base the leg is covered with fine hair.
Fruits abundantly on fallen trunks of deciduous trees from May to October, forming large clusters.
Pink oyster mushroom– edible mushroom, slightly convex cap with a pink color, 3-5 cm in diameter. The pulp is light pink in color with an original aroma and oily taste.
The short leg connects to the cap at the side.
Lemon cap oyster mushroom– an edible mushroom, very rare, has a pleasant taste and aroma. The caps are small, 3-6 cm in diameter, corymbose-shaped with a lemon-yellow color.
The leg is 6-9 cm long, located in the center of the cap. It grows in large clusters on the remains of elm trunks and dry branches. Fruits from May to October.
Where and how do oyster mushrooms grow in nature?
Mushrooms in nature grow on organic remains of deciduous trees and shrubs (fallen trees, stumps, logging waste). Most often these are trees such as linden, aspen, oak, alder, but you can also find oyster mushrooms on birch, poplar, and chestnut trees.
Oyster mushrooms almost always grow in large groups of 30 or more. It grows on tree trunks one below the other, forming tiers or next to each other.
Oyster mushrooms beneficial properties
Most of the oyster mushrooms that go on sale are grown on a substrate of plant origin, so the mushrooms do not accumulate heavy metals and toxic substances.
In terms of taste, oyster mushrooms are compared to champignons; even, as some gourmets claim, they are superior when skillfully prepared.
You can eat oyster mushrooms only after heat treatment. Mushrooms are used to prepare soups, sauces, fry, stew, and marinate.
Oyster mushroom pulp contains a whole range of useful substances for the human body.
-- vitamins B, C, E, PP, D2
-- such minerals like calcium, iron, potassium, iodine
-- amino acids: threonine, leucine, valine, phenylalanine
Fat in the pulp Not a large number of(a group of polyunsaturated fatty acids), they reduce blood cholesterol levels.
Carbohydrates 20% consist of fructose, sucrose, glucose, easily absorbed by the body, does not lead to fat deposition.
Polysaccharides have an antitumor effect.
Oyster mushrooms are able to remove toxins from the body and radioactive isotopes. These low-calorie mushrooms Therefore, they are actively used to combat excess weight.
Oyster mushrooms contraindications
Remember that the pulp of these mushrooms contains chitin, which is not absorbed by the human body. To destroy the structure of this substance, mushrooms are finely chopped and heat treated.
It is impossible to completely get rid of chitin, so oyster mushrooms are not recommended for children under 5 years
Teenagers can eat mushrooms, but in small quantities and with caution
-- allergy sufferers mushroom spores, care must be taken during collection and preparation
Do not eat oyster mushrooms anymore 2 times a week, then they will benefit you.
In cooking they are used for preparing dishes only young oyster mushrooms. As mushrooms age, they become tough and lose their taste. You can store oyster mushrooms in the refrigerator for no more than 3 days.
Oyster mushrooms can be called predatory mushrooms , they secrete nematoxin that paralyzes nematodes (primordial worms), thus obtaining nitrogen for growth.
Video - Oyster mushroom at the dacha
Oyster mushrooms growing on wood in small compact groups or extensive colonies different types- most famous representatives family Pleurotaceae. The fleshy fruiting bodies are used in marinades, salads and other various dishes. Unpretentious, productive mushrooms are successfully grown at home and on an industrial basis.
Main types
The lamellar mushroom is characterized by a convex ear-shaped or funnel-shaped cap with a diameter of 5 to 15 cm, with edges curved down. The skin is matte, gray or brownish-brown, later acquiring a yellowish tone. A strong, low leg is placed on the side, the surface is white with a brown tint, fleecy closer to the base, in some cases the leg may be completely absent.
Large, frequent plates are whitish-cream, descending onto the stem. The creamy soft flesh later becomes fibrous and tough. The smell is light, mushroom, the taste is fresh.
A very tasty appearance, with a convex cap up to 12 cm in diameter, which later becomes funnel-shaped or horn-shaped. The skin color is whitish-cream, becoming brownish or brown over time. A strong small leg is located in the center, on the side or absent, the surface is creamy or grayish.
The plates are whitish, with a yellow tint, infrequent, running low on the stem, forming a kind of mesh with wide cells. Creamy flesh, tight, fleshy, mushroom smell, neutral taste.
The cap is white, ear-shaped, sometimes in the form of a fan or funnel, up to 8 cm in diameter, less often up to 15 cm. The edges are uneven, turned down. The skin is smooth, light in color, often beige, later acquiring a brown or yellowish tint. The leg is small - up to 4 cm, sometimes absent, the surface is dirty white, fleecy at the base.
