Specialty Mushrooms: Maitake, Enoki & King Oyster
Grow three demanding specialty species with distinct substrate, cold-shock and fruiting protocols suited to premium markets.
Programme identification
- 1.1Programme name
- Specialty Mushrooms: Maitake, Enoki & King Oyster
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Mushroom Cultivation & Production. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
Specialty Mushrooms: Maitake, Enoki and King Oyster brings together three species that demand more precise conditions than common oyster mushrooms. You will study king oyster production with its thick stems and careful CO2 management, enoki cold cultivation with collars that shape long, white stems, and maitake's slow incubation and sensitive fruiting. The course compares substrates, cold-shock protocols and fruiting morphology, and closes with the costs, yields and pricing logic behind premium products.
These species can command good prices in premium retail and restaurant markets, but they tie up space and time, so mistakes are expensive. Understanding their specific needs lets you decide which species fit your facility and customers. The course suits experienced hobby growers and commercial producers ready to expand their range. In the final project you choose one of the three species and prepare a production and costing plan for your operation, including substrate, cycle timing, climate settings and pricing assumptions, which your tutor reviews in detail.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in cultivation, useful in areas such as gourmet and specialty mushroom production, premium retail, restaurant and food service supply, agricultural consultancy.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Grow three demanding specialty species with distinct substrate, cold-shock and fruiting protocols suited to premium markets.
3.2Specific objectives
- Build the foundations: Specialty Market Overview; King Oyster (Pleurotus eryngii) Production.
- Put them into practice: Enoki Cold Cultivation and Collars; Maitake Substrates and Long Incubation.
- Apply everything to a real case: Fruiting Morphology and Quality; Costs, Yields and Pricing Logic.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Explain the specific growth requirements of king oyster, enoki and maitake.
- Prepare substrates and containers suited to each species.
- Apply cold-shock and CO2 strategies to shape fruiting bodies.
- Identify morphological defects and their likely causes.
- Estimate production costs and set prices for specialty mushrooms.
Student profile
4.1Who it is for (entry profile)
Experienced hobby and commercial growers.
4.2Entry requirements
Practical experience growing at least one species and basic sterile technique are recommended. Access to a sterilisation method is useful for the exercises.
4.3Career paths (exit profile)
- Specialty mushroom producer
- Production manager on a gourmet mushroom farm
- Grower supplying premium retail or restaurants
- Technical adviser for specialty species
- Farm owner expanding a product range
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Specialty Market Overview | Foundations | 3 | 12 |
| 02 | King Oyster (Pleurotus eryngii) Production | Foundations | 3 | 12 |
| 03 | Enoki Cold Cultivation and Collars | Practice | 3 | 12 |
| 04 | Maitake Substrates and Long Incubation | Practice | 3 | 12 |
| 05 | Fruiting Morphology and Quality | Application & project | 3 | 12 |
| 06 | Costs, Yields and Pricing Logic | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Demand for premium species
- Retail versus restaurant buyers
- Choosing species for your facility
- King oyster substrates and bottles
- Incubation and primordia control
- Stem and cap shaping with CO2
- Enoki cold incubation
- Collars, sleeves and light control
- Bottle systems and harvest
- Maitake substrates and supplements
- Long incubation management
- Fruiting triggers and sensitivity
- Ideal morphology for each species
- Common defects and causes
- Quality grading
- Cycle length and space use
- Estimating costs per kilogram
- Setting prices for premium products
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
A production and costing plan for king oyster, enoki or maitake, with substrate, cycle timing, climate settings and pricing assumptions.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and module exercises. The final project is reviewed by the tutor with individual feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Cultivation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Specialty Mushrooms: Maitake, Enoki & King Oyster?
Practical experience growing at least one species and basic sterile technique are recommended. Access to a sterilisation method is useful for the exercises.
How is Specialty Mushrooms: Maitake, Enoki & King Oyster taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and module exercises. The final project is reviewed by the tutor with individual feedback.
What is the final project?
A production and costing plan for king oyster, enoki or maitake, with substrate, cycle timing, climate settings and pricing assumptions.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Specialty Mushrooms: Maitake, Enoki & King Oyster?
The natural next step is Diploma in Gourmet Mushroom Production.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
CultivationHow to Grow Shiitake on Logs: A Step-by-Step Outdoor GuideLog-grown shiitake takes patience, but a well-made stack of logs can fruit for several years. Here is how to do it step by step, from cutting wood to harvest.Read the article 
CultivationHow to Grow Oyster Mushrooms at Home: Step-by-Step GuideOyster mushrooms are the most forgiving gourmet species to grow. This step-by-step guide takes you from straw and spawn to your first harvest, and on to a small farm.Read the article Keep branching.
From our species guide.
EdibleBeech mushroomHypsizygus tessellatusGilled mushrooms
EdibleEnoki mushroomFlammulina filiformisGilled mushrooms
EdibleKing oyster mushroomPleurotus eryngiiGilled mushrooms
EdibleMaitakeGrifola frondosaPolypores and brackets
EdibleNamekoPholiota microsporaGilled mushrooms
EdiblePioppinoCyclocybe aegeritaGilled mushroomsJoin the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).