Wholesale Bundle Liquid Culture x10 | 20ml

  • Almond Mushroom (20°-30°C)

  • Black King Oyster (15°-21°C)

  • Blue Pearl Oyster (15°-20°C)

  • Blue Shimeji (15°C -21°C)

  • Brown Shimeji (12°-18°C)

  • Chestnut (12°-21°C)

  • Coral Tooth (12°-20°C)

  • Cordyceps Militaris (18°-20°C)

  • Enoki (White) (8°-12 °C)

  • Field Blewit (7°-21°C)

  • Giant King Oyster (15°-20°C)

  • Golden Enoki (17-21 °C)

  • Ivory Shimeji (12°-18°C)

  • King of Pearl (10°-30°C)

  • Lion’s Mane Claw Heat Tolerant (18°-32°C)

  • Lion’s Mane Pride (18°-24°C)

  • Maitake (10°-18°C)

  • Nameko (10°-20° C)

  • Native Australian Reishi (23°-25°C)

  • Native Pearl Giant Oyster (20°-30°C)

  • Native Turkey Tail (13°-16°C)

  • Paddy Straw (above 28°C)

  • Phoenix Oyster (14°-24°C)

  • Pink Oyster (18°-30°C)

    Harvest them slightly "under-ripe" (edges still curled down) to double their shelf life.

  • Princess of Pearl Oyster (12°-29°C)

  • Sajor Caju Oyster (20°C-28°C)

  • Shaggy Mane (15°-30°C)

  • Shiitake – 3782 (7-21 °C)

  • Shiitake – 5000 (7°-25°C)

  • Straw Shiitake (7°-25°C)

  • Swordbelt (10°-18°C)

  • Tan Oyster (15°-24°C)

  • Warm White Oyster (10°-30°C)

  • Portobello (15°-21°C)

  • White Elf (13°-16°C)

    White Elf (Pleurotus nebrodensis) is a rare and endangered mushroom in the wild.It has a rich, meaty, umami flavor, often described as a cross between king oyster and porcini. The texture is dense and firm, staying nice and chewy after cooking. Best enjoyed pan-seared or sautéed with garlic and herbs for maximum flavor! It’s a great meat substitute and pairs beautifully with truffle, thyme, lemon and garlic.
    Takes at least 3 months to fruit (a bit slower than other oysters).

  • Wine Cap (12°-25°C)

  • Winter White Oyster (12°-22°C)

  • Wood Ear (10°-21° C)

  • Yellow Oyster (20°-30°C)

This product is currently unavailable.

This Products is shipped from Marrickville, Sydney.

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