Manual: Shiitake Allround Plug Spawn

What you need:

Shiitake plugs
Supplied wax
A fresh, untreated hardwood log or block
Drill with an 8-10 mm wood drill bit

Step 1: Preparing the log or wooden block

Use a healthy oak, beech or chestnut log, without signs of disease or other fungal growth. The wood must be fresh, preferably within 2-4 weeks after felling. The log or wooden block should be about 50-100 cm long and have a diameter of 20-40 cm. You can also use a stump of a felled oak, beech or chestnut tree.

Step 2: Drilling the holes

Drill holes about 35-40 mm deep into the log or wooden block with an 8-10 mm wood drill bit. The holes should be about 15 cm apart from each other in a diamond pattern. Cover the entire surface of the log or wooden block with holes.

Step 3: Inoculating and applying wax

Push the shiitake plugs into the drilled holes until they are flush with the surface of the wood. Cover the plugs with pieces of mouldable wax, or melt the supplied wax in a bain-marie or in a wax melter. Use a brush to carefully apply the melted wax over the plugs and the drilled holes.

Step 4: Placement and care

Place the inoculated log or wooden block in a shady environment. Keep the wood moist by spraying it with water during dry periods.

Step 5: Patience and observation

It takes a few months before the shiitake mycelium has spread completely through the wood and starts to produce fruiting bodies. During this time, check regularly for signs of growth.

Step 6: Harvesting

Harvest the shiitake mushrooms while they are still young and firm, before the edges of the caps curl up and the spores are released. Use a sharp knife to cut the mushrooms off close to the wood.

Step 7: Enjoying

Shiitake mushrooms have a rich, umami flavour and a meaty texture. They are versatile in the kitchen and can be used in stir-fries, soups, sauces and even grilled on skewers. Fry them briefly over high heat first to bring out their flavour.