Mushroom Genetics

Black Pearl King is a hybrid of Oyster and King Oyster. It pairs the speed and vigor of an oyster with the thick, meaty stem of a king, under dark gray-black caps that stand out wherever you sell them. HybridSpecies ~5 lbColonized grain 60–70°FFruiting temp Beginner+Skill level 12–13Master's Mix bags Why grow Black Pearl King from our spawn Best of both Oyster-like colonization speed with king-oyster substance and flavor. Forgiving A robust hybrid that tolerates small mistakes. Distinctive...

Blue Oyster is the culture we point beginners to first. It grows fast, shrugs off small mistakes and fruits in cooler rooms where many oysters stall. This plate holds a first-generation isolate of Pleurotus ostreatus var. columbinus, grown out on malt extract agar and ready to transfer. P. ostreatusSpecies 7–10 daysTo cover a plate 45–65°FFruiting temp BeginnerSkill level 8–10Plates from one Why start with our Blue Oyster plate Speed on your side The mycelium runs so quickly that it tends to...

Blue Oyster is one of the fastest, most aggressive colonizers you can grow, which is why commercial farms and first-time growers both rely on it. Caps open blue-gray and lighten to a silvery tan as they mature. P. ostreatusSpecies ~5 lbColonized grain 55–65°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow Blue Oyster from our spawn Outruns problems Aggressive mycelium claims the substrate quickly, leaving little room for contaminants. Heavy yields A forgiving, productive...

Chestnut (Pholiota adiposa, sometimes called Fat Pholiota) grows in clusters of glossy orange-brown caps on long, pale stems. It's common in European and East Asian markets but still hard to find in the US, which makes it a strong specialty crop. P. adiposaSpecies 10–16 daysTo cover a plate 55–65°FFruiting temp IntermediateSkill level 8–10Plates from one Why start with our Chestnut plate Holds its texture Stays firm, with a slight crunch, in soups, stir-fries and ramen. Nutty and earthy A mild...

Chestnut grows clusters of golden-brown caps with a crunchy texture and a sweet, nutty flavor. Unlike delicate oysters, it keeps well after harvest, which makes it a practical choice for market and restaurant sales. P. adiposaSpecies ~5 lbColonized grain 50–65°FFruiting temp IntermediateSkill level 12–13Master's Mix bags Why grow Chestnut from our spawn Stores well Holds up after harvest far better than delicate oysters. Cool-room grower Fruits at 50–65°F. Great texture Crunchy, with a sweet,...

Hades 4212-A is a production strain of Cordyceps militaris, chosen for heavy, consistent fruiting of bright orange clubs. Cordyceps doesn't follow the usual grain-to-bulk path, so this plate is the starting point for jar or tray grows on supplemented rice. C. militarisSpecies Hades 4212-AStrain 10–14 daysTo cover a plate 65–68°FFruiting temp 60–90 daysPlate to harvest Why start with our Cordyceps plate Selected for output Picked for vigorous, upright orange fruit bodies that typically stand...

Golden Oyster, also sold as Yellow Oyster or tamogitake, fruits in tight bouquets of canary-yellow caps. It's a warm-weather grower that colonizes quickly and fruits easily, which makes it one of the most rewarding cultures to start with. P. citrinopileatusSpecies 5–8 daysTo cover a plate 65–80°FFruiting temp BeginnerSkill level 8–10Plates from one Why start with our Golden Oyster plate Quick to colonize Covers a plate in 5–8 days at 75–80°F and finishes grain in about 7–12. Warm-room...

Golden Oyster fruits in bright yellow clusters with a nutty, cashew-like aroma. It colonizes quickly, produces heavily and likes warmth, so it's a natural summer crop with color that stands out at the market. P. citrinopileatusSpecies ~5 lbColonized grain 65–80°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow Golden Oyster from our spawn Warm-season grower Fruits at 65–80°F, when cooler species slow down. Fast and prolific Quick colonization and generous clusters....

Read this first: Morels are among the hardest mushrooms to fruit on purpose. Indoor fruiting is extremely difficult even for commercial operations, and an outdoor bed may take 2–4 years to produce, or may never fruit. This culture suits experienced growers, research and outdoor experiments. It isn't a good first culture or gift. We isolated this culture from a fresh golden morel found in native Illinois hardwood forest, then stabilized it in our lab. It belongs to the yellow morel group and is...

King Blue is the cold-loving cousin of the classic Blue Oyster. It forms firm clusters of deep slate-blue caps with thicker, meatier flesh and a longer shelf life, and it keeps fruiting in cool, unheated spaces through fall and winter. P. columbinusSpecies ~5 lbColonized grain 45–65°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow King Blue from our spawn Cold-weather fruiter Fruits from 45 to 65°F, cooler than standard Blue Oyster. Meatier texture Thicker flesh and firmer...

King Oyster (Pleurotus eryngii) is grown for its thick, meaty stems. Their firm, scallop-like texture holds up to searing, roasting and grilling, and the mild umami flavor makes them a restaurant favorite. P. eryngiiSpecies ~5 lbColonized grain 60–70°FFruiting temp IntermediateSkill level 12–13Master's Mix bags Why grow King Oyster from our spawn Restaurant quality Substantial fruits with a firm bite. Sawdust grower Best on Master's Mix or supplemented hardwood sawdust. Worth the...

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...

