Oyster mushrooms have silky BLING! Oyster mushroom (OM) is SO HEALTHY ! OM is popular around the world! O Ms are SO PRETTY and HANDSOME.OM is EASY to COOK.Oyster Mushrooms taste DELICIOUS. Oyster mushrooms have a rainbow of colors! So many cool looking and tasty different kinds! Like a rainbow of oyster mushrooms!
1.Oyster mushroom has BLING!
Oyster mushroom (OM) is a rich! OM is the rich source of protein, vitamins, minerals, fiber and other antioxidants like selenium that protect body cells from damage that might lead to chronic diseases and help to strengthen the immune system.
2. Oyster Mushroom is SO HEALTHY !
With so many different kinds of diets and nutritional needs in this modern world, OM fits almost every food need. OM is low in calories, fat free, cholesterol free, gluten free and very low in sodium.
3. Oyster Mushrooms is popular around the world!
Oyster mushrooms, the common name for the species Pleurotus ostreatus, are one of the most common types of cultivated mushrooms in the world. Pleurotus ostreatus, the oyster mushroom or oyster fungus, is a common edible mushroom. It was first cultivated in Germany as a subsistence measure during World War I and is now grown commercially around the world for food. It is related to the similarly cultivated king oyster mushroom, according to Wikipedia.
OM is also known as pearl oyster mushrooms (POM) or tree oyster mushrooms (TOM). The funghi grow naturally on and near trees in temperate and subtropic forests around the world, and OM is grown commercially in many countries. Oyster mushrooms are eaten in a variety of cuisines and are especially popular in Chinese, Japanese, and Korean cooking. They can be dried and are typically eaten cooked.
4. Oyster Mushrooms are SO PRETTY and HANDSOME
Oyster mushrooms are beloved the world over for their delicate texture and mild, savory flavor. The mushrooms typically have broad, thin, oyster- or fan-shaped caps and are white, gray, or tan, with gills lining the underside. The caps are sometimes frilly-edged and can be found in clusters of small mushrooms or individually as larger mushrooms.
Oyster mushrooms are more expensive than white button mushrooms but less so than rarer mushrooms like morels and take little prep since they can be used whole or chopped. They are even used to make mycelium furniture and many other products.
5. Oyster Mushrooms are EASY to COOK
Like all mushrooms, oyster mushrooms act almost like sponges, soaking up any water they come into contact with. Cultivated oyster mushrooms usually do not need much cleaning. OM can simply be wiped off to remove any dirt here or there with a dry paper towel. A damp paper towel can be used on extra dirty mushrooms.
Cleaned mushrooms can be sautéed, stir-fried, braised, roasted, fried, or grilled. Use the mushrooms whole, sliced, or simply torn into appropriately sized pieces.
While you can eat oyster mushrooms raw and they can be quite pretty added to salads, they tend to have a slightly metallic flavor when uncooked. Cooking brings out their delicate flavor, turning their spongy texture into something uniquely velvety. We recommend using oyster mushrooms for cooked dishes and using button mushrooms for salads and other raw dishes.
Dried oyster mushrooms do not need to be soaked to be rehydrated the way other dried mushrooms do—just add them to the dish, and they will soak up liquid right away.
6. Oyster Mushrooms Taste DELICIOUS
Oyster mushrooms tend to have a subtle, savory anise flavor. OM’s mild flavor, without the strong earthiness of some mushroom varieties, means they play well with everyone! Oyster mushrooms work well in a range of different dishes. Oyster mushrooms also take on a tender, pleasing texture when cooked. Cooking methods like frying, roasting, and grilling can retain more texture in the mushrooms while braising and sautéing makes them softer.
One of the most popular ways to cook oyster mushrooms is to stir-fry or sauté them. This requires a preheated hot pan, a small amount of liquid, and stirring. Oyster mushrooms need their space so they can shine brilliantly and so their moisture can cook off. In this way, the Oyster mushrooms will truly sauté rather than steam and add more texture and diversity to the tasting experience with subtle differences. Serve OM as a side dish or use in sauces, stir-fries, pastas, risotto, or even to top toast.
