FOR-77

Shiitake Production on Logs

Step-by-Step in Pictures
Deborah B. Hill, Extension Forestry Specialist

1 2 3 4

5 6 7 8

M
MPar '9
60 9
0

9 10 11 12
th
Mon 4 5 6 7
3 4
Month
1 2 1 2 13 1
1
9 10 1 2 0 21
1 82 3 4 158 169 7
7 8
16 1 27 2
8 915 10 11 12251326 14
4
2 2 23 2
15 16 17 18 19 20 21

22 23 24 25 26 27 28

sale
 Choose the right tree.
1

sweetgum

mockernut
hickory

white ash white oak

yellow-poplar

sugar maple

2
3
4
 Drill the holes.
4
October/February
S M T W T F S

2 - 14 days

Drill holes within

2 weeks of
cutting the tree.

Hole depth and spacing

sawdust spawn
3/8 - 5/8" diameter
OR
dowel spawn
1.25 - 1.5"
5/16" diameter

1 - 1.5"

3"

6"

5
6
 Seal the holes with hot wax.
6
wax wa
x

400˚

LOW HIGH LOW

7
8
 Month
Month
Stack and shade the logs. Month1 2 3 4 5 6 7

8 Month
1 2 3 4 5 6 7
Month 8 9 10 11 12 13 14
1 2 3 4 5 6 7
8 9 10 11 12 13 14
1 2 315 416 517 618 719 20 21
Month8 9 10 11 12 13 14
1 2 315 416 517 618 719 20 21
8 9 1022 1123 1224 1325 1426 27 28
1 2 315 416 517 618 719 20 21
8 9 1022 1123 1224 1325 1426 27 28
WAIT 6 - 18 x 15 16 17 18 19 20 21
8 9 1022 1123 1224 1325 1426 27 28
15 16 17 18 19 20 21
22 23 24 25 26 27 28
15 16 17 18 19 20 21
22 23 24 25 26 27 28
22 23 24 25 26 27 28

STOP

Stack logs
in the shade.

OR

Cover with
shade cloth.

9
 Keep logs damp.
9
IF

Water once or twice

per month if dry. THEN
April
1 2 3 4 5 6 7

8 9 10 11 12 13 14
15 16 17 18 19 20 21

22 23 24 25 26 27 28

11 12 1
10 2
9 3
8 4
7 6 5

11 12 1
10 2
9 3
8 4
7 6 5

10
11
 Harvest and store the mushrooms.
11

<1 hour
ventilation holes

Refrigerate at 41˚.
12
 Marketing options
12
Fresh = $5.00/lb.
2001

Dry = $12.00/lb.
2001

Restaurant Natural foods

Open

Today's 2 for $1.00 $1.29 ea. .79/lb.

Specials

Supermarket Farmers' market

take
sale
Shii ooms
u s hr
M

13
 Stuffed Mushrooms–Shiitakes
(Makes 12-15 each)

12-15 Shiitakes caps–2-3", cut off stems

2 tbsp butter
1 medium onion (Vidalia) finely chopped
1/2 cup pepperoni–diced
1/4 cup bell pepper–finely chopped (green, red, yellow)

1 clove garlic–minced
3/4 cup crushed Ritz crackers (about 12 each)

3 tbsp grated Parmesan cheese

1/2 cup grated mozzarella cheese
1/4 tsp oregano

1 tbsp snipped parsley (fresh)

1/2 tsp tarragon (fresh or dried)
1/3 cup chicken broth

Melt butter in large skillet. Add onion, pepperoni, pepper, and garlic.
Cook until tender (not brown). Add cracker crumbs, cheese, parsley,
oregano, and tarragon. Mix well. Stir in chicken broth. Mix. Spoon
stuffing into mushroom caps. Place in shallow pan (place about 1/4 inch
water in bottom of pan before cooking). Bake 325° about 20-25 minutes.

Can be prepared night or morning before using and placed in refrigera-

tor. Put in pan before baking.

Serve warm.

Recipe—Martha Gonia

For more information:

Dr. Deborah Hill
Department of Forestry
University of Kentucky
Lexington, KY 40546-0073 Dr. Deborah Hill
Department of Forestry
University of Kentucky
Lexington, KY 40546-0073
Phone: 859-257-7610
Fax: 859-323-1031
Email: dhill@ca.uky.edu

Illustrations by Dennis Duross, Extension Communications Specialist

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of
Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, M. Scott Smith, Director of Cooperative Extension Service,
University of Kentucky College of Agriculture, Lexington, and Kentucky State University, Frankfort. Copyright © 2001 for materials developed by the University of Kentucky Cooperative
Extension Service. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include
this copyright notice. Publications are also available on the World Wide Web at: http://www.ca.uky.edu.
Issued 9-1999, Revised 9-2001, Last printed 9-2001, 2000 copies, 5000 copies to date.