The plates are beige or milky white, running down the stem, the flesh is dense, creamy, with a light aroma and insipid taste.
Places of distribution and time of collection
Fruitful oyster mushrooms are found everywhere, growing on rotting wood, tissues of weakening and injured trees in the form of compact clusters or rows growing in tiers. Such colonies can reach significant weight, sometimes up to 2–3 kg. Mushrooms are collected by cutting off the stem at its very base or carefully twisting the tightly seated fruiting body.
Colonies fused together in clusters like tiles oyster mushroom found from early summer to October on poplar, birch, beech, aspen and other deciduous trees. It is extremely rare for this species to settle on coniferous trees. Mushrooms grow in dense groups of several dozen pieces.
In temperate climates, floodplain damp forests, it grows in numerous families on the trunks of fallen trees and stumps. oyster mushroom, preferring the wood of elms and maples. You can also find these mushrooms in gardens, most often on the wood of old apple trees. The collection season begins in late spring and lasts until early autumn.
Oyster mushroom whitish grows in large colonies on rotting trunks of deciduous trees covered with moss and lichens. Fruiting begins already in May, ending in early October, and can last until the first severe frosts until December.
Unpretentious oyster mushroom of different types successfully grown artificially- at home and on farms. For cultivation, substrates made from sawdust, straw, or tree logs - poplar, maple, and willow - are used.
The method of growing on chocks is also available in home gardens. To do this, several holes are drilled in the prepared pieces of wood, into which oyster mushroom mycelium is introduced and the recesses are covered with wet sawdust.
Chocks are installed in the basement, a shady corner of the garden; in the autumn-winter period, intensive cultivation in greenhouses is possible until the onset of severe frosts. Infected logs are placed one on top of the other, the resulting stack is covered with boards, straw and a layer of earth - this will help maintain optimal temperature and humidity. Chocks installed in the garden can overwinter outside, since most types of oyster mushrooms are frost-resistant.
For mycelium germination and mycelium development, a temperature of +22°C and high humidity 98–100%. After the fruiting bodies appear, the temperature is reduced to +15°C and maintained at this level. The first harvest is harvested after 2–2.5 months, and dense fruiting bodies continue to be obtained for several years, while the destruction of the wood continues.
False oyster mushrooms and look-alikes
Oyster mushrooms develop on wood - trunks, stumps, woody debris, have characteristic external features and can be confused with poisonous mushrooms almost impossible. And yet, there are similar inedible species, of which the most common are Schizophyllum vulgaris, Pannelus astringentus, as well as various representatives of the sawfoil genus.
Small, light-colored mushrooms with an unpleasant bitter taste. The cap is round, up to 10 cm in diameter, convex, later spread out with a depression in the center, the edges are curled. The skin is of different tones of brown, most often light brown or beige, with a reddish, pinkish or yellowish tint. The plates are frequent, slightly descending onto a low, thin stalk, which can be located in the center or on the side. The pulp is creamy, thin, hard-fibrous, usually odorless, with a very bitter, pungent taste.
Representatives of the genus live in small groups on dead wood and stumps of poplar, birch, elm, and other deciduous trees, and less often on coniferous trees. Not used as food due to its pungent taste.
Tasteless mushrooms settle on wood, like oyster mushrooms, and in the same time frame. The cap is small - up to 5 cm in diameter, with an uneven wavy edge in the shape of a fan or shell. The skin is grayish, in wet weather it turns grayish-brown. A distinctive feature is the purple or reddish tint of rare plates. The leg is short or absent, located laterally.
The pulp is thin, tight, dryish fibrous-hard structure, without bitterness and odor. The species is not poisonous, but is of no value due to its low taste.
This mushroom is similar to the previous one, but has an unpleasant pungent taste. The cap is up to 4 cm in diameter, fan-shaped or shell-shaped, with an uneven rough surface. The skin is brown or brown, with an ocher tint. The plates are frequent, the same color as the cap, the stem is brown and short. The pulp is yellowish-brown, hard, fibrous, bitter with a tart, astringent aftertaste.
A common species, most often found in large colonies in rainy spring or autumn on any deciduous trees, most often oak stumps and dead wood. Dried dead fruiting bodies of Pannelus astringentum can be seen on dry wood. It is unsuitable for food due to the hard structure of the pulp and disgusting taste.
Beneficial features
Oyster mushrooms are excellent edible mushrooms, rich in vitamins and minerals, highly nutritious and have excellent taste. Fruit bodies are characterized by low calorie content and at the same time they contain all the substances necessary for the life of the body.
