18 Oyster Mushrooms Facts and 18 Ways To Cook Them
Mushroom season is upon us and today I’d like to highlight one of my favourites, oyster mushrooms. Enjoy the facts and all of the delicious ways to cook them!
• First cultivated in Germany to help feed people during World War I
• Are also known as Oyster Shelf, Straw Mushroom, Tree Oyster, Hiratake and Tamogitake in Japanese, píng gū in China and Sadafi in Iran
• The taste is often described as nutty or having an anise flavour
• They grow mostly on trees
• Because they are saprotroph, this means that they feed off of decaying matter — dying wood/trees.
• Researchers in Mexico have found that oyster mushrooms can help break down disposable diapers*
• Reduce cholesterol
• have antioxidant properties
• have anti-bacterial effects
• are low in calories
• are high in zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2*
• are a great substitute for meat
• Commonly used and considered a delicacy in Chinese, Korean and Japanese cookery
• Best consumed while still young as the ageing process creates a bitter and tough mushroom
• Some people may not be able to eat oyster mushrooms because it can cause gastrointestinal problems due to the sugar-alchol it contains*
• It is advised to cut off the bottom of the stems to remove any straw or wood leftover from cultivation. Since the stems are tough it is also advice to discard them.
• The caps must be rinsed to help remove any debris or bugs trapped inside. To dry gently press between two paper towels.
• To fully enjoy the taste of oyster mushrooms, simply cooking (such as stir frying and sautéing) is recommended.
Recipes
• Curried Oyster Mushrooms with Snow Peas (vegan) by Spicie Foodie
• Mushroom Medley with Caramelized Onion and Gorgonzolaby Farm Fresh Feasts
• Wild Rice with Oyster Mushrooms by Knead For Food
• Herbed Goat Cheese and Mushroom Tarts by Clockwork Lemon
• Oyster Mushroom Rockefeller by The Chubby Vegetarian
• Sautéed Oyster Mushrooms with Linguine by SippitySup
• Quick Mushroom Ragout by The Healthy Foodie
• Baked Oyster Mushrooms (gluten-free vegan) by Fork & Beans
• “Pulled” Mushroom Sandwiches by Tofu-N-Sprouts
• Butter Roasted Mushroom Sandwich by Mushrooms Canada
• Coconut Lemongrass Somen Noodle Soup by La Fuji Mama
• Garlic Sesame Soba Noodles with BTTR Oyster Mushrooms by Back To The Roots
• wild mushroom gravy by Oh My Veggies
• GINGER GARLIC SALMON CARROT & ZUCCHINI NOODLE BOWL WITH SHIITAKE & OYSTER MUSHROOMS by Inspiralized
• Deep-fried Crumbed Oyster Mushrooms by To Food with Love
• Raw Fabulous Falafel by Earthsprout
• Arugula Salad with Prosciutto and Oyster Mushrooms by Food & Wine
• Spicy Korean Beef Soup with Smoky Baby Oyster Mushrooms {Yukgaejang} by Taste with the Eyes
Yummy, but you forgot , oyster mushrooms ala mexicana, or en tacos even ceviche, or en pozole!! Gosh I’m hungry now
Wow, great facts! Thanks for rounding this up for us!
Julie
Gourmet Getaways
I love all the options!
I have only worked with oyster mushrooms from the can… these look so much cooler fresh! Love all the ideas. :)
I appreciate this post from the bottom of my heart! Because we have a nearby mushroom farm (a bit smelly with the wrong wind…), I am blessed with a great supply of mushrooms, including setas, or oyster mushrooms. Great and fun information, but a terrific medley of links to interesting recipes as well. Thank you, Nancy.
Very Interesting! I do love oyster mushrooms but they are quite expensive. Might have to splurge for one of two of those recipes you’ve listed.
Oyster mushrooms. Great as a tasty sandwich.
Gently fried in rape seed oil with a little black pepper and a splash of light soy sauce.
Pop in some soft bread with a fried egg and some daddies. Better than fake bacon.
Get ’em from your local chinese supermarket.
I’m lucky with a Loong Fung at the end of the road. Less than half the price of the big three and you can get the slighter larger off white ones which are perfect for this snack.
Thank you Pao Quan for sharing your recipe, sounds great!