Shiitake - Allround - Plugs

Supplies:

Shiitake plugs
Supplied wax
A fresh, untreated hardwood trunk or log
Drill with an 8-10 mm wood drill bit

Step 1: Preparing the log or log

Use a healthy oak, beech, or chestnut trunk, without signs of disease or other fungal growth. The wood must be fresh, preferably within 2-4 weeks after cutting. The trunk or log should be approximately 50-100 cm long and have a diameter of 20-40 cm. You can also use a stump from a felled oak, beech or chestnut tree.

Step 2: Drilling holes

Drill holes approximately 35-40 mm deep into the trunk or log with an 8-10 mm wood drill. The holes should be spaced about 6 inches apart in a diamond pattern. Cover the entire surface of the log or log with holes.

Step 3: Inoculate and apply wax

Push the Shiitake dowels into the drilled holes until they are flush with the surface of the wood. Cover the plugs with pieces of kneadable wax or melt the supplied wax in a bain-marie or in a wax melter. Use a brush to gently apply the melted wax over the plugs and drilled holes.

Step 4: Placement and care

Place the inoculated trunk or log in a shady area. Keep the wood moist by spraying it with water during dry periods.

Step 5: Patience and observation

It takes several months for the Shiitake mycelium to spread completely through the wood and start producing fruiting bodies. During this time, check regularly for signs of growth.

Step 6: Harvesting

Harvest the Shiitake mushrooms when they are still young and firm, before the cap edges curl and the spores are released. Use a sharp knife to cut the mushrooms close to the wood.

Step 7: Enjoy

Shiitake mushrooms have a rich, umami flavor and a meaty texture. They are versatile in the kitchen and can be used in stir-fries, soups, sauces and even grilled on skewers. First fry them briefly over high heat to enhance their flavor.