Branched Oyster Mushroom (Pleurotus cornucopiae)
Branched Oyster Mushroom (Pleurotus cornucopiae)
Branched Oyster Mushroom (Pleurotus cornucopiae) is a cream-capped, wood-decomposing edible fungus native to Europe and East Asia. It has been cultivated commercially in Japan for decades under the name tamogitake, and was the source of a remarkable scientific discovery: the first avidin-like proteins ever found in the fungal kingdom.
Pleurotus cornucopiae (Paulet) Rolland 1910 — Family Pleurotaceae — Order Agaricales
Branched Oyster Mushroom (Pleurotus cornucopiae) grows in pale, cascading clusters on dead or dying hardwood, most often elm, beech, and oak. Unlike its close relative the common oyster mushroom, it produces well-developed, branching stems whose gills fuse and anastomose (connect in a network) at the base — the structural feature that gives the species its name. It fruiting bodies carry a recognizable anise scent, produced by an enzyme called aryl-alcohol oxidase that also plays a role in breaking down lignin from wood.
This species sits at a fascinating intersection of culinary, scientific, and cultivation interest. In Japan, it has been commercially grown and eaten as tamogitake for generations. In laboratories, it has yielded two of the most biotechnologically useful proteins ever isolated from a mushroom: the tamavidins, the first avidin-like biotin-binding proteins ever found outside birds and bacteria. And in cultivation rooms worldwide, it offers hobbyists and small-scale growers a productive, cool-preferring oyster with good biological efficiency and a distinctive flavor profile.
Interested in this species? Out-Grow carries a liquid culture.
Branched Oyster Mushroom (Pleurotus cornucopiae) Liquid CultureWhat Is the Branched Oyster Mushroom (Pleurotus cornucopiae)?
Branched Oyster Mushroom (Pleurotus cornucopiae) is a saprotrophic (living off dead organic matter) basidiomycete (spore-producing fungus) in the family Pleurotaceae. It belongs to the oyster mushroom genus Pleurotus, a group recognized worldwide for high productivity on lignocellulosic (wood and plant fiber) substrates and for the pleurotoid body plan — fan-shaped caps growing outward from a lateral or eccentric stem.
What sets the Branched Oyster Mushroom apart from other oysters is visible the moment you see a mature fruiting body: the stems branch, and where adjacent caps share a common base, the gills run down and fuse with one another in a network of interconnected ridges. No other commonly encountered oyster mushroom does this so consistently. Combined with its pale cream coloration and persistent anise-like odor, this makes it one of the more distinctive species in the genus once you know what to look for.
There is a taxonomic complexity worth knowing before you read further: the Branched Oyster Mushroom (Pleurotus cornucopiae) is frequently confused — and sometimes treated as synonymous — with two other species. Pleurotus citrinopileatus, the golden or yellow oyster, is so closely related that standard DNA barcodes cannot reliably separate them, yet their caps look dramatically different (bright yellow vs. pale cream). And Pleurotus sapidus, treated by some authorities as a synonym of P. cornucopiae, has been placed in a completely separate genetic clade by recent molecular analyses. These distinctions matter for cultivators purchasing spawn and are addressed in detail in the classification and genetics sections below.
How Is Branched Oyster Mushroom (Pleurotus cornucopiae) Classified?
Full Taxonomy
| Rank | Name |
|---|---|
| Kingdom | Fungi |
| Phylum | Basidiomycota |
| Subphylum | Agaricomycotina |
| Class | Agaricomycetes |
| Subclass | Agaricomycetidae |
| Order | Agaricales |
| Family | Pleurotaceae |
| Genus | Pleurotus (Fr.) P. Kumm. |
| Species | Pleurotus cornucopiae (Paulet) Rolland 1910 |
MycoBank ID: 255986. The species is listed under this name as accepted in MycoBank, Index Fungorum, Species Fungorum, and NCBI. The family placement in Pleurotaceae (rather than the older Tricholomataceae used in earlier literature) is the current consensus.
