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Liquid Fungi  |  SKU: 310003800584

Italian Phoenix Oyster Mushroom Grain Spawn (1 pound)

$20.00
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✨ Premium Spawn

  • Pure Genetics: 100% contamination-free mushroom grain spawn guaranteed
  • Extended Viability: 30 days at room temperature, 1 year when refrigerated (recommended)
  • Ready-to-use fully colonized rye berries, 100% certified organic
  • Professional Grade: Developed for both commercial and home cultivation, bulk orders welcome

📦 Package Includes

  • 1 lb. Italian Phoenix Oyster Mushroom Grain Spawn Bag
  • Complete transfer instructions
  • Contamination-free guarantee

🔬 Quality Assurance

Our mushroom grain spawn bags 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

💡Grain Spawn 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 Grain Spawn

🛡️ Our Promise

Backed by our 90-day guarantee - if you experience any issues or are unsatisfied for any reason, we'll replace your mushroom grain spawn bag free of charge.


🧫 Italian Phoenix Oyster Mushroom

🟨 Grain Spawn Bag
  • Classification: Pleurotus pulmonarius
  • Other Names: Phoenix Oyster Mushroom, Italian Oyster Mushroom, Indian Oyster Mushroom, Lung Oyster Mushroom

🟫 Fruiting Substrate
  • Sterilized Hardwood Substrate

🌱 Environmental Information
  • Moderate Temperature
  • Incubation Temperature: 75F-80F
  • Incubation Time: 12-14 Days
  • Fruiting Temperature: 65F-75F
  • Fruiting Humidity: 85%-93%
  • Pinning Time: 4-10 Days
  • Total Fruiting Time: 12-18 Days
⭐Beginners Favorite

This is an easy species to grow and fruit, ideal for people who are just starting out.

📚 Mushroom History

While known in Italian cuisine for centuries, its scientific documentation dates to 1773 by French mycologist Pierre Bulliard. Commercial cultivation began in Italy during the 1950s, but it gained global significance in the 1980s when researchers discovered its superior protein content and shelf life compared to other oyster varieties. It became particularly important in Mediterranean cuisine revival movements of the 1990s.

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