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Liquid Fungi  |  SKU: 310003800669

Shaggy Mane Mushroom Liquid Culture Syringe

$20.00
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✨ Premium Culture

  • Pure Genetics: 100% contamination-free mushroom liquid culture guaranteed
  • Extended Viability: 60 days at room temperature, 1 year when refrigerated (recommended)
  • Professional Grade: Developed for both commercial and home cultivation, bulk orders welcome

📦 Package Includes

  • 10ml Shaggy Mane Mushroom Liquid Culture Syringe
  • Sterile hypodermic needle
  • Complete injection instructions
  • Contamination-free guarantee

🔬 Quality Assurance

Our mushroom liquid cultures undergo rigorous quality control:

  • Produced in laminar flow hood
  • From low generation agar sample
  • Triple contamination inspection
  • Regular testing for viability
  • High-output sub-strain selection

💡 Liquid Culture Storage

  • Store refrigerated for optimal shelf life unless cold sensitive
  • Never freeze or store above 90F (32C)
  • Viable for 1 year when refrigerated
  • Let reach room temperature before use

🫱 Using Liquid Culture

🛡️ Our Promise:

Backed by our 90-day guarantee - if you experience any issues or are unsatisfied for any reason, we'll replace your liquid culture syringe free of charge.


🧫 Shaggy Mane Mushroom

💉 Liquid Culture Syringe
  • Classification: Coprinus comatus
  • Other Names: Milky Shaggy Mane, Shaggy Ink Cap, Lawyer's Wig

🟫 Fruiting Substrate
  • Sterilized Compost/Manure Substrate

🌱 Environmental Information
  • Cold Temperature
  • Incubation Temperature: 65F-75F
  • Incubation Time: 12-14 Days
  • Fruiting Temperature: 55F-65F
  • Fruiting Humidity: 85%-93%
  • Pinning Time: 4-10 Days
  • Total Fruiting Time: 14-18 Days
⭐Compost/Manure Mushroom

This mushroom requires a special substrate containing around 20% leached and dried manure or compost.

⭐Fast Deterioration

This mushroom species will decompose fast, and has a very short shelf life after harvest.

📚 Mushroom History

Known in European folklore since ancient times, this mushroom was historically considered a reliable wild edible. Its Latin name was assigned by Danish mycologist Otto Friedrich Müller in 1780. While traditionally wild-harvested, cultivation attempts began in the 1960s. Modern indoor cultivation techniques were developed in China during the 1990s, though it remains challenging to commercialize due to its rapid deterioration after harvest.

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