This kit contains:

- 40 wooden dowels inoculated with UK-native beefsteak fungus (Fistulina hepatica) mycelium
- 25g of  biodegradable UK-grown rapeseed wax to seal the log once the dowels have been inserted
- detailed instructions for use. See our online log inoculation instructions here.
 
For beefsteak fungus, we recommend using oak or sweet chestnut for best results.
 
40 dowels are enough to inoculate a log up to 50 cm long and 25 cm in diameter. Smaller logs will require fewer dowels, so one kit may be sufficient for multiple logs. For large quantities of 5 or more packs, we can provide discounted rates - please see our wholesale order form.
 
*Please Note: This kit includes dowels colonised with your chosen mushroom species. However, you'll need to source a fresh-cut hardwood log (no older than 6 weeks). If you don't have a local tree surgeon, we recommend Hanging Wood. Their sustainably harvested logs come from copparded trees from their managed woodlands in the North Downs, where trees are cut at the stem, leaving the root to regrow new stems every 5–10 years. 
 
For drilling into logs, we recommend using a 8.5mm brad point drill bit which we sell here. This is specially designed for drilling into wood and will create the perfect sized holes for the plug spawn. 

Beefsteak Fungus information: 
Beefsteak Fungus (Fistulina hepatica) is one of the most distinctive mushrooms found in the UK, known for its thick, juicy, reddish cap that oozes a blood-like juice when cut, giving it the unmistakable look of a raw steak. Found growing on the trunks or stumps of old oak and sweet chestnut trees, it’s a striking sight in late summer and early autumn.
 
Cooking Tips: Beefsteak fungus is edible and has a slightly tangy, acidic flavour and tender, crisp texture when raw. Some use it as a vegan meat alternative thanks to its texture and look, but we think its citrusy flavour works best when sliced thinly and marinated in oil, lemon juice, vineger and herbs to serve raw as a mushroom carpaccio/ceviche. Alternatively, try thinly sliced and fried with onions and herbs before simmering with water and a knob of butter for a delicious mushroom sauce (see the butter boiled beefsteak recipe by Roger Phillips).