Growing in colonies on mushroom bags or rotting wood in the forest, Oyster mushrooms are a popular edible mushroom worldwide. They have a mellow taste that’s nothing like an oyster, but perhaps that of mellow morning air on a cold winter day with a hint of chicken.* It’s odd, but accurate. Trust us.
Looking like little fairy stepping stools these mushrooms are prolific and work in any recipe that calls for mushrooms. In addition, due to their flatness they cook up uniformly. Easiest way to cook these guys? A simple sauté in oil and herbs with a splash of sherry and cream. Yes, yes, yes.
Fun Fact: This particular fungus is actually carnivorous and eats nematodes by trapping them in little glue traps. Perhaps that organic diet of little nematodes is what makes them so darn tasty?
|Ingredients||Dried oyster mushrooms.|
|Recommended Applications||Oyster Mushrooms taste fantastic when added to casseroles, au gratin dishes, or marinated in a mix of olive oil and garlic prior to broiling or grilling. Other great applications include chowders, light soups, or a light cream sauce for chicken or fish.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Asian, Chinese, European, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||China|
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