Mediterranean Oyster spore print is collected by placing a mushroom cap (grown indoors) on a piece of paper and allowing the discharged spores to collect on paper or aluminum foil and form a print. Prints can be used to grow mycelium on a sterile petri dish.  While we take every precaution to maintain sterility we cannot guarantee prints are completely free of contaminating organisms. 

Cultivation Difficulty: Easy
Type: Edible
Substrate: Pasteurized straw, wood chips, sawdust, various grains, coffee grounds, agricultural waste, newspaper and cardboard.
Colonization/Fruiting Temperatures: 75-85F/50-75F

 The Mediterranean Oyster is an aggressive mushroom that fruits easily on a wide range of substrates. This is the most popular mushroom for beginners and is the top choice for introductory mushroom cultivation demonstrations.  They have a creamy and at the same time meaty flavor.  It sure was nice of the Southern Europeans to share such a tasty mushroom!!

Fresh oyster mushrooms seen at markets are most often this species. The aggressive and productive nature that makes this mushroom popular also makes it quick to decay after maturity. Harvested mushrooms may continue to grow even if refrigerated and often spontaneously form new primordia. Mushrooms should be consumed or dried within days of harvest for best quality.

These mushrooms need plenty of fresh air to develop normally. High carbon dioxide levels from mushroom metabolism will accumulate in sealed growing environments and can reduce cap size and elongate stems severely.