The protein composition is extremely valuable; essential amino acids are found in the pulp, including valine, lysine, leucine, threonine, phenylalanine, methionine. Proteins are easily digestible and the nutritional value of hearty oyster mushroom dishes is close to that of meat and dairy products.
The pulp contains the compound lovastatin, which lowers cholesterol levels, prevents the formation of plaques and the development of atherosclerosis.
A complex of polysaccharides isolated from fungal tissues inhibits tumor growth and has an immunomodulatory effect. Fiber elements are able to absorb toxic substances, playing the role of natural sorbents.
The vitamin composition is superior to many vegetables and fruits; in addition, there are fat-soluble vitamins that are found only in meat and dairy products. In terms of vitamin C and PP content, oyster mushrooms are 6–10 times higher than vegetables, and in addition, they contain all B vitamins, which are responsible for the functioning of the hematopoietic organs, nervous system, healthy skin condition.
Contraindications
Oyster mushrooms, like many other mushrooms, are capable of absorbing toxins and harmful compounds, including heavy metal salts. Therefore, you should not collect them in an industrial area or in roadside plantings. When collecting, they try to take young small mushrooms - they are not only tastier, but also safer.
Recipes for cooking dishes and preparations
The popularity of oyster mushrooms is no coincidence - mushrooms growing on trees and stumps are productive, easy to find, not contaminated by soil and rarely develop worms. The fruit bodies are suitable for preparing any dishes, go well with vegetables and poultry, and serve as an excellent side dish and filling for pies.
Oyster mushroom caviar
To prepare caviar, take: 5 kg of mushrooms, 4 tablespoons of vegetable oil, half a teaspoon of mustard, 3 tablespoons of 5% vinegar, citric acid, salt, spices to taste.
The fruiting bodies are cleaned, washed and immersed in boiling water, salted and acidified, at the rate of 1 tablespoon of salt and 4 g of citric acid per 1 liter of water. Boil the mushrooms over low heat until tender, periodically skimming off the foam, then strain and rinse.
The boiled pieces are passed through a meat grinder with a large grid, vegetable oil, mustard diluted in vinegar, salt, and spices are added. The mass is mixed, packaged in jars and sterilized at gentle boiling for one hour. After this, the workpiece is sealed and stored in the basement.
Oyster mushroom with potatoes in sour cream
For this hearty dish, take: 400 g of mushrooms, 500 g of potatoes, one medium onion, 50 g of butter, 50 g of vegetable oil, 200 g of sour cream, salt, spices.
The peeled fruit bodies are cut into pieces, placed in a deep saucepan and stewed, evaporating the moisture. Then they put butter and bring it to readiness. Onions are fried in vegetable oil, potatoes are cut into cubes, all ingredients are added to the mushrooms and poured with sour cream, adding half a glass of boiling water. The dish is simmered until the potatoes are ready over low heat and seasoned with salt. It is better to use a thick-walled saucepan or slow cooker.
Fried chicken with oyster mushrooms
For this festive dish you take: chicken, 400 g of mushrooms, vegetable oil for frying, flour for breading, onion, 150 g of sour cream, salt.
The chicken is divided into portions and fried. Prepared mushrooms are immersed in boiling salted water and cooked over low heat for 15–20 minutes, then drained, cut into large strips, dipped in flour and fried in vegetable oil. Place the chicken and mushrooms in a pan, add finely chopped onions, a glass of boiling water and simmer under the lid. Five minutes before readiness, add sour cream and salt. Boiled new potatoes are a good side dish for this dish.
Video about oyster mushrooms
Generous clusters of oyster mushrooms are easy to find on dying wood in any deciduous forest. The species has no poisonous counterparts, the fruiting bodies are attractive and tasty, have a rich range of beneficial properties and are highly nutritious. This mushroom can deservedly be considered one of the best edible species, widely used in cooking and cultivated throughout the world.
Oyster mushrooms that grow in wildlife, much more aromatic and tastier than those grown in special mushroom farms. But, in order not to harm your health and the health of your loved ones, forest oyster mushrooms must be distinguished from other similar mushrooms. The latter may be inedible.
How oyster mushrooms grow in the forest - classification of mushrooms
There are five species of wild oyster mushrooms. All of them belong to the so-called conditionally edible mushrooms. This designation indicates that if there is insufficient culinary processing You can get poisoned by mushrooms. In the forest you can find the following oyster mushrooms:
- Ordinary. The second name is oyster.
- Abundant. The second name is horn-shaped.
- Pulmonary.
- Late. The second name is autumn.
- Orange.
