Burmese Mushroom Spores


Also referred to as the Burmese Yangoon, this is one of the most popular and in demand mushroom strains. The strain was originally found on a farm in Burma (now Myanmar) by a student of the famous amateur ethnomycologist John W. Allen, with all of today’s Burmese strain spores being directly traced back to his work.

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The Burmese mushroom is known for being a fast colonizer and produces medium to large mushrooms with caps 25-50mm or larger in size when mature that have varying shades of brown, although they may appear yellow in color when dry. The caps of this strain are initially convex in shape, flattening out as they mature with white flesh that when bruised turns a bluish green color.

Once mature, the stems can grow to over 125mm in length, with both the cap and the stem of this variety having a universal veil and a partial veil. On the cap, remnants of the universal veil can leave small spots, while the stem’s partial veil produces a persistent membranous annulus ring.

The gills of this variety are initially grey in color, changing to black as they mature. Spores are a dark purple and brown and are ellipsoid in shape, being between 11.5-17 m in length, and need to be stored in a cool, dry place in order to maximize their life span.

For spawn run incubation, the Burma strain prefers temperatures around 28°C/82.4°F, while primordia formation and fruiting can occur in temperatures between 23°C/73.4°F and 26°C/78.8°F.

While the sale and distribution of mushroom spores is legal in the U.S., it is recommended to check your local state’s law before ordering.

Weight 0.6 oz