Shiitake (Lentinula edodes) is one of the world’s most-loved gourmet mushrooms, prized for its deep, savoury flavour. It’s a satisfying step up for growers ready for a little more patience, and your Flush handles the fiddly bits for you.
What to expect
Shiitake grow as broad, tan-to-chocolate-brown caps on a short, firm stem, often with a slightly curled edge and pale cracking across the cap. The flesh is meaty and dense, with a rich, earthy umami taste that carries a hint of smokiness once cooked. They hold their texture beautifully, so they shine in stir-fries, ramen and broths, slow-braises, and anywhere you want a savoury, almost meat-like bite. Slice off the tougher stems, or simmer them into stock rather than wasting the flavour.
Growing in your Flush
In Basic mode, choose the Shiitake preset and the cabinet holds 16°C, 85% humidity and around 750 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
Shiitake pin in bursts, often after a cool, damp spell, so don’t worry if the block sits quietly for a few days before caps appear. Fresh air matters: too much CO₂ gives long stems and small caps, while good airflow encourages the thick, well-formed caps you want, and a little light helps them colour up. Expect your first flush roughly 1 to 2 weeks after fruiting begins. Harvest when the cap has opened but the edge is still slightly curled under.
Harvest & beyond
Pick each mushroom while the cap is still slightly domed, before it flattens fully, by twisting it gently free at the base or cutting it cleanly at the stem. Harvest the whole flush over a day or two as caps mature. Once picked out, let the block rest and dry a little, then rehydrate it, a rested Shiitake block will very often reward you with a second flush.