They differ from each other in the shape and size of the caps, color and harvest time. All species grow in large colonies on the trunks of fallen or standing but withered trees. Oyster mushrooms can also colonize old rotten stumps or clearings, densely covered with dead bark.
How oyster mushrooms grow in the forest - oyster mushroom
- The common oyster mushroom is most often found in the forest. It grows on tree trunks in large stepped groups, simultaneous total weight which can reach 3 kilograms.
- The size of the caps in diameter can reach 17-18 cm.
- The shape of the caps is mostly round with flowing edges, i.e. slightly curved down.
- In addition to rounded ones, the caps can also be in the form of a tongue - a slightly elongated shape.
- The top of the caps can be concave or convex.
- The color of the common oyster mushroom varies greatly, ranging from light gray (almost white) to a very dark gray-violet.
- The legs of oyster mushrooms, if they grow on horizontally lying trees, are quite long and located closer to the side of the cap.
- On vertical trees, oyster mushrooms are attached to the trunk using shorter legs.
- Oyster mushroom bears fruit from the beginning of summer until frost. At the same time, a slight frost does not harm the mushrooms at all and they do not lose their taste properties.
- Oyster mushroom is almost never damaged by worms.
How oyster mushrooms grow in the forest - abundant oyster mushrooms
Oyster mushroom is abundant in deciduous forests from May until autumn. At the same time, if frost is already setting in, then there is no point in looking for these mushrooms - they freeze. Oyster mushrooms bear fruit in abundance at the beginning of summer and at the end of autumn - they really love moisture, which is quite abundant at this time due to the rains. These mushrooms grow mainly on old rowan trees, birches, oaks and elms. The color of the caps of the abundant oyster mushroom varies from light cream to golden brown. Maximum size caps - 10-12 cm. You can distinguish the abundant oyster mushroom from other species by the wavy edge of the cap and its powdery smell. The long curved stem of these mushrooms is attached to the cap almost in the center. At the very bottom on the leg you can see a pattern reminiscent of an irregularly shaped honeycomb. Oyster mushroom is heavily affected by worms, especially if it is already old.
How oyster mushrooms grow in the forest - oyster mushroom
Oyster mushroom grows on aspens, beeches, oaks and birches. It differs from other species in its almost white color - which makes it very difficult to confuse it with other mushrooms. The caps are convex, with a thin edge downward. The leg has a delicate edge resembling velvet. Despite its delicate appearance, oyster mushroom tolerates transportation well and can be stored in the cold without losing its appearance for up to 3-4 days. Mushrooms are practically not damaged by worms and take root best in individual country farms. Having collected oyster mushroom in the forest, you can lay it out near the stumps in the yard and wait for a home harvest.
How oyster mushrooms grow in the forest - late oyster mushroom
Late or autumn oyster mushroom fully lives up to its name. It can only be collected in October-November, when it begins to bear fruit. The mushroom grows mainly on coniferous trees, but occasionally it is found on deciduous trees. This oyster mushroom differs from other species in its greenish color, reminiscent of the color of olives. Abundant colonies consist of mushrooms with caps 3-10 cm in diameter and short thick stalks. The caps are very soft to the touch, as if velvety, but with strong moisture they become very slimy. The legs of the autumn oyster mushroom have the same greenish color, sometimes cast in yellow. The lower part of the caps of these mushrooms is also yellow, which consists of narrow plates tightly adjacent to each other. Autumn oyster mushroom is not very popular among mushroom pickers because its pulp has a strong bitter taste.
How oyster mushrooms grow in the forest - orange oyster mushroom
The orange oyster mushroom fully lives up to its name - it has a very juicy and bright color. The oyster mushroom has practically no legs and is attached to the tree trunk with the help of a cap. This mushroom has a rather strange smell. Young specimens smell like melon, and old specimens smell like rotten cabbage. Orange oyster mushroom is found very rarely in the forest, but experienced mushroom pickers practically do not care about this. Many people don’t even consider her conditionally edible mushroom, but generally inedible. Although, with prolonged boiling in several waters, harmful substances are removed from the mushrooms and they can be eaten. IN Lately Orange oyster mushroom spores can be bought in gardening stores - landscape designers plant them on stumps and thus decorate private courtyards.
It is better to eat the smallest specimens of any oyster mushroom - they have a very delicate taste. Large caps are very coarse and do not have a distinct mushroom taste.
Oyster mushroom genus ( Pleurotus) has about 30 species. Of these, approximately ten species are cultivated. Below we will take a look at the most common ones.
