Pleurotus pulmonarius Liquid Culture 10ml – Phoenix Oyster Gourmet Mushroom Mycelium Made in Italy

Pleurotus pulmonarius Liquid Culture 10ml – Phoenix Oyster Gourmet Mushroom Mycelium Made in Italy

€10,71 EUR
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Pleurotus pulmonarius Liquid Culture 10ml – Phoenix Oyster Gourmet Mushroom Mycelium Made in Italy

Pleurotus pulmonarius Liquid Culture 10ml – Phoenix Oyster Gourmet Mushroom Mycelium Made in Italy

€10,71 EUR
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🍄 Pleurotus pulmonarius – Phoenix Oyster / Summer Oyster Mushroom

Professional Phoenix Oyster (Pleurotus pulmonarius) liquid culture – the heat-tolerant oyster that fruits even above 25 °C. Delicate caps, mild umami flavour, and prolific yields make it the go-to strain for summer cultivation and warm indoor setups.

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✅ WHAT'S INSIDE
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• 10 ml live mycelium in sterile nutrient broth
• Precision dispensing tip + sealed protective cap
• Lab-grade genetics – artisan Italian production
• Purity and viability certificate

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🌟 WHY US
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• Autoclave sterilisation at 121 °C – zero contaminants
• Fast, discreet shipping with thermal packaging
• Free technical support via chat – same-day replies
• Strain selected for yield and resilience – perfect for beginners and pros alike

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🔬 HOW TO USE
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1. Sanitise the tip and inoculation port with 70% isopropyl alcohol.
2. Inject 2–4 ml into sterilised substrate or grain (rye, millet, sorghum).
3. Incubate in the dark at 21–26 °C for 10–14 days.
4. Transfer to fruiting chamber: 85–95% humidity, frequent fresh air exchange, indirect light.
5. Harvest clusters when cap edges begin to flatten.

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📋 RECIPE – Sautéed Phoenix Oyster with Garlic & Thyme
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• 300 g Pleurotus pulmonarius, torn into strips
• 2 tbsp extra-virgin olive oil
• 1 tbsp butter
• 2 garlic cloves, thinly sliced
• 3–4 sprigs fresh thyme
• Sea salt and black pepper
• 1 tsp lemon juice (optional)

1. Heat oil in a wide pan over high heat until shimmering.
2. Lay mushrooms in a single layer and sear 2 minutes without stirring.
3. Toss, season with salt, and cook 2–3 minutes until edges are golden.
4. Lower heat, add butter, garlic, and thyme; sauté 1 minute.
5. Season with pepper, drizzle lemon juice, and serve immediately.

Prep: 5 min · Cook: 8 min

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📦 STORAGE
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Store syringe in the refrigerator at 2–4 °C. Use within 6 months of purchase. Fresh mushrooms should be kept in a paper bag in the fridge and consumed within 5–7 days.

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Questions about cultivation? Message us before you buy – we'll guide you step by step! 🍄