Naming History and Synonyms
The species was first formally described by the French mycologist Jean Jacques Paulet in his 1793 work Traité des champignons, placed in the now-obsolete genus Dendrosarcos. Lucien Rolland transferred it to Pleurotus in 1910, creating the current combination. Several synonyms accumulated over the following century, primarily from European mycologists independently describing what turned out to be the same organism.
| Synonym | Author / Year | Reason |
|---|---|---|
| Dendrosarcos cornucopiae | Paulet, 1793 | Original description under obsolete genus |
| Pleurotus sapidus | Schulzer, 1873 | European description treated as separate species; molecular status contested (see below) |
| Agaricus sapidus | Saccardo, 1887 | Reclassification of Schulzer's taxon |
| P. cornucopiae var. citrinopileatus | (Singer) Ohira | The yellow/golden form; often treated as full species P. citrinopileatus |
How Do You Identify Branched Oyster Mushroom (Pleurotus cornucopiae)?
Branched Oyster Mushroom (Pleurotus cornucopiae) has a combination of features that, taken together, make it identifiable with confidence. No single character is definitive on its own — but the combination of pale cap, strong anise odor, decurrent gills that anastomose at the stipe, and well-developed branching stems is distinctive.
Morphology at a Glance
The most important identification character is the gill anastomosis: when multiple fruiting bodies share a branching base, the gills from adjacent caps connect and form a network of fused ridges on the shared stem tissue. This is absent or very weak in P. ostreatus and makes the Branched Oyster Mushroom visually distinctive when fruiting clustered, as it typically does. The anise odor — produced biochemically from p-anisaldehyde — is another reliable character, present even in young fruiting bodies before the cap fully expands.
Lookalike Species
Typically darker gray to blue-brown cap; stipe very short, stubby, or absent; gills do not anastomose at the stipe; odor absent or faintly floury; spore print pale violet-gray. Safe to eat but a separate species with different cultivation parameters.
Bright yellow to golden-yellow cap — impossible to confuse visually with the cream-colored P. cornucopiae in normal development. Shares the anise odor. Closely related; DNA barcodes cannot reliably separate them. Important not to conflate these species in cultivation or health research.
Similar pale coloration but stipe shorter; fruiting primarily in summer on dead hardwood; weaker anise odor; belongs to a different genetic clade.
Brown spore print (vs. white); rusty brown gills at maturity; much smaller overall. The spore print color alone immediately rules out any Pleurotus. Not dangerous but a common confusion for newer foragers.
Orange-yellow cap; highly disagreeable fetid odor — the opposite of anise; grows on conifers. Not dangerous but unpalatable. The odor difference is unmistakable.
Where Does Branched Oyster Mushroom (Pleurotus cornucopiae) Grow?
Branched Oyster Mushroom (Pleurotus cornucopiae) is a white-rot saprotrophic fungus — in plain terms, a wood decomposer that breaks down dead and dying hardwood by degrading both lignin (the structural polymer that makes wood rigid) and cellulose (the main sugar polymer in plant cell walls). This enzymatic capability makes it an effective decomposer of a wide range of deciduous tree species and is directly responsible for why it can be cultivated on dead lignocellulosic (wood fiber and plant material) substrates without needing a living tree partner.
In the wild, Branched Oyster Mushroom (Pleurotus cornucopiae) fruits primarily on dead or dying hardwood. Elm (Ulmus spp.) was historically an important substrate in Europe, and the Japanese name tamogitake references growth on Ulmus davidiana (Japanese elm). Other documented substrates include beech (Fagus), oak (Quercus), poplar and willow (Populus, Salix), and ash (Fraxinus). Conifer substrates are rarely reported in wild collections. The species favors partially shaded locations with stable humidity and tends to fruit on stumps, fallen trunks, or living trees with internal decay.
Geographic Distribution
| Region | Status / Notes | Season |
|---|---|---|
| Western Europe (France, UK, Netherlands, Belgium) | Native; scarce to locally uncommon in UK; France is the type location | August – November |
| Central & Eastern Europe | Native; more frequent in continental zones | August – November |
| Mediterranean countries | Present; distribution data limited | Autumn |
| Japan (Hokkaido, mountain regions) | Native; extensively cultivated; wild populations difficult to separate from cultivation escapes | July – September |
| China, Korea | Native and cultivated; widely distributed | Late summer – autumn |
| Central Asia / Middle East | Sporadic records; range data incomplete | Autumn |
There is no current IUCN Red List assessment for Branched Oyster Mushroom (Pleurotus cornucopiae), and no national Red List designation has been confirmed in a search of the Global Fungal Red List Initiative. Wild populations in parts of Western Europe may have declined due to habitat loss — particularly the reduction of old elm woodland following Dutch elm disease — but the species is not under collection pressure given extensive commercial cultivation.
