Mushrooms, Oysters - Organic - 1 lb
The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as mild with a slight odour similar to anise.
While you can eat oyster mushrooms raw and they can be quite pretty added to salads, they tend to have a slightly metallic flavour when uncooked. Cooking brings out their delicate flavour, turning their spongy texture into something uniquely velvety.
One of the most popular ways to cook oyster mushrooms is to stir-fry or sauté them. This requires a preheated hot pan, a small amount of liquid, and stir. Make sure to give them space so their moisture can cook-off, that way they will truly sauté rather than steam. Serve as a side dish or use in sauces, stir-fries, pasta, risotto, or even to top toast.
Because they get so silky when cooked, oyster mushrooms respond well to braising, too. Add them to soups and stews or sauces. The mushrooms can also be grilled whole on skewers, roasted, or dredged in a crispy coating and deep-fried.
Oyster Mushrooms are one of the most common types of cultivated mushrooms in the world. They're also known as pearl oyster mushrooms or tree oyster mushrooms. The fungi grow naturally on and near trees in temperate and subtropic forests around the world, and they're grown commercially in many countries.