Cultivating Log Grown Shiitake Mushrooms

When the mushroom spawn arrived, our patio became an inoculation station.

Fortunately, sunshine also made its glorious appearance – lighting and warming our tasks.

We were working with shiitake spawn from various strains and logs from red oak, white oak,  and sugar maple, which Pat had harvested earlier in the season. Different strains of spawn fruit at different temperatures and will look slightly different from one another. 

Then, Pat used his new modified angle grinder to bore holes throughout each log. He acquired a new drill because his regular drill struggled mightily against the hardwoods. So, I recommend that if you are going to tackle more than a handful of logs, get yourself one of these powerful babies.

With a log sufficiently holey like Swiss cheese and holy like the spirit, We stuffed the mushroom spawn into each opening using a metal syringe/plunger thing.

Then, the spawn is sealed into its cylindrical compartment with hot wax, which is dabbed on with a cotton ball tool. 

Finally, Pat nailed a metal label onto each log indicating the date and the type of strain. Then, they were stacked like Lincoln logs under the yews where some of them will remain until they fruit. Pat will move others to shady locations to keep them moist and ready to make mushrooms in just 9 – 12 months!

These logs will produce mushrooms for about 3 -5 years depending on the size of the log.

We look forward to sharing and tasting these mushrooms with you all very soon!!!