Oyster Mushroom

This fan-shaped mushroom (Pleurotus ostreatus) may be found growing in the wild on the trunks of hardwood trees and conifers, but is also commercially cultivated and sold fresh or dried. It grows on dead and live wood in shelf-like clusters, with the many different varieties appearing in season almost all year round.

The thick, soft flesh of the oyster mushroom can vary in colour from oyster-grey to a pale buff; to white, to yellowish-brown, to almost black. However they all become grey once cooked. They have a mild taste, a distinctive odour and a slightly gelatinous and crunchy texture.

Oyster mushrooms are best eaten when young, as they can become tough and bitter when mature. Once the woody stalks have been discarded, they may be sliced and sautéed in butter and added to pasta dishes, risotto, stews or stir-fries.