We refer to Paul Stamets' book, "Gourmet and Medicinal Mushrooms," all the time. Oysters are the bottom of the gourmet line but are still considered gourmet. We are not experts by any means but are learning. I probably woudn't be much help to you since we grow our mushrooms in a controlled enviornment in substrate bags. If you are interested you can check out our website, krshrooms.com. Our knowledge is limited to that particular type of growing but we do expand our own spawn. Later on we would like to get a lab and make our own spawn from spores and beautiful specimens!