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Blue oyster mushroom (Pleurotus columbinus)

This mushroom is native in Central Europe. The blue oyster mushroom tends to bring a harvest in the colder seasons, which is why it is sometimes called the "Winter oyster mushroom". It is valued by mushroom collectors too as a good edible mushroom which is firm to the bite. We have often heard from other mushroom enthusiasts that this mushroom could formerly be found along roadside tree avenues in East Germany (GDR) until reunification, above all on fruit trees adjoining the roads. As the tree avenues are being cut down due to "road improvements", a popular location for these mushrooms is sadly disappearing too.


Im Winter you can sometimes discover them in large bunches or clusters very high in crowns of trees, but you can also grow them on stumps closer the ground. It does not grow well on straw bales.


Profile of the blue oyster mushroom

Taste and preparation:

The blue oyster mushroom is more firm and succulent than oyster mushrooms, but the taste is similar. You can season them according to your own taste and also add herbs. Large and small fruiting bodies are harvested together as bunches or clusters. Don't cut up the individual mushrooms too small, since they shrink a lot during cooking or frying, just like all mushrooms.

The caps of each of the mushrooms joins onto the stalks without a clear division. In the case of larger mushrooms, you can cut out and remove the thicker part of the stalk because it can be quite tough to eat.

Production and marketing:

Available from mushroom farms in the season.

Growing in the garden:

Easy to grow on logs, the harvest is only in Winter.

Our products:
Plugs and grain spawn for blue oyster mushrooms


© Nicola Krämer. Mushroom spawn and growing advice since 1999