Manual: Aspen Oyster Mushroom Plug Spawn

(Pleurotus populinus)

The aspen oyster is an oyster mushroom that in nature grows almost only on poplar, preferably on aspen. It is as easy to grow as other oyster mushrooms, as long as you give it the right wood.

Use the plugs as soon as possible after delivery, or keep them in the fridge for a few weeks at most.

What you need:

Aspen oyster plug spawn (Pleurotus populinus)
Enclosed wax
A fresh, untreated log or block of poplar or aspen. Willow and birch work too, but give a smaller harvest
Drill with an 8-10 mm wood bit

Step 1: preparing the log or the wooden block

Use a healthy poplar or aspen log, without signs of disease or other fungal growth. The wood has to be fresh, preferably within 2-4 weeks after felling. The log or the wooden block should be about 50-100 cm long and have a diameter of 15-30 cm. A fresh stump of a felled poplar works too.

Step 2: drilling holes

Drill holes of about 35-40 mm deep into the log or the wooden block with an 8-10 mm wood bit. The holes should be about 15 cm apart in a diamond pattern. Spread the holes over the whole surface of the log.

Step 3: inoculating and applying wax

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

Step 4: placing and care

Place the inoculated log or the wooden block in a shady spot, preferably upright or at an angle on the ground, so the wood can draw moisture from the soil. Keep the wood moist and spray the logs with water during dry periods.

Step 5: patience and observation

It takes a few months before the mycelium has spread through the wood and starts to produce mushrooms. Expect 6 to 18 months, depending on the wood and the weather. After that you can harvest for several years, usually from late spring to autumn.

Step 6: harvesting

Harvest the aspen oysters when the edges of the cap still curl slightly downwards and the mushrooms feel firm. Cut them off close to the wood with a sharp knife or a pair of scissors.

Step 7: enjoying

Aspen oysters have a mild flavour and a firm, meaty texture, like other oyster mushrooms. They are great in stir-fries, soups, sauces and on pizza. Fry them briefly over high heat first to bring out their flavour.