Jacksonville Grown | Small Batch | Support Available | Florida-Focused Learning
Transfers made to order: on MYA plate
You Receive 1 Fresh 100mm MYA dish of Pleurotus ostreatus mycelium ready for your further expansion.
A deep-capped, fast-colonizing Pleurotus ostreatus strain sourced from Maine Cap n Stem, and one I've been actively fruiting here in Jacksonville with strong results.
Chocolate Oyster is a brown-capped phenotype of Pleurotus ostreatus : the same species as Blue Oyster, but with darker pigmentation, a slightly denser texture, and a visual profile that stands out on any market table or plate. Same gourmet quality, same beta-glucan and protein content, different character. I think better flavor and texture too!
Cultivation Overview
Chocolate Oysters grow well on a wide range of substrates — straw, supplemented hardwood, HWFP, and master's mix all work. This is a forgiving, productive species and a solid choice for growers at any level. Colonization is fast and the mycelium is vigorous, so expect a quick turnaround from inoculation to fruiting.
Fruiting Conditions
Temperature: 55–88°F (performing well in Florida conditions)
Humidity: 60–95% relative humidity during fruiting
Light: Indirect or diffused light is sufficient
Fresh Air Exchange: Moderate to high — encourages proper cap development and prevents overlay
Characteristics
Sourced from Maine Cap n Stem, Loved by SFF
Deep brown cap pigmentation — distinctive market and plate appearance
Aggressive mycelium, fast colonization
Strong yields, reliable flushes
Florida heat performance documented
Ideal For
Gourmet mushroom growers
Farmers market and restaurant producers
Oyster mushroom collectors and breeders
Growers in warm or Southern climates
Chocolate Oyster is one of those strains that earns its place in the rotation — productive, good-looking, and built for growers who want results.
Let's Myceliate Tomorrow. 🍄
Jacksonville Grown | Small Batch | Support Available | Florida-Focused Learning
Transfers made to order: on MYA plate
You Receive 1 Fresh 100mm MYA dish of Pleurotus ostreatus mycelium ready for your further expansion.
A deep-capped, fast-colonizing Pleurotus ostreatus strain sourced from Maine Cap n Stem, and one I've been actively fruiting here in Jacksonville with strong results.
Chocolate Oyster is a brown-capped phenotype of Pleurotus ostreatus : the same species as Blue Oyster, but with darker pigmentation, a slightly denser texture, and a visual profile that stands out on any market table or plate. Same gourmet quality, same beta-glucan and protein content, different character. I think better flavor and texture too!
Cultivation Overview
Chocolate Oysters grow well on a wide range of substrates — straw, supplemented hardwood, HWFP, and master's mix all work. This is a forgiving, productive species and a solid choice for growers at any level. Colonization is fast and the mycelium is vigorous, so expect a quick turnaround from inoculation to fruiting.
Fruiting Conditions
Temperature: 55–88°F (performing well in Florida conditions)
Humidity: 60–95% relative humidity during fruiting
Light: Indirect or diffused light is sufficient
Fresh Air Exchange: Moderate to high — encourages proper cap development and prevents overlay
Characteristics
Sourced from Maine Cap n Stem, Loved by SFF
Deep brown cap pigmentation — distinctive market and plate appearance
Aggressive mycelium, fast colonization
Strong yields, reliable flushes
Florida heat performance documented
Ideal For
Gourmet mushroom growers
Farmers market and restaurant producers
Oyster mushroom collectors and breeders
Growers in warm or Southern climates
Chocolate Oyster is one of those strains that earns its place in the rotation — productive, good-looking, and built for growers who want results.
Let's Myceliate Tomorrow. 🍄
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