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Golden Oyster Mushroom Information

Golden Oyster Mushroom

Golden Oyster (Pleurotus citrinopileatus)

The Golden Oyster (also known as the Yellow Oyster) is a beautiful mushroom that is native to the sub-tropical regions of eastern Russia, northern China, and Japan. These sub-tropical mushrooms prefer warm temperatures and high humidity. They form dense clusters or bouquets of delicate, overlapping mushrooms. Due to their delicate nature and short shelf life, they are not cultivated commercially. When young they are bright and vibrant and although the yellow colour diminishes slightly with age it does remain through to maturity.

Fruiting months: Late Spring, Summer, and early Autumn

Pinning Temperature: 20°C – 27°C

Pinning Humidity: 98% – 100%

Fruiting Temperature:  20°C – 30°C

Fruiting Humidity: 85% – 95%

Cultivation Difficulty: Easy

Fruiting Instructions

Golden Oyster mushrooms fruit easily and readily. They can be a little fussier than Pink and Grey Oysters but are still easy to fruit.  Various methods can be employed to fruit them successfully, the following is a tried and tested guideline:

Step 1: Remove the cotton wool plug from the grow stick and fill the hole with a small amount of water. Pour out after a few minutes.

Step 2: Cut an X-shape (fruiting site) in the plastic at your chosen spot (see the tip below!). Each cut should be roughly 5cm long. Don’t cut more than one X and make sure to use a sharp knife or pair of scissors.

Tip: Often pins have already formed under the plastic and look like small bumps or bulges. These are good spots to choose for the next step. If there is no sign of pins forming, try to position your opening close to the hole of the grow stick. 

Optional Step 3: Put your perlite in a colander or sieve and run some cold water over it before adding it to your fruiting chamber.

Tip: Soaked perlite is extremely effective to help create the optimal humid environment for your mushrooms and we recommend using it to get the best results from our grow sticks. We supply perlite with all our fruiting chamber options but it is also readily available at most nurseries.

Tip: The Golden Oyster mushroom likes a lot of fresh air and we recommend using our countertop or macramé hanging fruiting chambers to provide optimal fruiting conditions for this species. If you do not have one of our fruiting chambers you can use a plastic tray or plate instead.

Step 4: Place the grow stick in your chosen fruiting chamber. Make sure that your fruiting site is positioned so that your mushrooms will not be obstructed by any part of the fruiting chamber as they grow.

Tip: Consider carefully where you place your mushroom kit as this will affect how well they grow. Try to find a spot that receives plenty of ambient light but is out of direct sunlight. Avoid drafty areas such as those next to open windows or doors as this can dry out the grow sticks.

Step 5: Using a spray bottle set to a fine mist, spray your grow stick from about 30cm away.  Misting 2 – 4 times per day is enough to keep your mushrooms happy! Before work, when you get home, and just before bed should be sufficient but an extra misting would be beneficial if you’re at home.

Tip: Try to spray so that the mist falls over the grow stick and perlite rather than spraying directly at the mushrooms. It’s ok for the mushrooms to get slightly wet but remember that the aim of misting is to maintain a humid environment for them. Use your mister to rehydrate the perlite if it feels dry.


Due to the delicate nature of these mushrooms, they should be harvested as entire clusters by cutting the ‘bouquets’ at the base with a sharp knife. The ideal time to harvest is just as some of the edges of the mushrooms start to curl up. The short shelf life and delicateness of these mushrooms necessitates that they be cooked shortly after harvesting – we recommend the same day, but they will last to the following day. (TIP: wrap in foil and refrigerate)  

Culinary Notes

Golden Oyster mushrooms form delicate clusters of overlapping mushrooms that can make a great addition to many meals. In preparation, the stems of these mushrooms should be cut away, as they are very tough even when cooked. It is important to ensure that they are properly cooked, otherwise, they can be bitter and off-putting. When cooked sufficiently they develop a delicious “nutty” flavor. These mushrooms are great in stir-fries, sauteed, cooked into omelets, or added to pizza (TIP: play around with our porcini pizza topping recipe. Just substitute with the mushrooms you have available). If sauteed until crispy they make a great crunchy addition to salads or sprinkled over pasta.  

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