If there’s one mushroom that’s perfect for beginners, it’s the oyster mushroom.

When I first got into mushroom growing, I kept hearing that oyster mushrooms were the best place to start—and now I see why.

They grow fast, they’re forgiving when it comes to small mistakes, and they taste fantastic.

Plus, you can grow them indoors pretty easily, whether you have a lot of space or just a corner in your kitchen.

Here’s how I grew oyster mushrooms indoors and how you can do it too.

Why Grow Oyster Mushrooms?

Aside from being one of the easiest mushrooms to grow, oyster mushrooms are incredibly versatile in the kitchen. They have a mild, slightly nutty flavor, and their meaty texture works well in everything from stir-fries to soups.

But the real kicker? They grow fast. You can go from inoculation to harvest in as little as three weeks, which is perfect if, like me, you’re not the most patient person when it comes to growing food.

Another thing I love about oyster mushrooms is that they can be grown on all sorts of substrates, including things you might already have lying around, like coffee grounds or straw.

This makes them both eco-friendly and affordable.

What You’ll Need to Get Started

Before diving into the process, let’s go over the basics of what you’ll need. I found that getting everything set up beforehand makes the whole process smoother. Here’s my shopping list:

  • Substrate: Straw, coffee grounds, or sawdust. I used a mix of straw and coffee grounds because it was easy to find.
  • Oyster mushroom spawn: You can buy this from a reputable supplier.
  • A container: I used a plastic grow bag, but you can also use a bucket or even a large plastic container.
  • Spray bottle: To mist your growing area and keep it humid.
  • Thermometer and hygrometer: To keep an eye on temperature and humidity.
  • Optional: A humidifier to help maintain moisture.

Step-by-Step Guide to Growing Oyster Mushrooms Indoors

Step 1: Preparing the Substrate

The first thing you need is a good substrate. Oyster mushrooms are pretty versatile and can grow on several materials, but I went with straw and coffee grounds because they’re cheap and easy to find.

If you’re using straw, chop it up into small pieces (about 2-3 inches) to help the mycelium spread faster.

Next, you’ll want to pasteurize the straw to kill off any bacteria or mold that could compete with the mushrooms.

I soaked mine in hot water (around 160°F) for about an hour, then let it cool before mixing in the coffee grounds.

If you’re using just coffee grounds, you can skip the pasteurization step because they’re already pretty sterile.

Step 2: Inoculating the Substrate with Spawn

Once your substrate is cool and ready, it’s time to add the mushroom spawn.

I mixed the oyster mushroom spawn evenly throughout the straw and coffee mixture. Think of this step like planting seeds, but instead of dirt, you’re using coffee grounds and straw, and instead of seeds, you’ve got mushroom spawn. It sounds weird, but trust me, it works.

Make sure to wear sterile gloves when handling the spawn to avoid contamination.

After mixing everything together, I packed it into a plastic grow bag, which had small holes punched in it for airflow.

Step 3: Incubation and Colonization

Now comes the waiting game.

I stored the grow bag in a dark, warm place, around 20°C to 25°C (68°F to 77°F), and let the mycelium do its thing.

Over the next 1-2 weeks, the mycelium started spreading throughout the substrate, and soon the bag was filled with fluffy white mycelium.

During this stage, it’s important not to disturb the bag too much. Just leave it in its dark corner and check on it occasionally to make sure the temperature is steady and there’s no sign of contamination.

Step 4: Fruiting

Once the substrate is fully colonized, it’s time for the mushrooms to start fruiting.

I moved the grow bag into a well-lit area with indirect sunlight and increased the humidity by misting the bag daily.

You’ll want to keep the humidity around 85-90%, which you can monitor with a hygrometer. If you’re growing in a dry area, a humidifier can help a lot.

Within 5-7 days, I started seeing tiny mushroom pins forming in the holes of the grow bag.
This was the moment I had been waiting for—it’s like seeing little mushroom babies!
They grow fast, so make sure to check on them daily.

Step 5: Harvesting

Oyster mushrooms grow so quickly that within a week, they were ready to harvest.

I picked them when the caps were still firm and slightly curved but hadn’t fully flattened out yet.

You can harvest by gently twisting them off at the base, being careful not to damage the substrate so you can get another flush.

After harvesting, I kept misting the bag and within a week or two, I had another batch of mushrooms ready to go. I got multiple flushes out of one bag, which made all the effort more than worth it.

Best Practices for Growing Oyster Mushrooms Indoors

  • Humidity is Key: Oyster mushrooms need high humidity during the fruiting stage, so keep a spray bottle handy and mist the bag daily. I found that keeping the humidity around 85-90% worked best.
  • Temperature Control: They grow well between 20°C and 25°C (68°F to 77°F). Too hot, and the mushrooms might dry out; too cold, and they’ll grow slower.
  • Airflow: Make sure there’s good airflow in the growing area. Too much moisture without airflow can lead to mold. I kept my grow bag in a well-ventilated area and punched small holes in the bag to help the mushrooms grow out.
  • Multiple Flushes: Don’t stop after the first harvest! Keep misting and maintaining the bag, and you’ll likely get a few more flushes of mushrooms before the substrate is spent.

Health Benefits of Oyster Mushrooms

In addition to being easy to grow, oyster mushrooms are also really good for you.
They’re high in protein and fiber, and they’re packed with vitamins like B and D.

Some studies even suggest that oyster mushrooms may help lower cholesterol and improve heart health.

One study I read found that eating oyster mushrooms regularly could help reduce levels of bad cholesterol (LDL) while increasing good cholesterol (HDL).

They’re also loaded with antioxidants, which help protect your cells from damage caused by free radicals. So not only do they taste good, but they’re also great for your health.

My Personal Experience Growing Oyster Mushrooms Indoors

Growing oyster mushrooms indoors was honestly one of the most satisfying projects I’ve done. They’re so fast and easy to grow that even if you’re new to mushroom cultivation, you can have a successful harvest in just a few weeks.

One thing I learned the hard way, though, is that humidity is crucial.

During my first try, I didn’t mist enough, and the mushrooms came out small and a bit dry. After upping my misting game, the next batch was plump and full of flavor.

I’ve used oyster mushrooms in everything from stir-fries to tacos, and they always add a great texture and flavor to whatever dish I’m making.

If you’re thinking about trying to grow mushrooms at home, I’d definitely recommend starting with oysters. They’re fun, fast, and rewarding.