Shiitake Farming

·      Find a good, freshly-cut tree log between 4 to 10 inches wide and cut to no more than 4 feet long. Oak  tree logs are recommended, but other hardwood trees, such as Maple, Beech, Alder work well too.

·      Depending on how many logs you have you need to estimate how much of the mycelium you need. I use dowels/plugs ( you need about 25 per log)These are wooden dowels that are colonized by shiitake mushroom mycelium. They are usually about ¼-inch wide and 1-inch long. . I get my plugs from Fungi Perfecti  (FUNGI.COM)and cost about $44.00 for 1000 plugs.

·      Drill holes in the log with a 3/8-inch drill bit. The holes need to be about 2 inches deep and 4 inches apart. A spiral pattern will result in a beautiful appearance once the mushrooms begin to grow.

·      Push the plugs into the holes on the log and tap on each with a rubber mallet until they fit snugly. Be careful not  to damage the log bark.

·      Melt cheese wax .. Cheese wax costs around $5 for a 10-pound blocks. I get mine from www.cheesemaking.comSeal each plug with melted cheese wax using a brush or turkey baster. This will protect against other fungi and insects.

·      Stand the log up in a shaded area. The log can be set against a fence, wall, or any other structure. Make sure logs don’t touch soil underneath. I covered the grounds with straw.

·      Water the log regularly to maintain an internal moisture level of about 35 to 60 percent. Every 2 weeks will do. Be sure to only use chlorine-free water, such as filtered water, well water or rain water.

·      Wait for 6 months to 1 year for mushrooms to appear. A well colonized log will last  up to 6  years, until most of the wood cells have been replaced by shiitake mushroom mycelium cells.

·      Patience, regular moisture checks, shady location, and more patience are a must. You can tell that the Shiitake spawn has begun to colonize the logs when white fungus-like growth rings appear on the ends of the logs. This happens 4 to 10 months after inoculation. Your first harvest will not be far behind. When the weather is right, small brown buttons will rise from the bark. This is called “pinning.” Mushrooms will follow in a few days if it stays warm and damp; cold temperatures and drying winds can stall them for weeks.

·      For the finest taste and texture, harvest Shiitakes when the mushrooms are not fully opened. If you prefer larger mushrooms, let them grow until the cap expands completely, a day or two after the veil that protects the gills has separated from the stem.

·      At full fruit stage, the Shiitake has a cap that is maroon-brown and speckled with lovely gem-like dots around the rim. Gently break or cut the stems off the logs and place them in cardboard boxes or paper bags. Once picked, the mushrooms will only stay fresh for a couple of days during hot weather. With refrigeration, they can keep for two to three weeks.

·      After first fruiting, it can be forced every 2 months by shocking the mushrooms with ice cold water. This can be done by soaking the log in cold water for 24 hours, or set outside for a few days in the winter. Freezing will not hurt it. After shocking, remove the log from the water and stand it up again in a room temperature location. The mushrooms will think that winter has just passed and it is now spring, causing them to grow in a few weeks.

Hope this helps. Let me know if you have any more questions,

Claudia