Lion's Mane mycelium is pure white, which makes it hard to read on ordinary amber agar. We grow this culture on black agar instead, so every strand stands out and contamination shows up right away. It's a first-generation isolate from our master culture, ready to move to grain, liquid culture or fresh plates. H. erinaceusSpecies Black agarMedium 10–14 daysTo cover a plate 60–70°FFruiting temp 5–10Plates from one Why start with our Lion's Mane plate Easy to read White growth against black makes...

Lion's Mane is prized in the kitchen for its tender texture and mild, seafood-like flavor, and it's just as popular as a functional mushroom. This bag arrives fully colonized with bright white, cottony mycelium, ready to spawn into Master's Mix or supplemented hardwood. H. erinaceusSpecies ~5 lbColonized grain 60–70°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow Lion's Mane from our spawn Beginner-friendly Straightforward to grow from colonized spawn, fruiting at 60–70°F....

(1 WEEK ONLY SPECIAL PRICING!) Storing mycelium specimens on agar slants offers significant benefits for long-term preservation. This method utilizes a small, angled surface of solid agar medium within a sealed tube, creating an ideal environment for mycelium growth and maintenance. The key advantage is the longevity it provides; mycelium stored this way can remain viable for several years, reducing the need for frequent subculturing. Our agar medium offers a stable, nutrient-rich environment...

Maitake, or Hen of the Woods, is a project for growers whose technique is already clean. It grows slowly and won't outrun contamination for you, but a healthy block can produce a single rosette of gray-brown fronds weighing 4–8 lb. G. frondosaSpecies 21–28 daysTo cover a plate 55–65°FFruiting temp AdvancedSkill level 4–6Plates from one Why start with our Maitake plate Big payoff Mature rosettes can reach 4–8 lb from one fruiting. Oak lover Prefers supplemented oak sawdust and also runs on...

Maitake, also called Hen of the Woods, forms large rosettes of feathery fronds with a rich, earthy flavor, and it has a strong reputation as a functional mushroom. It's slower and more demanding than most, so it's best for growers with a few harvests behind them. G. frondosaSpecies ~5 lbColonized grain 55–65°FFruiting temp AdvancedSkill level 12–13Master's Mix bags Why grow Maitake from our spawn Showpiece harvest Big, layered rosettes that stand out in any kitchen. Gourmet and...

Pearl White is the classic gourmet oyster: fast, forgiving and productive, with a mild flavor that works in almost any dish. Its wide temperature range makes it a dependable year-round crop at any scale. P. ostreatusSpecies ~5 lbColonized grain 55–75°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow Pearl White from our spawn Widest range Fruits anywhere from 55 to 75°F, the broadest window of our oysters. Year-round staple Reliable enough to anchor a home grow or a small...

Pink Oyster is the heat lover of the oyster family. When summer temperatures stall most gourmet species, Pleurotus djamor keeps fruiting in bright coral-pink clusters. It's also the fastest culture we offer on agar, often covering a plate in under a week. P. djamorSpecies 5–7 daysTo cover a plate 65–80°FFruiting temp BeginnerSkill level 8–10Plates from one Why start with our Pink Oyster plate Fast off the plate At 75–80°F it can colonize agar in 5–7 days and grain in about 7–12. Summer...

Pink Oyster is the fastest colonizer of all the oysters. It loves warm weather and fruits heavily in ruffled, bright pink clusters that turn savory, almost bacon-like, when cooked until crisp. P. djamorSpecies ~5 lbColonized grain 65–85°FFruiting temp BeginnerSkill level 12–13Master's Mix bags Why grow Pink Oyster from our spawn Fastest oyster Very quick, aggressive colonization. Built for heat Fruits at 65–85°F, when most species struggle. Big yields Heavy flushes of ruffled pink clusters. A...

Pioppino grows clusters of bronze-brown caps on crisp white stems, with a rich, nutty, slightly peppery flavor. It holds its texture in the pan and keeps better than most gourmet varieties, which has made it a long-time chef favorite. A. aegeritaSpecies ~5 lbColonized grain 55–65°FFruiting temp IntermediateSkill level 12–13Master's Mix bags Why grow Pioppino from our spawn Chef favorite Firm texture and a nutty, peppery flavor. Keeps well Stores better after harvest than most gourmet...

This is true Ganoderma lucidum, not one of the look-alike species often sold under the Reishi name, such as G. sessile, G. resinaceum or G. tsugae. It produces the classic lacquered red-to-mahogany conk with a white growing edge, and it likes warmth. G. lucidumSpecies 14–21 daysTo cover a plate 75–85°FFruiting temp IntermediateSkill level 5–8Plates from one Why start with our Red Reishi plate The real species Our master culture is G. lucidum, so you know exactly what you're expanding. Shape on...

Red Reishi (Ganoderma lucidum) is the classic lacquered, deep-red polypore and one of the most recognized functional mushrooms. It's tough and contamination-resistant on grain, then rewards a long, warm fruiting cycle with either branching antlers or flat conks. G. lucidumSpecies ~5 lbColonized grain 70–85°FFruiting temp IntermediateSkill level 12–13Master's Mix bags Why grow Red Reishi from our spawn Hard to contaminate Dense, vigorous mycelium that's easy to colonize. You choose the...

Strain 3790 is a widely grown commercial shiitake, developed for supplemented sawdust blocks. This plate carries a first-generation isolate of that line, so you can expand it onto grain, run it straight into sawdust or bank it for later. L. edodesSpecies Strain 3790Genetics 14–21 daysTo cover a plate 50–70°FFruiting temp 5–8Plates from one Why start with our Shiitake 3790 plate Built for blocks Selected for supplemented sawdust production, and it also runs well on oak, sugar maple and beech...