A picture of a Pearl Oyster Mushroom

Pearl Oyster Mushroom

Pleurotus ostreatus

Also known as

Tree Oyster Mushroom, Grey Oyster Mushroom

Photo by Urban-Farm-It (All rights reserved)

Full Shade
Easy care
Moderate watering


RHS hardiness


Minimum temperature

Expected size









    • spring
    • summer
    • autumn
    • winter

    This plant has a mild fragrance

    More images of Pearl Oyster Mushroom

    A pile of fruit
    A close up of food

    Pearl Oyster Mushroom Overview

    Pleurotus ostreatus is a common, edible species of mushroom that is known for its oyster-shaped cap. Common names include Pearl Oyster Mushroom and Tree Oyster Mushroom. It has a smooth, grey cap and firm, meaty flesh that makes it ideal for eating raw in salads. It can also be sauteed in butter or added to soups and stews. Naturally grows on the deadwood of broad-leaf trees, it is thus termed a saprophyte. Commercially this species is cultivated on straw bales at temperatures of 13-15 degrees at high humidity.

    Common problems with Pearl Oyster Mushroom

    Spiders can eat the mycelium and fruiting bodies. Cobwebs found near the mushrooms should be immediately destroyed. Sensitive to fly infestation, but can be controlled with good hygiene. Green coloured mould- kept at bay with good hygiene and proper sterilisation.

    Pearl Oyster Mushroom Companion Plants

    How to harvest Pearl Oyster Mushroom

    Harvest the grey, fan-shaped cap and stems when the mushrooms are approximately 5 - 12 cm wide.

    How to propagate Pearl Oyster Mushroom


    Catch the spores as the fall from a mature fruit and spread in a straw mix. Keep in bags until white mycelium is visible. Puncture or injure the bag to allow fruit to emerge into the air to harvest.

    Special features of Pearl Oyster Mushroom

    Indoor plant

    Grow in a room with high humidity and temperatures above 26 degrees Celsius.

    Attractive fruits

    Unusual fruit make this fungi a delicious treat.

    Other uses of Pearl Oyster Mushroom


    Known to lower cholesterol.


    Firm texture and slight anise-like flavour. It can be eaten raw in salads or added to soups, stews and sauces.