Mushroom Experts Liquid Culture 10ML Syringe - White Oyster (Pleurotus Citrinopileatus)

White Oyster (Pleurotus Citrinopileatus)

White oyster mushrooms have a broad, fan or oyster-shaped cap spanning 5–15 cm; natural specimens range from white to grey or tan to dark brown. Its margin is in-rolled when young, and is smooth and often somewhat lobed or wavy. Its flesh is white, and firm, and varies in thickness due to stipe arrangement. The gills of the mushroom are white to cream and descend on the stalk if present. If so, the stipe is off-centre with a lateral attachment to wood.

White Oyster mushrooms provide notable nutritional value due to their variety of vitamins, minerals, and antioxidants. Additionally, they may promote heart and immune system health by encouraging healthy blood sugar control and antioxidant and anti-inflammatory effects. 

The oyster mushroom is a popular ingredient in many Asian cuisines and is often used as a delicacy. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. White oyster mushrooms are sometimes made into a sauce used in Asian cooking, similar to oyster sauce. The mushroom’s taste has been described as mild with a very slight odor reminiscent of anise. White oyster mushrooms are best when picked young, as the flesh becomes tougher as the mushroom ages.

• Incubation period: 10 - 21 days (depends on substrate). Average incubation period is 14 days.
• Incubation temperature: Room temperature between 21 - 24°C. Do not let the substrate temperature exceed 30°C.
• Pinning temperature: 10 - 24°C 
• Pinning humidity: 90 - 95% relative humidity
• Fruiting temperature:
  • Range: 10 - 30°C
  • Ideal: 18 - 24°C
• Fruiting humidity: 85 - 90% relative humidity
• CO2 concentration: 500 - 800 ppm