Branched Oyster (Pleurotus cornucopiae) Liquid Culture

Branched Oyster Mushroom

Scientific Name: Pleurotus cornucopiae

Branched Oyster, also known as the Elm Oyster (though not a true Elm Oyster like Hypsizygus ulmarius), is a robust, pale to cream-colored mushroom with deeply decurrent gills that often fork and branch — hence the name "branched." Native to Europe and Asia, it typically grows on dead hardwood trees, often Elm or Poplar. The fruiting bodies are firm, fan- to trumpet-shaped, and grow in dense clusters with creamy white caps and thick stems. It has a subtle, nutty flavor and firm, chewy texture that holds up well in sautés and stir-fries. Although not as common in Western gourmet markets as other oyster varieties, P. cornucopiae is well-regarded in traditional Asian cuisine and is known to produce abundant flushes under proper conditions.

Substrate: Hardwood sawdust, straw, or Master's Mix (50/50 soy hulls and hardwood pellets)

Colonization Temp: 75–80°F

Fruiting Temp: 60–70°F

Fruiting Humidity: 85–95%

Light: Moderate indirect light (essential for fruiting initiation and morphology)

FRESH AIR EXCHANGE (FAE): High (strong airflow is needed to reduce stem elongation and deformities)

Notes: This species prefers a slightly cooler fruiting range than tropical oysters. Expect dense fruiting clusters and a slightly longer colonization period compared to P. ostreatus.

Cultivation Difficulty: Experienced