Oyster Mushroom

What Is the Oyster Mushroom?

The oyster mushroom, from the Pleurotus family, is a soft cultivated mushroom shaped like a fan or oyster shell, light grey-cream in colour. It is widely available because it is easily grown on logs and straw.

Its thin, smooth, moist texture gives it a mild, soft flavour. Because it cooks quickly and has no sharp taste, it easily blends into many dishes.

Nutritional Values of the Oyster Mushroom

Like other mushrooms of the oyster mushroom family, it provides roughly 33 kcal of energy per 100 g, making it low-calorie and low-fat; it is a source of protein and fibre. Values are approximated from a similar mushroom profile.

How Should the Oyster Mushroom Be Consumed?

The oyster mushroom should be thoroughly cooked before eating. As a cultivated mushroom it is safe; cooking both opens up its flavour and aids digestion.

This information is general; the oyster mushroom is a food, not a substitute for medical treatment.

How to Choose the Oyster Mushroom?

A good oyster mushroom is light in colour, moist-firm, and has sturdy edges. Yellowed, dried out, or slimy-smelling specimens are not preferred.

• The colour should be light and the texture moist-firm
• The edges should be intact, not torn
• Yellowed and slimy specimens should not be chosen

How to Store the Oyster Mushroom?

The oyster mushroom is stored wrapped in paper in the refrigerator for 3–5 days; in plastic it sweats and rots. Being delicate, it should be handled without crushing or stacking.

Using the Oyster Mushroom in the Kitchen

The oyster mushroom is used most in sautés, on the grill, in soup, and in wok dishes; also in omelettes and pasta. When pulled by hand into thin strips and fried at high heat, its texture turns out well; the heat should not be lowered so it doesn't release too much water.

How Is the Oyster Mushroom Cleaned?

It is cleaned by wiping with a damp cloth or briefly rinsing and immediately drying; it should not be soaked in water, since it absorbs water quickly and becomes watery during cooking.

Frequently Asked Questions

Are oyster mushrooms and “sedef” mushrooms the same?

“Sedef” mushroom is a member of the oyster mushroom family; colloquially the two names are often used for the same group. Their fan shape and soft texture are shared traits.

What does the oyster mushroom taste like?

It has a mild, soft, non-sharp flavour; that's why it easily fits into many dishes.

Why does the oyster mushroom cook so quickly?

Because of its thin, soft texture it cooks quickly at high heat; long cooking can make it watery and overly soft.