One of the most common edible mushrooms, the Oyster has found its way from rotting logs in the forest into mushroom bags growing in countless homes and farmers’ markets around the world. Easy and reliable to cook with they can be used in any dish that calls for mushrooms.
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.
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?
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.
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.