Fresh oyster mushrooms grown and distributed for wholesale by South Mill Champs

Oyster Mushrooms

Without a doubt, the oyster mushroom ranks as one of the most beautiful edible mushroom varieties. The name oyster mushroom, or Pleurotus ostreatus, comes from the oyster-shaped cap that covers beautiful gills that outstretch from a central stem. They might be intricate-looking, but they are easy to prepare. Their delicate, velvety texture and mild, woodsy flavor make them the perfect pairing for chicken, veal, pork and seafood. Enjoy oyster mushrooms sautéed, fried, baked or battered.

While grey, brown and white oyster mushrooms might be the most common colors available at the supermarket, these stunning mushrooms can also be blue, pink and yellow.

Oyster mushrooms will usually stay fresh for up to 7 days in the refrigerator in original packaging or a brown paper bag. Before use, simply trim away any substrate that might be at the base of the stem and pull it apart. Wipe with a damp paper towel or quickly rinse under cold water.

Health Benefits of Oyster Mushrooms

Oyster mushrooms remain an excellent complement to a gluten-free diet, support a healthy immune system1, and are a low-calorie, yet nutrient-dense, option when watching your weight2.

Oyster Mushroom Nutritional Profile

Oyster mushrooms aren’t just another beautiful face in the crowd, they offer up many nutritional benefits and contain important vitamins and minerals. One (90g) serving contains:

  • 30 Calories
  • 5 Grams of Carbohydrates
  • 3 Grams of Protein
  • 2 Gram of Dietary Fiber
  • 0 Grams of Fat
  • 3% DV of Vitamin D
  • 0 Milligrams Cholesterol
  • 1 Gram of Sugar
  • Gluten-Free

One serving (6 small oyster mushrooms) is a good source of niacin (28%), copper (25%), riboflavin (24%), and pantothenic acid (23%). They also contain folate (9%), potassium (8%) and iron (7%).

Culinary Applications

Oyster mushrooms have become a fan favorite of chefs and foodies due to their exotic appearance and umami flavor. They can easily be integrated into salads, soups, sauces, and stir-fry.

Here are some exciting and delicious ways to use oyster mushrooms.

  • Sautéed in Butter and Garlic and Served over Chicken, Seafood or Steak
  • Roasted as a Side Dish
  • Stir-Fried in Asian Recipes
  • Sautéed in Vegetarian Recipes
  • Shredded and Used as a Vegetarian “Pulled Meat”
  • Battered and Deep Fried

The light flavor makes them a wonderfully subtle complement to wide-reaching dishes.

Oyster Mushrooms FAQs

The following frequently asked questions about oyster mushrooms should help clear up any confusion, miscommunications or myths.

Q: Are Oyster Mushrooms Good for You?
A: Yes, oyster mushroom provides vitamins, minerals, protein, fiber, and antioxidant benefits.
Q: Are there Poisonous Oyster Mushrooms?
A: Most oyster mushrooms that are available in public supermarkets are farm cultivated for human consumption and remain a reliable food source. However, the wild, poisonous Omphalotus nidiformis can easily be mistaken for the oyster mushroom. That’s why it’s essential to purchase mushrooms rather than foraging your own.
Q: Do You Eat the Stem of Oyster Mushrooms?
A: Yes, the entire oyster mushroom can be eaten and included in a wide range of recipes.
Q: Can You Eat Oyster Mushrooms Raw?
A: Yes, however, they do taste better when they are cooked. Always wipe or rinse oyster mushrooms before eating them raw.
Q: How Do You Tell When Oyster Mushrooms Go Bad?
A: It’s essential to err on the side of caution if you believe a mushroom or any food may have gone bad. When an oyster mushroom passes its prime, it typically develops a slimy texture. Throw it away.

Sources: Written in March 2016 by: Giana Angelo, Ph.D. Linus Pauling Institute, Oregon State University. Reviewed in February 2017 by: Catherine Field, Ph.D. Professor of Nutrition, Department of Agricultural, Food and Nutritional Science, University of Alberta.

2 Cheskin LJ, Davis LM, Lipsky LM, Mitola AH, Lycan T, Mitchell V, Mickle B, Adkins E. Lack of energy compensation over 4 days when white button mushrooms are substituted for beef. Appetite. 2008:51;50-57.

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