Our love for baby bellas may be taking a back seat for a while. Oyster mushrooms have totally taken over. Mushrooms are the perfect cold-weather eat because they are hearty and filling without weighing you down.
The Asian mushroom is called an oyster mushroom because of the cream colored shell-like appearance (flat with curly edges) and not from the taste. The wild fungi have an earthy flavor that can be mild or strong depending on the time of year the mushroom is picked. Some clam they have a faint oyster taste, but we think that is just wishful thinking. The oyster mushroom is meaty and chewy-but-not-too-chewy so it can bring some texture to your eats. These mushrooms are prized for their smoothness and subtle flavors.
Although the oyster mushroom is more exotic that a portabella they are commercially grown so they are widely available in grocery stores and markets with a relatively inexpensive price tag. Needless to say, they are one of the more popular wild mushrooms. The low calorie food is virtually fat-free and high in fiber and protein. And don’t scoff the vitamins and minerals found in the creamy white caps. Oyster mushrooms are high in vitamin B, iron and potassium.
Feeling mushroomy yet?
Like most mushrooms, the shelf life is short. Their sturdy caps can disintegrate within 24 hours of purchasing so plan your menu accordingly. Here are some oyster mushroom focused recipes that will quickly turn you into a fan:
- If only our local pizza stop carried oyster mushrooms.
- Keep it simple by roasting your oyster mushrooms as a side dish or topping your turkey burger with them.
- Bring your chowder up a notch with this wild mushroom soup.
- Have a superb fish-centered meal with oyster mushrooms in red wine sauce served over salmon.
- Veggies never tasted so good: grilled asparagus and oyster mushrooms with lemon vinaigrette.
Have you ever tried oyster mushrooms? What is your favorite kind? (Another one we love: morels.)