Ready-to-Fruit block instructions

Use the search function (ctrl + F or equivalent) to find instructions for your species!

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*CAUTIONS AND CONSIDERATIONS FOR READY-TO-FRUIT BLOCKS- MMM is not responsible for any issues that arise from these kits including health issues. Please see considerations below.

IF YOU PLAN ON CONSUMING YOUR HOME-GROWN MUSHROOMS MAKE SURE TO COOK THEM THOROUGHLY*. IF IT IS YOUR FIRST TIME EATING A SPECIES, IT IS BEST TO START WITH A SMALL AMOUNT TO SEE HOW YOUR BODY RESPONDS!
*RED REISHI IS NORMALLY PREPARED IN A TINCTURE OR TAKEN AS A SUPPLEMENT WHEN GROUND AND DRIED.

MUSHROOMS PRODUCE SPORES AS THEY DEVELOP. THIS IS A NATURAL MEANS OF REPRODUCTION FOR THE FUNGUS. THEY USUALLY APPEAR AS A DUSTY SURFACE ON YOUR GROW KIT BENEATH THE MUSHROOM CAPS. PEOPLE WITH ALLERGIES OR COMPROMISED IMMUNE SYSTEMS MAY WANT TO CONSIDER PUTTING FRUITING MUSHROOM KITS OUTDOORS OR IN A WELL-VENTILATED AREA AS AIRBORNE SPORES SOMETIMES CAUSE RESPIRATORY IRRITATION. SPORES MAY ALSO CAUSE IRRITATION FOR SOME NON-ALLERGIC OR IMMUNE COMPROMISED MUSHROOM GROWERS, THOUGH THIS IS RARE. HARVESTING MUSHROOMS WHILE STILL IN THEIR YOUNGER GROWTH STAGES WILL REDUCE THE OVERALL SPORE LOAD.

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Black Pearl Oyster Block- Instructions for use:

This information is specific to Black Pearl Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Black Pearl oyster fruits best between 60-75°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the Black Pearl oysters are produced in a fruiting chamber with less air exchange, they will have large stems and small caps similar to a king oyster.
  5. 2X daily (or more if your environment is dry) spritz the plastic with filtered/distilled water where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Black Pearl Oysters are usually ready to harvest 5-10 days after pins form and should be harvested before the caps flatten out or become concave for tastiest results.
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Blue Oyster block- Instructions for use:

This information is specific to Blue Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Blue oyster fruits best between 50-60°F but may fruit at ~50-70°F. The color will be more blue at lower temperatures.
    Note: If your fruiting conditions are on the 60-70°F side, consider leaving the block in a cooler part of your home (50-60°F) until pinning begins (see below) then moving back to the warmer temp. It is also possible to induce pinning with a “cold shock”- move the block to the fridge for 12-24 hours in a spot where it will not freeze and then move into fruiting conditions.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the Blue oysters produced in a fruiting chamber have large stems and small caps, more air exchange is needed.
  5. 2X daily (or more if your environment is dry) spritz the plastic with filtered/distilled water where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Blue Oysters are usually ready to harvest ~3-7 days after pins form and should be harvested before the caps flatten out or become concave for tastiest results. If the mushrooms are producing white spores (look for a white dust on the surface below the cap) than it is time to harvest.
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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King Oyster block- Instructions for use:

This information is specific to King Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Cut open the bag as close to the seal as possible. Fill the bag with air and gently fold over the top a single time and use 1 paperclip (or similar) in the center to keep the bag closed and relatively inflated with air.
  3. Place the Ready-to-Fruit block in an area of your home that is between 55-65°F (ideally 55-60°F). Check the bag daily for baby mushroom pins growing at the top of the bag.
  4. Fold the top of the bag down (or cut it) to ~2 inches from the top of the mushroom pins.
  5. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber (as long as it is cold enough). King Oyster fruits best between 55-65°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a clear trash bag with plenty of holes can be used to increase humidity! King Oysters are prized for their thick meaty stems produced when they have less air exchange, more air exchange will lead to larger caps which are still delicious.
  6. 2X daily (or more if your environment is dry) spritz the plastic sides and mushrooms with filtered/distilled water. Try to use a fine spray and not leave pools of water on the mushrooms. If they are drying out spray more than 2X per day.
  7. Continue to mist the fruits and plastic while they grow. King Oysters are usually ready to harvest 4-7 days after pins form and the top is folded/cut and should be harvested before the caps flatten out or become concave for tastiest results.
  8. Cut the mushroom cluster from the block and enjoy for your next meal!
  9. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain.
  10. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block.

