King Trumpet, also called King Oyster, King Brown or French Horn, is grown for its stem: thick, white and 2–6 in tall under a small tan cap. Sliced into rounds it stands in for scallops, and shredded it makes a pulled-meat substitute.
- P. eryngiiSpecies
- 7–12 daysTo cover a plate
- 55–65°FFruiting temp
- IntermediateSkill level
- 8–10Plates from one
Why start with our King Trumpet plate
Kitchen favorite
Firm, meaty stems that keep 7–10 days in the fridge after harvest.
Sawdust, not straw
Fruits on sterilized supplemented hardwood sawdust or Master's Mix. Straw alone gives poor results.
Cold-hardy plate
Handles cold storage well and bounces back quickly at room temperature.
For thicker stems: Fruit from a bag with a small opening at the top, and keep a close eye on fresh air and humidity while it pins.
Where one plate can take you
1Grain jars or bags
Cut a wedge about the size of a pencil eraser for each quart jar or bag of sterilized grain. Expect full colonization in about 10–14 days.
2Liquid culture
Drop a small wedge into sterilized broth to grow a liquid culture you can draw syringes from.
3More plates
Slice the culture and transfer the pieces to fresh agar. One plate typically yields 8–10 new plates for a backup library.
4Pick the best
Choose the fastest, cleanest-looking growth and carry only that section forward to keep the line strong.
King Trumpet plate specs
| Spec | Detail |
|---|
| Scientific name | Pleurotus eryngii |
| Genetics | First-generation isolate from our master culture |
| Medium | Malt extract agar (MEA), about 18 mL |
| Dish | 90mm polypropylene, sealed with Parafilm |
| Mycelium appearance | Bright white, dense and cottony, less ropey than other oysters |
| Time to cover agar | 7–12 days at 72–78°F |
| Time to colonize grain | 10–14 days |
| Fruiting temperature | 55–65°F |
| Fruiting substrates | Supplemented hardwood sawdust or Master's Mix (sterilized); poor on straw alone |
| Skill level | Intermediate |
| Storage (sealed) | 60–90 days at 55–70°F in the dark; 6–9 months refrigerated at 35–40°F |
| Ships | Within 1 business day by USPS Priority Mail |
Common questions
Is King Trumpet the same as King Blue Oyster?
No. King Trumpet is Pleurotus eryngii. King Blue Oyster is a Pleurotus ostreatus type with blue-gray caps.
Why is King Trumpet harder than other oysters?
It's pickier at pinning. It needs well-managed fresh air and humidity, and it won't fruit well on straw alone.
How long can I keep the plate before using it?
Left sealed and stored somewhere dark at 55–70°F, it stays viable for 60–90 days. In the fridge at 35–40°F it holds for 6–9 months. King Trumpet handles cold storage well and recovers quickly at room temperature.
What if my plate arrives contaminated?
Every plate is inspected before it ships. If you see green or black fuzz, a pink or orange sheen, wet spreading patches or a sour smell, email us a photo within 5 days of delivery and we'll replace it free.
Made in our lab, shipped fast
We pour each plate with about 18 mL of agar, inoculate it in front of HEPA-filtered laminar flow, seal it with Parafilm and grow it out in a dedicated clean room. It's 90mm, using a polypropylene dish that flexes instead of cracking, so a bump in transit won't split the plate and break the seal. Every plate gets a visual check before packing, and anything questionable is discarded instead of shipped. Most plates show 90–100% coverage when they ship.
Because we keep colonized plates in stock instead of starting them when you order, yours usually leaves the lab within one business day. Plates travel by USPS Priority Mail, typically 2–4 days, in insulated, padded packaging, with a free cold pack from May through September and for hot-climate addresses. Orders with several items can take an extra 1–2 business days.
King Trumpet culture and harvest
What full coverage looks like
When it arrives: Look it over within 24 hours. A little condensation on the lid is normal. Keep it sealed, cool and dark at 55–70°F until you're ready to work.