Lemon cap oyster mushroom
Golden or lemon cap oyster mushroom - Pleuros Citrinopileaus photoLemon cap oyster mushroom (ilmak mushroom) (Pleuros Citrinopileaus) is one of the most beautiful views genus Pleurotus. The color of the cap is bright lemon. This type Oyster mushrooms have a large number of fruiting bodies in one clump. The big disadvantage of this type is the fragility of the fruiting bodies, which creates certain problems during transportation and subsequently during sales. Lemon cap oyster mushroom has a pungent, specific odor. This gives dishes made from these mushrooms a nutty aroma. In nature it grows on dead wood of all Far Eastern species of elm and dead wood. Sometimes it can be found on beech, birch, oak and poplar. It has a wide distribution area - North America and Asia. In the CIS it is distributed mainly in Far East, where it is cultivated on birch, aspen, and poplar wood. As a substrate for intensive cultivation, use wheat straw, corn cobs, cotton processing waste.
E = MG/MS
where E is biological effectiveness,
MG is the mass of fresh mushrooms, MS is the mass of dry substrate, on wheat straw it is 25-75%.
Most optimal temperature for the formation of primordia in lemon-cap oyster mushroom is 21-27°C, for fruiting - 21-29°C. The length of the waves between fruiting is 10-14 days.
Oyster mushroom
Oyster mushroom (Pleuros ostreatus), is the most common of all types of oyster mushrooms. As a rule, in nature it can be found on damp tree trunks and stumps of deciduous trees. Oyster mushroom bears fruit from June until autumn frosts. The flesh of the mushroom is white and has a pleasant smell. The cap is up to 20 cm in diameter, smooth, semicircular, ear-shaped, brownish or grayish yellow color. The plates descending along the stalk are white, sparse, thick, with bridges near the stalk. The spore powder is white, sometimes pinkish. The spores are ellipsoidal in shape. The stalk is short, up to 4 cm long and 2 cm thick, eccentric, rarely central, tapering towards the base, most often hairy.
Oyster mushroom ordinary photo:
Oyster mushroom - Pleuros ostreatus photo 
Oyster mushroom (bottom view) - Pleuros ostreatus photo
Oyster mushroom
Oyster mushroom (Pleuros Cornucopiae) can be found from June to August. It is found on the trunks and stumps of maples and elms. Typically grow in large groups. The cap is yellow or white and darkens over time. The diameter of the cap is 3-12 cm. The shape of the cap is first convex, then funnel-shaped. The pulp is white, thick, dense, with a mealy odor. The plates are far descending along the stalk, slightly yellow or white, sparse, narrow. Spore powder is white. The shape of the spores is elongated-oval. The leg is 1.5-2 cm thick, 1 cm long, eccentric or central, white, may be absent. In the Primorsky Territory, China, and Japan, oyster mushrooms are grown on dead elms.
Oyster mushroom - Pleuros Cornucopiae photo Steppe oyster mushroom
Steppe oyster mushroom (Pleuros Eryngii) grows on dead stems and roots. Lives in steppe regions. Settles on umbrella plants in September-October. The cap is flat-convex, 4-8 cm in diameter, often has an irregular shape, slightly scaly or smooth. The color can be yellowish, yellowish-brown, grayish-reddish. The pulp is yellowish or white, fleshy. The plates are descending, white, sparse. The leg is eccentric. In young fruiting bodies, perhaps almost central, 4 cm long, 2 cm wide, dense, narrowed towards the base, whitish.
Steppe oyster mushroom - Pleuros Eryngii photo Oyster mushroom
Oyster mushroom (Pleuros Pulmonarius) grows, usually in groups, on dead deciduous trees. Edible, but large, old specimens are tough. Fruits in the period June-October. The cap is lateral, convexly spread, white with a grayish tint and a delicate coating. The plates are descending, white, thin, descending. The pulp is thin, white, with a pleasant smell.
Oyster mushroom - Pleurotus pulmonarius photo Pink oyster mushroom
Pink oyster mushroom (Pleuros Djamor) It has characteristic differences— the fruiting body is pink, the flesh is tender, grows in clumps. Pink oyster mushroom is found naturally in the subtropics and tropics. Cultivated on corn cobs, cotton waste, fermented straw. Biological effectiveness is 75-100%. The favorable temperature for the formation of primordia is 18-25°C, for fruiting - 20-30°C. The length of the waves between fruiting is 7-10 days.
Pink oyster mushroom – Pleuros Djamor photo Gray oyster mushroom
Gray oyster mushroom (Pleuros sajor-caju) is widespread in North America and Europe on coniferous species. The hat is gray. Color saturation depends on strain characteristics, lighting and temperature. Mushrooms grow in groups of 2-3, sometimes more. In place of cut fruiting bodies, new ones often grow. Cultivated on cotton waste, fermented straw, and corn cobs. Biological effectiveness is 100-200%. Favorable temperature for the formation of primordia is 10-20°C, for fruiting – 18-24°C.
