Shiitake Mushroom Farming: Complete Practical Step-by-Step Guide

Learn how to grow shiitake mushrooms using the sawdust block method. Step-by-step shiitake mushroom farming guide covering materials, incubation, fruiting, harvesting, and common mistakes.

                                                                              

This guide is written only for readers who want to grow shiitake mushrooms.
No benefits, no health talk, no theory.
Just what to do, how to do it, and where people usually make mistakes.

If someone follows this properly, they can start shiitake mushroom farming from scratch.

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What Type of Mushroom Is Shiitake?

Shiitake is a wood-based mushroom.
It does not grow on paddy straw, compost, or manure.

It grows on:

• Hardwood logs (traditional method)

• Hardwood sawdust blocks (commercial method)

For practical and commercial farming, sawdust block method is best, so this guide focuses mainly on that.

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Two Methods of Shiitake Mushroom Farming

1. Sawdust Bag / Block Method (Recommended)

• Faster production

• Controlled environment

• Suitable for indoor farming

• Scalable for commercial use

2. Wood Log Method (Traditional)

• Very slow

• Takes 6–12 months

• Needs forest-type conditions

• Not ideal for beginners

If you are starting now, use the sawdust block method.

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Sawdust Block Method: Step-by-Step

Step 1: Raw Materials Required

You need the following:

• Hardwood sawdust
  (oak, beech, mango, sheesham, poplar – avoid softwood like pine)

• Wheat bran or rice bran

• Lime (calcium carbonate)

• Clean water

• Polypropylene bags (heat-resistant, 1–1.5 kg capacity)

• Shiitake mushroom spawn

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Step 2: Substrate Mixing Ratio

Use this standard ratio (by weight):

• Hardwood sawdust: 80%

• Wheat bran / rice bran: 18%

• Lime: 2%

Moisture Level

• Add water slowly

• Final moisture should be 60–65%

• Hand test:
  Press substrate in fist → no water dripping, but moisture should be felt

Wrong moisture is the number one reason for failure.

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Step 3: Filling the Bags

1. Fill the mixed substrate into polypropylene bags

2. Compress lightly (not too tight)

3. Leave 2–3 cm space at the top

4. Insert neck ring and cotton plug
   (or seal properly if using heat-seal bags)

Each bag should weigh 1–1.2 kg.

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Step 4: Sterilization (Very Important)

Shiitake needs proper sterilization.

You can use:

• Autoclave (best)

• Pressure cooker (small scale)

• Steam drum (commercial)

Sterilization Time:

• 15 PSI pressure

• 2–2.5 hours

After sterilization:

• Let bags cool completely

• Do not open while hot

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Step 5: Spawn Inoculation

This step must be done in clean conditions.

1. Clean hands and tools with alcohol

2. Open cotton plug

3. Add shiitake spawn (3–5% of bag weight)

4. Shake gently so spawn spreads

5. Close with cotton plug again

Even small contamination can destroy the entire batch.

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Incubation Phase (Spawn Run)

Room Conditions

• Temperature: 22–25°C

• Humidity: 65–70%

• Light: No light

• Air: Normal ventilation (no fan directly)

Duration

• 45–60 days

During this time:

• Bags turn completely white

• Mycelium becomes thick and brownish later

 If you see green, black, or foul smell → remove that bag immediately.

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Browning Phase (Critical Step)

After full colonization:

• Reduce temperature slightly (18–22°C)

• Increase fresh air

• Give low indirect light

The surface of the block will turn brown.
This step strengthens the block and improves fruiting.

 Browning time: 15–25 days

Do not rush this stage.

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Fruiting Induction

Once browning is complete:

Cold Shock (Optional but Effective)

• Dip blocks in cold water (10–15°C)

• Duration: 12–24 hours

Then move blocks to fruiting room.

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Fruiting Room Conditions

• Temperature: 12–20°C

• Humidity: 85–90%

• Light: Low but present

• Fresh air: Good ventilation

Cut small slits in the bag or remove bag completely.

Pinheads appear in 7–10 days.

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Harvesting Shiitake Mushrooms

Harvest when:

• Cap is 70–80% open

• Edges slightly curved inward

Do not wait until fully flat.

Cut with clean knife.

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Yield Expectation

From one 1-kg block:

• Total yield: 200–300 grams

• 2–3 flushes

• Total production period: 3–4 months

Quality depends heavily on:

• Sawdust quality

• Sterilization

• Climate control

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After Harvest Care

• Rest blocks for 10–15 days

• Maintain moisture

• Cold shock again for next flush

After final flush:

• Blocks can be composted

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Common Mistakes to Avoid

1.Using softwood sawdust
2. Poor sterilization
3. Too much water in substrate
4. High temperature during fruiting
5. No ventilation

Most failures happen because of contamination and temperature mistakes.

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Space Requirement

• Small scale: One room (10×10 ft)

• Commercial: Separate rooms for

  • Incubation

  • Browning

  • Fruiting

Shiitake needs control, not open farming.

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Who Should Do Shiitake Farming?

Best suited for:

• Indoor growers

• Controlled farming setups

• Farmers targeting premium markets

• People ready to learn precision farming

This is not a careless or low-maintenance mushroom.

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Final Words

Shiitake mushroom farming is:

• Technical

• Controlled

• Slow compared to oyster

• But stable and professional

If done properly, it produces consistent, high-quality mushrooms with strong market demand.