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

Golden clusters that photograph like nothing else on the market. Yellow Oyster (Pleurotus citrinopileatus), also known as Golden Oyster, produces vivid lemon-yellow to bright gold fan-shaped clusters that sell on sight at any specialty market or restaurant. Like Pink Oyster, it's a warm-weather summer variety that comes into its own when cool-season production slows.

Yield and harvesting: Expect 300–400g on first flush, with up to 4 harvests per block — slightly lower than pearl-type oysters but competitive at the premium price points that the visual impact commands. Yellow Oysters are fast to pin once conditions are right; harvest when caps are fully formed but before edges curl and the vivid colour begins to fade. Best sold or used within 2–3 days of harvest.

In the kitchen: Mild, subtly sweet and nutty flavour with a delicate, silky texture. Best with quick cooking methods — a brief toss in a hot pan, scattered over steamed rice, or folded into a light Asian broth. Don't overcook: both the texture and the gold colour are part of the appeal and both fade fast with too much heat.

Growing conditions: 22–28°C, moderate to high humidity. Natural warm-weather companion to Pink Oyster in a seasonal production rotation.

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.