Sporeshift Mushrooms

Sporeshift Mushrooms We are a small mushroom farm growing gourmet mushrooms in an organic and sustainable way. Supplying all growing supplies and fresh Mushrooms.

Based in North Canterubury.

14/08/2026

These little wheat grains don’t look like much until you realise every single one is wrapped in pure mycelium.

We hydrate them, sterilise them, inoculate, incubate and let the culture run right through until each kernel is fully colonised. Then we have pure culture grain spawn — the clean starting point that carries the genetics, the nutrients, and the water the mushroom needs to take over whatever fruiting substrate we throw at it.

Sawdust, compost, whatever the species wants… this is what gets it moving.
Simple. Reliable. The foundation of every block and bag we put out.

Sporeshift supplies comercial grain spawn to many growers around the country. If you are interested to grow for local markets or restaurants please get in touch 🙏

All spawn is avaliable through the Sporeshift website. Link in bio.

10/08/2026

New lab. New flow. Zero wasted steps.

First inoculations in the new setup today, and the best part? Straight from the flow hood into the incubation room.

No more trekking the full length of a 30m shed just to drop bags in the old incubation space.

Everything’s finally under one roof. Cleaner workflow, less contamination risk, and a whole lot less time spent walking instead of growing.

Feels good to have the lab and incubation properly dialled in.

Look at the stems on that. 🍄 Black King Oyster, straight off a single 2kg block.Despite the name, this isn't a true King...
05/08/2026

Look at the stems on that. 🍄 Black King Oyster, straight off a single 2kg block.

Despite the name, this isn't a true King Oyster (Pleurotus eryngii) — it's a Pleurotus ostreatus hybrid bred in Japan. Same easy-going oyster nature, but with dark, almost charcoal caps and thick meaty stems.

A few things worth knowing if you're growing them:

They like it cool — 10–20°C and 80–85% humidity is the sweet spot, they'll stall out above 20°C. They have good CO₂ tolerance, so they're forgiving to grow. Pinning is slower than other oysters, so don't panic when nothing happens for a few days — it's just how this one runs.

Keep your X cut small. Fewer pins means more mass going into each mushroom, and with this species the stem is the best eating — you want it fat. The stem has a unique scallop like texture.

Harvest tip: pick them while the caps are still dark and curled under at the edges. Once they fan out flat and pale, they're still perfectly good eating, just softer. Firmest texture is a day or two earlier than most people expect.

Cook them like a scallop — thick slices of stem, hot dry pan, proper sear, butter and salt at the end.

Grown from our grain spawn, 100% colonised on locally sourced NZ wheat. Shipped fast NZ-wide.
>>Black King Oyster spawn & kits at sporeshift.co.nz

04/08/2026

These mushrooms are keeping secrets right now 👀

New gear. Locally made. Looking way too good under the lights.

I can’t tell you what it is yet… but you’re going to want to see this when it drops.

Who else is ready for whatever’s coming out of the shed?

29/07/2026

Crack top shiitakes 🔥

These form those deep splits when the air is dry and cool. The mycelium inside the mushroom grows faster than the outer skin of the cap and forces it open.

Result? Much stronger umami flavour and more valuable mushrooms, especially in Japan.

One of the best looking (and tasting) shiitakes you’ll find!

Grown on silver birch wood.

The largest living thing on Earth isn't a whale. It's a mushroom. 🍄Tucked under Oregon's Malheur National Forest is a si...
25/07/2026

The largest living thing on Earth isn't a whale. It's a mushroom. 🍄

Tucked under Oregon's Malheur National Forest is a single honey fungus (Armillaria ostoyae) that spreads across about 965 hectares — that's roughly 9.6 km², or around 1,600 rugby fields. One organism. One connected life.

And it's ancient. Estimates put it somewhere between 2,000 and 8,000 years old — quietly growing underground since before the pyramids.

Here's the best bit: above ground you'd barely spot it — just the odd cluster of mushrooms. The real giant is hidden below, a vast web of mycelium: fine, white, root-like threads winding through the soil and tying a whole forest together.

That hidden network is exactly what we're a little obsessed with here at Sporeshift — the weird and wonderful world of fungi. And there's always more to learn.

Give us a follow and join the shift. 🍄

🤖 Full transparency: some of the background images in this post are AI-generated.

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Fresh from a happy customer’s kitchen 🍄These stunning grey oysters were grown at home with one of our kits — and the rev...
22/07/2026

Fresh from a happy customer’s kitchen 🍄

These stunning grey oysters were grown at home with one of our kits — and the review says it all:
⭐⭐⭐⭐⭐

“Excellent! It was great fun watching them grow each day. Best of all they were absolutely delicious. The best we’ve ever eaten.”

Nothing beats seeing people nail their first flush and then get to enjoy the flavour. Pure satisfaction.

Want to grow your own? Link in bio for kits 🌱

18/07/2026

🍄 Easy Oyster Mushroom Harvest!

One of the best things about growing your own gourmet oysters is how simple the harvest is.

Just grab firmly at the base and twist — they pop right off clean, leaving the block ready for the next flush.

These beauties are now kitchen-ready. Perfect for stir-fries, soups, or that meaty vegan texture everyone loves.

Got a big harvest coming or questions about flushing? Drop them below 👇

Inspired to start growing? Our beginner-friendly grow kits and fresh spawn are ready at sporesshift.co.nz

Tag a friend who needs this easy harvest hack!

17/07/2026

Golden Enoki doing their thing in the shed ❄️🍄

These little guys love the cold — frost has been perfect for a dense, even pin set. Looking at a harvest in about 5–7 days.

This is one of our Golden Enoki grow kits colonising and fruiting right here on the Sporeshift farm. Simple, clean, and proper cold-loving mycelium.

Want to grow your own? Link in bio 👆

14/07/2026

What caused the Franken mushroom? 😟

These black king oysters went completely rogue and I wanted to show you exactly what happened and why.

Walked you through the whole thing — the conditions, the little detail that made the difference, and what I’ve learned from it.

Part of mushroom growing is just rolling with the punches, now and then nature will do what nature wants to do.

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Ohoka
7692

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