Oyster mushrooms were historically used in Japanese, Korean and Chinese cuisine, however have gained popularity in recent years within Australian restaurants. Many avid home cooks are now embracing this beautiful and delicate mushroom.
Oyster mushrooms are grown differently to white cups or portobello mushrooms, they are cultivated vertically, either on logs or in growing bags. The mushroom grows sideways, fanning out with the gills facing down.
While Oyster mushrooms are very beautiful and appear very delicate, they actually have quite a firm and velvety texture. They can be sliced and stir-fried, although they are usually gently cooked whole or in large pieces to preserve their unique appearance. Oyster mushrooms are typically a greyish-brown colour, they also grow in yellow, pink and blue varieties!
You can usually find the Oyster mushrooms pre-packed beside the white cup mushrooms in most grocery stores.
How to prepare:
- Trim the stems and discard.
- Do not peel.
- Wipe with a damp cloth if needed.
- Best lightly sautéed.
- Do not over cook.
Oyster mushrooms have a mild and subtly woody flavour. Some people describe the taste is like a seafood with a bittersweet aroma reminiscent of anise.