When cooked, oyster mushrooms have a smooth oyster-like texture and some say a slight hint of seafood flavor. This may also contribute to their name. Commercial growers are harvesting oyster mushrooms all year round.
The king oyster is the largest of all the oyster mushrooms, and they look very different from other pleurotus mushrooms. They grow individually with thick and meaty white stems and tan-colored caps.
As you’d expect, golden oysters are a bright yellow color. They have a more complex and aromatic flavor than the standard pearl oyster.
Oyster mushrooms are great sautéed and eaten on their own as a side dish, or incorporated into a stir fry recipe.
When cooking them, be sure to leave extra space for moisture to cook off. Don’t overcrowd them
or they’ll become soggy and steam rather than truly sautée.
Oyster mushrooms also go great in soups and stews.
Some people even bread or batter oyster mushrooms in flour and fry them to create deep fried mushrooms.
They make a great pizza topping or ingredient in pasta sauces. Basically anything you’d use button or portobello mushrooms for.
The nutrition of oyster mushrooms is quite similar to most other mushrooms including portobellos.
