Often "oyster" is a term that defined a single mushroom on the market. However, many species are available today which have significant differences in texture and flavor. The oyster mushroom is also called abalone and shellfish mushroom, though it should not be confused with other given names. It is botanically classified as Pleurotus ostreatus. It is a common edible mushroom.

Oyster mushrooms have scallop-shaped caps that range in sizes from button to sand dollar. Their coloring varies from snow grey to pale brown. Oyster mushrooms are rather mild and sweet in flavor. They have a soft fragile texture with good melting qualities and a light fruity fragrance.

Nutritional Value

The oyster mushroom is one of the few members of their genera that contains vitamin C. It also contains eight amino acids, B vitamins, a high amount of protein and equally high amounts of essential fatty acids.

Serving Ideas

Oyster mushrooms pair well with seafood and white meats. The oyster mushroom's meaty texture lends well to frying, stir-frys, and braising. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine. As they are etremely perishable, use oyster mushrooms as soon as possible for optimum flavor and quality. Do not wash mushrooms until just before use.

Geography/History

Oyster mushrooms can be found growing wild in autumn forests, cascading in tight shelflike patterns along dead hardwood deciduous trees, especially beech and willow. Most often, though, oyster mushrooms are cultivated in controlled environments - in spawns filled with rice, grains, cotton, straw, wheat, millet and maize that serve as the mushrooms’ food and protein source. The most effective way to harvest the mushrooms is to remove the entire colony from the spawn’s stem so that a new crop can grow all at once. One spawn bag can cultivate about 3-5 harvests. These mushrooms can be harvested fresh and dried to yield year round availability.

Seasons/Availability

Oyster mushrooms are available year round.