Also called pleurotte, have a fluted, fan shaped caps that resemble an oyster shell. Both wild and cultivated, they grow in tight clusters, are 3 to 8 cm in diameter, and typically range from pale to dark brownish gray with grayish white stems. Cooked, they have a silky texture and a delicate flavor. Oyster mushrooms are used cooked.
Store in paper bag up to 8 days
Prep and cook:
Do not eat raw oyster mushrooms. Clean just before using. Remove dirt with a soft brush or cloth. Remove the tough stems. (To cook: roasted, sautéed, grilled, or add to soups, sauces, and stir fries.
Goes with: Herbs, spices, and flavors such as: butter, cream, dry vermouth, garlic, marjoram, orange, paprika, pepper, thyme, vinegar.
Foods: Bell peppers, chicken, gruyere, white fish, leeks, parmesan, polenta, pork, potatoes.
Low in calories, fat and sodium.
Good source of niacin.
Contains the antioxidant ergothioneine, an amino acid that may help support the cardiovascular system.
There are no reviews yet.