King Oyster (Pleurotus eryngii) is the largest of the oyster family, prized for its thick, meaty stem. It is a satisfying grow in your Flush and rewards a little patience with a genuinely impressive harvest.
What to expect
King Oyster grows as a fat, ivory-white club with a small tan cap, and almost all of the eating is in the dense stem. The flavour is mild, savoury and umami-rich, with a firm, scallop-like texture that holds its shape when cooked. Slice it into rounds and sear it like scallops, or roast, grill or pan-fry it. Little Acre rates this variety as intermediate, so it is a nice step up once you have a flush or two behind you.
Growing in your Flush
In Basic mode, choose the King Oyster preset and the cabinet holds 16°C, 93% humidity and around 1250 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
King Oyster pins slowly and rewards steadier air than most oysters. The Flush preset holds slightly higher CO₂ on purpose: more CO₂ encourages those long, thick stems and keeps caps small, while very fresh, low-CO₂ air makes caps flare and stems stay thin. Give it moderate ambient light to set pins, and expect around two weeks to your first flush. Harvest just before the caps flatten out.
Harvest & beyond
Harvest by gripping low on the stem and twisting the whole cluster away cleanly, before the caps fully open and start to curl up at the edges. Cut off any block material at the base, then rest the block back in the Flush. A rested block will often push a second, smaller flush a couple of weeks later.