Manual: Maitake Spawn

Introduction

The maitake, also known as hen of the woods or Grifola Frondosa, is a popular edible mushroom with medicinal properties. This manual can help you get started.

Use the spawn as soon as possible after you receive it, or keep it in the fridge for a few weeks at most.

What you need

  1. Mushroom spawn (for maitake).
  2. Substrate (such as wood chips, mainly from hardwood such as oak).
  3. Grow bag, bucket or container.
  4. A clean working area.
  5. Gloves and a face mask.

Steps

  1. Preparing the substrate

    • Sterilise the substrate to eliminate any harmful micro-organisms. You can do this by steaming or boiling the substrate for a certain time.
    • Let the substrate cool down to room temperature.

  2. Inoculating with spawn

    • Wear gloves and a face mask to prevent contamination.
    • Open the spawn and spread it evenly over the prepared substrate in the grow bags or containers.
    • Mix the spawn well through the substrate.

  3. Incubation

    • Put the inoculated bags or containers in a warm, dark place. The ideal temperature for maitake is between 20°C and 24°C.
    • During this period the mycelium will spread through the substrate. This can take several months, depending on the conditions.

  4. Development of the fruiting bodies

    • When the substrate is fully colonised by the mycelium, you can expose it to cool, fresh air and indirect light to trigger the fruiting bodies.
    • Provide a high humidity. You can achieve this by spraying the substrate with water regularly.

  5. Harvesting

    • When the mushrooms are fully grown (usually recognisable by the fanned-out leaves of the maitake), they are ready to be harvested. Cut them off the substrate with a sharp knife.

  6. Storage and eating

    • Keep the fresh maitake mushrooms in the fridge. They can also be dried for longer storage.
    • Enjoy your home-grown maitake in all kinds of culinary dishes!

Tips

  • Always keep a clean working area to prevent contamination.
  • If you see signs of mould or bacterial growth (other than the white mycelium of the maitake), your substrate is probably contaminated. It is best to throw contaminated batches away to prevent the contamination from spreading.