Our oyster mushrooms come in a spectrum of colours - pink, grey, white and yellow. They are often called designer mushrooms due to these unusual colours.
Oyster mushrooms can be sauteed, stir-fried, braised, roasted, fried, or grilled. Use the mushrooms whole or sliced. Asian chefs simply tear the mushroom into desirable sizes before adding it to their woks.
Oyster mushrooms are delicate, tender and cook very quickly. This makes them a great option for quick meals, vibrant stir-frys and simple soups. Packed full of nutrients, mushrooms offer a boost of umami that provides a rich undertone that's almost meaty in flavor and can add earthiness and texture to several dishes. Cultivated oyster mushrooms are not only sweet tasting but versatile, because they can be used as a subtle flavoring agent in many ways. If you prepare a dish that requires a long cooking time, add these mushrooms at the last stage of cooking.
The taste of oyster mushrooms is very mild, and some describe it as subtly woody or like seafood. What makes this mushroom so unique is their texture. They can have a very meaty texture when prepared properly!
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy.
Oyster mushrooms are not grown in soil and shouldn't need mush washing. Gently clean each mushroom with a damp cloth. If you have a lot of oyster mushrooms you can rinse them, but be careful not to rinse for too long as they can become water logged where some flavour can be lost.
When cooking oyster mushrooms, the key point is to remove or reduce its water content. Mushrooms can absorb water quickly and release it out when cooked. So the sauce becomes watery and cannot cling to the dish itself. If you do plan to wash them, squeeze the water out and drain them in ventilated places for 30 minutes or so. Or if the mushrooms are clean enough, clean them with a wet cloth.
Named oyster mushroom since the shape of the cap resembles oysters found in the sea.