Oyster mushrooms (Pleurotus species) are one of the most popular and delicious mushrooms grown worldwide. With their soft, velvety caps in shades of white, pink, and grey, they not only look appealing but also turn waste into wealth by decomposing organic matter. Found on wooden logs, coffee grounds, and other organic waste, they’re nature’s true recyclers.
For those looking for a meat-like texture without consuming meat, oyster mushrooms are a perfect choice. They are also easy to grow at home, even in small spaces, making them a great option for beginners in India.
Commonly Grown Mushrooms in India
Oyster mushrooms
Button mushrooms
Shiitake mushrooms
Flammulina filiformis (Enoki)
Portobello mushrooms
Lion’s mane
Shimeji mushrooms
Key Terms You Should Know
Spawn: The “seed” of mushrooms. It carries the strain of a particular mushroom variety (grain spawn, sawdust spawn, or plug spawn). Spawns are available in the market but can also be prepared at home.
Pasteurisation: The process of killing harmful microbes while retaining useful ones in the growing medium (substrate). It can be done using steam, hot water, or fermentation.
Steps to Grow Oyster Mushrooms at Home in India
1. Site Selection
Choose a shady, well-ventilated, and humid location.
Avoid direct sunlight.
Ideal humidity: 80–95%
Ideal temperature: 60–75°F (15–24°C)
Ensure good CO₂ control and low light for some growth stages.
2. Prepare the Substrate
Common substrates: straw, sawdust, cardboard, or agricultural waste.
Soak straw in water for 24 hours, then drain and pack into plastic bags.
3. Pasteurization
Place straw-filled bags in a drum with boiling water.
Let the steam treat the bags for about 1 hour at 200–205°F.
Once pasteurized, the bags are ready for spawning.
4. Inoculation (Spawning)
Mix oyster mushroom spawn into the pasteurized substrate.
Pack tightly in bags to avoid contamination.
5. Spawn Running (Incubation)
Keep bags in a dark, warm room for 2–3 weeks.
Mycelium will spread through the substrate (white threads).
Maintain ventilation and check for mold or pests.
6. Fruiting (Pinning)
Small mushroom heads (pins) start forming.
Requires low temperature, high humidity, and low light.
Use misting, humidifiers, or wet towels to maintain humidity.
7. Harvesting
Harvest when caps are fully grown but edges haven’t curled upward.
Best time: early morning or evening.
One cycle produces mushrooms in 3–4 weeks, with 3–4 harvests per cycle.
8. Post-Harvest Management
Pack in paper bags or perforated plastic bags.
For longer storage:
Refrigerate (1 week)
Freeze after blanching (up to 3 weeks)
Dry and dehydrate (6 months or more)
Cost of Cultivation (Per 100 kg of Oyster Mushrooms)
Spawn: ₹1000–1500
Substrate: ₹800–1200
Bags: ₹500–800
Pasteurization: ₹500–800
Electricity & water: ₹1000–1300
One-time setup (racks, shelves, tools): ₹43,000–70,000
Total Cost (excluding setup): ₹5000–5500
Revenue (at ₹120–200/kg): ₹12,000–20,000 per 100 kg
Net Profit per Cycle: ₹5000–15,000
With 5–6 cycles per year, farmers can earn ₹25,000–75,000 annually.
Summary
Growing oyster mushrooms at home in India is affordable, sustainable, and highly profitable. With just basic resources like straw, spawn, and a humid room, anyone can grow them for personal consumption or as a commercial venture. Rich in nutrients and high in market demand, oyster mushrooms are one of the best crops for small-scale farmers and home growers alike.