Can You Cultivate Branched Oyster Mushroom (Pleurotus cornucopiae)?
Yes — Branched Oyster Mushroom (Pleurotus cornucopiae) is a commercially established cultivated edible mushroom, particularly in Japan, China, and Korea. It is a cool-preferring species with well-documented cultivation parameters and good biological efficiency (the ratio of fresh mushroom weight to dry substrate weight) when managed correctly.
Substrate and Spawn
The most rigorous North American cultivation study on this species (Royse, 2002, Penn State, published in Applied Microbiology and Biotechnology) grew strain P. cornucopiae 608 on pasteurized cottonseed hulls (75% dry weight) combined with chopped wheat straw (24%) and ground limestone (1%). Wheat grain spawn performs best overall for fruiting body characteristics and biological efficiency; jowar (sorghum) grain spawn achieves the fastest mycelial colonization at approximately 7.33 days. Biological efficiency up to 86% on wheat straw substrate with 5% wheat grain spawn has been reported in subsequent work.
Spawn Run Parameters
Fruiting Conditions
Branched Oyster Mushroom (Pleurotus cornucopiae) is a cool-fruiting species that requires a temperature drop to initiate pinning (the formation of early fruiting body structures). A reduction of 5–8°C from spawn run temperature is the standard trigger. Fruiting at temperatures above 22°C significantly reduces yield and quality. Low relative humidity during fruiting causes cracking at the cap margin — a cosmetic problem that can be prevented by maintaining 85–95% humidity throughout the fruiting period.
Cultivation Steps
Prepare Substrate
Pasteurize hardwood-based substrate (cottonseed hulls, wheat straw, or supplemented hardwood) at 75–80°C for 1–2 hours minimum. Cool to below 30°C before inoculation.
Inoculate with Liquid Culture
Use liquid culture syringe to inoculate grain spawn or directly into substrate bags. Optimal spawn rate 3.75–5% wet weight (Royse, 2002). Higher spawn rates shorten time to production.
Spawn Run
Maintain 22–25°C, 85–95% humidity, no FAE required. Colonization is complete in 14–21 days. White, ropy mycelial cords are typical for this species.
Cold Shock & Pinning
Drop temperature 5–8°C to 15–18°C. Introduce fresh air exchange. Primordia (early pin formation) typically appear within 5–10 days of the temperature drop.
Fruiting & Harvest
Maintain 85–95% humidity, 15–20°C, good FAE, and dim light. Harvest before cap margins fully flatten — gill quality and anise aroma are best at this stage.
Rest & Reflush
Allow 5–10 days between flushes. First flush is typically 40–50% of total yield. Expect 3–4 productive flushes over a 45–70 day total production cycle.
Contamination Risks
The primary threats to Branched Oyster Mushroom (Pleurotus cornucopiae) cultivation are Trichoderma spp. (particularly T. harzianum and T. viride), which present as green mold patches and are the most economically damaging contaminant in oyster cultivation worldwide. Prevention requires complete pasteurization, clean spawning environments, and avoiding temperature hot spots in substrate blocks. Bacillus bacterial wet rot, Neurospora crassa (orange bread mold), and cobweb mold (Cladobotryum spp.) are secondary risks. P. cornucopiae produces dense, cord-like mycelium that may offer some competitive advantage during colonization.
About the Liquid Culture
Out-Grow's Branched Oyster Mushroom liquid culture contains actively growing Pleurotus cornucopiae mycelium in a sterile nutrient solution. Liquid culture is the most efficient route to inoculating grain spawn or substrate bags — it delivers a high density of viable mycelial tissue directly to the colonization environment, reducing lag time and improving competitive exclusion against contaminants during the spawn run.
This species has been documented in submerged fermentation studies to produce vigorous mycelial pellets and extracellular polysaccharides including beta-glucans. For research applications, liquid culture provides a consistent starting material for mycelial biomass production, volatile compound studies (the aryl-alcohol oxidase enzyme and p-anisaldehyde system), and polysaccharide extraction experiments.
What Bioactive Compounds Does Branched Oyster Mushroom (Pleurotus cornucopiae) Contain?
