King Oyster (Pleurotus eryngii) is one of the most profitable gourmet mushrooms to cultivate, thanks to its thick white stems, rich umami flavour, and long shelf life. It commands premium prices in both fresh markets and value-added product lines like vegan meats, mushroom jerky, and fine-dining menus.
This agar plate is produced under sterile lab conditions using nutrient-rich media. It features strong, sector-free mycelium that’s ready for expansion into grain spawn or to be preserved in a culture library.
What You’ll Receive
- 1 × 100 mm sterile agar plate colonised with Pleurotus eryngii
- Labelled with strain ID and pour date for traceability
- Contamination-free and sealed fresh; best used within 4 weeks (store at 2–5 °C)
Recommended Growing Conditions
- Spawn run: 20–24 °C, low light, 60–70% RH
- Fruiting: 15–20 °C, 80–90% RH, moderate air exchange, 300–500 lux indirect light
- Substrates: Sterilised hardwood sawdust or sawdust–bran blends; ideal for bottled or block systems
Why Grow King Oyster?
- High commercial value with excellent post-harvest durability
- Meaty, thick stems ideal for slicing, grilling, or turning into vegan “scallops”
- Performs well in fan-cooled or shaded grow rooms—suitable for Sri Lankan highland or indoor farms
- Efficient space use—dense, compact growth makes it ideal for small grow setups
Applications
- Expand into grain spawn and inoculate sawdust-based grow bags or bottles
- Maintain a master culture for commercial or research use
- Teach advanced fruit-body development and stem-thickening techniques
- Explore antioxidant compounds like ergothioneine found in P. eryngii
This King Oyster culture is ideal for Sri Lankan growers targeting premium mushroom markets. Whether you’re selling fresh, creating gourmet products, or exporting, this strain delivers consistent quality, durability, and profit potential.
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