King Oyster (Pleurotus Eryngii) Liquid Culture

King Oyster

Scientific Name: Pleurotus eryngii

King Oyster is the largest and most meaty of the oyster species, prized for its thick, stem-dominant form and rich umami flavor. Its dense texture holds up beautifully to grilling, sautéing, or roasting, often used as a plant-based substitute for scallops or steak. Highly productive and adaptable, it performs well under controlled indoor conditions.

Substrate: Sterilized hardwood sawdust (oak or beech) supplemented with wheat bran or soy hulls
Colonization Temp: 70–78°F
Fruiting Temp: 60–68°F
Fruiting Humidity: 85–92%
Light: Bright indirect light for proper cap development
FAE: High; prefers low CO₂ to avoid overly elongated stems
Notes: Cap size and shape can be manipulated by adjusting airflow and light. Very stable and forgiving—excellent for commercial production.
Cultivation Difficulty: Easy to Intermediate