Gray oyster mushroom – Pleuros sajor-caju photo Florida oyster mushroom
Oyster mushroomFlorida (Pleuros Florida) has a cap with a diameter of 10-20 cm, the shape of which is semicircular or funnel-shaped. Long legs 2-5 cm, thickness 1-2 cm, eccentric or central. The pulp has a pleasant smell and is white. It differs from the oyster mushroom in the light color of its fruiting bodies and less fleshy body. Homeland - North America. In the Caucasus it is grown on beech wood. With intensive cultivation, more high temperatures than oyster mushroom. The Florida oyster mushroom is a geographical race of the common oyster mushroom, and therefore is not an independent species.
Florida oyster mushroom – Pleuros Florida photo Oyster mushrooms are considered unpretentious mushrooms, tolerate low temperatures well and are better suited than other species for growing at home. Where oyster mushrooms grow, namely on which trees, is of interest to all lovers of this tasty and healthy mushroom.
In this article we will look at how and where oyster mushrooms grow in nature, what trees to look for them on, what species exist and what conditions they need to be provided to successfully grow at home.
How oyster mushrooms grow in nature
There are about 30 species of mushroom, although only about 10 of them are grown in home gardens. However, these mushrooms are quite popular due to their high taste, rich aroma and low maintenance requirements.
Under natural conditions, they grow on tree trunks, mostly deciduous, but some species can also be found on conifers. The most unpretentious is the steppe, which can grow on trees of any species, and even on old fallen trunks or stumps.
Where do oyster mushrooms grow, on what trees?
Experienced mushroom pickers believe that oyster mushrooms collected from the forest are much tastier and more aromatic than mushrooms grown artificially. Exactly forest species are considered a valuable source of vitamins and minerals, but to collect them you need to know where oyster mushrooms grow, namely on which trees.
Picture 1. Places of growth in nature You can see how and where oyster mushrooms grow in nature in the video.
Lemon (elm)
Lemon, or elm, is common in the Far East, although it is also successfully grown at home.
The mushroom got its name because of the unusual for this species bright yellow color of the stem and fruiting body (Figure 2). The second name - elm, received due to the characteristics of its growth. IN wild conditions it can most often be found on elm - a type of Far Eastern elm.
Figure 2. External features lemon variety At home, you can use poplar, birch or aspen wood for successful cultivation.
Horn-shaped (abundant)
Horn-shaped, or abundant prefers deciduous forests. This species is sensitive to low temperatures, and although the harvest period lasts from May to October, in cold weather it can be almost impossible to find (Figure 3).
Figure 3. Horn-shaped oyster mushroom in nature It has a long curved stem and a cap with wavy edges, and the color of the fruiting body is light cream. It usually grows on the trunks of old birch, elm, oak and mountain ash trees.
Stepnaya
Steppe oyster mushroom, unlike its relatives, develops not on wood, but on the roots of umbrella plants (Figure 4). It received its second name, royal, due to its large size. The cap of adult specimens is much larger than that of other species and can reach 25 cm in diameter. In addition, it has valuable nutritional qualities, as it contains a lot of protein and vitamins characteristic of dairy products.
Figure 4. Growing steppe oyster mushroom If you want to know where a given type of mushroom grows, you should go to a pasture or wasteland covered with umbrella plants. Moreover, harvesting can begin in the spring.
Pulmonary
A characteristic feature is the pure white color of the fruiting body (Figure 5). The cap is convex, and its edges are slightly down. Good news for mushroom pickers: it is growing large families, so in one trip to the forest you can pick up a whole basket of mushrooms.
Figure 5. Appearance of pulmonary oyster mushroom If you don't know what trees pulmonaceous species grow on, look for old birch, oak or beech. There is no need to worry that the mushrooms will be damaged after picking. Despite their delicate appearance, they tolerate transportation well and are not sensitive to low temperatures.
Pink
Under natural conditions, you can find pink oyster mushroom in Russia only in the Far East. It is also found in tropical countries, but, due to its unpretentiousness, it can also be successfully cultivated at home, on a substrate of straw or corn waste (Figure 6).
Figure 6. Pink oyster mushroom in nature and at home It grows on the trunks of deciduous trees, and grows in groups or clumps. It is considered an edible mushroom with not very high taste properties.
Royal
Royal oyster mushrooms, or erings, are fairly large mushrooms that grow on the ground. In this case, the mycelium is located on the roots of the plants (Figure 7).
