1 day workshop on how to Grow Gourmet & Medicinal Mushrooms on Logs with Sean Bromley

Our first Educational Spring Workshop of 2026 was a 1 day workshop on how to Grow Gourmet & Medicinal Mushrooms on Logs, which took place on 28th February 2026 at the Slieve Aughty Centre, in Loughrea, Co. Galway. This workshop was led by Forest Gardener Sean Bromley, with the aim to share the benefits and know how of developing new, sustainable, high-value Forestry enterprises.

“Transform thinnings, prunings and stumps into high-value gourmet mushrooms.

Low cost. Climate-smart. High return. Perfect for Ireland’s forests.”

workshop with Sean Bromley.

Sean highlighted Why This Project Is Needed…

Ireland produces enormous volumes of unused woody material through thinning, pruning, windfall, roadside maintenance and stumps—material that can be transformed into high-value gourmet and medicinal mushrooms instead of being wasted.

With growing national interest in:

• Local organic food sources

• Forest-based enterprises

• Circular economy / zero-waste forestry

• Climate-smart land use

…log-grown mushrooms are an ideal, low-cost, low-impact opportunity that fits perfectly within Ireland’s forestry landscape.

Benefits to Communities, Forest Owners and the Environment

1. New Local Sustainable Food Sources

Shiitake, lion’s mane, reishi and oyster mushrooms are prized by chefs and consumers. Fresh shiitake retail for €25–€40/kg. Demand in Ireland far exceeds supply.

2. Diversified Forest Income

Logs from routine thinnings become annual income-producing assets for up to 6 years.

Each metre-long shiitake log can provide 4 flushes per year, with 500 g–1 kg per flush.

3. Reuse of Forest “Waste”

Branches, boughs, trunk sections and stumps become productive.

This reduces burning, improves woodland hygiene, and encourages circular use of biomass, creating carbon rich soil for the remaining system. 

4. Job Creation

Opportunities in:

• Mushroom cultivation

• On-farm value-added products

• Log production and distribution

• Culinary and wellness markets

• Eco-tourism and educational workshops

5. Climate and Soil Benefits

• Log cultivation is low-energy, low-carbon and chemical-free

• Converts woody material into high-quality fungal-rich soil

• Improves long-term forest soil fertility and biodiversity

6. Health and Wellness Sector

Medicinal mushrooms (shiitake, lion’s mane, reishi) are exploding in popularity for immune support, cognitive health, anti-inflammatory properties, and more.

About the Course (1 Day, Practical, Hands-On learning opportunity)

Participants learnt about:

1. Mushroom Biology and Ecology

• Mycelium, spores, spawn, colonisation & fruiting

• Understanding wood-decay fungi and suitable tree species

2. Selecting, Cutting & Preparing Timber

• Ideal log sizes for different species

• Sourcing green wood from forestry operations

• Managing moisture, preventing contamination

• Using thinnings, prunings and stumps

3. Drilling, Plugging & Waxing

• Full hands-on inoculation of logs using professional tools

• Multiple techniques, dowels, sawdust spawn, totem poles, wedge cut, etc….

• Understanding spawn quality and storage

• Best techniques for sealing, spacing & labelling

4. Managing the Spawn Run (6–18 months)

• Proper storage: humidity, shade, airflow

• Preventing moulds and contamination

• Monitoring colonisation progress

5. Fruiting & Harvesting

• Natural triggers (rainfall, temperature swings)

• Forcing flushes via immersion

• Protecting from slugs, sun & drying

• Identifying and safely harvesting mushrooms

6. Value-Added Processing

• Drying, freezing, pickling and powdering

• Selling to chefs, markets and health food stores

• Basic business & pricing models

Participants left with:

• A complete course manual, and one packet of shiitake dowels

  Workshop included with thanks a delicious lunch from the Slieve Aughty Centre Cafe!