Description
Oyster mushroom:
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.
Highlights:
Low in calories, fat and sodium.
No cholesterol
Good source of niacin.
Contains the antioxidant ergothioneine, an amino acid that may help support the cardiovascular system.
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