Growing Oyster Mushrooms (Pleurotus ostreatus) at home

Pleurotus ostreatus, the oyster mushroom, is a common edible mushroom. It was first cultivated  in Germany as a subsistence measure during World War 1and is now grown commercially around the world for food. 
Culinary uses 

The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as delicacy: it is frequently served on its own, in soups, stuffed, or in stir-fry  recipes with  soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as a mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant.

Oyster mushrooms are widely cultivated and used in Kerala, India  where a wide variety of dishes are prepared from them. Oyster mushrooms are mainly cultivated in large clear  polyethylene  bags with buns of hay layered in the bags, and spores sown between these layers.

Oyster mushrooms contain small amounts of arabitol, a sugar alcohol,  which may cause gastrointestinal upset in some people.

Manual of instructions fully copied here for future reference and illustrated below:

Opening the box on 10/12/13 found the octopus or coral form that forms sometimes inside the box before opening due to lack of light

Is is completely edible and was cook and eaten that same day

Here we see images of primordial evolving into fruiting bodies  on 12/18/13  this white- beige form grows  between 55-75 F 

They needed moist and were misted 3 times a day and covered with humidity tent

Fruiting bodies fully developed by 12/21/13

.... Only after 11 days, the first harvests was made on 10/21/13