Figure 7. Growing erings at home Representatives of this species - spring mushrooms. In regions with warm climate The first harvest can be collected in March, and in moderate conditions - in May. The fruit body is white or light yellow and quite large. It is valued for its high taste, high protein and vitamin content.
How to grow oyster mushrooms at home
Let's look at the most popular types of mushrooms that are cultivated in home gardens and large mushroom growing complexes.
Figure 8. Types of oyster mushrooms for home cultivation: 1 - ordinary, 2 - carob-shaped, 3 - steppe, 4 - pulmonary Examples of mushrooms various types shown in the pictures below:
- Ordinary: the most common type of mushroom of this species. In nature, as a rule, it grows on stumps. In households, it can be cultivated on logs or grown in bags filled with substrate.
- Horn-shaped: these mushrooms grow in large groups. In young horn-shaped specimens, the cap has a convex shape, but as it grows it becomes funnel-like. The mushroom has a rich aroma, and the cap darkens with age (various shades of white and yellow). It is considered especially widespread in China, Japan and the Primorsky Territory.
- Stepnaya: found in steppe regions and grows on dead stems and roots mainly in autumn (September and October). The caps are often irregularly shaped and may be covered with small scales. The color is yellow-brown or slightly reddish.
- Pulmonary: The caps are white, but may have a slight grayish tint. It has soft flesh with a pleasant mushroom smell. As a rule, the fungus grows in groups on fallen trunks of deciduous trees from June to October. Old mushrooms are edible but may be a little tough.
- Lemon-hat: A characteristic feature is its bright lemon color. This is one of the most sought after species, but due to its fragility, these mushrooms are difficult to transport. An additional advantage is the pronounced aroma, and when added to food, dishes acquire a light nutty aroma. It is also called ilmak mushroom, since in natural conditions it grows on Far Eastern species of ilmak tree, although it can be found on the trunks of poplar, beech, oak or birch. In the wild, the mushroom grows in Asia and North America, but is also cultivated in the Far East.
- Pink: grows in clumps, and the caps have a distinct pink color. Under natural conditions it can be found in tropical and subtropical regions, but it can also be grown artificially using cotton waste, fermented straw or corn cobs as a substrate.
- Florida: It is distinguished by a rather large funnel-shaped cap (diameter can reach 20 cm). Outwardly similar to the usual one, but differs in the lighter color of the caps and less soft flesh. The Florida plant is native to North America, but it is successfully cultivated in the Caucasus using beech logs.
Figure 9. Popular varieties of mushroom: 1 - lemon-cap, 2 - pink, 3 - Florida Interestingly, Florida is not a separate species, but only a regional variant of a common mushroom.
Modern breeders have developed many hybrids that are characterized by higher fertility, ease of care and improved taste qualities. Below is information about the most common strains and their main characteristics (Figure 10).
- NK-35
This is one of the most common hybrids that produces a large harvest. Characteristics: round hat gray up to 12 cm in diameter.
The strain is grown on moist plant substrates. To grow mycelium, you need to maintain a stable temperature of 24 degrees, but to get better mushrooms, the temperature needs to be lowered to 21 degrees.
It is important that the color of the hybrid cap is affected by the light intensity: the higher it is, the more saturated the shade will be.
A hybrid with high productivity. The fruiting bodies are beige, medium-sized, growing in small groups. To prepare the substrate, wheat straw, sunflower husks and corn waste are used. The substrate must be crushed and moistened to 70-75%, and to increase productivity it must be pasteurized or fermented. Distinctive feature strain is resistant to air composition and lighting changes.
This hybrid is distinguished by a gray or brown cap, the color intensity of which depends on the temperature. The strain requires the use of high-quality substrate for cultivation. You can use shredded wheat straw mixed with alfalfa stalks and corn cobs. Good yields are achieved when using a substrate of cereal straw and sunflower husks. All components must be crushed, mixed thoroughly and moistened.
Figure 10. Popular strains: 1 - NK-35, 2 - P-20, 3 - P-77, 4 - strain 107 When growing, the substrate temperature should not exceed 25 degrees. Under such conditions, the mycelium fully grows in about 2 weeks. After the first fruits appear, the temperature is reduced to 14 degrees, maintaining humidity at 90 degrees.
Note: Strain P-70 does not lose yield even when elevated temperatures cultivation, but this negatively affects the quality of the fruiting bodies.
The main advantages of the strain are the high density of the fruiting body, which facilitates storage and transportation, high yield and the ability long-term storage.
This strain is characterized by high yield and undemanding conditions. As a rule, the cap is dark gray, but the shade depends on the cultivation temperature and light intensity.
