Information on Oyster Mushrooms

Buying from a grocery store or at a farmer's market, I can relate to how you might think oyster mushrooms may be a little scary. Scary in the sense of how in the world is one to eat them, let alone cook them??  Well, to get you a little more familiar with oyster mushrooms, I have put together some information for you. So the next time you are in the grocery store or at the farmers market, you can feel more at ease and comfortable in purchasing oyster mushrooms with enough confidence to cook with them!

 

 

Current Facts 

At markets, the term 'oyster' is often used to refer to a single type of mushroom. However, many species and types of 'oyster' mushroom are available today, which have significant differences in texture and flavor. The Oyster mushroom is also referred to as the abalone or shellfish mushroom. The common pearly oyster is scientifically classified as Pleurotus ostreatus: this is the common oyster mushroom. Other species of mushroom are commonly sold as 'oysters' owing to similar texture, flavor and appearance

Description/Taste
Oyster mushrooms have scallop-shaped caps that range in sizes from that of a button to sand dollar. Their color varies from snow grey to pale brown. Oyster mushrooms are rather mild and sweet in flavor. They have a soft, fragile texture with good melting qualities and a light fruity fragrance. 

Nutritional Value
The Oyster mushroom is one of the few members of their genera that contains vitamin C. It also contains eight amino acids, B vitamins, a high amount of protein and equally high amounts of essential fatty acids. 

Applications
Oyster mushrooms pair well with seafood and white meats. The Oyster mushrooms meaty texture lends well to frying, stir-frys, and braising. Complementary flavors include Asian greens, soy, garlic, vinegar and rice wine. As they are perishable, it is best to use Oyster mushrooms as soon as possible for optimum flavor and quality. Do not wash mushrooms until just before use.

Oyster Mushroom Soup
3 Tablespoons unsalted butter
3 Tablespoons olive oil
1 large clove garlic, minced
1 medium onion, diced
1 pound Magnificent Mushrooms Oyster Mushrooms, sliced
3 cups vegetable broth (or chicken broth)
2 Tablespoons tomato paste
3 large egg yolks
2 Tablespoons freshly grated Parmesan cheese
½ cup parsley, minced

Directions:
Heat the oil and butter in a soup pot. Sauté the onions and the garlic until translucent. Add the mushrooms. Cover and cook on medium heat until mushrooms are tender. Add the broth, tomato paste. Add salt and pepper to taste. Simmer 10 minutes. Meanwhile, in a small bowl, beat the egg yolks and then mix in the cheese and parsley. When the 10 minutes is up, dip out about 2 cups of the soup into the bowl of egg yolk mixture. Stir until well blended. Add this mixture back into the soup. Simmer for 5 minutes. Serve with your favorite bread.