🍄 Shiitake Fruiting Guide (Lentinula edodes)
For 10 lb Supplemented Hardwood Substrate Blocks
Phases, Environmental Control & Harvesting
Shiitake mushrooms fruit in distinct biological phases that require specific changes to temperature, humidity, light, and fresh air exchange (FAE). Managing these phases properly ensures strong flushes, dense fruit bodies, and multiple successful harvests.
🌱 PHASE 1: Browning & Consolidation (Pre-Fruiting)
Duration: ~4–6 weeks after full colonization
Environment: 70–75°F (21–24°C), dark or low light
What's happening:
- Mycelium finishes internal colonization
- Surface transforms from white to golden-brown (“skin” forms)
- Block densifies and builds fruiting potential
✅ Key Signs to Wait For Before Fruiting:
- Surface fully browned and hardened
- No white mycelial regrowth or exposed substrate
- Block has a firm, leathery feel
- Colonization period complete (minimum 40–45 days)
⏳ Patience is key — premature fruiting = weak or aborted mushrooms.
❄️ PHASE 2: Cold Shock & Soaking (Initiation Trigger)
Timing: After browning is fully complete
Trigger Method: Cold water soak
Procedure:
- Remove block from the bag (or cut large slits if bag-fruiting)
- Submerge in cold clean water (36–45°F / 2–7°C) for 4–12 hours
- Weigh down if necessary to ensure full contact
- Drain thoroughly and allow excess moisture to drip off for 15–30 min
Purpose:
- Simulates rainfall and seasonal drop in temperature
- Triggers primordial (pin) formation
💧 Do not soak early — it may lead to rot or contaminate the block.
🍄 PHASE 3: Pinning & Fruiting
Duration: ~5–10 days
Environment:
- Temp: 55–70°F (ideal: 60–65°F / 16–18°C)
- Humidity: 85–95% RH
- Light: 12 hours/day of indirect light, 6500K (avoid total darkness or direct sun)
- FAE: High — shiitake needs clean, moving air to fruit properly
What to watch for:
- Dark brown bumps appearing across the block (primordia)
- Rapid development into button-sized caps
- Mushrooms double in size every 24–48 hours during peak growth
✅ Keep the block moist, but not soaked. Mist walls or air above the block as needed.
✂️ PHASE 4: Harvesting
Ideal Harvest Time:
- Cap is expanded and slightly convex, not fully flat
- Veil under the cap is torn, but spore drop hasn’t started
- Mushroom feels firm and heavy
- Color is rich brown (strain-dependent)
Harvesting technique:
- Twist and pull gently from the base
- OR cut cleanly with a sanitized knife or scissors
- Avoid damaging nearby pins — harvest in clusters where possible
⛔ Overmature shiitake become spongy, release spores, and are prone to rot.
🔁 PHASE 5: Rest & Re-soak for Future Flushes
After harvest:
- Remove stem stubs and surface debris
- Let the block rest in fresh air for 7–10 days (no soak)
- Re-soak in cold water for another 4–12 hours
- Resume fruiting conditions
📦 A healthy shiitake block can produce 2–4 flushes, with second and third flushes often larger and more attractive than the first.
🧪 Common Issues & Fixes
Issue | Cause / Fix |
---|
No pins after soaking | Block not mature enough – wait longer before next soak |
Mushrooms abort or are misshapen | Insufficient FAE or excess CO₂ — increase airflow |
White fuzz on caps | High humidity and low airflow — adjust FAE |
Mushrooms too pale | Not enough light — ensure indirect 6500K exposure |
Mushrooms drying out early | Low RH — mist more or use humidity tent |
Comments
Hey Josh, I just wanted to say a huge thanks for your detailed guide on growing Maitake at home! I've been interested in mushroom cultivation for a while now, but I was always intimidated by the processes and equipment involved. Your step-by-step instructions were super easy to follow, making it feel manageable. I especially appreciated the tips on humidity levels and where to find the right materials. I ended up using a simple plastic container to create the right environment, and to my surprise, my first flush is already coming up! It’s so rewarding to grow something from scratch and I can’t wait to taste my own Maitake in dishes. I was skeptical about growing mushrooms indoors, but your guide really opened my eyes to how feasible it is. I’ve already shared this with my friends who also love cooking. I’m excited to try the recipes you suggested once I harvest my mushrooms! Keep sharing the knowledge, you make mushroom growing accessible for people like me who are just starting out. Cheers!
Hey Josh, I just finished reading your guide on growing Maitake mushrooms, and I have to say, it’s super helpful! I’ve been curious about growing my own mushrooms for a while now, and your detailed steps made it feel less intimidating. I appreciate how you broke down the process, especially the parts about maintaining humidity and the right temperature – I always thought growing mushrooms was tricky, but you made it seem doable! I can't wait to try out your tips on sourcing the right spawn. I also love that you mentioned the unique flavor profile of Maitake; I've been looking to incorporate more mushrooms into my cooking for their health benefits, and this sounds like the perfect choice. I’m already brainstorming dishes to try once I have my first batch. If it goes well, I’ll definitely share my experience with you and maybe throw some recipes your way. Thanks for sharing your knowledge – looking forward to more guides on other mushrooms too! Happy growing everyone!
I've always been fascinated by mushrooms, and growing Maitake at home was on my bucket list for a while! I just finished reading Josh Shearer's guide, and I can’t thank him enough for the clear instructions and tips. It demystified the whole process for me! One thing I really appreciated was the section about the ideal environment – I never realized that controlling humidity and temperature could make such a difference. I followed his advice and set up a little growing area in my garage, and I’m already seeing fast results! The step-by-step pictures were super helpful, especially for a visual learner like me. I must admit, I was a bit skeptical about being able to grow them successfully, but with Josh's guidance, it feels way more achievable now. I can’t wait to taste my own homegrown Maitake! If anyone’s on the fence about starting, I highly encourage you to give it a try! It’s not just rewarding, but also a great way to experiment with fresh flavors in the kitchen. Kudos to Josh for this fantastic guide! 👏🏼