The hybrid shows high yield when grown on ordinary chopped straw, but the substrate temperature should not exceed 30 degrees. Complete overgrowth with mycelium occurs in 12-16 days. After the first fruiting bodies appear, the temperature is reduced to 11-16 degrees, and the humidity is maintained at 90%.
Externally, the mushrooms look very neat: a small stem and a correctly shaped cap. At the same time, they are perfectly suited for long-term storage, have a rich mushroom smell and do not break during transportation.
The strain is also characterized by high yield, and the fruiting bodies have a delicate light gray or cream color. For cultivation, you can use chopped straw or a mixed substrate. It must be pasteurized, fermented and moistened. During mycelium germination, the temperature should not exceed 30 degrees, while complete fouling is observed after 2 weeks.
The main requirement for growing hybrid 420 is thorough air filtration and maintaining a stable temperature, since mushrooms of this type are sensitive to air composition and cannot tolerate temperatures below 22 degrees. Recommendations for choosing the appropriate strain are given in the video.
At what temperature do oyster mushrooms grow?
If you already know where these mushrooms grow and on which trees to look for them, you should also decide on the harvest time.
The variety of species allows you to collect mushrooms from spring to autumn, but for most of them the temperature regime is important. Thus, mycelium germination occurs at temperatures from +5 to +20 degrees, with the optimal indicator being a range from 10 to 16 degrees.
Thus, in nature, maximum fruiting occurs in August-October (for a temperate climate). However, there are also species that can only be found in spring (for example, royal).
If you are interested in how they grow at home, you should immediately note that the success of cultivation will depend on what conditions you create for the mushrooms. It is desirable that the room maintain a stable temperature (on average +17 degrees) and humidity at 70%. Otherwise, ordinary stumps placed in the garden are sufficient for these mushrooms. In this case, you will be able to grow and harvest crops in natural conditions.
How fast do oyster mushrooms grow?
Oyster mushrooms can not only be collected in the forest, but also grown at home. This is one of the most unpretentious mushrooms that requires minimum conditions and care, and the harvest will be quite abundant.
If the correct temperature and humidity conditions are created for the mushrooms, the mycelium will germinate quickly enough. Both at home and in the forest, a large specimen grows in 3-4 days, and you can start harvesting.
Oyster mushrooms grown from mycelium at home can be eaten without fear of getting food poisoning. But, if you go to the forest to pick mushrooms, you should know where they grow in nature and how to distinguish them from their poisonous counterparts.
Distinguish false mushroom from the present is not difficult for several reasons. Firstly, they are not very common in our forests. Secondly, they are much larger and brightly colored to attract attention.
There are two most common types of false oyster mushroom that are found in Russia(Figure 11):
- Orange- painted in bright and rich colors. A characteristic feature is the almost complete absence of a stem: the mushroom is attached to the tree directly by the cap. In addition, they have a rather unusual smell. Young specimens smell like melon, and mature ones smell like rotten cabbage. The families are large, grow mainly on deciduous trees, and look very beautiful, which is why they are often used in landscape design.
- Wolf's saw-leaf can be found on dead wood of deciduous and coniferous species from June to November. The caps are cream or brown, grow sideways on the trunks, and mature specimens are covered with characteristic red spots. The smell is mushroom, but the flesh is very bitter.
Figure 11. Types of false oyster mushroom: 1 - orange, 2 - wolf leaf All false species do not contain potent toxins, therefore fatal outcome they can't call. However, they are not suitable for food because the taste is too bitter.
What does an oyster (ordinary) mushroom look like?
Oyster mushroom, or common oyster mushroom, is the most common type of these mushrooms (Figure 12). It is successfully grown at home, since this variety is unpretentious to temperature, humidity and other cultivation conditions.
She has a funnel-shaped cap, shaped like an ear. The skin is matte and smooth, with shades ranging from light gray to dark. The family grows from one mycelium and forms a dense multi-tiered cluster.
Figure 12. External features of the oyster (common) mushroom In nature it grows on weakened deciduous trees and fallen trunks. In addition, it tolerates cold temperatures well, and although harvesting begins in September, it can last until November. Only young specimens are suitable for food, since old mushrooms have too hard flesh.
When can you pick oyster mushrooms?
The wide variety of oyster mushroom species allows them to be collected from spring to late autumn. In the spring, the royal mushroom appears on pastures and meadows, in the summer, starting in June, you can find the carob and pulmonaria in the forest, and the oyster, or common mushroom, is found in the forests even late autumn, yielding primacy only to winter mushrooms.
Based on this, they can be grown at home all year round, using an old basement or greenhouse.
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