DRIED OYSTER MUSHROOMS

Oyster Mushrooms (Pleurotus Ostreatus or Sapidus), also known as Tree Oyster, Angel's Wings, Oyster Caps, Tree mushrooms, Summer Oyster mushrooms, Pleurotte and Shimeji, are so-named for their similarity in color and fan shape to the mollusk, not necessarily their flavor; however, it has been termed the shellfish of the forest, and pairs delightfully with seafood having a mild resemblance to oysters. Found in the wild in large clusters (sometimes up to 20 + lbs from a single log), often on rotting tree trunks; it can be easily identified by many overhanging shelves sometimes covering a whole stump or the trunk of an oak, aspen, maple, beech, willow, poplar or some other deciduous tree it prefers, and may also be found on conifers. They fruit throughout North America during cool wet periods, especially during spring and fall; but may grow year-round in the right conditions. The mycelium lives for 1-3 years or more in the same wood, frequently giving off multiple fruitings in the same year. They're easily cultivated, not only on large scale but at home; it will readily colonize its favorite logs. After drilling some holes for insertion of small pieces of the Oyster mushroom, keep the log moist and well watered and it should take hold and fruit again. Insects are partial to the Oyster, so harvest quickly after fruiting. And, like most edibles, is best eaten when harvested young - one and a half inches in diameter and under; it tends to be tougher when allowed to grow longer.

The commonplace Oyster mushroom is grown world-wide, the second most important mushroom in production in the world, 25% of total world production of cultivated mushrooms, with China being the major producer. It was first cultivated on tree logs but by the late 1950's an important innovation developed in which sawdust became used as the substrate material. This method would become important, not only in cultivation of Oysters, but for all wood cultivated mushrooms. The Oyster mushroom fruits rapidly and grows on many combinations of media: cereal straw, sawdust, logs, paper, waste cotton and/or cornmeal, often enclosed by polypropylene bags that are then sterilized, cooled and inoculated with Pleurotus. The inoculated substrate is then placed in the dark, and after the mycelium has grown throughout the substrate, openings are cut through the bag where fruiting bodies will develop. This process is more ecologically sound because it utilizes waste material as the substrate for cultivation of the mushroom. It also shortens the period of fruitbody formation to approximately two months. Since mushroom production is light dependent, some growers operate a 12 hour light cycle using fluorescent lamps. Although the Oyster is certainly a popular cultivated mushroom, it is soft, fragile and has the shortest shelf life of any cultivated mushroom. It often has bacterial or fungal contamination within a day or two of arriving fresh at the market place.

Worldwide, there is a vast array of edible Oyster mushroom species, and as there are many varieties grown, their colors will vary, ranging from white to creamy tan, pale yellow to shades of a pinky salmon hue (which should be used uncooked or they lose their beautiful color ) or even pale gray to dark brownish-gray. The mushroom is sometimes stalkless, or may have a descending short or off-center stem, that may be hairy or downy. The gills are white to yellowish cream and are widely spaced, with nonserrate edges.

Oyster mushrooms, similar to the Chanterelle but with a more delicate flavor and coloring, have a mild mushroomy, licorice or anise aroma, a wonderful fleshy texture, and are a staple ingredient in many Asian dishes. One of the most popular "exotics" offered in restaurants, its somewhat peppery, elusive flavor and exceptional meltingly soft, chewy texture makes them very versatile in any dish. They are delicious marinated in garlic and olive oil, then grilled or broiled. Use to flavor light cream sauces for chicken and fish, or add to fish chowders and light soups. The harder base area of the mushroom is best reserved for soups; the very large oyster mushrooms have tougher stems - so cut out any part near the stem that's too tough to pinch through, and save it for stock. Oyster mushrooms also excel in dressings (stuffings), and are tasty in casseroles and au gratin dishes.

Cook the tender parts using any method other than sauté, about 10-20 minutes. Oyster mushrooms should be very lightly sautéed about 1 to 2 minutes to best enjoy their delicate flavor, as an accompaniment to white meat, seafood, pasta, grains, rice and eggs. They accept seasoning well and can make a tasty dish when cooked with onions and chopped cashews. Try seasonings suitable for seafood for a mock effect, with good results, as it already has a faint resemblance to seafood. The Oyster is also one of the few wild mushrooms that is safe to eat uncooked. Due to essential amino acids content of the Oyster mushroom (Pleurotus spp.), it is highly recommended to include it in the daily diet.

Nutritional information:

(Based on dry weight and in mg per 100 g )- Thiamin 4.8, Riboflavin 4.7, Niacin 108.7, Ascorbic Acid 0, Calcium 33, Phosphorus 1348, Iron 15.2, Sodium 837, Potassium 3793

Regarding the nutritive value of proteins based on the FAO Amino Acid score for Quality of Protein ( Egg = 100 ) the Oyster has a score of 57-60

 

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