Marble Oyster Liquid Culture 10ml • Pleurotus Gourmet Mushroom • Sterile Mycology Syringe

🍄 Sterile liquid culture of Pleurotus ostreatus Marble Oyster variety — 10ml of vigorous mycelium ready to inoculate lignocellulosic substrates and produce stunning gourmet mushrooms with marbled caps and mild umami flavour.

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✅ WHAT'S INSIDE
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• 1 sterile 10ml syringe with Marble Oyster liquid culture
• Active, aggressive mycelium ready to use
• Exotic Pleurotus ostreatus variety with unique marbled patterns
• Basic inoculation instructions included

Pleurotus ostreatus (Pearl Oyster) is one of the most widely cultivated gourmet mushrooms in the world, valued for its mild umami flavour and tender, fan-shaped caps. It thrives on a wide range of lignocellulosic substrates and fruits in cool-to-mild conditions, making it a popular first species for home growers. The Marble Oyster variety stands out for its elegant caps with light and dark veining reminiscent of marble stone.

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🌟 WHY CHOOSE US
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• Prepared in certified sterile flow hood — zero contaminants
• Mycelium selected from high-yield gourmet strains
• Fast dispatch with protective thermal packaging
• Free mycology support before and after purchase
• Perfect for straw, sawdust, coffee grounds substrates

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🔬 HOW TO USE
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1. Shake the syringe gently to distribute the mycelium.
2. Inoculate 1-2ml per injection point into sterile grain spawn (rye, millet) or pasteurised bulk substrate (straw, sawdust).
3. Incubate at 20-24 °C in a dark environment until full colonisation (7-14 days).
4. Transfer to final substrate or trigger fruiting with fresh air and 85-95% humidity.
5. Harvest mushrooms when the cap edges begin to flatten.

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📋 RECIPE — SAUTÉED PEARL OYSTER WITH GARLIC & THYME
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Ingredients:
• 300 g Pleurotus ostreatus, torn into strips
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 2 garlic cloves, thinly sliced
• 3-4 sprigs fresh thyme
• Sea salt and black pepper
• 1 tsp lemon juice (optional)

Method (5 min prep · 8 min cook):
1. Heat oil in a wide skillet over high heat until shimmering.
2. Lay mushrooms in a single layer and sear for 2 minutes without moving.
3. Stir, season with salt, and cook 2-3 minutes until edges are golden.
4. Lower heat, add butter, garlic, and thyme; toss for 1 minute.
5. Season with pepper, drizzle with lemon juice, and serve immediately.

Flavour: mild, savoury, gently umami; meaty texture when seared. Perfect with risotto, creamy pasta, bruschetta, or grilled dishes.

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📦 STORAGE
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Store syringe refrigerated at 2-4 °C until use (up to 6 months). Fresh mushrooms should be refrigerated in a paper bag and used within 5-7 days.

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❓ Questions about inoculation technique or fruiting conditions? Message us before ordering — we're here to help you grow successfully!