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| Mushrooms Info |
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| About Editable Mushrooms |
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| About Poisonous Mushrooms |
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| Mushrooms Field FAQ’s: |
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| Mushrooms Field Recipes |
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The Oyster mushroom previously used to be cultivated in Asia but presently is being cultivated around the world for food. Like its name it appears, smells and tastes like oysters. This mushroom is priced for its edibility and can also be used industrially for mycoremediation purposes. The Oyster Mushroom is wide-spread in temperate and subtropical forests throughout the world. The oyster shaped caps practically doesn’t have stalk and grow in layers on dead deciduous woods. The caps are 2-8 inch wide, white to smoky-grew in color, fragrant, hairless and moist. |
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This mushroom is often used as food in Japanese and Chinese recipe and is frequently served on its own, sometimes stuffed, or in stir-fry recipes with soy sauce. They have a soft, chewy texture and it taste a little like seafood. You can just add seasonings suitable for seafood for a mock seafood effect. Oyster mushrooms should be harvested from hardwood only, as those growing on softwood are poisonous. It can also be (relatively) easily cultivated on a variety of substrates, so it is making its way onto many supermarket shelves. |
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