Because OM becomes so silky when cooked, oyster mushrooms respond well to braising, too. Add silky Oyster mushrooms to soups and stews or sauces. The mushrooms can also be grilled whole on skewers, roasted, or dredged in a crispy coating and deep-fried. Some fun and delicious cooking ideas with Oyster mushrooms are:
- Cream sauce with sauteed oyster mushrooms, organic herbs and homemade pasta
- Cajun seasoned and breaded fried oyster mushrooms in a Po Boy Sandwich with pickled radish, organic heirloom tomatoes, crisp butter lettuce and freshly baked bread
- Shrimp, oyster mushroom and Chinese greens stir fry with unsalted and roasted cashews
7. Oyster Mushrooms have a rainbow of colors! So many cool looking and tasty different kinds! Like a rainbow of oyster mushrooms!
Top Types of Oyster Mushrooms
While all of them are edible but with different flavor profiles only 6 of them fall under the Pleurotus species. Let’s start!
- Pearl Oyster (Pleurotus Ostreatus)
The poster child of the Oyster Mushroom family, these mushrooms are favorites by people in North America. They can be found abundantly in the woods of the USA. In terms of flavor, they have a milder and more tender flavor profile than a shiitake mushroom.
The taste is described as woodsy but slightly sweet. Add them in your egg dish and it will transform it entirely.
- Blue Oyster (Pleurotus Columbinus)
The Blue Oyster earned the name because when the mushrooms first start to bloom they have blue caps. However, when you find them full grown the blue color actually turns grey.
The caps are dark while the gills are pale. The distinct contrast between the cap and gill give it a regal appearance to some. Blue Oysters are favorite additions to Asian cuisines or stews because they don’t lose their shape in soup.
Another thing to note is that Blue Oysters are often used as meat replacements because of their chewy texture. As for taste, one will find it hard to distinguish the taste of a blue Oyster from a pearl Oyster.
- Golden Oyster (Pleurotus Citrinopileatus)
Mostly found in northern areas of Asia and cultivated in China, this fungi has been reported to be finding its place in North American woods. The golden Oyster comes in clusters of bright yellow cap with thin and delicate flesh.
It has a very distinct fragrance about it compared to its cousins. Golden Oysters can be eaten braised, in soups, or fried.
- Pink Oyster (Pleurotus Djamor)
With an appearance seemingly inspired by a flamenco dancer, the pink Oyster comes in vibrant pink with a ruffled look. Aptly named the flamingo Oyster, this fungi is native to the tropics as they like the warmer temperatures.
While the flavor profile is a bit similar to its cousins, it has a strong, woody smell and can be tougher than the others. If you were counting on its color to stick after cooking then you would be disappointed. Pink Oysters are often used as a substitute for seafood in chowder recipes.
- Phoenix Oyster (Pleurotus Pulmonarius)
Compared to its other cousins, the phoenix Oyster mushroom looks very similar to the pearl Oyster. The only difference is that the caps are smaller and have paler coloration. It also grows a longer stem than a pearl Oyster.
As for taste they are pretty much the same although some prefer it over the pearl Oyster for its thicker flesh. It can be paired with just about any type of dish but it works best with just garlic and butter and a hot pan.
- King Oyster (Pleurotus eryngii)
Aptly named due to its sheer size compared to the other types of oyster mushrooms, the king oyster looks nothing like its cousins. Instead of growing in clusters king oysters grow individually. They develop thicker and meatier stems with tan-colored caps.
Also called King Trumpet Oyster mushrooms, they have a soft and crunchy texture when cooked with a savory umami flavor almost similar to that of abalone.
- Elm Oyster (Hypsizygus Ulmarius)
The Elm oyster mushroom is actually not an oyster mushroom and has a misleading name. It is not actually a pleurotus species. The reason it is not considered a true oyster mushroom is because of the gills.
The gills of a true oyster will run all the way down the stem. A gill of the Elm oyster stop at the base of the stem.
This look-alike is not poisonous and can be eaten but they do not taste like a true oyster mushroom.
This popular, delicious, pretty, super powered and colorful Oyster Mushroom is a worthy treasure to visit your kitchen. Let OM in the house! Let your taste buds dance to the music of OM! Party in the kitchen!