Branched Oyster Mushroom (Pleurotus cornucopiae) has a richer and more scientifically distinctive chemistry than most oyster mushrooms. It is the source of the first fungi-derived avidin-like proteins ever characterized, an unusual class of spiroketal sesquiterpenes, well-characterized lectins with unusual binding specificities, and significant ergothioneine accumulation. Below, all evidence is flagged by type: in vitro only, animal model, or clinical/human data.
Tamavidins 1 & 2
Avidin-like biotin-binding proteins — the first ever found in fungi. Expressed at high levels in fruiting bodies. Functionally analogous to streptavidin; express as soluble tetramers in E. coli, making them biotechnologically superior to avidin. Ecological function: defense against nematodes, insects, and amoebae via biotin sequestration.
Biochemical / In Vitrop-Anisaldehyde
4-methoxybenzaldehyde — the primary compound responsible for the characteristic anise scent. Produced by aryl-alcohol oxidase acting on p-anisyl alcohol. Confirmed by GC-MS in liquid cultures (Gutiérrez et al., 1994, Applied and Environmental Microbiology). Linked to lignocellulose degradation function.
In Vitro (Liquid Culture)Pleurospiroketals A–E
Five novel sesquiterpenes bearing a unique 5,5-spiroketal skeleton — the first such skeleton ever reported from basidiomycetes (Wang et al., 2013, Journal of Natural Products). Of theoretical synthetic and chemotaxonomic interest. Biological activity not fully characterized.
Preliminary / Single StudyPCPS (β-1,6-Glucan)
The major polysaccharide from P. cornucopiae / P. citrinopileatus extract. In macrophage cell cultures, induces significant TNF and IL-1β secretion. In BALB/c mice (intraperitoneal injection), increases macrophage cytokine expression. Evidence of immune modulation is interesting but not confirmed in humans.
In Vitro + Animal ModelErgothioneine (EGT)
A sulfur-containing amino acid synthesized almost exclusively by fungi, accumulating at high levels in Pleurotus species. The closely related P. citrinopileatus contains up to 822 mg/kg dry weight — among the highest of any culinary mushroom. EGT content of P. cornucopiae s.s. (white cap) has not been separately quantified in a peer-reviewed study.
Documented in Related SpeciesPhenolic Compounds
Gallic acid, protocatechuic acid, chlorogenic acid, vanillin, ferulic acid, and naringenin detected in fruiting body extracts. Total phenolic content approximately 281 µg gallic acid equivalents per gram. Acetone extract showed 94.62% β-carotene-linoleic acid inhibition at 20 mg/mL in vitro.
In Vitro OnlyNovel Monoterpenoids & Sesquiterpenoids
Four new monoterpenoids and one new sesquiterpenoid isolated from rice-fermented mycelium (Wang et al., 2013, JAFC). Compound 1 has an unusual spiro[benzofuran-3,2'-oxiran] skeleton. Tested for nitric oxide inhibition with IC₅₀ values approximately 60–90 µM.
In Vitro OnlyLectins (PCL & PCL-M)
Three fruiting body isolectins (PCL) with hemagglutinating activity not inhibited by any monosaccharide — suggesting complex oligosaccharide-binding specificity unusual among mushroom lectins. A separate mycelial aggregate lectin (PCL-M) is GalNAc-specific, Ca²⁺-dependent, and expressed during aggregate formation.
Biochemical / In VitroLovastatin (Mevinolin)
An HMG-CoA reductase inhibitor detected in fruiting bodies of multiple Pleurotus species including P. sapidus (= P. cornucopiae per some authorities). Concentrations range 50–5,991 µg/g dry weight depending on species and strain. Species-confirmed data for P. cornucopiae s.s. are limited.
Related-Species AnalogIs Branched Oyster Mushroom (Pleurotus cornucopiae) Safe to Eat?
Branched Oyster Mushroom (Pleurotus cornucopiae) is a well-established edible mushroom with a long history of consumption in Europe and Japan. It contains none of the recognized toxic compound classes found in dangerous fungi — no amatoxins, phallotoxins, orellanine, gyromitrin, muscarine, ibotenic acid, or any other documented mushroom toxin. When properly cooked, it is safe for human consumption with a mild, pleasant flavor.
Edibility
Well-established edible. Mild, pleasant taste. Best cooked; raw consumption may cause mild GI discomfort in some individuals, as with most edible fungi.
