Elm Oyster Mushroom Kit


It’s time to grow your own mushrooms! And this kit makes it super easy. You can grow pounds of buttery elm oyster mushrooms in garden beds, baskets, buckets, vases, or pots, inside or outside, anywhere in the country, all year round.

Sadly, 100th Monkey has suspended operations as of June 2017. 

Ships within 3 business days for a flat rate of $8.95.


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Oyster Mushrooms in StrawThe Elm Oyster Mushroom Garden Kit includes fresh, non-GMO, fast-growing elm oyster mushroom spawn and a complete set of step-by-step instructions that include color photographs and links to online mushroom-growing videos. All you need is the substrate and a growing container.

There are three ways to grow elm oyster mushrooms using the mushroom garden kit: In your own container on a substrate of your choice (indoors or outdoors), in a garden bed (outdoors on straw or hardwood chips), or on totem logs (outdoors).

You can choose from many different substrate materials, including straw, dried grasses, sawdust, coffee grounds, tea leaves, citrus peels, paper products, logs, or corn cobs. And, you can grow your mushrooms in many types of containers, like buckets, cooking pots, gardening pots, hanging pots, pans, vases, or garden beds.

The elm oyster mushroom forms a symbiotic relationship with the vegetables and plants in the garden bed; they work together to bring each other additional nutrients.

Common name: Elm oyster and shirotamogitake
Scientific name: Hypsizygus ulmarius
Mushroom color: White or light beige
Temperature range: For indoor growing when temperatures are between 65 and 85 degrees Fahrenheit; for outdoor growing when daytime temperatures are consistently between 50 and 80 degrees Fahrenheit.
Total flushes: 1 to 2 flushes (“crops”) of mushrooms
Mushroom production: 2 to 3 pounds from first flush or “crop”
Weight of kit: 3 pounds
Quantity substrate inoculated: One Mushroom Garden Kit will inoculate 5 pounds of substrate (the material in which the mushrooms grow) or one 6-foot-by-6-foot area of garden bed

The Artisan

Jimm StackJimm Stack, 100th Monkey Mushrooms
Boulder, Colorado

Jimm Stack, who co-founded 100th Monkey Mushrooms, has a crystal-clear memory of the moment he decided to take the leap of faith and become a mushroom farmer. He chose to leave behind his 15-year career as a schoolteacher—the stability, the safety net, set holidays, and health insurance—and take a leap into an unknown entrepreneurial abyss. At that moment, though he had some trepidation, he also had a strong sense that the leap was necessary and that something was there to catch him. That something turned out to be an intricate web of mushroom mycelium. Read more –>


Meet Jimm Stack, the co-founder of 100th Monkey Mushroom Farm.


Here is a handy instructional video from Jimm at 100th Monkey Mushrooms to help you grow your oyster mushrooms successfully.

Book Recommendation

Want to learn more about the fungal world? Jim recommends Mycelium Running: How Mushrooms Can Help Save the World by Paul Stamets.

This is what Michael Pollan says about the book: “Stamets is a visionary emissary from the fungus kingdom to our world, and the message he’s brought back in this book, about the possibilities fungi hold for healing the environment, will fill you with wonder and hope.”



Reishi Mushroom Tincture
Shared by Jimm Stack of 100th Monkey Mushroom Farm

Reishi mushrooms are prized for their medicinal value, though we encourage you to do your own research on the potential risks and benefits. One way to enjoy the benefits of reishi is to make a tea—be forewarned, it’s bitter—another is to make a tincture. Because either a fat-, water-, or alcohol-soluble substance extracts each of the medicinal constituents of all medicinal mushrooms, including the reishi, we’ve put together a recipe that incorporates all three extraction methods to maximize bioavailability (the availability of a nutrient to your body for absorption).

Quantities of each will depend on how much tincture you want to produce.

  • Homegrown or store-bought reishi mushrooms (see details below)
  • Vegetable glycerin
  • 100-proof vodka
  • Water

Step 1: Alcohol/Fat Tincturing

  1. Grow your own reishi using the 100th Monkey Mushroom Farm kit or buy reishi slices from your favorite apothecary.
  2. Break the mushroom into small pieces and place them in a sealable glass jar, filling the jar approximately halfway.
  3. Add just enough of the following two ingredients to cover the reishi: 10% by volume of vegetable glycerin and 90% by volume of 100-proof vodka. For example, if 1,000 milliliters of liquid is needed to cover the pieces of reishi, use 100 milliliter of vegetable glycerin and 900 milliliter of vodka.
  4. Seal the jar and store it in a cool, dark place for 4 to 8 weeks, gently shaking it each day to churn its contents.
  5. Strain the mushrooms and set them aside for water decocting (see step 2).
  6. Save the strained tincture mixture in a sealable jar. Make sure the jar is no more than half full from the glycerin/alcohol tincture.

Step 2: Water Decoction Process

  1. Place the strained mushrooms that you used in step 1 in a simmering pot or Crock-Pot.
  2. Add water at a 2:1 ratio of water to mushrooms.
  3. Simmer without boiling for a minimum of 2 hours, until the liquid boils down to match the volume of reserved alcohol in the sealable jar.
  4. Strain the mushrooms and reserve the decoction.
  5. Set the liquid aside and allow it cool to room temperature.
  6. Pour the liquid from step 1into the liquid from step 2 (this step should be followed carefully) and pour the combined liquid into opaque glass bottles.
  7. Label with date and ingredients, and store the jars out of direct sunlight for up to 1 year.

Dosages vary depending on your size and the strength of the tincture. Consult with your healthcare practitioner to determine the proper dosage for you.