🍄 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 there, Josh! Just wanted to say a massive thanks for your guide on growing Velvet Pioppino at home. I’ve dabbled in mushroom cultivation before, but this was my first time trying out Velvet Pioppinos. Your step-by-step instructions made it so much easier! I especially appreciated the tips on maintaining the right humidity levels—it really helped my first batch flourish. It’s been amazing watching them grow, and the flavor is out of this world! I cooked them in a pasta dish, and my family couldn't get enough. I’ve got a few friends who’ve been curious about mushroom farming, and I’ll definitely be sharing your guide with them. Also, if you have any advice on pest management specifically for Pioppinos, that would be great! Looking forward to trying out more of your recommendations in the future. Keep up the awesome work! Can't wait to see what you post next. Cheers! -P.S. Any chance you could post a recipe for cooking them in the future? It would be a nice addition!
Hey Josh! Just wanted to say how much I appreciate your guide on growing Velvet Pioppino at home. I've always been curious about cultivating my own mushrooms, and your step-by-step approach made it feel so approachable. The tips about maintaining humidity and temperature were super helpful; I didn’t realize how crucial those factors are! I’ve tried growing other varieties before but never succeeded—hoping this time will be different. I love the idea of having fresh mushrooms for my pasta dishes! Also, the photos you included really helped visualize the process—great job there! I’m planning to get my substrate ready this weekend, and your advice on sourcing the right materials is going to save me some time. I’ll definitely keep you updated on my progress. I’m hoping to share some delicious recipes soon. Thanks again for such an informative post. Keep up the great work; you inspire us all to get our hands dirty and grow our food! Looking forward to more guides from you in the future. Cheers! 🍄
Hey Josh, just wanted to say thanks for this fantastic guide on growing Velvet Pioppino! I've been trying my hand at mushroom cultivation for a bit now, and I appreciate how you break down the process step by step. Your tips on substrate preparation are especially helpful—I never realized how crucial that was for getting a good yield. I'm also excited to try out your recommendations for maintaining humidity; I think that’s where I’ve struggled in the past. I love the unique flavor of Velvet Pioppino and can't wait to see how my home-grown batch turns out! I’m also curious about any pests or issues I should look out for during the growth cycle. Have you experienced any common problems when growing these? Also, any suggestions on how to incorporate them into meals once I harvest? I’ve got a ton of recipes lined up, but I'd love to hear what you do! Thanks again for sharing your knowledge—it's really motivating to connect with others who share a passion for mushrooms. Can’t wait to get started and hopefully share my own success story in the future. Keep up the great work, man!