Known Toxins
None identified in normally prepared fruiting bodies. No amatoxins, orellanine, gyromitrin, or other recognized mushroom toxin categories.
Tamavidin Note
Tamavidins bind biotin strongly in laboratory conditions. No documented case of biotin deficiency from eating this mushroom exists. Cooking is expected to denature the proteins. A theoretical consideration only.
Occupational Risk
Documented risk of occupational asthma from inhaling basidiospores in commercial cultivation settings (Michils et al., 1991, European Respiratory Journal). N95 respiratory protection recommended during heavy harvest. Not a food safety issue.
Drug Interactions
No documented interactions with pharmaceutical drugs at normal dietary amounts. Theoretical lovastatin content is orders of magnitude below pharmaceutical doses and considered nutritionally irrelevant.
Clinical Evidence
No published human RCTs for any health outcome using P. cornucopiae specifically. Bioactive data is preclinical (in vitro and animal models). An ongoing clinical trial (OYSCOG, NCT06846827) examines cognition in older adults using Pleurotus oyster species broadly.
The most significant documented health concern associated with Branched Oyster Mushroom (Pleurotus cornucopiae) is entirely occupational: a 1991 case study in the European Respiratory Journal (Michils et al.) described severe occupational asthma in a commercial mushroom factory worker caused specifically by P. cornucopiae spores, with specific IgE and IgG antibodies demonstrated against spore extracts. Commercial cultivation facilities producing this species should implement respiratory protective measures. The development of sporeless mutant strains (see Section 8) directly addresses this occupational health challenge.
What Makes Branched Oyster Mushroom (Pleurotus cornucopiae) Remarkable?
Branched Oyster Mushroom (Pleurotus cornucopiae) has contributed to mycological and biochemical knowledge in ways that extend well beyond its identity as a cultivated edible. Several discoveries made in this species have had impact across biology and biotechnology.
The First Fungal Avidin-Like Proteins — Tamavidins
In 2009, Takakura et al. (published in the FEBS Journal) reported the discovery of two proteins in P. cornucopiae fruiting bodies — tamavidin 1 and tamavidin 2 — that bind biotin with extremely high affinity, analogously to the well-known egg-white protein avidin and the bacterial protein streptavidin. This was the first time avidin-like proteins had ever been found in a eukaryote other than birds. Their ecological function appears to be chemical defense: by binding biotin, the tamavidins deprive nematodes, insects, and amoebae (the fungus's natural predators and competitors) of a vitamin they require for metabolic function. Biotechnologically, tamavidin 2 has been developed as a streptavidin substitute for research assays (ELISA, western blot, pull-down) because — unlike streptavidin, which requires complex renaturation — it expresses as a soluble, correctly folded tetramer directly from E. coli.
A Spiroketal Skeleton New to Basidiomycetes
The five pleurospiroketal sesquiterpenes (pleurospiroketals A–E) isolated from P. cornucopiae by Wang et al. (2013, Journal of Natural Products) represent the first 5,5-spiroketal carbon skeleton ever found in any basidiomycete fungus. Spiroketals are a class of organic molecules with complex ring systems that are well-known in natural products chemistry but had not previously been found in this fungal group. This finding expanded the known chemical diversity of the Pleurotus genus and suggests that this species may be a richer source of chemically novel secondary metabolites than previously recognized.
Cap Color Genetics and Tyrosinase
Pleurotus cornucopiae was the model species used to first map and functionally verify the gene controlling cap color in oyster mushrooms. The PcTYR gene (tyrosinase family, chromosome 7) produces a 379-amino-acid protein with conserved copper-binding domains that determines whether the cap is dark or white. A follow-up study identified a second major gene — pcmfs, encoding a methyl farnesoate signaling component — that also controls cap color. This revealed that cap color in oyster mushrooms is controlled by a multi-gene developmental pathway involving terpenoid signaling, an unexpected biochemical connection. The published genetic linkage map (11 linkage groups, 3,449 SNP markers, 35.1 Mb genome) makes P. cornucopiae one of the more genomically well-characterized oyster mushroom species.
