Silver Shimeji (Hypsizygus tessulatus) is a clustered gourmet mushroom prized in Japanese and Korean kitchens. It is a patient, rewarding grow that fruits in neat bunches, well suited to the steady conditions your Flush holds.
What to expect
Silver Shimeji fruits as tight clusters of small mushrooms on slender stems, topped with pale, marbled caps. Raw it can taste bitter, so it is always cooked — and cooking transforms it into something nutty, savoury and mildly shellfish-like. The real draw is the firm, crunchy texture that holds its shape beautifully, which makes it a favourite for stir-fries, soups, ramen and pan-frying with a little butter and garlic.
Growing in your Flush
In Basic mode, choose the Silver Shimeji preset and the cabinet holds 17°C, 88% humidity and around 700 ppm CO₂ for you. In Advanced mode, set those same targets from Set targets on the Home screen.
Shimeji is a slower, deliberate fruiter, so give it time before the first pins appear — often around two weeks once fruiting conditions begin. It likes plenty of fresh air: the moderate CO₂ target keeps caps developing to a good size, whereas higher CO₂ would draw out long stems and small caps. A little indirect light helps the clusters pin evenly and colour up. Harvest the whole cluster while the caps are still slightly domed, just before they flatten out.
Harvest & beyond
Twist or cut each cluster free at the base once the caps have firmed up but before they open fully. After the first flush, rest the block, keep it in its conditions, and it will often push a second, smaller flush a couple of weeks later. Give it that time before composting — a rested block still has plenty to give.