The King Oyster Mushroom - The Complete Growing Guide (PDF)

The largest and meatiest of the oyster family - prized not for its small caps but for a thick white stem that stays firm and succulent when cooked, sliced and seared like a scallop or shredded for a pulled-meat texture. A little slower and fussier than the common oyster, but well within a home grower's reach: this guide covers the sterilised-sawdust substrate, the cool-down that triggers fruiting, the trick to thick scallop-stems, and how to cook them.

A complete, beautifully illustrated 16-page PDF guide - instant download. EU VAT handled at checkout.