Oyster mushroom, oyster fungus, hiratake, or pearl oyster mushroom is a common edible mushroom. It is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media.
Description :
The Oyster Mushroom has a broad, fan or oyster-shaped cap spanning 2–30 centimetres (3⁄4–11+3⁄4 inches);natural specimens range from white to gray or tan to dark-brown, and even yellow and pink, the margin is inrolled when young, and is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness due to stripe. arrangement P ostreatus is a Carnivorous Fungus preying on Nematodes by using a Calcium – dependent toxin that paralyzes the prey within minutes of contact, causing Necrosis and formation of a Slurry to facilitate ingestion as a Protein – rich food source.
BENEFITS :
Oyster Mushrooms offer a variety of impressive health benefits, including antiviral, wound healing, immunomodulating, antioxidant, anti-hypercholesterolemia and anti-diabetic properties.
Calories : Oyster Mushrooms are an excellent source of niacin, fiber, and riboflavin. One cup of raw, sliced oyster mushrooms (86g) provides 28 calories, 2.9g of protein, 5.2g of carbohydrates, and 0.3g of fat.
RECIPE :
Sauteed Oyster Mushroom
INGREDIENTS
- 10 ounces (284 g) oyster mushrooms
- 1 tablespoon (15 ml) extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons (30 g) butter
- 1 clove garlic, finely chopped or grated
- ¼ cup (15 g) fresh Italian parsley leaves INSTRUCTIONS : Gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump of mushrooms. Separate large clusters into more bite-sized pieces, using your hands or a knife.Place a large (10-12-inch) nonstick pan over medium-high heat. When a drop of water sizzles and evaporates on contact, add the oil to the pan. Arrange the mushrooms in one layer. Cook, without turning, until one side is golden brown and crisp. Sprinkle with salt and pepper to taste and toss.
Transfer the mushrooms to a serving platter. Without returning the pan to the heat, add the butter, garlic and parsley to the hot pan, swirling until the butter melts and the garlic is fragrant. Pour the garlic butter over the mushrooms and serve.
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