Oyster Mushroom 'Italian'- 2.2KG Ready To Fruit Block

The most heat-tolerant oyster block in the range. Italian Oyster (Pleurotus pulmonarius), also known as Phoenix Oyster, fruits successfully at temperatures up to 27°C — making it the oyster variety of choice when ambient conditions push beyond what Pearl or Snow White can comfortably handle. It's the reliable option for growers in subtropical Queensland who want consistent oyster production running year-round without climate control.

Yield and harvesting: 500–600g on first flush, with up to 4 harvests per block. Produces cream to pale brown fan-shaped clusters with a firm, clean texture that holds well post-harvest. Harvest when caps are fully formed and edges are still flat — before any upward curling begins. The firmer structure gives slightly better shelf life than more delicate varieties: 5–7 days refrigerated.

In the kitchen: Mild, clean flavour with silky, tender texture — the workhorse of the oyster range. Versatile across stir-fry, pasta, and BBQ applications, with enough flavour to hold its own and enough subtlety to complement without overpowering. The firmer texture compared to Pearl Oyster means it handles higher heat and longer cooking without losing structure.

Growing conditions: 18–27°C — the widest comfortable fruiting range of any oyster variety in the range. Reliable year-round for most of Queensland and northern Australia. Fast to pin, 5–10 days from initiation under optimal conditions.

Express post and bulk ordering

We strongly recommend express post during summer months to minimise heat exposure in transit. Add the Express Post Addon to your order with a quantity matching your block count. Orders of 4 or more blocks of an individual variety are made to order and may take up to 2 weeks (3 weeks for Pioppino and Reishi). We'll confirm your estimated shipping date once the order is placed.

Why choose Kai Kai Farm commercial blocks

We're not resellers — we're growers. Every block is prepared, sterilised, and colonised right here at Kai Kai Farm on Tamborine Mountain, using methods refined through years of commercial gourmet and medicinal mushroom production. Consistent performance batch-to-batch, verified contamination-free cultures, and full transparency from substrate to shelf.

Storage and handling

If you can't fruit immediately, store in a cool, dark place under 18°C for up to 2 weeks. Handle gently — the mycelium is alive and ready to fruit.

Perfect for

Small commercial farms and start-ups. Market gardeners and farm-to-table producers. Home growers scaling up. Restaurants and chefs looking to harvest unique produce on-site. Workshops and educational demonstrations.