A picture of a Grey Oyster Mushroom

Grey Oyster Mushroom

Pleurotus ostreatus

Also known as

Oyster Shelf, Straw Mushroom , Grys Oestersampioen (Afr.)

Full Shade
Easy care
Moderate watering
Tender

13b

USDA zone

18°C

Minimum temperature

Expected size

Height
Spread

25cm

Max

25cm

5cm

Min

5cm

Flowering

    • spring
    • summer
    • autumn
    • winter

    This plant has a mild fragrance

    Grey 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 Grey 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.

    Grey Oyster Mushroom Companion Plants

    How to harvest Grey Oyster Mushroom

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

    How to propagate Grey Oyster Mushroom

    Seed

    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 Grey 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 Grey Oyster Mushroom

    Medicinal

    Known to lower cholesterol.

    Edible

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