Living product notice: grow kits contain living mycelium and are excluded from the standard 14-day right of withdrawal (EU Directive 2011/83/EU, Art. 16(d)). Arrived damaged or contaminated? We'll replace it free of charge within 72 hours — see our Return Policy.
Remove the front panel along the perforated line.
Cut
Cut an X in the plastic film. Cut the film only, not deep into the block. Leave the X-shaped plastic flaps in place.
Mist
Apply approximately 5–10 fine sprays to the growing window, 2–5 times per day. Keep it moist, but do not allow water to collect inside the box.
Harvest
Cut the entire cluster close to the block while the cap edges are still slightly curved downwards.
Meet the Phoenix Oyster
Phoenix Oyster is the warm-weather relative of the classic Pearl Oyster. It produces overlapping clusters with fan-, trumpet- or lung-shaped caps. Their natural colour can vary from pale cream and beige to soft grey-brown depending on temperature, light, fresh air and the stage of growth.
Fast growth and clear visual feedback make this one of the easiest mushrooms for a first grow. If the surface becomes dry, the kit needs more humidity. If the stems grow long while the caps stay small, it needs more fresh air. The mushrooms show you what they need as they develop.
Easy first grow
A vigorous, adaptable oyster mushroom that performs well in ordinary indoor conditions
Fast transformation
Small mushroom pins usually appear within 3–7 days under suitable conditions, then grow rapidly toward harvest.
Fresh gourmet flavour
Harvest immediately before cooking for a texture and aroma that supermarket mushrooms cannot match.
More than one harvest
With good care, the living block can often produce a second wave and may produce a smaller third.
What does Phoenix Oyster taste like?
Phoenix Oyster has a mild-to-medium savoury flavour, pleasant umami character and a fresh, distinctive mushroom aroma. When harvested before the caps fully flatten, the texture is tender yet satisfyingly firm.
Tear or separate the cluster and cook over medium-high or high heat until the edges begin to brown. Phoenix Oyster pairs especially well with garlic, butter and olive oil; pasta and risotto; eggs and omelettes; noodles, ramen and stir-fries; creamy soups; pizza and toasted sandwiches; herbs, soy sauce and miso.
Cook thoroughly before eating. When trying this species for the first time, begin with a small portion.
Growing conditions at a glance
Parameter: Recommendation
Difficulty: Easy
Recommended home temperature: 18–26°C
Extended fruiting range: Approximately 10–28°C
Pin formation: Usually 3–7 days; sometimes longer
From pins to harvest: Often another 2–5 days
Humidity: Keep the growing window moist, never waterlogged
Misting: Fine mist 2–5 times per day
Light: Soft, indirect daylight
Fresh air: Important for broad caps and compact stems
Harvest stage: Before the cap edges flatten and turn upwards
Possible harvest waves: Usually 2; a third may be possible
The extended temperature range describes tolerance, not identical performance at every temperature. Stable room conditions within the recommended range normally give the most predictable result.
What is inside the box?
*The block weight is approximate and can vary slightly because this is a hydrated living product.
Dry, stalled or shrinking pins usually need more stable humidity. Increase fine misting slightly or use a loose, well-perforated humidity tent. Never seal the kit inside an airtight bag. Long stems and small caps usually mean the mushrooms need more fresh air — move the kit to a more open location, but do not point a fan directly at it.
For the best result, activate the kit immediately after delivery. If a short delay is unavoidable, keep the unopened kit at approximately +10°C for the period stated on the batch label. Avoid domestic refrigeration at +2…+6°C unless THE GRIB specifically instructs you otherwise; deep chilling can delay or weaken the subsequent fruiting performance of this ready-to-fruit product. Keep the kit away from direct sunlight, radiators and other heat sources. If mushrooms begin forming inside the unopened bag, activate the kit immediately.
After the first harvest: remove the whole cluster and all small remaining fruit bodies; leave the block inside its original bag; do not cut a second X; continue lightly misting the original opening; prevent standing water inside the bag or box. A new harvest may begin after approximately one to three weeks. Later waves are commonly smaller than the first, although individual mushrooms may be larger.
The filtered cultivation bag supports controlled oxygen and carbon-dioxide exchange while the living block remains protected during production, delivery and activation. Do not cut, wet, scrape or puncture the filter.
Cook thoroughly before eating. When trying this species for the first time, begin with a small portion. White or cream growth is usually healthy mushroom mycelium. If you see an expanding green or black patch, slime or a strong unpleasant smell, stop and send THE GRIB a clear photo before continuing.
A true summer oyster
Phoenix Oyster is often called Summer Oyster because it generally prefers warmer fruiting conditions than many classic Pearl Oyster strains.
The name refers to its shape
The species name pulmonarius refers to the lung-like outline associated with its fruiting bodies.
Naturally variable colour
The same living culture can produce caps ranging from pale cream to warmer grey-brown shades as temperature, light and airflow change.
An adaptable wood decomposer
Although THE GRIB uses a hardwood-based substrate, Pleurotus pulmonarius can also grow on suitable conifer-based formulations under controlled cultivation.
Yes. It grows quickly, performs well at normal indoor temperatures and gives clear visual signals when it needs more humidity or fresh air.
Small pins usually appear within 3–7 days under suitable conditions, but transport stress, temperature and humidity can make the process take longer. Once pins form, the cluster may be ready within another 2–5 days.
Place it in soft, indirect daylight in an open room with normal fresh-air exchange. Keep it away from direct sun, radiators, strong air-conditioning and sealed cupboards.
Mist the growing window 2–3 times per day with a fine spray. The area should stay moist, but water must not run down or collect inside the box.
The mushrooms need more fresh air. Move the kit to a more open location. Do not point a fan directly at the mushrooms.
This ready-to-fruit kit is designed to be activated on receipt. Do not keep it at +2…+6°C unless the batch label or THE GRIB support specifically tells you to do so. For a short delay, follow the approximately +10°C storage guidance on the batch label.
A second harvest is common with good care, and some blocks produce a smaller third wave. The exact result depends on how much moisture and nutrition remain in the block.
White or cream growth is usually healthy mushroom mycelium. If you see an expanding green or black patch, slime or a strong unpleasant smell, stop and send THE GRIB a clear photo before continuing.
Harvest while the caps are open but their edges remain slightly curved downwards. Do not wait until the caps become completely flat or begin turning upwards.
THE GRIB recommends cooking all home-grown mushrooms thoroughly. When eating a species for the first time, begin with a small portion.