Oyster mushroom or oyster mushroom? 

The oyster mushroom, cornucopia

The special and poetic shape of the oyster mushroom has earned it some comparisons, especially with the cornucopia. The cornucopia, which is attributed to the Greek god Ploutos (god of abundance and wealth) is a mythological object in the shape of a horn. The oyster mushroom by its singing and flared hat resembles it.

Oyster mushroom is edible

The oyster mushroom belongs to the category of so-called edible mushrooms, that is to say that can be eaten. Its color influences its taste, but also its texture. It has all the assets to surprise and seduce you. Consult our recipes or our tutorials to learn how to cook it!

The gray oyster mushroom

The gray oyster mushroom is fleshy and firm, almost crunchy. Its color can vary between dark gray and a bluish gray. Its taste is delicate, rather woody and slightly sweet.

The yellow oyster mushroom

The yellow oyster mushroom is soft and tender. Its color is surprising, it is a bright yellow. Its taste is woody with notes of chestnuts.

Growing oyster mushrooms on coffee grounds

Our Monte Cristo oyster mushrooms are grown in Île-de-France in the Yvelines, on a substrate made from coffee grounds. By wishing to valorize an organic waste which lends itself very easily to the cultivation of mushrooms , we have discovered that it even improves the specificities specific to the oyster mushroom. It gives it taste and texture. And the good news is that you too can do it at home! No need for large spaces, growing oyster mushrooms lends itself perfectly to interiors.

The recipe is simple: imitate nature, according to the principle of permaculture . We reproduce the natural ecosystem of the fungus (temperature, sunshine, level of humidity, etc.) using organic waste produced in quantity in our society: coffee grounds. This gives a second life to an organic element that lends itself perfectly to exercise.

There are 6 key phases:

1. The preparation of the substrate  : the collected marc is pasteurized, it is mixed with the oyster mushroom mycelium.
2. Incubation: the preparation is left in a bag, in the dark for about twenty days.
3. The shock: for the mushrooms to come out, we create a thermal shock similar to the cool autumn nights.
4. Cultivation: aerate and spray the substrate every day to keep it moist. Mushrooms love humidity!
5. The harvest: we pick our small mushrooms by hand by seizing them in clusters.
6. Fertilization: we recover the enriched substrate and give it to our plants.

To discover our oyster mushroom trays, it’s here .