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Lion’s Mane & Lion’s Mane (High Temperature Tolerant) block- Instructions for use:

This information is specific to Lion’s Mane.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
    Lion’s mane has notoriously thin and wispy mycelium, if the block appears uncolonized let it sit 2-4 days and it should begin to whiten.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic. If there are mushroom pins, consider creating the opening around a group of pins.
    Lion's Mane mushroom pins on the ready-to-fruit kit
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Lion’s Mane fruits best between 60-75°F (60-85°F for the High Temperature Tolerant culture).
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the Lion’s Mane produced in a fruiting chamber have large stems and long thin teeth, more air exchange is needed.
  5. 2X daily (or more if your environment is dry) spritz the plastic with distilled/filtered water where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Lion’s Mane are usually ready to harvest ~7-14 days after pins form and should be harvested before the teeth elongate too much and produce spores for tastiest results.
    Lion's Mane mushrooms ready to be harvested on the ready-to-fruit kit
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain from the bag.
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Pearl Oyster block- Instructions for use:

This information is specific to Pearl Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Pearl oyster fruits best between 65-75°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the pearl oysters produced in a fruiting chamber have large stems and small caps, more air exchange is needed.
  5. 2X daily (or more if your environment is dry) spritz the plastic with distilled/filtered water where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Pearl Oysters are usually ready to harvest ~3-7 days after pins form and should be harvested before the caps flatten out or become concave for tastiest results.
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Pink Oyster block- Instructions for use:

This information is specific to Pink Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Pink oyster fruits best between 70-85°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the pink oysters produced in a fruiting chamber have large stems and small caps, more air exchange is needed.
  5. 2X daily (or more if your environment is dry) spritz the plastic with distilled/filtered where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Pink Oysters are usually ready to harvest ~5-10 days after pins form and should be harvested before the caps flatten out or become concave for tastiest results.
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Red Reishi block- Instructions for use:

This information is specific to Red Reishi.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
    Red Reishi has notoriously leathery and sometimes yellowish mycelium.
    For antlers, go to step 2
    For conks, go to step 3
  2. (For antlers) Pull the top of the bag up so that it sits upright as much as possible.- Go to step 5
  3. (For conks) Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  4. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  5. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Red Reishi fruits best between 70-85°F but will grow (albeit slowly!) as low as the 50s.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity!
    Antlers are produced inside the bag, they will grow towards the light source. They do not need to be kept in a humid environment or spritzed. Eventually the top of the bag can be cut and put into a fruiting chamber and conks will form if that is what is wanted.
  6. If cut, spritz the plastic with distilled/filtered water where the cut was made 2X daily (or more if your environment is dry) and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~2-3 weeks to develop from the time of opening the bag and will look like a white/yellow blob that grows outside the opening. Antlers will look like white/yellow blobs forming on the top surface of the block, towards the top where the air is.
  7. If cut, continue to mist the fruits and plastic while they grow. Red reishi are slow growing and are usually ready to harvest 6-8 weeks after pins form and should be harvested before too many spores are produced (conks) or when the antlers lose the white tips and stop growing or begin to grow and conk outside the filter patch.
  8. Cut the conk or antler cluster from the block and enjoy as a tincture or as a dried supplement (see below warning).
  9. Soak the block in fresh distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain from the bag.
  10. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Shiitake Block- Instructions for use:

This information is specific to Shiitake.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Let the block finish maturing.
  3. After 1-6 weeks the block will begin to “popcorn” where bulbs form on the outside and it may also begin to brown on the outside (sometimes getting nearly completely brown). See photos below for example of “popcorning”.
    Shiitake mushroom culture popcorn / popcorningshiitake mushroom block popcorn / popcorning
  4. Induce pinning: To induce pinning the best option is to first slap the block and then put into the fridge for 12-24 hours (a “cold shock”). Literally slap the block on all sides (this is thought to stimulate a dead tree falling and is a practice used for centuries!) and put in a part of the fridge where it will not freeze. If a fridge is not available than try to move the blocks to the coldest room of your home, a garage/basement/crawl space, or even possibly outside it should be sufficient. You want the blocks to get at least 5-10°F less than where they will be fruiting.
  5. Once the block has been cold shocked, let sit at room temp for 24 hours. After 24 hours at room temp, remove the block from the bag entirely and place into fruiting conditions. Consider doing this over your sink and rinsing the block with cold water if there is any liquid in the bag.
  6. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Shiitake fruits best between 60-70°F but may fruit at ~50-75/80°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity!
  7. 2X daily (or more if your environment is dry) spritz the block with filtered/distilled water and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~3-14 days to develop after the cold shock. See below for example of pins and what they look like. These formed in the bag after they were kept in my basement as winter was approaching and temps dropped.
    Warm fruiting shiitake ready-to-fruit block pinning
  8. Continue to mist the fruits and block while they grow. Shiitake are usually ready to harvest ~4-10 days after pins form and should be harvested before the caps flatten out and begin to drop spores. Earlier harvesting (once the cap opens) can be ideal as the fruits are tastier and less fibrous, but it will decrease yields. See below for example on mushrooms ready for harvest.
    Image below is from @fungi_am_i who grew this culture around 71°F

