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King Oyster, King Trumpet, Eryngii
2 public strains
The king oyster or king trumpet, prized for its thick, meaty stem. Unlike most Pleurotus species, which decay wood, it is a weak parasite on the roots of plants in the carrot family (Apiaceae), especially Eryngium. It is an Old World species and is widely cultivated.
Edible and widely cultivated; little flavor raw, meaty and savory when cooked, and commonly used as a meat substitute. Keeps well (up to about a week refrigerated).
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
Spawn rate 10–20% of wet substrate weight. Fruiting trigger: Cold shock: once the block is fully colonized, drop the temperature into the fruiting range and open the bag at the top. Fresh air: Steady fresh air exchange. Higher CO₂ lengthens stems and shrinks caps; lower CO₂ favours caps. Light: Low, indirect light on a day/night cycle. Typically 1–2 flushes; the first flush carries most of the yield. Fruits from the top surface of the block — open or cut the bag at the top rather than the sides. Sterilize supplemented sawdust; pasteurization is not enough for supplemented blocks. Colonization humidity is ambient RH around sealed bags and is not critical. Review: General ranges compiled from widely published cultivation practice. Pending WeMush staff review; conditions vary by strain and setup.
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