Sporeless Mutant and Occupational Health
Japanese breeding programs developed the 108Y2D sporeless mutant of P. cornucopiae — a cultivated strain that produces normal fruiting bodies without releasing basidiospores. The genetic basis was identified using next-generation sequencing: a single C-to-T nucleotide change at position 1,950 of a putative transcription factor exon creates a premature stop codon and eliminates sporulation entirely. This sporeless trait protects cultivation workers from occupational asthma while preserving all commercial qualities of the mushroom. The identification of the causative SNP using NGS-based marker-assisted selection in a commercial mushroom species was technically significant at the time of publication.
Aryl-Alcohol Oxidase — Linking Aroma to Wood Decay
The enzyme aryl-alcohol oxidase (AAO) from P. cornucopiae was among the first fungal enzymes characterized in the vanillyl-alcohol oxidase family. It catalyzes the conversion of p-anisyl alcohol to p-anisaldehyde — the compound that produces the characteristic anise scent. The same enzyme participates in the oxidative degradation of lignin from wood. This biochemical overlap suggests that the Branched Oyster Mushroom's distinctive fragrance may be a sensory byproduct of its ecological function as a wood decomposer: the enzymes that break down dead elm and beech are the same enzymes that fill the air with anise.
Frequently Asked Questions About Branched Oyster Mushroom (Pleurotus cornucopiae)
What is the difference between Branched Oyster Mushroom and Golden Oyster Mushroom?
Branched Oyster Mushroom (Pleurotus cornucopiae) has pale cream to grayish-ivory caps, while Golden Oyster Mushroom (P. citrinopileatus) has bright yellow to golden caps — visually impossible to confuse in normal development. Despite looking different, they are so closely related genetically that standard DNA barcodes (ITS sequencing) cannot reliably distinguish them. Both share an anise-like odor. For cultivation purposes they behave similarly, though cap color (a cosmetic and commercial trait) differs.
Is tamogitake the same species as Branched Oyster Mushroom?
Yes. Tamogitake (タモギタケ) is the Japanese common name for Pleurotus cornucopiae, referring to its growth on Ulmus davidiana (Japanese elm, called "tamo-ki" in Japanese). Commercially cultivated tamogitake in Japan is typically a white or cream-capped strain of P. cornucopiae, though some products labeled tamogitake may use the related yellow-capped P. citrinopileatus, which is sometimes also called tamogitake in the broader market. The distinction matters for nutritional labeling and health research contexts.
How long does it take to grow Branched Oyster Mushroom from liquid culture?
Total time from inoculation to first harvest is typically 45–70 days depending on substrate, spawn rate, and fruiting temperatures. Substrate colonization (spawn run) takes 14–21 days at 22–25°C. After the temperature drop to 15–18°C triggers pinning, first pins typically emerge within 5–10 days. The first flush is the heaviest — typically 40–50% of total yield — with 3–4 productive flushes overall and 5–10 days rest between each flush.
What are tamavidins and why do they matter?
Tamavidins 1 and 2 are biotin-binding proteins discovered in P. cornucopiae fruiting bodies in 2009. They were the first avidin-like proteins ever found in a eukaryote outside birds — a significant discovery in biochemistry. In the mushroom, they appear to function as chemical defense agents, depriving predatory nematodes and insects of biotin they need for survival. In biotechnology, tamavidin 2 is used as a streptavidin substitute in research assays because it expresses easily as a soluble protein in bacteria, unlike streptavidin itself.
What temperature does Branched Oyster Mushroom need to fruit?
Branched Oyster Mushroom (Pleurotus cornucopiae) is a cool-fruiting species. The optimal fruiting temperature range is 15–20°C (59–68°F). Fruiting can occur between 10–22°C, but temperatures above 22°C significantly reduce yield and quality. Pinning (the formation of early fruiting structures) is triggered by a temperature drop of 5–8°C from the spawn run temperature of 22–25°C, along with increased fresh air exchange and stable humidity above 85%.
Is Branched Oyster Mushroom edible and safe?
Yes — Branched Oyster Mushroom (Pleurotus cornucopiae) is a well-established edible with a long history of consumption in Europe and Japan. It contains no recognized mushroom toxins. The only documented health concern is occupational: commercial cultivation workers who inhale large quantities of basidiospores during harvest are at risk of occupational asthma, a condition documented in a 1991 case report. This is an inhalation risk in intensive cultivation environments, not a food safety issue. Cooking before eating is recommended, as with most culinary mushrooms.
Also available as a culture plate from Out-Grow.
Branched Oyster Mushroom (Pleurotus cornucopiae) Culture Plate