    Shiitake mushrooms grown by customer at 71 degrees F
    Shiitake mushrooms!
  9. Cut the mushrooms from the block and enjoy for your next meal!
  10. To get another flush of mushrooms, allow the block to dry out for 2-4 weeks. It should be done in an area where the block is exposed (like a wire rack) or turn the block every 1-3 days to avoid moisture building on the bottom. The block should nearly completely dry out.
  11. After the block is dried, Soak the block in fresh, cold, distilled/filtered water for ~24 hours. You may need to put a heavy plate on the block to submerge it.
  12. After 24 hours soak, slap each side of the block and put the block back into fruiting conditions; you should get at least 1 more “flush” of mushrooms from the block.

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Sporeless Oyster Block- Instructions for use
:

This information is specific to Sporeless Oyster.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 4-7 days undisturbed (ideally in the dark) before moving to step 2.
  2. Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  3. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  4. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Sporeless oyster fruits best between 60-70°F but may fruit at ~55-75°F.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity! If the Sporeless oysters produced in a fruiting chamber have large stems and small caps, more air exchange is needed.
  5. 2X daily (or more if your environment is dry) spritz the plastic with filtered/distilled water where the cut was made and look for mushroom “pins”. These are the start of mushrooms! Pins should take ~1-2 weeks to develop from the time of opening the bag.
  6. Continue to mist the fruits and plastic while they grow. Sporeless Oysters are usually ready to harvest ~3-7 days after pins form and should be harvested before the caps flatten out or become concave for tastiest results.
  7. Cut the mushroom cluster from the block and enjoy for your next meal!
  8. Soak the block in fresh, cold, distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain
  9. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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Turkey Tail block- Instructions for use:

This information is specific to Turkey Tail.

  1. Check your block upon arrival to make sure there are no tears or signs of mold from shipping. If the block has broken into pieces during shipping, gently press the block together and let sit 3-5 days undisturbed before moving to step 2 or 3.
    For rosettes, go to step 2
    For shelves, go to step 3
  2. (For rosettes) Pull the top of the bag up so that it sits upright as much as possible.
    Let sit at room temperature until white and yellowish/brownish mycelium lumps (primordia) form at the top of the block. This will take 1-4 weeks.
    Fold the top of the bag down (or cut it) to ~1 inches from the top of the mushroom primordia.
    – Go to step 5
  3. (For shelves) Slice a 1-2″ slit into the bag or a 1″ “X” into the side of the block. Be careful not to cut into the block itself and just cut the plastic.
  4. Fold down the top of the bag and deflate the block, tape the top down so that there is minimal room between the block and plastic except where the cut was made.
  5. Place the Ready-to-Fruit block in the most humid part of your home (not in direct sunlight) or in a grow chamber or grow tent. The kitchen is a good household place in lieu of a dedicated fruiting chamber. Turkey Tail fruits best between 65-75°F but will grow from ~50-85°F but time and form may differ at the extremes.
    Search online for easy to make fruiting chambers: monotubs, shot gun fruiting chambers (SGFCs) and tents with foggers/humidifiers are all great options and will likely increase success in fruiting and producing healthy fruits. Even a trash bag with plenty of holes can be used to increase humidity!
  6. Spritz the plastic with distilled/filtered water where the cut was made or at the top of the block 2X daily (or more if your environment is dry) and look for mushroom primordia. These are the start of mushrooms! Primordia should take ~2 weeks to develop from the time of slicing open the bag (shelves only, rosette primordia should be formed before opening the bag, see step 2).
  7. Continue to mist the fruits and plastic while they grow. Turkey Tail are slow growing and are usually ready to harvest 3-8 weeks after primordia form and should be harvested while the undersides are still white.
  8. Cut the cluster from the block and enjoy as a tincture, tea, or as a dried supplement (see below warning).
  9. Soak the block in fresh distilled/filtered water for 1-6 hours while inside the bag (pour into the opening) and then drain from the bag.
  10. Put block back into fruiting conditions, you should get at least 1 more “flush” of mushrooms from the block. If pins do not form at the cut site, consider opening the plastic at the site of the largest set of pins for subsequent flushes and sealing the original site with tape.

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