Best Way To Second Flush Chestnut And King Oyster Mushrooms | Advanced Growing Tips And Strategies 

Richard Hubbard Growing Gourmet and Medicinal Mushrooms by Paul stamets has all the info on growing popular mushroom species. For Kings you don't really want it above 60f. U might get away with 65f but I've noticed they update info maybe due to strains? The used to say even in his catelog don't try fruiting maitake above 65f but now the catelogs say up to 70f.

Pholiota adiposa is the chestnut he is growing

I think he said he composts them in a different video

A second flush is normal to most all species you cultivate. Say you side fruit, by cutting a x, square or a slice. You have just sent a signal to the mycelium that thats where you want it to grow. It exposes the mycelium to fresh air, humidity and light. Once it starts to pin, then grow and harvest. Pulling the mushroom off the block. What it does is expose the living mycelium behind the mushroom to the same fresh air, humidity and light. And in two weeks you get another flush. The same is with the chestnuts and kings except they are top fruited meaning there is a mycelium "carpet" in which they grow from. Now when you harvest them, the top part of your block has less available water because as the water density has sunken to the bottom of the block. So what you do is harvest the mushrooms from the top, clear off that mycelium carpet. Invert the bag and push the block down inside the bag and seal the bottom. Then you make a small slit at the now new top of the bag, to introduce fresh air and humidity. Which triggers the new mycelium carpet to produce mushrooms. Does this make sense?

Kuhns

Wanna Wander pink oyster

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Fry them up ! Throw some olive oil and butter sauce and boom done

U kind of have to try them and see what u like best. When I ate maitake I thought it'd be great because of all the ppl saying how good it is. But didn't like it much. Baby Bella's are okay. But my favorite is oysters but I haven't tried them all. There are so many varieties, each has a different flavor. There's so many receipes also, a lot of them are adjustable to what u cook flavorwise.

Oyster and enoki are amazing if you dip in beaten egg, seasoned panko, lay on baking tray, drizzle with olive oil and bake in hot oven (200 degrees c) for 10-15 mins til golden and crispy.... dip in mayo! So yum!